Why Make This Recipe
Everybody loves a soft, warm cinnamon roll. They are perfect for breakfast, an afternoon treat, or even dessert. When you think of cinnamon rolls, you may picture a cozy kitchen filled with a sweet aroma. The Best Cinnamon Rolls are not just any rolls; they are fluffy, rich, and filled with cinnamon goodness. Making your own cinnamon rolls at home can be very rewarding. You will enjoy the process and the results are delicious.
Using fresh ingredients and taking your time will make a world of difference. Also, home-baked cinnamon rolls bring people together. They create memories around the breakfast table, and sharing these with family and friends is a joy. Plus, the taste is superior to store-bought rolls. With this recipe, you will learn how to make them from scratch, and it could quickly become a family favorite.
How to Make The Best Cinnamon Rolls
Making The Best Cinnamon Rolls is a fun and simple task. Follow these steps carefully, and you will create soft, delicious rolls that everyone will love. The ingredients are easy to find, and the methods are straightforward. You do not need to be a professional baker; with a little patience and love, you will succeed.
Ingredients
- 1/4 cup bread flour
- 3/4 cup water
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 3/4 teaspoon fine sea salt
- 1/3 cup heavy cream (room temperature)
- 1/3 cup whole milk (room temperature)
- 1 large whole egg (room temperature)
- 1 teaspoon vanilla bean paste
- Tangzhong prepared earlier
- 8 tablespoons salted European butter (cool room temperature)
- 1/2 cup salted European butter (cool room temperature)
- 2/3 cup light brown sugar (packed)
- 2 tablespoons ground cinnamon
- 2 teaspoons vanilla powder (optional)
- 6 tablespoons unsalted butter (room temperature)
- 5 ounces cream cheese (cold)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla bean paste
- 1 tablespoon heavy cream
Directions
Prepare the Pan: Start by lining a metal 9×13 baking pan with parchment paper. This helps prevent the rolls from sticking and makes cleanup easier.
Make the Tangzhong: In a small saucepan, whisk 3/4 cup of water and 1/4 cup of bread flour over medium heat. Stir until the mixture thickens and becomes smooth. Once it reaches the right texture, let it cool. This process adds moisture, which will help keep the rolls soft.
Mix the Dough: In a stand mixer, combine the remaining 3 2/3 cups of bread flour, granulated sugar, instant yeast, fine sea salt, heavy cream, whole milk, egg, vanilla bean paste, and the cooled Tangzhong. Mix these ingredients well. Knead the dough on low speed for about 2 minutes until it starts to come together.
Incorporate Butter: Next, gradually add the 8 tablespoons of room-temperature salted butter to the dough. Knead until the dough is smooth and elastic. This should take about 5-6 minutes.
Let Dough Rise: Once the dough is ready, shape it into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 30 minutes. The dough will become bigger and fluffy.
Prepare the Filling: While the dough is rising, mix the 1/2 cup of room-temperature butter, light brown sugar, ground cinnamon, and optional vanilla powder in a bowl. Make sure the mixture is smooth and well-combined. This filling will add that perfect cinnamon flavor.
Roll Out the Dough: After the dough has risen, turn it out onto a floured surface. Roll it into a large rectangle about 15×21 inches. Spread the filling evenly over the rectangle, leaving a 1-inch border around the edges.
Cut and Shape Rolls: Slice the dough into 12 strips. Roll each strip tightly from one end to the other, creating spirals. Place the rolled-up dough into the lined baking pan. Leave some space between each roll. Cover the pan with a towel and let it rise again for 1-2 hours until doubled in size.
Bake the Rolls: Preheat your oven to 325°F (163°C). Once the rolls have risen, place the baking pan in the oven. Bake for 30-35 minutes until they are golden brown and smell delightful.
Prepare Frosting: While the rolls are baking, prepare the frosting. In a medium bowl, mix the cold cream cheese, unsalted butter, powdered sugar, 1/2 teaspoon of vanilla bean paste, and 1 tablespoon of heavy cream. Beat until smooth and creamy.
Cool and Frost: After the rolls are done baking, let them cool for 15 minutes in the pan. Then, frost them generously with the cream cheese frosting while they are still warm. The frosting will melt a bit into the rolls, making them even more delicious.
How to Serve The Best Cinnamon Rolls
Serving The Best Cinnamon Rolls is simple and delightful. You can enjoy them warm right out of the oven or serve them later in the day. If you want to add a special touch, consider serving them with a hot cup of coffee or tea. These rolls also pair well with fresh fruits, yogurt, or even a scoop of vanilla ice cream for dessert.
If you are hosting a brunch or a special occasion, arranging the rolls on a large platter can make an impressive presentation. You may sprinkle some extra cinnamon on top or add a few nuts for a nice crunch. Everyone will want a bite of these scrumptious rolls!
How to Store The Best Cinnamon Rolls
Storing your cinnamon rolls properly is important to keep them fresh and tasty. You can store them at room temperature for up to 2 days in an airtight container. If you want to keep them longer, consider refrigerating them for up to a week.
To reheat, simply place them in the microwave for about 15 seconds or in an oven set to 350°F (175°C) for about 10 minutes. This will help bring back their softness and warmth.
You can also freeze the rolls. To do this, cool them completely after baking and then wrap them tightly in plastic wrap. Place them in a freezer-safe container or bag. They will last up to 3 months. When you are ready to enjoy them, just thaw overnight in the fridge and reheat as mentioned above.
Tips to Make The Best Cinnamon Rolls
Use Room Temperature Ingredients: Make sure your butter, milk, and egg are at room temperature. This helps the dough rise better and creates a fluffier roll.
Knead Properly: Kneading the dough well is crucial. It develops the gluten, which will help the rolls become soft and chewy. Knead until the dough is smooth and elastic.
Watch the Rising Times: Let the dough rise until it doubles in size. If it is a cold day, it may take longer. Be patient; this is what makes the rolls fluffy!
Don’t Skip the Frosting: The frosting adds the finishing touch! A warm roll with rich cream cheese frosting melts in the mouth.
Experiment with Flavors: Try adding nuts, raisins, or different spices to the filling. You can even swap cinnamon with cardamom for a unique flavor.
Variations
There are many ways to customize The Best Cinnamon Rolls:
- Nut-ty Rolls: Adding chopped pecans or walnuts to the filling can provide a nice crunch.
- Fruit Additions: Consider adding diced apples or cranberries for a fruity twist.
- Glaze Instead of Frosting: If you prefer a lighter option, you can drizzle a simple glaze made of powdered sugar and milk over the rolls after baking.
FAQs
1. Can I make the dough ahead of time?
Yes! You can prepare the dough up to the first rising stage and refrigerate it overnight. Just make sure to bring it to room temperature before rolling it out.
2. Why is my dough not rising?
If your dough does not rise, ensure that your yeast is fresh. Also, the environment temperature should be warm but not hot.
3. Can I use whole wheat flour instead of bread flour?
You can use whole wheat flour, but keep in mind that it will change the texture. The rolls may be denser and not as fluffy. You might want to mix it with some all-purpose flour for better results.
With these tips and tricks, you are ready to bake The Best Cinnamon Rolls! Enjoy the process and the moments with family and friends. Happy baking!
Cinnamon Rolls
Ingredients
Method
- Line a metal 9x13 baking pan with parchment paper.
- Prepare the Tangzhong by whisking 3/4 cup of water and 1/4 cup of bread flour over medium heat in a saucepan until thickened. Let it cool.
- In a stand mixer, combine 3 2/3 cups bread flour, granulated sugar, instant yeast, fine sea salt, heavy cream, whole milk, egg, vanilla bean paste, and cooled Tangzhong. Mix well.
- Knead the dough on low speed for 2 minutes until it starts to come together.
- Gradually add 8 tablespoons of room-temperature salted butter to the dough. Knead until smooth and elastic, about 5-6 minutes.
- Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 30 minutes.
- In a bowl, mix 1/2 cup room-temperature butter, light brown sugar, ground cinnamon, and optional vanilla powder until smooth.
- Roll out the dough into a large rectangle (15x21 inches) and spread the filling evenly.
- Slice the dough into 12 strips, roll each strip tightly, and place in the lined pan with space in between.
- Cover and let rise for 1-2 hours until doubled in size.
- Preheat the oven to 325°F (163°C). Bake the rolls for 30-35 minutes until golden brown.
- Mix cold cream cheese, unsalted butter, powdered sugar, vanilla bean paste, and heavy cream until smooth.
- Let the rolls cool for 15 minutes before frosting generously.