In my house, we try to make Sundays our lazy day. We all need a day to slow down and relax. Lazy doesn’t mean we don’t do anything… It just means we don’t make plans. We let the day flow how it flows. I love Sundays.
There are a few things that I want to be up front about when it comes to this recipe.
- This recipe is perfection. It is my families favorite for good reason.
- This recipe takes some planning and patience.
- It’s worth it.
Because these cinnamon rolls are made from scratch they take some time. To allow the yeast to work its magic the dough needs time to sit and rise. From start to finish this recipe will take about 3 hours.
If you want a quick treat, this is not the recipe you are looking for. Go grab yourself some of those cinnamon roll treats in a can. I’m not going to begrudge you for that. I find them to be quite satisfactory every now and then. They are quick… and certainly have their place in the food world. They just don’t hold a candle to the homemade variety! But hey, we live in a busy world and don’t always have time to set aside a few hours to make cinnamon rolls!
If you really love Cinnamon Rolls that are topped with a traditional Icing or Frosting then this may not be the recipe for you. I am not a huge fan of frosting, so I prefer these so much more. They are made with a butter and brown sugar glaze that is absolutely mouth watering.
My Family’s Favorite Cinnamon RollsCourse: UncategorizedCuisine: Sweet TreatDifficulty: Moderate
- For The Dough
¾ cup warm milk (about 110 degrees F)
2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)
¼ cup granulated sugar
1 egg plus 1 egg yolk, at room temperature
¼ cup butter, melted
3 cups flour, plus more for dusting
3/4 teaspoon salt
- For The Filling
2/3 cup brown sugar (I use light brown sugar)
1 ½ tablespoons ground cinnamon
¼ cup unsalted butter, softened
- For The Topping
1/3 cup brown sugar
2 tablespoons butter
- Warm milk to around 110 degrees F. The easiest way to do this is to place the milk in a microwave safe bowl for 40-45 seconds. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until combined. Place your flour in a bowl and gently mix in salt. Add the flour and salt mixture to the yeast and milk mixture then stir with a wooden spoon until a dough begins to form.
- Place dough hook on your stand mixer and knead dough on medium speed for 5 – 8 minutes. Dough should form into a nice dough ball that is slightly sticky but not so sticky that it leaves dough on the side of your mixer. If your mixer bowl isn’t dough free then add a tablespoon of flour at a time and continue mixing. If you don’t want to use a stand mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
- Transfer dough ball to an oiled bowl and cover it with plastic wrap. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
- After the dough has doubled in size, transfer it to a flour dusted surface and roll out into a large rectangle. Spread softened butter over dough, leaving a ¼ inch at the far side of the dough.
- In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then pat the brown sugar mixture into the butter.
- Tightly roll dough up, starting from the longer side of the rectangle and make sure to seal the edges of the dough the best you can.
- Lightly mark the dough roll evenly spacing the marks the best you can to create 8 sections. When you are satisfied with spacing cut all the way through your dough.
- Grease a 9×9 inch baking pan. Place an even layer of brown sugar on the bottom of the pan then top with pieces of cold butter.
- Place cinnamon rolls on top of the brown sugar and butter. Cover with plastic wrap and let rise again for 30-45 minutes.
- Preheat oven to 350 degrees F. Remove plastic wrap and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. Immediately flip the rolls onto a tinfoil lined baking sheet. If desired you can back a few more minutes to caramelize the brown sugar and butter topping that is now on top! Allow them to cool a few minutes so you don’t burn your mouth! Enjoy!’
I hope you enjoy this recipe as much as we do!
Bye for now.