Ahhh…cinnamon rolls. I’m not sure that there’s anything better than a really good cinnamon roll, but in my opinion a good one is really hard to find, and a good recipe is even harder to find. My biggest problem with most cinnamon roll recipes is that the bread part of the roll is usually bland, and the only cinnamon flavor you get comes from the filling itself. This recipe, however, has cinnamon in the dough itself, so the bread is flavorful too. But, if I’m being honest here, the best thing about this recipe is the frosting. These rolls are frosted when they are hot out of the oven, so the frosting kind of oozes into every crevice and mixes with the cinnamon/sugar/butter mixture. So. Yummy.
This particular recipe is designed to be flexible, so that you can prepare the dough the night before, refrigerate it, and then bake it the following morning. I do prefer to bake it the same day, I feel like refrigerating it affects the texture of the bread a bit. But, in a pinch for early-morning cinnamon rolls, this is a great go-to recipe.
As with any bread recipe, you will have to adjust the flour and the bake time to accommodate your specific altitude and humidity levels. I’ve found that 4 and 1/2 cups of flour works well for me, but you could use as little as 4 or as many as 5 cups. You want the dough to be tacky, but not sticky, so that when you knead it and roll it out, it gets smooth and “supple.” (I hate the word supple, by the way. It’s an awful word. I can’t believe I just used it…)
Finally, keep a close eye on these in the oven. You want them to be a deep, golden brown, done in the middle but not over-done. You might want to use foil during the last 5 minutes or so, and test the middle occasionally to check for doneness.
I hope you enjoy this recipe! And, on that note, if you enjoy my blog, I encourage you to leave comments and share it with your friends. I’d love to hear from you!
1/8 teaspoon salt
Dissolve the yeast in the milk the bowl of a stand mixer. Add sugar, melted butter, salt, eggs, cinnamon and flour. Knead with dough hook until dough pulls away from the sides of the bowl. Pour dough out onto a floured surface and knead dough into a large ball. Put dough into a greased bowl and let rise until doubled in size, about an hour.