Cinnamon Rolls-The Best Ever Says I
Home made cinnamon rolls are why week-ends exist.
Ever have one of those Sunday’s where the wafting aroma of baking cinnamon rolls stirs you from your slumber? That aroma is almost enough to bring you floating, ala a cartoon character, to the kitchen.
The crash and halt when you realize it was an evil trick by some less than brilliant cinnamon roll is just too much. Happily, I can end that bait and switch with these.
Make them the day before, let them proof on the counter over night and bake them first thing in the morning.
You can also make and bake the same day. Grab your bowl and mixer and scale and let’s mix.
If you need a scale, check out this Amazon page.
Cinnamon Rolls-Best Ever Says I
No summary needed. They're cinnamon rolls.
Ingredients
Cinnamon Roll Dough
- 85 g Room temperature unsalted butter
- 72 g White sugar
- 8 g Salt
- 2 each Eggs, room temperature
- 454 g All Purpose flour
- 8 g Instant yeast
- 170-203 g Buttermilk, room temperature
Filling
- 113 g Butter
- 113 g Light brown sugar
- 1 T Ceylon cinnamon
- 1/8 t Cardamom, ground
- 1/4 t Salt
Glaze
- 1 C 10 X sugar
- 1-2 T Boiling water
Instructions
Mix the dough
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Cut the butter into small pieces. Add butter, flour, salt, sugar and yeast to stand mixer bowl with the paddle attachment.
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Start the mixer on slow to allow butter to work into flour. Add the eggs and mix to incorporate. Add buttermilk in thirds. You’ll want a dough that starts to clean the sides of the bowl, but is okay if it sticks.
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Mix on medium speed to about 80 degrees F. Feel the outside of the bowl. If it’s a bit cool to your hand, that’s good. Use a bowl scraper and remove the dough to a buttered bowl.
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Roll the dough in the buttered bowl, cover the bowl with plastic and place in a not too warm place to ferment. On the oven is too warm.
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Allow to double. Remove the dough to a floured table, roll into a rectangle, about 12” x 16”, and add your filling.
Mix the filling
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Mix the filling in the same bowl as you used to mix the dough. Mix to combined. Feel free to adjust the sugars as you prefer, keeping the total amount of sugar at ¾ of a cup. More or less cinnamon and if you are daring, a pinch of ground cardamom.
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Spread the sugar mixture on the dough which should be lengthwise in front of you and about 6 inches from the edge of your table. Spread the mix from the center to the edges, getting almost all the way to the top and both sides. Leave about 1 inch of dough in front of you plain.
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Begin with the edge furthest from you and gently roll the dough onto itself as you begin to form the cinnamon roll log. Speed matters a wee bit. The longer it takes to fill, roll-up, and cut the rolls, the longer the yeast is working. So, don’t be hasty, but work diligently. If you make a tear in the dough, that will disappear when the log is complete.
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Roll the finished log onto it seam, and with a dough blade or knife, cut the log in half then each half in half again and then each piece into three rolls. Place in a buttered baking dish to proof. I use this tabletop proofer which is super useful as we get to cooler temperatures.
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When they have filled their space and look plump, place them in a heated oven and bake between 14-18 minutes. Here in Oregon that time was over 20 minutes. Next time I will try 375 because I like a well browned cinnamon roll, but faster. Time duration depends on your oven and preferences for doneness.
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Remove to a cooling rack when done and prepare the glaze.
Prepare the glaze
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Wisk the boiling water, 1 T first, into the powdered sugar. It will shrink in volume and get quite sticky. If you prefer a runnier glaze, add a few drops of water. A little water goes a long way when making this glaze. Drizzle glaze over the rolls. Oh, go ahead and eat. No need to wait. Then, call the rest of the family for some.
Recipe Notes
A note: This makes quite a bit of dough and could easily be halved. As it was, I made pretty thick walled rolls, but dang were they good. I also have decided that a mixture of butter, light and dark sugars and cinnamon mixed with the paddle attachment is the best way to go. There just is no other way I’ve found to get as much sugary cinnamony goodness inside. Add raisins or pecans or walnuts or anything else as it pleases you. Pecans would have pleased my wife, but the kids are purists, so, we suffered with plain, hot, home-made cinnamon rolls. Ugh! The things we do for our kids.
Enjoy. I did.
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