Classic Cinnamon Rolls
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
39
Spice
58
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Granulated Sugar2 tbsps
Ground Cinnamon1 cup
Sugar3 tbsps
Milk1.5 tsps
Vanilla Extract3 tsp
Salt1 cup
Whole Milk1 large
Egg YolkDirections:
1
Make the rolls: Butter a 9-by-13-inch baking dish
2
Whisk the sugar and cinnamon in a bowl
3
On a floured surface, roll out the dough into a 10-by-18-inch rectangle
4
Spread the butter over the dough, leaving a 1-inch border on one of the long sides
5
Top with the cinnamon sugar
6
Brush the clean border with water
7
Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal
8
Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end
9
Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece
10
Repeat, cutting every 1 1/2 inches, to make 12 rolls
11
Place the rolls in the prepared baking dish
12
Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes
13
Preheat the oven to 350 degrees F
14
Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes
15
Let cool 10 minutes in the pan
16
(You can freeze the baked rolls for up to 2 weeks
17
Cool completely before freezing, then thaw, warm up and glaze before serving
18
) Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth
19
Drizzle over the warm rolls
20
Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F
21
Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes
22
Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined
23
In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg
24
Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough
25
Turn out onto a floured surface and knead until soft and elastic, about 6 minutes
26
Shape into a ball
27
Brush a large bowl with butter
28
Add the dough, turning to coat lightly with the butter
29
Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes
30
Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl
31
Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough
32
Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight