Recipes – Delicious Cinnamon Rolls

By Jiyaa Vasanth Murari

Part 1

Preparation Steps

Add 1 cup of warm milk (should be about 110°F). If your mixer bowl was cold, make sure you quickly put it in the microwave to take the chill off. Add 1/4 cup of granulated sugar and add active yeast (not instant yeast). Give it a mix and set this bowl aside for 5 minutes or until it is frothed up. (Note: If it does not froth up, then it is bad yeast.) In a large bowl, put 4 2/3 cups of all-purpose flour (560 grams). Make sure it is exactly 560 grams because you want your cinnamon rolls to have as little flour as possible and still hold together. Add 73 grams of packed light brown sugar (be sure to break the lumps). After that, add 1 1/2 teaspoons of salt and 1/2 teaspoon of cinnamon and you can add more spices you like.

Part 2

Mixing & Kneading

 Melt 1/2 cup of butter. Put it in the microwave at 50% power in 10 to 15 second bursts. Give your bowl a nice mix. Put all the dry ingredients on the yeast mixture. Add the 1/2 cup of unsalted butter (melted). Also, add 1 large egg (room temp.) and 1 tablespoon vanilla extract. Put your mixer on low. Let the dough come together and once you have a nice shaggy mixture, it can go all the way up to medium and you’ll be kneading until it is tacky but it doesn’t stick to your fingers.

 Part 3

The First Rise

This will be going for about 8–10 min (depends on your mixture). At the 8 minute mark, look at your dough and see how it is. When the dough is not sticky but tacky, it is done and ready to rise. Grab a big bowl and make it a little oily. Put the dough in the bowl (turn the dough over just once). Put this in a warm place until it is double the size  and this might take about 1 ½ to 2 hours.

Part 4

Filling & Rolling

In a medium bowl, combine 1/2 cup of brown sugar and 1 1/2 tablespoons of cinnamon. Grab a fork and mix it (you can add additional flavors). Set this aside after you finish it. Make the counter top lightly floured (you want your dough on the side that’s dried slightly). About 2 hrs later, roll your dough into a 12×24 inch rectangle. Put 6 tablespoons of butter (make sure it is well softened and almost melted).  

Part 5

Spread

Equally spread the butter onto only 3 sides (leave a ½ inch gap on the other side). Spread the cinnamon on the dough. Roll your dough. Grab a 9×13 baking dish and lightly butter it.

Part 6

Cutting & Baking

Grab a dental string and cut it by 2 inch slices so that the roll is perfect. Push the cinnamon roll slightly on the bottom and pinch the opposite sides together. Make sure there is enough room for the cinnamon rolls to grow. Put it in the oven at 350°F for 25-30 minutes until it is golden and puffed.

Part 7

 Topping

Add 2 tablespoons softened butter and 1 oz soft cream cheese in a small bowl. Include 1 pinch of salt and a teaspoon of vanilla as well. After adding that, add 2 cups powdered sugar and 1-2 tablespoons of milk. Stir until you reach your desired consistency—some prefer it thick and creamy, while others like it a bit softer and drizzly. Spread the frosting using the back of a spoon. 

           Enjoy your tasty cinnamon rolls!