Pans of cinnamon rolls have made their way out of our house and into the neighborhood these last couple of weeks (happens to be one of the great side effects of being an an “emotional baker” so it’s my little escape to go and bake for folks.
Since so many have asked, wanted to share the recipe and also had my sons help me put together a video tutorial. Pleasantly surprised as they actually willingly helped knowing that they would get the end result.
Once again kept it unedited so I’m in the raw. Life in the making so just keeping things real during our COVID-19 quarantine. Pardon the lint all over my back (who knew!) and the incredibly messy hair!
Cinnamon Roll Recipe
- 1 cup warm Water
- 3 tsp. Yeast
- 2 Tbsp. melted Butter
- 1 Egg
- 1/4 cup Sugar
- 1 tsp. Kosher Salt
- 3 1/3 cups Flour
Before doing anything, lay out 1 stick of butter for the filling so it will be softened by the time you need it.
In large bowl, dissolve yeast in water. Using large spoon, stir in butter, egg, sugar and salt until combined; and then add in flour. Stir flour until dough forms. The dough will be shaggy as you mix it. Dip hands in flour and begin to knead dough in bowl until the dough comes together and becomes smooth and pulls away from the sides of the bowl.
The dough will initially start out sticky to the touch but after 3-5 minutes of kneading, it will pull away from the sides of the bowl and that will be your clue that it is finished.
*You can avoid the above step all together of getting your hands messy if you mix the ingredients in a standard mixer and/or use the dough cycle of a bread machine.
The video tutorial below shows the manual way of doing it so you know it is possible.
Place dough into greased bowl covered with saran wrap and let rise in a warm spot for an hour.
- 1 stick of butter (Use 6 Tbsp. Softened Butter to spread onto dough and use remaining 2 Tbsp. of butter and place pats of it into the bottom of the baking dish)
- 1/2 cup Cinnamon Sugar (combine 1/2 cup Sugar with 2 Tbsp. Cinnamon)
Roll out dough onto floured surface into a 15″ x 9″ rectangle. Using spatula, spread softened butter across dough and then sprinkle on cinnamon sugar. Pat cinnamon sugar into dough using spatula. Begin to roll up the dough from the back to the front until it forms a log. Pat in your ends to create a uniform log and then cut in half and then cut each half into halves and then cut each of those into thirds. Watch the video and it will make more sense. = )
Place cut rolls into greased 9 x 13″ pan with 2-3 pats of butter on the bottom. Place saran wrap over top and let rise for approximately 30 minutes. Bake in over on 350 for 25 minutes. After 25 min, take a piece of tin foil and place over top of rolls to prevent any further browning and bake for another 5 minutes. Remove from oven to cool for 10-15 minutes.
- 1 cup Powdered Sugar
- 3 Tbsp. melted Butter
- Pinch of Salt
- 1 Tbsp. Espresso or Freshly Brewed Coffee
- 1 tsp. Maple Extract
- 1-2 Tbsp. of Milk
In glass measuring cup, add powdered sugar. Using whisk, stir in melted butter and salt. Add in coffee and extract and combine until smooth. Add in milk, one tablespoon at a time until the icing is loose and pourable. Drizzle over top of cinnamon rolls.
Live Action Tutorials
You can find a video tutorial for each section of the recipe here:
Hope the visuals help. As always, let me know if you have any questions.