Cinnamon Rolls Recipe
Make Cinnamon Rolls Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Glaze
Method
Dough
- 1
Warm milk and melt butter
Warm the milk in a small saucepan or microwave until it reaches about 110°F (40–43°C). Add 4 tablespoons of unsalted butter to the warm milk so it melts. The mixture should be warm but not hot.
- 2
Bloom yeast
In a small bowl, combine warm water (105–115°F) with 1 tablespoon granulated sugar and 2 teaspoons active dry yeast. Stir gently and let sit 5–10 minutes until foamy.
- 3
Combine wet ingredients
In a large mixing bowl (or stand mixer bowl), whisk together the warmed milk-butter mixture, the foamed yeast mixture, 1 large egg, and 1 teaspoon vanilla extract until combined.
- 4
Add dry ingredients
Add 3 cups all-purpose flour and 1/2 teaspoon salt to the wet mixture. If using a stand mixer, use the dough hook and mix on low until the dough comes together, then increase to medium and knead 4–6 minutes until smooth and elastic. If mixing by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes, adding up to 1/4 cup additional flour only if the dough is excessively sticky.
- 5
First rise
Form the dough into a ball and place it into a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.
Filling & Shaping
- 6
Prepare filling
While dough rises, combine 6 tablespoons softened butter, 1 cup packed brown sugar, 2 tablespoons ground cinnamon and 1/4 teaspoon nutmeg (if using) in a bowl. Mix until a spreadable paste forms.
- 7
Roll out dough
When dough has doubled, gently punch it down and turn it onto a lightly floured surface. Roll the dough into a rectangle about 12 x 16 inches and approximately 1/4-inch thick.
- 8
Spread filling
Evenly spread the cinnamon-brown sugar filling over the rolled dough, leaving a 1/2-inch bare margin along one long edge to help seal.
- 9
Roll and seal
Starting at the long side opposite the bare edge, tightly roll the dough into a log. Pinch the seam and the ends to seal.
- 10
Cut rolls
Using a sharp serrated knife or unflavored dental floss, cut the log into 9 to 12 equal rolls (9 yields larger rolls). Arrange the rolls cut-side up in a lightly buttered 9x13-inch baking pan (or two smaller pans), leaving a little space to expand.
- 11
Bake & Glaze
- 12
Preheat and bake
Preheat the oven to 350°F (180°C). Optional: brush the tops lightly with a little melted butter and sprinkle the optional coarse sugar. Bake the rolls in the preheated oven for 22–28 minutes, until golden brown and cooked through. If using a glass pan they may bake a few minutes longer; watch closely to avoid over-browning.
- 13
Prepare cream cheese glaze
While rolls bake, beat together 4 oz softened cream cheese and 2 tablespoons softened butter until smooth. Add 1 1/4 cups confectioners' sugar, 1/2 teaspoon vanilla extract, 1 teaspoon milk (add more if needed) and 1/8 teaspoon salt. Beat until creamy and smooth, adjusting milk to reach pourable but thick glaze consistency.
- 14
Finish and serve
When rolls are done, remove from oven and allow to cool 8–10 minutes. Spread the cream cheese glaze over the warm (not piping hot) rolls so it melts slightly into the swirls. Serve warm. Store leftovers covered at room temperature up to 2 days or refrigerate up to 4 days.
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