The Finest Cinnamon Rolls Recipe

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 Here’s the perfect method to create an exceptional cinnamon roll recipe that boasts delightful fluffiness and is generously adorned with a buttery cream cheese frosting.

I’ve always maintained high expectations for cinnamon rolls, tirelessly exploring numerous recipes in pursuit of the ultimate one. However, my quest concluded when I discovered these rolls, courtesy of the immensely talented baker, Sarah Kieffer. Sarah, an esteemed cookbook author and the creative force behind The Vanilla Bean Blog—hailed by Saveur as the Best Baking & Dessert Blog—is not only a culinary genius but also a cherished friend. I’ve previously featured Sarah on the blog (you can find it here), and this exceptional cinnamon roll recipe is from her debut cookbook, The Vanilla Bean Baking Book.
These cinnamon rolls are the epitome of heavenly indulgence. They embody softness, tenderness, fluffiness, and an incredible burst of flavors. Beginning with a recipe for a sweet, enriched dough that boasts remarkable tenderness (courtesy of honey and eggs), these rolls are surprisingly easy to make, especially with the aid of a stand mixer that handles most of the kneading. The sole effort required involves setting a timer on your phone to prompt you for the series of flips and folding the dough needs while it rests and rises.

Now that my admiration for these cinnamon rolls has been duly expressed, let’s delve into the essential components—how to prepare them.
Here are the ingredients required for the cinnamon roll dough:
– Eggs
– Whole milk
– Honey
– All-purpose flour
– Instant yeast
– Salt
– Unsalted butter
For the cinnamon roll filling, you’ll need:
– Brown sugar
– Cinnamon
– Salt
– Unsalted butter
Lastly, for the irresistible cinnamon roll icing:
– Unsalted butter
– Cream cheese
– Vanilla extract
– Salt
– Powdered sugar

Crafting cinnamon rolls used to feel daunting, but Sarah’s straightforward approach and precise instructions have made the process effortless. Additionally, the ability to prepare these ahead of time is a great advantage.
Here’s the method:
Begin the Rolls in the Evening
I’ve discovered that the ideal time to start creating these simple cinnamon rolls is in the evening. Initiate the dough-making process while preparing dinner, then periodically flip and fold the dough as the evening progresses, completing the process before retiring for the night. The dough can be refrigerated for up to three days, making it an excellent addition to any breakfast or brunch spread. It’s important to note that the dough might appear quite shaggy and rough when taken out of the fridge for the final step.

Combine the dough ingredients and allow it to rest. If you possess a stand mixer, it’s an opportune moment to utilize it (you won’t require a dough hook attachment; a paddle attachment suffices). Commence by preparing the dough, then cover it with plastic wrap or a clean kitchen towel and let it rise for 30 minutes (placing it in the microwave works well for this purpose).

Punch and permit further resting. Once the initial 30 minutes have elapsed, fold the dough over itself 6 to 8 times. Next, re-cover the dough and let it rise for another 30 minutes. Repeat this folding process a total of 4 times (this step will take approximately 2 hours).

Rest and refrigerate overnight. After allowing the dough to rise and performing multiple foldings, cover it one last time and refrigerate it overnight. This overnight chilling will further facilitate its rising process.

Morning Rolling Process

Prepare, sprinkle, and slice. The following morning, on a lightly floured surface, roll out the dough into a sizable rectangle. Brush it with melted butter and generously sprinkle it with a blend of brown sugar, cinnamon, and a pinch of salt. Proceed to roll the dough into a log shape and cut it into evenly sized pieces. I typically divide it into 8 rolls, but you can opt for smaller portions, cutting up to 12 rolls and placing them more tightly together if preferred.

Tip: For neat and precise cuts, consider using sharp kitchen scissors or dental floss instead of a knife!

Allow to rest and double in size. Arrange the cinnamon rolls in a greased baking dish, cover them with plastic wrap, and let them rise until doubled in size.

For Exceptional Cinnamon Rolls, Apply Glaze Twice

Sarah’s recommendation is to apply the first layer of glaze immediately after removing the rolls from the oven, ensuring it seeps into every crevice. Then, add another layer once the rolls have cooled slightly. An ingenious move.

Prepare the frosting. Using a stand mixer with a paddle attachment, beat the butter and cream cheese on medium speed until smooth and creamy. Incorporate the vanilla and salt, mixing on low speed to combine. Gradually add the powdered sugar, mixing on low until the mixture becomes light and fluffy. Don’t forget to scrape down the sides of the bowl as needed.

Baking and Glazing Process. Once the rolls have finished rising, bake them until they turn golden brown. While the homemade cinnamon rolls cool, prepare the icing and generously spread it over the rolls while they are still warm. Apply an additional layer of icing just before serving.

Is it Possible to Freeze Cinnamon Rolls?

Absolutely, cinnamon rolls can be frozen. Allow them to cool completely, then store them in a sealed freezer bag and freeze. When you’re ready to indulge in the frozen cinnamon rolls, place them on the counter to thaw. It’s essential to freeze them without the icing and prepare a fresh batch of cinnamon roll icing just before serving.

Can I Refrigerate Them Overnight During the Second Rise?

Certainly, you can refrigerate them overnight. However, ensure the dough is still chilled before rolling. Once you’ve assembled the rolls and settled them in the greased pan, cover them with plastic wrap and refrigerate overnight.

The next morning, remove the cinnamon rolls from the fridge (while keeping them covered) and allow them to reach room temperature before baking, approximately 30-40 minutes. Be mindful that they might require a longer baking time.

Creative Cinnamon Roll Variations to Explore

For those seeking to experiment beyond the traditional version, here are some delightful ideas to consider:

Orange and Almond Twist: Incorporate zest from 1-2 oranges into the cinnamon sugar filling, and for the cream cheese frosting, add ½ teaspoon of almond extract.

Cinnamon Rolls Enriched with Raisins and Nuts: Enhance the cinnamon roll filling by adding 1 cup each of raisins and chopped nuts.

Raspberry Infusion with Lemon Creme Fraiche Frosting: Replace the ½ cup of brown sugar in the filling with ¾ cup of raspberry jam, and substitute the cream cheese in the frosting with creme fraiche.

Pumpkin Pie Cinnamon Roll: Introduce ½ cup of canned pumpkin and ½ teaspoon of pumpkin pie spice to the cinnamon and brown sugar mixture used as the filling.

My Favorite Cinnamon Rolls Recipe 

This is how to make the BEST cinnamon roll recipe for perfectly fluffy and slathered with a buttery cream cheese frosting.
Course Bread, Breakfast
Cuisine American
Keyword cinnamon rolls
Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 4 hours
Total Time 4 hours 55 and minutes
Servings 12
Calories 487kcal

Ingredients

For the Sweet Dough

  • 4 large eggs, at room temperature
  • ¾ cup whole milk, warm (100°F – 110°F)
  • ¼ cup honey
  • 4 cups all-purpose flour
  • 2 ¼ teaspoon instant yeast
  • 2 teaspoons salt
  • 10 tablespoons unsalted butter, at room temperature, cut into 1-inch pieces

For the filling

  • ½ cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • pinch of salt
  • 2 tablespoons unsalted butter, melted and cooled

For the Icing

  • 8 tablespoons unsalted butter, at room temperature
  • 4 ounces of cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup powdered sugar

Instructions

Make the Sweet Dough

  • Grease a large bowl. In a liquid measuring cup, combine the eggs, milk, and honey.
  • In
    the bowl of a stand mixer fitted with a paddle, mix the flour, yeast,
    and salt and stir on low to combine. Add the egg mixture and mix on low
    to combine. Add the butter one piece at a time, then increase the speed
    to medium and beat the butter into the dough, until all the small
    butter pieces are incorporated, about 1 minute. Transfer the dough to the
    prepared bowl. The dough will be very sticky and shaggy, so use a
    spatula to scrape the dough into the bowl.
  • Cover
    the bowl with plastic wrap and let it rise for 30 minutes. Place your
    fingers underneath the dough gently pull the dough up and fold it
    back over itself. Turn the bowl and repeat this folding again. Repeat 6
    to 8 more times until the dough has been folded over on itself. Re-cover
    the bowl with plastic and let rise for 30 minutes. Repeat the series of
    folding 3 more times, for a rise time of 2 hours and a total of 4
    foldings.
  • Tightly
    core the bowl with the plastic wrap and refrigerate overnight, for up to
    72 hours. Sarah suggests the dough can be used right away after the
    initial 2-hour rise, but she finds it easier to work with after it has
    been refrigerated overnight.

Make the Cinnamon Rolls

  • Flour
    a work surface and knead the sweet dough 10 to 12 times. Shape the
    dough into a ball, cover the top lightly with flour, and cover with a
    tea towel to come to room temperature.
  • Grease a 9 by 13-inch pan. In a small bowl, mix the brown sugar, cinnamon, and salt.
  • Roll
    the dough into a 16-by-12-inch rectangle. Brush the dough with the
    melted butter so the filling adheres. Sprinkle the cinnamon sugar
    mixture evenly over the dough.
  • Starting
    with the long side, roll the dough into a tight cylinder. Pinch the
    seam gently to seal it and position the dough seam side down. Use scissors or a sharp knife to cut the dough into 12 equal pieces or 8
    equal pieces if you want larger-sized cinnamon rolls. Place the pieces in
    the prepared pan cut-side up. Cover the pan loosely with plastic wrap
    and let the dough rise until doubled, 1 to 1 ½ hours.
  • Preheat the oven to 350° F. Remove the plastic and bake for 25-27 minutes, rotating halfway through until the rolls are golden.
  • Transfer the pan to a wire rack and let the rolls cool for 5 minutes before icing them.

Make the Icing

  • In
    the bowl of a stand mixer fitted with a paddle, beat the butter and
    cream cheese on medium until smooth and creamy. Add the vanilla and salt
    and mix on low to combine. Add the powdered sugar and mix on low until
    combined. Scrape down the sides of the bowl and mix until light and
    fluffy, about 3-4 minutes.
  • Apply
    a thin layer of the icing on the cinnamon rolls while warm so it seeps
    into all of the nooks and crannies of the rolls. Add more icing as
    desired and serve.

Notes

Reprinted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics

  • These can do a second proof overnight in the fridge if you’d like.
    The dough will still need to be chilled before rolling though. After
    you’ve assembled your rolls and nestled them in the greased pan, cover
    them with plastic wrap and place them in the refrigerator overnight. In the
    morning, you need to remove the cinnamon rolls from the fridge (keep
    them covered), and let them come to room temperature before baking,
    about 30-40 minutes or so. Also, note that they may take longer to bake.

Nutrition

Calories: 487kcal | Carbohydrates: 59g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 501mg | Potassium: 135mg | Fiber: 2g | Sugar: 26g | Vitamin A: 814IU | Calcium: 60mg | Iron: 2mg
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