Best Ever Cinnamon Rolls
Submitted by bgc912
Soft, pillowy homemade cinnamon rolls with a buttery brown sugar filling, raisins, and pecans, finished with powdered sugar glaze. Make them overnight or same-day. Includes an apple cinnamon variation.
YIELD
12 servingsPREP
20 minCOOK
80 minREADY
100 minThese cinnamon rolls are the real thing: soft, buttery, swirled with brown sugar and cinnamon, and dripping with a glossy powdered sugar glaze.
The dough is enriched with eggs, butter, and milk, which gives it that tender, pull-apart quality you want in a great cinnamon roll.
The filling is a crumbly mix of brown sugar, cinnamon, and butter, layered with raisins and chopped pecans before the whole thing gets rolled up, sliced, and baked to golden perfection.
The best part? You can prep them the night before and refrigerate for up to 24 hours, then bake them fresh in the morning.
Variations
- Apple Cinnamon Rolls: Swap the raisins for one cup of finely chopped apple. The fruit softens and almost melts into the filling during baking.
Chef Tips
- Don’t skip the overnight refrigerator rise if you have time. The slow, cold fermentation develops more flavor and makes the dough easier to handle.
- Brush the rolls with half-and-half before AND after baking. The first brush helps them brown. The second adds a subtle richness to the crust.
- Pop any surface bubbles with a greased toothpick before baking. They can cause uneven puffing.
- If the tops are browning too fast, tent loosely with foil for the last 5 to 10 minutes.
Ingredients
Directions
In a large mixer bowl, combine 2¼ cups of the flour and the yeast.
In a small saucepan heat the milk, the ⅓ cup butter, the ⅓ cup sugar, and salt just until warm (120 degrees to 130 degrees) and butter is almost melted, stirring constantly.
Add to flour mixture.
Add eggs.
Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
Beat on high speed for 3 minutes.
Using a wooden spoon, stir in as much of the remaining 2¼ to 2 ¾ cups flour as you can.
Turn dough out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
Shape into a ball.
Place in a greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour). For filling, combine brown sugar, the ¼ cup flour, and cinnamon. Cut in remaining butter until crumbly; set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over dough square; top with raisins and pecans. Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1½ inch pieces. Arrange dough pieces, cut side up, in a greased 12 inch deep-dish pizza pan or a 13×9×2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate rolls 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes (Or, for immediate baking, don’t chill dough. Instead, cover loosely; let dough rise in a warm place until nearly double, about 45 minutes). Break any surface bubbles with a greased toothpick. Brush dough with half-and-half or light cream. Bake in a 375℉ (190℃) oven for 25 to 30 minutes or until light brown. If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool for 1 minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. VARIATION: Apple Cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling. POWDERED SUGAR GLAZE: In a bowl stir together 2¼ cups sifted powdered sugar, 1 teaspoon corn syrup, ½ teaspoon vanilla, and enough half-and-half or light cream (1 to 2 Tbsp.) to make of drizzling consistency.
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