Okay, let’s just get one this straight, I think that you can make shortcuts and cheats of all sorts of baked treats, cakes and cupcakes, cookies, breads, everything except for cinnamon rolls.
Cinnamon rolls are the one thing that I believe should be done properly from start to finish with all the necessary steps to get that undeniable, soft and gooey, cinnamon sugar goodness.
I know there are recipes out there making shortcuts and faster versions of cinnamon rolls but they never turn out good enough to be compared with actual cinnamon rolls. That’s where these guys come in.
I’ve been making cinnamon rolls from scratch for a while now and I feel that I’ve gotten pretty good in this area, becoming familiar with all sorts of doughy cinnamon roll bakes and I wanted to create a recipe that is easy, guarantees a perfect outcome and is faster than your typical cinnamon roll but still produces close to proper cinnamon rolls. I’m super proud of this recipe, I’ve been working on it for a couple of months, testing and trying all types of things in the dough, different amounts of fillings and the beautiful cream cheese topping of course! I’m finally ready to share what I think is the best way to go when you want to fulfill that need for cinnamon rolls but can’t be bothered to go through all the steps and waiting to get some.
Ohh by the way, if you’re wondering why the topping looks so thick that’s because I double glazed these. In my family we eat our cinnamon rolls with extra cream cheese frosting 😉
I wanted to make sure that you guys have no issues making these so I’ve taken some step by step pictures 🙂
Start by adding the instant yeast to some warm water and a bit of sugar. Let it sit for a few minutes until it gets all thick and foamy. In this time, measure out the flour and mix with salt.
As you can see here (picture below) the yeast is ready to use, becoming thick and smooth.
Whisk in the rest of the sugar and the milk.
Add in the egg. You can also whisk in some vanilla here if you like.
Drop in the chopped butter and whisk. The butter won’t mix in completely, staying all piece-y but that’s how it should be.
Just making the rolls extra buttery.
Add in half of the flour and whisk fast until the mixture is smooth with a few or no lumps.
This helps make the rolls extra light and tender.
Now switch to a wooden spoon (unless you’re using a mixer of course here’s when you switch to a dough hook) and add in the rest of the flour.
Fold and stir the flour until you start forming a dough.
If the dough is not coming together or is still very wet, just add more flour a tablespoon at a time.
Keep stirring until a soft dough forms.
Sprinkles some flour on a clean surface and turn out the dough on top. Knead your dough for 8 – 10 minutes.
Add some more flour if you need. Try not to add too much though because the dough needs to be soft and slightly wet.
You will end up with a beautiful soft and elastic dough that is slightly sticky.
Place the dough into an oiled bowl and cover for 10 – 15 minutes.
Meanwhile whisk together the filling. Ohhh it smells so good! 😍
After 15 minutes, uncover the dough and place onto a lightly floured surface.
Roll into a 12 x 8 inch rectangle.
Right before you start rolling the dough, turn on the oven on the lowest temperature.
Try to get it equal thickness all across the dough.
Spread the butter all across the dough.
Sprinkle the filling on top.
Here’s a neat trick that I do with all my cinnamon rolls. Using a rolling pin, roll across the filling and dough a couple of times vertically then horizontally. This pushes the filling into the dough making the rolls extra gooey 😉
Roll into a tight log and score 12 slices using a serrated knife.
Cut the rolls and place on a floured baking tray.
So pretty! Cover the rolls well and place inside the warm oven. Right after closing the oven door, turn off the heat and let the rolls rise inside for 60 – 90 minutes.
After they’ve risen and become all nice and puffy, remove them from the oven and preheat the oven to 180C.
Put in the rolls and bake until cooked through.
Frost the rolls as soon as they’ve been taken out so that the frosting can melt into all the cracks becoming even more saucy 😉
Oh my gosh these are so good I honestly can’t think of the right words to describe them!!
So delicious! Enjoy my friends ❤
Remember to tag me @dutchbakerblog or hashtag #dutchbakerblog on Instagram, Facebook or Twitter so I can see your dutch baker bakes.
Easy, One Rise Cinnamon Rolls (Failproof Recipe With Step By Step Pics)
1/4 cup (60mls) warm water
2 1/4 teaspoons instant yeast
1/4 cup (50gms) sugar
1/4 cup + 2 tablespoons (90mls) milk
3 tablespoons (35gms) butter
2 – 2 1/2 cups (250 – 300gms) flour
1 1/4 teaspoon salt
- For the filling
3 tablespoons (35gms) softened butter
1/4 cup (50gms) sugar
2 tablespoons soft brown sugar
1 tablespoon cinnamon
Pinch of salt
- For the frosting
3 tablespoons (35gms) butter
1/4 cup (2oz/50gms) cream cheese
3/4 cup (90gms) icing sugar
1/4 -1/2 teaspoon vanilla extract
- In a large bowl, add the warm water, yeast and 1 tablespoon sugar. Leave to sit for a few minutes until mixture is thick and foamy.
- In a separate bowl, whisk together 2 cups of flour and salt. Set aside.
- To the yeast/water mix add in the rest of the sugar, milk and egg. Whisk well and stir in the butter. Mixture will be lumpy with pieces of butter.
- Add in half of the flour mix and whisk fast until dough is smooth. Switch to a wooden spoon (or dough hook if using a mixer) and add in the rest of the flour. Stir until a dough forms, adding more flour a tablespoon at a time if dough is too wet.
- Turn out dough on a floured surface and knead for 8 to 10 minutes until dough is smooth, soft and slightly wet. More flour can be added by try not to add to much so the rolls stay soft. Place dough into an oiled bowl, cover and rest for 10 to 15 minutes.
- Whisk together the ingredients for the filling, not including butter. Turn on the oven to the lowest temperature.
- After 10 to 15 minutes, remove dough from bowl and roll out into a 12 x 8 rectangle. Try to roll the rectangle with even thickness all across the dough.
- Spread the softened butter all across the dough. Sprinkle the filling on top. Starting from the longer side, roll dough into a tight log. Score 12 equal slits onto the top, about 1 inch apart. Cut the dough into 12 pieces using a sharp serrated knife. Place each roll onto a floured 9 inch square baking tray. Cover and place into the warm oven. Close oven door and turn off the heat leaving the rolls inside to rise for 60 to 90 minutes.
- Once the rolls have risen, remove the rolls from the oven and preheat oven to 180C. Bake the rolls for 10 – 15 minutes until cooked through and golden brown. Broil tops is desired.
- As soon as the rolls are out of the oven, glaze the tops with the frosting so that it seeps through all the cracks. Serve warm.
- For the frosting
- Whisk together the butter and cream cheese until fluffy.
- Whisk in icing sugar and vanilla to taste. Keep the frosting a bit on the thick side as it will thin out once frosted on the warm rolls.
- Rolls can be heated in the microwave for a few seconds to warm.