I feel like cinnamon rolls are one of those recipes that everybody wants to be able to make but they seem intimidating. If you feel this way, you are not alone! Making dough from scratch is intimidating. Well, that is until this recipe 🙂 This Classic Cinnamon Roll recipe is made with a foul-proof dough that will leave you with soft, pillowy rolls every time.
How to get the perfect swirl
There are a few different ways you can make your filing and I found the below tips make the best tasting that won’t ooze out everywhere!
- The filling: For the filling I prefer to combine soft and almost melted butter with brown sugar, cinnamon and my secret ingredient, vanilla extract! I make this while the dough I rising the first time to allow the flavors to meld. Spreading will also be easier wince the butter mixture is soft.
- Don’t fill to the edge: When spreading on the filling make sure to leave about a 1/4 inch around the outside. otherwise your filling will ooze out everywhere and we don’t want that!
- How to cut the cinnamon rolls: Cutting the rolls is honestly as important as not spreading the filling to the edge. There are a few different methods that work, but my favorite is using a pizza cutter to cut strips then roll! You get clean circles that way. Another popular way to to use a sharp serrated knife. If you try to use a normal knife you will end up smooshing the rolls and smearing the filling everywhere! Another trick people like is to use plain dental floss. Either will work perfectly 🙂
- Parchment paper: Lining your pan with parchment paper is key to ensuring any filling that does leak out stays under the rolls and will absorb back in. It also makes it significantly easier to clean the 9×9 pan and lift the rolls out if you’d like to serve them on a dish
How to make these the night before
Make the recipe as directed and cut the rolls. Place in a 9×9 pan lined with parchment paper (if you don’t have any, you can spray the pan with nonstick cooking spray) and cover with plastic wrap. Place them in the fridge overnight or for up to 24 hours. When you are ready to bake them, place the cinnamon rolls on the counter and allow them to come up to room temperature. Once they have come to room temp, let them rise for 1 hour before baking as directed.
How to store the cinnamon rolls
These cinnamon rolls can be stored at room temperature for 2 days, or in the refrigerator for up to 5 days (if they last that long 🙂 ) I suggest reheating for 10-15 seconds before eating so that they will be soft and almost seem freshly baked again!
Cinnamon rolls are so nostalgic for me and I can’t say there is a better smell to wake up to. I packed this blog with tips and tricks to ensure you will have the most perfect cinnamon rolls when you try this recipe. Please let me know your thoughts in the comments!
Classic Cinnamon Rolls
Ingredients
- 1 packet instant dry yeast each packet is ¼ oz or 2 ¼ teaspoons
- 1 cup whole milk, warmed
- ¼ cup granulated sugar
- ¼ cup salted butter, melted
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 3 ¼ cups all-purpose flour
- 1 tsp kosher salt
For the filling:
- ½ cup salted butter, softened 8 tablespoons
- 1 tsp vanilla extract
- 1 cup light brown sugar
- 3 tbsp cinnamon
For the frosting:
- ½ cup salted butter, softened
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 2 cups powdered sugar
- 2-5 tbsp heavy cream room temperature
Instructions
For the cinnamon rolls:
- Add milk to a heatproof bowl and microwave for 20-30 seconds, until warm. Add the milk, instant dry yeast and granulated sugar to the bowl of a stand mixer fitted with a dough hook. Stir on low to incorporate.
- Add in the melted butter, vanilla extract and eggs and mix on low until combined. While the mixer is on low, add the flour one cup at a time and then the salt. Mix on low for an additional 5 minutes. This will knead the dough so you don't have to! If you do not have a stand mixer, knead by hand. When the 5 minutes is up, add the dough to a well oiled (with vegetable oil or butter) large bowl. Cover loosely with a towel or plastic wrap and place in the oven to let it rise for 1 hour. After 1 hour, the dough should almost double in size.
- If you have parchment paper, line your 9×9 square baking dish. If not, spray with nonstick spray and set aside.
For the filling:
- While the dough is rising, make your filling! In a small bowl combine the softened butter, brown sugar, cinnamon, vanilla and salt. Set aside until needed.
For assembly:
- When the dough has risen, empty out onto a counter lightly dusted with flour. Roll into a 14×9 inch rectangle. Spread softened butter mixture over dough, leaving a ¼ inch margin at the far side of the dough.
- Starting with the longest edge closest to you, carefully roll the dough into a log, keeping it tight as you go. Using a sharp serrated knife cut into 9 even rolls. Place the cinnamon rolls into the prepared pan. Cover loosely with a towel or saran wrap and let rise on the counter for 30 minutes. If you'd like to make these the next day, cover with plastic wrap and place in the refrigerator overnight. (see below for notes on how to make these overnight)
- Preheat the oven to 350°. Remove the towel and bake for 20 minutes, or until they start to turn golden brown. You want to slightly underbake them so they stay soft!
For the frosting:
- In a medium bowl whisk together the soft butter, vanilla and salt. Add powdered sugar and beat until combined. Depending on how thin you want your frosting, add 1 tablespoon of heavy cream at a time until it reaches desired consistency. Spread the frosting on the rolls and enjoy!
[…] filling: For Classic Cinnamon Rolls the filling is made up of butter, vanilla, brown sugar and cinnamon. With these rolls I was […]