If there’s any cooking scent more delectable and homey than freshly-baked bread, it has to be warm cinnamon– so it’s no surprise that cinnamon rolls are the ultimate when it comes to comforting (and mouth-watering) odors. When I decided to make these I was only thinking about the gooey and delicious breakfast that awaited me, but let me just say, the smell of the baking rolls was almost as good!
The finished rolls were soft and delicious, though be careful about overbaking– I left them in a bit longer than I should have in hopes of getting more browning on top, but that made the bottoms caramelize in the sticky leaked-out sugar filling, leading to chewy caramel that stuck to my teeth. Other than that, though, they were excellent!
If you have any leftover from the initial devouring, be sure to microwave leftovers briefly to soften them up again– they’re so much better warm!
Cinnamon Rolls (slightly adapted from Crazy For Crust)
Makes 9 rolls, in a 9×9″ pan
3/4 cup milk
3 tbs. butter
1/3 cup sugar
1/2 tsp. salt
2 1/4 tsp. instant yeast
3 – 3 1/4 cups flour
- Heat milk in the microwave for about 90 seconds, until hot to the touch. Add butter and stir until melted. Liquid should be about 120-130 degrees F at this point.
- Pour milk into the bowl of a stand mixer and add sugar, salt, egg, and yeast. Mix with paddle attachment to combine.
- Add 3 cups flour and beat until a smooth, sticky dough is formed.
- Switch to dough hook and continue beating on low speed until the dough loses some of its stickiness and balls up around the hook (without sticking to the sides of the bowl). If necessary add your extra 1/4 cup of flour to get to this stage.
- Transfer dough to an oiled bowl and cover with plastic wrap. Set in a warm place and let rise for about 2 hours, until doubled in size.
- Roll dough out on a lightly floured board into a 10×14″ rectangle.
5 tbs. softened butter
2/3 cup brown sugar
1 tbs. cinnamon
2 tbs. flour
1/4 tsp. salt
(optional) 1/2 cup chopped nuts
- Combine all ingredients (except nuts, if using) to form a paste.
- Spread filling over your rolled-out dough. Sprinkle with nuts, if using.
- Roll up tightly along the long side. Slice into 9 rolls. (Note: I like to use dental floss to get a nice, clean cut without squishing the rolls into my cutting board)
- Line a 9×9″ pan (or 9″ round cake pan) with foil and cooking spray. Arrange rolls in pan, cover with plastic wrap, and refrigerate overnight.
- The next morning, remove from refrigerator while you preheat your oven to 350 degrees F.
- Remove plastic wrap and bake for 24-28 minutes.
3 tbs. melted butter
3 tbs. cream cheese, softened
1 1/2 cups powdered sugar
1 tsp. vanilla
- Mix together all ingredients until smooth. Slather over warm cinnamon rolls just before serving.