Your hunger for cinnamon rolls that are warm from the oven and covered with icing, you don’t need to go to the mall. With a ton of helpful hints along the way, we’ll walk you through the process of creating cinnamon rolls from scratch, from making the dough to filling, forming, baking, and icing them.
How to Make Cinnamon Rolls at Home
We will adhere to the Clone of a Cinnabon recipe for this step-by-step demonstration.
Advice: To ensure that the butter is ready when you need it for the recipe, measure out the butter for the filling and frosting separately and allow them to come to room temperature.
- Get the yeast dough ready. The dough should be turned out onto a lightly dusted surface once it has once risen. With the palms of your hands, flatten the dough, then gently roll, stretch, or cut it into a rectangle.
working with yeast dough and proofing yeast
Making a rectangle out of cinnamon roll dough - Roll the dough into a larger rectangle that is about 12 inches wide by 20 inches long using a rolling pin (try this $16 Target.com best-seller). Whether you think the dough could be sticky, flour the rolling pin and the work surface. Check to see if the dough is stuck to the surface and add extra flour as needed.
Using a rolling pin, spread the cinnamon roll dough into a wider rectangle. - Cover the dough’s surface with the softened butter, leaving a 1-inch strip along the rectangle’s long edge that is furthest from you dry. (Other cinnamon roll recipes substitute egg wash for butter; if you do, brush it all over the surface.)
- Liberally sprinkle sugar and cinnamon over the butter, evenly distributing the mixture. Other seasonings, such nutmeg and cardamom, are also effective. Remove all sugar from the inch-long border. Advice: To enhance the flavor of the cinnamon-sugar mixture, add a small amount of ground cloves.
- Stir in any additional fillings you’re using, such as raisins, almonds, shredded coconut, and orange zest.
- Begin at the edge that is closest to you, in the left-hand corner. Pull the dough’s lip up and over the filling while maintaining its tightness, working your way from left to right. The dough should be tightly rolled as you go.
forming cinnamon roll dough into rolls. - When you get to the outermost edge of the dough, wet the exposed portion with water or egg wash and pinch to seal the seam.
- To cut the dough into even-sized pieces, use a serrated knife, pastry cutter, or (our preferred way) a length of unwaxed dental floss. Given that they frequently have little filling, the roll’s very ends may be best toss.
Roll the dough into small pieces using floss. - Arrange the sliced rolls on a cookie sheet or baking pan that has been oiled or lined with parchment paper.
To make sticky buns, coat the skillet with cinnamon and sprinkle it with chopped pecans before placing the rolls in it.
For pull-apart rolls, place the rolls in a baking pan about an inch apart.
To make sticky buns, coat the skillet with cinnamon and sprinkle it with chopped pecans before placing the rolls in it.
For pull-apart rolls, place the rolls in a baking pan about an inch apart.
On a cookie sheet, place the individual rolls two to three inches apart.
The rolls should rise for 45 to an hour, covered with a moist cloth as they almost double in size. (To learn how to prepare overnight cinnamon rolls, scroll below.)
Put the dough for cinnamon rolls in a baking dish.
- Bake the rolls in an oven that has been prepared to 375 degrees F (190 degrees C) once they have doubled in size. If the rolls are grouped together, the tops will start to brown before the edges and centers are done because cinnamon rolls are typically baked at a temperature lower than other breads. Pan should be covered with foil if the rolls start to brown too quickly.
- Check to see whether it’s done after around 30 minutes. Pull up the center roll with a paring knife or fork; if the dough is still tacky and appears raw, put the pan back in the oven for an additional ten minutes. The tops of the rolls should be golden to dark brown, and the core of the coil should be completely baked.
- Allow the pan to cool for 10 to 15 minutes on a rack before frosting the rolls.
How to Make Cinnamon Rolls the Night Before
Place the cinnamon rolls in the refrigerator, wrap in plastic wrap for overnight preparation. The following morning, let the rolls double in size at room temperature before baking as indicated. Additionally, the dough can be frozen for up to a month. Thaw at room temperature while still wrapped. Bake and proof as recommended.
Iced Cinnamon Rolls
Although it may be very alluring, you should wait until the cinnamon rolls have completely cooled before icing them. Otherwise, the heat from the oven will cause the icing to slide off off the rolls. During the chilling process, combine cream cheese, butter, confectioners’ sugar, milk, and vanilla to make The Perfect Cinnamon Roll Icing. To ensure a smooth creaming process, make sure the butter and cream cheese are at room temperature.