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Originally published Friday, March 29, 2013 at 12:04 AM

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Recipe: Classic Cinnamon Rolls

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Makes 12 large rolls

For a twist, the recipe swaps the usual cream cheese frosting for an icing flavored with coffee and maple syrup.

1 recipe Traditional Cinnamon Roll Dough (see below)

Flour for dusting

8 tablespoons unsalted butter, divided and softened

1 cup packed dark brown sugar

2½ tablespoons cinnamon

2 cups confectioners’ sugar

Pinch of salt

1 tablespoon whole milk

1 tablespoon unsalted butter, melted

2 tablespoons strong brewed coffee

1½ tablespoon maple syrup

1. For the pan sauce, spread 4 tablespoons of the butter into the bottom of a 9-by-13-inch pan.

2. Transfer the dough to a floured surface and roll out to a 16-by-20-inch rectangle.

3. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the dough with 4 tablespoons of the butter and sprinkle with cinnamon sugar. Starting with the shorter side, roll up the dough to form a tight 16-inch cylinder. Cut the cylinder into 12 rolls. Place in the prepared pan, spiral side up. Cover with a tea towel and let rise in a warm place until almost doubled, 45 to 60 minutes.

4. Preheat the oven to 350 degrees. Bake for 15 to 17 minutes or until lightly browned on top.

5. For the glaze, whisk the remaining ingredients together in a medium bowl. Drizzle over the warm rolls.

For the traditional cinnamon-roll dough:

1 cup whole milk

4 tablespoons unsalted butter, softened

1/3 cup sugar

1 teaspoon salt

2 large eggs

3 1/3 cups all-purpose flour, plus more for kneading and dusting

2½ teaspoons instant or bread machine yeast

1. In a 4-cup measuring cup, combine the milk, butter, sugar and salt. Microwave on high for one minute or until warm (Careful: Exceed 130 degrees and you’ll kill the yeast). Whisk in the eggs.

2. Place the flour and yeast in the bowl of a stand mixer fitted with a paddle attachment. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl, five to six minutes.

3. Remove the paddle attachment and switch to the dough hook. With the mixer on low, knead the dough with the dough hook. Sprinkle the dough with a tablespoon of flour, if necessary, to keep it from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded it enough (four to six minutes). Place the dough in a large, oiled mixing bowl, cover with a tea towel and let rise in a warm place (about 85 degrees) for 45 to 60 minutes, or until it has almost doubled.

Proceed with a cinnamon roll recipe.

Nutritional information per roll: 439 calories (29 percent from fat), 14 grams total fat (9 grams saturated), 72 milligrams cholesterol, 73 grams carbohydrates, 6 grams protein, 221 milligrams sodium, 2 grams dietary fiber.

From “I Love Cinnamon Rolls!” by Judith Fertig (Andrews McMeel Publishing, 2012).

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