Get warm, homemade cinnamon rolls on the table in just over an hour- start to finish! And, rest assured you will always be successful with this recipe – it’s the best cinnamon rolls recipe in the history of ever…and the easiest one, too.
5tsp.instant yeast, I use quick-rise instant yeast
½cupunsalted butter, very softened, but not melted
1 cupgranulated sugar
pinch of kosher salt
1/4cupstrong coffee, I make mine with 1/4 cup hot water combined with 1/2 tsp. espresso powder
3Tbs.melted unsalted butter
1-2Tbs.milk, as needed
Prepare the Cinnamon Rolls
Preheat the oven to 350 degrees F. Combine milk, water, oil, sugar and salt in microwave safe bowl; heat 1-2 minutes, until temperature is to 120 – 130 degrees F.
While liquids are heating, measure 3 cups of flour into bowl of a stand mixer; add the yeast and combine well with flour.Pour the heated liquids into the flour/yeast mixture. Using the whisk attachment, beat at medium speed for 1 minute, then add the egg and beat an additional 2 minutes.
Switch to the dough hook. Add 3 cups of flour to the mixture in the bowl; knead dough for 1-2 minutes. Dough should be soft and pliable, slightly tacky to the touch, but not sticking to sides of bowl. If the dough is still too sticky after adding 6 cups of flour, add the remaining 1/2 cup of flour, a little at a time, only adding as much flour as you need to so the dough is tacky to the touch, but not sticky.
Remove the dough from the bowl to a lightly flour work surface, allowing it to rest for 5 minutes. Punch the dough down, then allow it to rest for another 5 minutes. Using your favorite rolling pin, roll the dough out into a large rectangle, approx. 22” wide by 18” tall. **If you begin rolling out the dough into the rectangle and the dough keeps pulling back each time, let the dough rest an additional 5 minutes. Once the dough is relaxed, it will roll out easily.
Spread softened butter over the surface of the dough; sprinkle the dough evenly with cinnamon, and then the sugar. Using your palms, lightly press down over the sugar to kind of “adhere” it into the dough a bit.
Roll up the dough from the long edge closest to you, gently tucking the dough and the filling together as you go. As your are rolling the dough, be aware that if the center of the roll is becoming fatter than the ends, make an adjustment as you go, gently stretching out the center a bit to keep the roll as even in circumference as possible. This helps to ensure that when you slice the rolls, they are fairly even in circumference and size.
Using a sharp serrated knife or a piece of dental floss, cut the log of dough evenly in half. Now place both halves horizontally before you on the work surface, one above the other on the counter, but not touching. (*Please see the photo above in this post to better see what I'm referring to here and to make the instructions more clear.)
Make incisions on top of each log of dough at the same time, marking where you want to slice so that both logs of dough will be cut into equal pieces. Slice each one at the incisions you made on top of the logs of dough, then place the cinnamon rolls onto a greased rimmed baking sheet. **Please note, you can cut 12 large cinnamon rolls from the dough, or 16 small cinnamon rolls.
Let the rolls raise in a warm place, draft-free place in your kitchen for 15-20 minutes. Bake the cinnamon rolls, uncovered, on the center rack of the [reheated oven for approx. 14-16 minutes for 16 smaller rolls or 16-18 minutes for 12 larger rolls, taking care not to over bake. (If baking the rolls in aluminum pans, be sure to place the pans onto a nice, heavy baking sheet to promote browning on the bottom of your cinnamon rolls in the aluminum pans.)
Prepare the Maple Frosting
While the rolls are baking, prepare the frosting by combining all ingredients in a large bowl until smooth.
Frost the Cinnamon Rolls Once They are Baked
Using a cookie dough scoop, scoop a mound of the prepared frosting onto the top of each warm cinnamon roll. When the frosting has softened from the warmth of each roll, gently spread the frosting out over the edges and down over the sides of each cinnamon roll. Serve warm......alongside a bowl of chili!
Tips for Making The Best Tender and Light Homemade Cinnamon Rolls……Evah!
Yep, a couple of things, actually. First, be careful you don’t add too much flour. The cinnamon roll dough should be pretty tacky to the touch when you get ready to pull the dough out of the mixing bowl.
TACKY to the touch is ok, but not STICKY. If your dough is sticky, you DO need more flour added, but only as needed, a little at a time. Also, if you have time, letting the dough raise BEFORE you make the cinnamon rolls makes the dough even more light and tender, but I rarely do this extra raise.
To also keep your dough light and tender, don’t over work the dough as this can make it tough, and be sure you don’t over bake the cinnamon rolls, as well.