A cinnamon roll is a soft, sweet pastry known for its swirls of cinnamon-sugar and a sticky, often cream-cheese or sugar glaze. It’s a breakfast classic and a favorite treat around the world. Here’s a detailed guide:
Ingredients (Basic Dough)
- 2¼ tsp active dry yeast (1 packet)
- ¾ cup warm milk (110°F / 43°C)
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 tsp salt
- 1 large egg
- 3 cups all-purpose flour
Filling
- ⅓ cup unsalted butter, softened
- ½–¾ cup brown sugar
- 2 tsp ground cinnamon
Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Make the Dough
- Dissolve yeast in warm milk and let sit 5–10 minutes until frothy.
- Mix in sugar, melted butter, salt, egg, and flour to form a dough.
- Knead for 5–7 minutes until smooth and elastic.
- Let it Rise
- Place dough in a greased bowl, cover, and let rise 1–2 hours until doubled in size.
- Prepare the Filling
- Mix brown sugar and cinnamon.
- Roll out dough into a rectangle (about 16×12 inches).
- Spread softened butter over dough, then sprinkle evenly with the cinnamon-sugar mixture.
- Roll and Cut
- Roll the dough tightly from the long side into a log.
- Cut into 1–2 inch slices and place in a greased baking pan.
- Second Rise
- Cover rolls with a cloth and let rise 30–45 minutes until puffed.
- Bake
- Preheat oven to 350°F (175°C).
- Bake 20–25 minutes until golden brown.
- Glaze (Optional)
- Mix powdered sugar, milk, and vanilla to make a glaze.
- Drizzle over warm rolls.
Tips
- For extra gooey rolls, brush some melted butter over the dough before adding sugar.
- Add raisins, nuts, or chocolate chips to the filling for variety.
- Cinnamon rolls taste best warm and fresh out of the oven.
If you want, I can give you a quick no-yeast cinnamon roll version that’s ready in under 30 minutes. It’s perfect when you don’t have time to wait for dough to rise. Do you want that version?
