By a
Go-To Cinnamon Rolls
14 steps
Prep:4hCook:35min
These are my go-to cinnamon rolls. In the photo I added a cup of pumpkin ! That’s why they’re so golden. I also sometimes add in sourdough discard at the yeast stage for some extra flavor and rise. These are pretty fail-safe and always a crowd pleaser. Serve with whatever frosting you like best! I usually just use a powdered sugar glaze made with powdered sugar and a little milk or water. 💌
Updated at: Thu, 17 Aug 2023 01:07:43 GMT
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Ingredients
12 servings
1 cupwhole milk
4 tablespoonssugar
2 ¼ teaspoonsactive dry yeast
4 cupsall-purpose flour
plus more for dusting
1 ½ teaspoonsbaking powder
1 ¼ teaspoonskosher salt
1egg
large, lightly beaten
6 tablespoonsunsalted butter
melted
Nonstick spray
or vegetable oil, for the bowl
1 ¼ cupslight brown sugar
2 tablespoonsground cinnamon
¼ teaspoonkosher salt
½ cupunsalted butter
melted
3 cupsconfectioners' sugar
5 tablespoonswhole milk
or heavy cream
Instructions
Step 1
Warm milk until it’s warm to the touch but not yet simmering (about 45 seconds microwave - 110 degrees). Add 2 tablespoons sugar and the yeast, whisking to dissolve and break up any clumps. Let sit until it’s slightly foamy and starting to bubble, about 2 to 5 minutes.
Whisk
whole milk1 cup
sugar4 tablespoons
active dry yeast2 ¼ teaspoonsStep 2
Combine flour, the remaining 2 tablespoons sugar, the baking powder and the salt in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine.
BowlWhisk
Wooden Spoon
all-purpose flour4 cups
baking powder1 ½ teaspoons
kosher salt1 ¼ teaspoonsStep 3
Add milk mixture, followed by the egg and, with a wooden spoon or the mixer on low, stir to combine, just to eliminate any obviously dry or wet spots. Add melted butter and continue to stir until a shaggy lump of dough forms, again scraping down the paddle and helping things along with your hands if necessary to combine.
Spatula
egg1 
unsalted butter6 tablespoonsStep 4
Turn dough out onto a lightly floured work surface, or keep in the mixing bowl and change to the dough hook attachment. Knead dough until it’s smooth, shiny and elastic, about 4 or 5 minutes. (Lightly dust with flour if still sticky)
Cutting BoardStep 5
Lightly grease a large bowl with nonstick spray or vegetable oil and place dough in the bowl. Cover tightly with plastic wrap and place in a warm, draft-free area. (If it’s cold outside, on top of the stove is generally a good bet, as long as the burners and oven aren't on.) Let sit until the dough has about doubled in size, 1½ to 2 hours.
Step 6
Punch dough down to release any air that has built up. Cover tightly with plastic wrap, place in the refrigerator and chill the dough for at least an hour (and as long as overnight).
Step 7
Fill the dough and shape the rolls: Once dough is chilled (it should feel firm and no longer flimsy), turn it out onto a lightly floured work surface and roll to a 16 x 10-inch rectangle. The rolled dough will be about ¼- to ⅓-inch thick.
Step 8
Combine brown sugar, cinnamon and salt in a small bowl. Brush surface of the dough with half of the melted butter and sprinkle brown sugar mixture in an even layer, patting to make sure it’s sticking. Drizzle with remaining butter.
Cooking Brush
light brown sugar1 ¼ cups
ground cinnamon2 tablespoonskosher salt¼ teaspoonunsalted butter½ cupStep 9
Roll dough up into a tight coil, pressing lightly as you roll to make sure there are no gaps between the dough and the filling.
Step 10
Cut log into nine even pieces, about 1¾-inch thick. Lightly spray a 9 x 13-inch baking dish with nonstick spray and arrange dough in three rows of three pieces each, with the spiral facing upward and with space in between each piece. (At this point, the rolls can be covered tightly with plastic wrap and refrigerated overnight, if you'd like.)
Baking dishStep 11
Cover rolls lightly with plastic wrap and place in a warm, draft-free area until the rolls have puffed (they won't quite double, but they will be noticeably fluffier and closer to touching) and spring back slightly when pressed with your finger, about 1 hour. (If you refrigerated the rolls overnight, this may take 1½ to 2 hours.)
Step 12
Heat oven to 375 degrees. Place rolls in oven and bake until they are golden brown and fluffy and the sugar has started to bubble up around the edges, caramelizing on the sides of the buns, about 32 to 35 minutes.
Step 13
Meanwhile, make the glaze: combine confectioners' sugar and milk and whisk until it is thick but can still be drizzled, like a thinner frosting. (If the glaze is still too thick, thin with more milk by the teaspoonful to get desired consistency.) Keep in mind the glaze is to be applied while buns are warm, and it will thin out upon contact, so it’s best to err on the thicker side.
confectioners' sugar3 cupswhole milk5 tablespoonsStep 14
Once rolls are out of the oven, drizzle with the powdered sugar glaze and let cool slightly in the pan before digging in.
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