Classic Melt In Your Mouth Cinnamon Rolls

My obsession with cinnamon rolls has no end. No matter how much I eat them or how many recipes I try or how many versions I manage to come up with, the deep love I have for them is indestructible! and these guys right here are wayyyyy up there at the top of my list as my all time favourite cinnamon rolls. I’ve been making these exclusively ever since I got the recipe down and I know that anyone who tries them will love them just as much! 😀

This recipe stems from my ever so popular and crazy delicious Cinnabon Style cinnamon rolls. I pretty much just halved that recipe to make a smaller batch and played it up a little to give a very tender melt in your mouth feel to the texture as opposed to the more ‘bread-like’ Cinnabon ones.

It’s a cinnamon roll dough recipe I’ve had for years and I’ve never used any other. You’ll notice that it is the recipe I use to make my easy, one rise cinnamon rolls and also the same recipe used in my creamy and soft cinnamon roll pretzels. It is hands down the best base recipe ever!

For todays version we use softened butter instead of melted which gives a very creamy quality to the rolls. In the filling, I use mostly soft brown sugar for extra saucy-ness and a hefty dose of good quality cinnamon. The quality of cinnamon you use is super important as that is the main flavour so it really stands out, try your best to get the best quality you can find.

Everything is put together very easily, it’s all straight forward and simple. Make the dough, knead it then let it rise until doubled. Then once you’ve let it rise, punch it down and roll into a fat rectangle. The size here is different then my previous versions. It is shorter in width which makes the rolls fatter aka puffier 😉

After you’ve spread the butter and filled them, roll the dough into a tight log and slice into 9 pieces. I find that cutting into 9 makes the best cinnamon rolls in terms of taste and texture so that’s how I always make them but you can make them larger by cutting into 6 or even doubling the recipe and making 12 cinnamon rolls.

If you want to prepare everything at night and put them in the fridge to bake fresh the next morning, then this is the step to do it in. Place the rolls in the baking dish, cover well and place in the fridge to rise slowly for up to 16 hours. When it comes time to bake, let them sit at room temperature for about an hour then bake as normal.

These rolls are fantastic and they stay soft and saucy for hourssss! These pics were all taken about 9 hours after baking them, you can tell how the frosting has set, and they were still absolutely wonderful and gooey. I was amazed! Even eating them cold without warming.

Speaking about frosting, I doused these guys with a super simple but extra delicious creamy cream cheese glaze. Just a handful of ingredients whisked together and drizzled on top of them warm right out of the oven so that it can seep into all the little cracks and crinkles, love it!

Invite your friends, have family over and indulge! 😀

Remember to tag me @dutchbakerblog or hashtag #dutchbakerblog on Instagram, Facebook or Twitter so I can see your dutch baker bakes 💙

Classic Melt In Your Mouth Cinnamon Rolls

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Recipe by Linda @thedutchbaker

Servings

9

Rolls

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Ingredients

• 1/4 cup (60mls) warm water

• 1 1/2 teaspoons instant yeast

• 1/4 cup (50gms) sugar

• 1/4 cup + 2 tablespoons (90mls) milk

• 1 egg

• 4 tablespoons (50gms) butter, cut into pieces

• 2 – 2 1/2 cups (250 – 300gms) flour

• 1 1/4 teaspoon salt

• For the filling

• 3 tablespoons softened butter

• 1/4 cup (50gms) soft brown sugar

• 2 tablespoons white sugar

• 1 tablespoon cinnamon

• 1 1/2 teaspoons cornflour/cornstarch

• Pinch of salt

• For the frosting

• 1 tablespoon butter

• 1 tablespoon cream cheese

• 1/2 cup (62gms) icing sugar

• 2 – 3 tablespoons cream

• 1/4 -1/2 teaspoon vanilla extract

• Pinch of salt

Directions

• In a large bowl, pour warm water and sprinkle the yeast on top. Add in about  1 tablespoons of the sugar and set aside for 5 minutes until thickened slightly. (See here for pictures of this step).
• Once yeast is ready, add in the rest of the sugar, milk, egg and butter and whisk until well combined. The butter won’t mix in completely and look all piece-y but that’s okay.
• Whisk together 2 cups of flour with the salt and add about 1 cups of the flour mix to the liquids. Whisk fast for a few seconds until mixture is smooth. Add in the rest of the flour until a dough forms. Turn out onto a floured surface or use a dough hook on a mixer and knead for about 10 minutes, adding more flour as needed, until a smooth, soft and sticky dough forms. Try not to add too much flour because the dough needs to be soft, elastic and super sticky/tacky. If you add too much, rolls will be tough. Place dough in an oiled bowl, cover and rise until doubled in size, about 2 hours.
• Whisk together the sugars, cinnamon, and salt, set aside. Once dough has doubled, punch down the dough and roll out into a large 11 x 8 inch rectangle. Spread the softened butter all across the dough. Sprinkle on the filling evenly all across the dough then using your rolling pin, roll on top of the rectangle a couple of times horizontally then vertically pushing the cinnamon sugar into the dough. (Visuals of this step here).
• Roll the rectangle into a tight log starting from the longer side. Shape into a log and using your hands, squeeze it up and down it’s length to make sure it’s all the same thickness. Slit 9 slices across the dough using a serrated knife then cut each roll and place onto a lightly floured 8 or 9 inch pan. Cover well with plastic wrap and either place in the fridge to rise overnight* or in a warm place for about an hour until puffy. You can brush the rolls with melted butter, before baking, if desired once they are risen and ready to bake.
• Bake rolls in a preheated 180C oven for 10 – 15 minutes until cooked through and golden brown. As soon as the rolls are out of the oven, spread the glaze on top so that it can seep into all the cracks. Cool slightly and serve. Store in an air tight container for up to 3 days.
• For the frosting
• Whisk together the butter and cream cheese until creamy.
• Whisk in icing sugar and vanilla to taste and add in enough cream to make a thick but pourable consistency. Keep the frosting a bit on the thick side as it will thin out once frosted on the warm rolls.

Notes

• Rolls can be heated in the microwave for a few seconds to warm.
• *If you are making these overnight then follow the steps through step 5 but place in the fridge after rolling. When you’re ready to bake, remove rolls from the fridge and set at room temperature for an hour then bake as stated.

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