Ooey, gooey, sticky and sweet. Just what you expect from the perfect cinnamon roll.
And I must insist that you eat them fresh and hot right from the oven, really.
The perfect cinnamon roll takes some time to make, naturally, but this recipe is very easy and you can mix everything by hand – the hardest part is waiting!
For the dough will need:
- 1/4 oz package yeast
- 1/2 cup warm water
- 1/2 cup milk, scalded (heated to 185° F)
- 1/4 cup sugar
- 1/3 cup butter
- 1 teaspoon salt
- 1 egg
- 3 1/2 to 4 cups all-purpose flour
For the filling you will need:
- 1/4 cup melted butter
- 3/4 cup sugar
- 2 tablespoons cinnamon
- Plus more butter and sugar for the pan
For the icing you will need:
- 4 tablespoons butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Hot water
Makes 12-15 cinnamon rolls.
1. In a small bowl, dissolve yeast in warm water and set aside. In a large bowl combine warm milk, sugar, melted butter, salt and egg. Add 2 cups of flour and stir until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough by hand on lightly floured surface for up to 5 minutes, until dough has a smooth and even texture. Place in a greased bowl, cover and let rise until doubled in size, about 1 to 1.5 hours.
2. When doubled in size, punch down dough and roll out on a floured surface into a 15 x 9 inch rectangle.
3. With a pastry brush or the back of a spoon, spread melted butter over the top side of the dough. Mix sugar and cinnamon together and sprinkle evenly over buttered side of dough.
4. Beginning at the bottom edge (the long edge), roll up dough and pinch edges together to seal. Use melted butter to wet the edges and make them sticky, if needed.
5. With a very sharp knife, cut your roll into slices. Cut 15 slices for a 9 x 13 inch baking pan, or 12 slices for a smaller pan.
6. Brush the bottom of your pan with melted butter and sprinkle with sugar.
7. Arrange the rolls in the baking pan, close together with the edges touching.
8. Cover the pan with a clean kitchen towel and let the rolls rise until doubled in size, about 45 minutes to 1 hour.
9. Pre-heat oven to 350° F and bake for 30 minutes or until browned.
10. While the baked rolls are cooling slightly, mix softened butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.
I like my icing thick and I add just enough water to get it back to softened butter consistency, about 1-2 tablespoons.
11. Spread the icing over the pan of warm rolls and serve immediately.
Sweet cinnamon vanilla buttercream frosted heaven! Enjoy!