Once you master the art of Cinnamon Rolls, you can pretty much do anything in the kitchen.
Well, hold-on maybe not ANYTHING- but it still feels pretty good creating one of the most classic and delicious breakfast staples known to mankind.
This particular recipe took me 4 tries to get it just the way I like it. And that’s the kicker here, these are the way I LIKE THEM. There are a TON of different ways you can make cinnamon rolls- more bread, less filling, dark brown vs light brown sugar, add in nutmeg or don’t add in anything but cinnamon…. the point is, you’ve got to find what makes your mouth water. I’m with my father on this one- on one of my previous batches his only feedback was “less bread, more filling” and I have to hand it to him- he’s totally right. I’m a filling-kind-of-gal. I want that chewy, caramelized, cinnamon, ooey-gooeyness that comes from having almost too much cinnamon in the middle of your rolls… these are scrumptious and sweet and definitely a filling-lovers delight!
If you’re a thick-crust, deep-dish-pizza kind of person… these cinnamon rolls aren’t for you. Think of these as the “Thin Crust Pizza’s” of the Cinnamon Roll world… MORE FILLING. LESS BREAD. That’s my happy place.
This recipe will take a small bit of technique (and a digital scale) but if you’re trying to cook from scratch without a digital scale YOU’RE MISSING OUT- sometimes grams are a much more accurate way of weighing your ingredients, and in this case I have “perfected” the amount of flour in grams and I just don’t want to mess with it. It may not come out to an even cup-measurement if I try and convert it, so grams it is!
What you will need for the roll:
- Granulated Sugar
- Iodized Salt
- Unsalted Butter
- Whole Milk
- Instant Yeast
For the Filling:
- Light Brown Sugar
- Granulated Sugar
- Unsalted Butter
For the Icing:
- Heavy Whipping Cream
- Powdered Sugar
- Light Corn Syrup
- Unsalted Butter
- Vanilla Extract
Ooey Gooey Cinnamon Rolls
- 670 grams All Purpose Flour
- 3/4 cups Granulated Sugar
- 6 grams Iodized Salt
- 6 Tbsp Unsalted Butter
- 1 cup Whole Milk
- 7 grams Instant Yeast
- 2 Large Eggs
- 1 Large Egg-Yolk in addition to your two large eggs
- 1 Tbsp Cinnamon
- 1/2 Tbsp Nutmeg
- 1 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 3 Tbsp Cinnamon
- Unsalted Butter to spread over the rolled out dough
- 1/4 cup Heavy Whipping Cream
- 1 1/4 cup Powdered Sugar
- 1 tsp Light Corn Syrup
- 1 Tbsp Unsalted Butter
- 1 tsp Vanilla Extract
- In the bowl of your stand mixer, add in your flour, sugar and salt for the cinnamon roll. Whisk to combine then add in your 6 tablespoons of butter. Using your impeccably clean hands, mix together the butter with your flour mixture. You should end up with small lumps in your batter.
- Crack your two whole eggs and extra egg yolk into a small bowl and set aside.
- In a microwaveable bowl or cup, add your milk and heat in the microwave for about 40 seconds until it's slightly warmer than lukewarm (If you have an instant read thermometer, you should see about 100 degrees Fahrenheit.) Add in your instant yeast and whisk for about 30 seconds. Let the milk/yeast sit for a few minutes, then whisk for another 30 seconds. You want the majority of the yeast to dissolve.
- With a dough hook attachment on your stand mixer, mix your flour on medium low speed and add in your yeasted-milk and your eggs. Continue on medium low speed for a few minutes or until your dough comes together.
- Remove your dough from the bowl and knead into a ball on a lightly floured surface for about 30 seconds. Your dough will still be tacky or sticky, but you should be able to touch it without it sticking to your hands. Place the dough into a lightly buttered dish or bowl (I just used the glass pan I cook the rolls in), cover, and let rise for an hour and a half at room temperature.
- Prepare your filling by adding 1 cup of light brown sugar, 1/2 cup of granulated sugar, and three tablespoons of cinnamon to a small bowl and whisk to combine. Set Aside.
- Once your dough has risen for an hour and a half, prepare a large surface with flour and roll out your dough into a long thin rectangle, measuring about a 1/4 inch thick. If you prefer more bread-to-filling ratio, keep your thickness to about 1/2 inch.
- Using your impeccably clean hands, spread enough butter to cover the entire rectangle generously, and then top with your filling mixture, making sure every inch (including the edges) is covered.
- Starting on one of the long sides of the rectangle, tightly roll your dough into a long log (pictured above), and then slice into 1 1/2 inch pieces using a scalloped (NOT serrated) knife.
- Lay your pieces (not touching) in a buttered baking dish, cover, and let sit for another 30-45 minutes at room temperature.
- Preheat your oven to 375 degrees Fahrenheit.
- Prepare your icing by combining 1 1/4 cups sifted powdered sugar and a 1/4 cup heavy whipping cream together either by hand or with a hand-mixer. Add in the light corn syrup, vanilla, and one tablespoon of butter (softened) and mix until combined.
- After your Cinnamon rolls have rested again, bake them at 375 degrees Fahrenheit for 15-20 minutes. 15 if you like ooey-gooey centers, 20 if you like them done.
- Let rolls cool for 10-15 minutes, top with icing, serve and enjoy!
- If you are having trouble rolling your dough into a "rectangle", just do your best, and then come through with a pizza cutter to cute the dough exactly into a rectangle. This will help get more consistently sized cinnamon rolls, but is not a necessary step.