Freshly baked Cinnamon Rolls in the morning are always a memorable treat, and a good source of early morning energy. What could be more inviting than the scent of homemade cinnamon rolls baking in the oven? This ultimate version combines a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans. Drizzle these heavenly rolls with a simple glaze, and watch how quickly they disappear.
A fragrant dough. A nutty filling. A buzz that’ll last all morning.
This is how to get maximum enjoyment out of breakfast! While you’re making the rolls, you might want to consider doubling the batch and then leave one pan in the fridge (unbaked) for the following morning.
Note that two 9-inch round cake pans are used for this recipe.
Here’s the big picture about this special Cinnamon Roll recipe:
Cue the slow jams as you open your oven and inhale the intoxicating aromas of cinnamon and nutmeg. Notice the molten butter and brown-sugar swirl enrobed in golden-brown, pillowy dough as you carry the baking pan to your countertop. Savor the sweetly excruciating ten minutes of waiting as it cools (maybe you’ll sneak just one errant nut). Smile contentedly as you drizzle on vanilla icing. Now take a deep breath. You are about to enjoy one of the greatest pleasures known to man: a hot, homemade cinnamon roll.
ABOUT THE DOUGH:
To get started, our basic dough uses rapid-rise yeast. Unlike active dry yeast, this type requires no proofing and can be mixed in with dry ingredients, so the rise is more reliable and you get fluffy rolls every time. We also felt this recipe had a nice ratio of flour to milk. However, during our testing process we decided to decrease the sugar in the dough slightly and flavor the dough itself with cinnamon. And we added a little more egg and butter for extra tenderness (why not?)
ABOUT THE FILLING:
Every successful cinnamon roll has three essential ingredients: brown sugar, cinnamon, and butter. But how much to use? We increased the amount of butter in the filling. To intensify the richness even more, we switched to dark-brown sugar and increased the amount. We also added nutmeg and a pinch of salt to the mix for a greater depth of flavor, and added pecans for sweetness and crunch.
Here’s more about this special Cinnamon Roll recipe:
ABOUT THE PAN(S):
We learned that the pan you use to bake your rolls makes all the difference. We tried baking the rolls in two round cake pans rather than one large baking dish. This method helps the rolls bake evenly so every roll is as delicious as the next.
ABOUT THE GLAZE:
When it comes to glazing cinnamon rolls, most people fall into one of two camps: They either like a drizzle of powdered-sugar icing or a slather of tangy cream cheese frosting. Frankly, we were torn. We tried a classic cream cheese glaze and even tasted one with a hint of orange zest. But in the end, our purist side won: The classic powdered-sugar icing allows the flavors of the cinnamon rolls to shine through. We tweaked the glaze by adding a hint of vanilla and a pinch of salt to gild our lily.
BOTTOM LINE:
This recipe is a fantastic combination of sweet, tender dough, richly spiced filling, and the perfect glaze. Even better, the recipe is a great do-ahead. Assemble the rolls the night before, cover and refrigerate, and let them come to room temperature the next morning. Pop them in the oven to fill your home with the tantalizing scent of freshly baked rolls. Just don’t forget to hide one for yourself!
Here are the ingredients you’ll need to make 16 of these special, super-delicious Cinnamon Rolls in two 9-inch round cake pans:
For the dough:
3 1/2 cups all-purpose flour, plus more for rolling
2 1/4 teaspoons rapid-rise yeast
1/3 cup sugar
2 large eggs, room temperature, beaten
1 cup whole milk
4 tablespoons unsalted butter, plus more for greasing pan
2 teaspoons ground cinnamon
1 teaspoon kosher salt
Vegetable-oil cooking spray
For the filling:
1 1/4 cup packed dark-brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon kosher salt
6 tablespoons unsalted butter, room temperature
2 cups chopped, lightly toasted pecans
For the glaze:
1 cup powdered sugar
1 tablespoon plus 2 teaspoons whole milk
1/4 teaspoon vanilla extract
Pinch kosher salt
Each Cinnamon Roll serving contains the following nutritional values:
Calories: 362
Carbohydrates: 47 g
Fat: 18 g (Saturated Fat: 6 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 7 g)
Protein: 6 g
Sodium: 163 mg
Fiber: 3 g
Cholesterol: 44 mg
Now just follow these simple preparation steps:
To make the dough:
1. In the bowl of a stand mixer fitted with a paddle attachment, add flour, yeast, and sugar.
2. Mix on low speed until well combined.
3. Add eggs and mix on low to combine.
4. In a small pot, heat milk, butter, and cinnamon over medium-low heat until butter is melted and mixture is between 120 and 130°F (use a thermometer).
5. Add warm milk mixture and salt to stand mixer.
6. Beat on low speed 2 to 3 minutes, occasionally scraping down sides of bowl with a spatula.
7. Beat on medium speed until smooth and elastic, 2 to 3 minutes. Dough will be very sticky.
8. Lightly oil a large bowl with cooking spray.
9. Form dough into ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
10. While dough rises, cut 2 pieces of parchment to fit two 9-inch round cake pans.
11. Butter pans, line with parchment, and butter parchment.
To make the filling:
Mix brown sugar, cinnamon, nutmeg, and salt in medium bowl.
To make the glaze:
In a medium bowl, whisk together the powdered sugar, milk, vanilla, and salt.
To assemble and bake:
1. Preheat to 375°F and position rack in center of oven.
2. Punch down dough and transfer to floured work surface.
3. Roll out to 16-by-12-inch rectangle. Spread butter over dough, leaving 1/2-inch border on the long sides.
4. Sprinkle filling mixture evenly over butter, then add pecans.
5. Starting at a long edge, roll dough toward you into a log, pinching gently to keep it rolled tightly.
6. With seam side down, cut dough crosswise with a thin sharp knife into 16 equal slices.
7. Divide rolls between baking dishes, arranging cut side up; rolls will be touching.
8. Cover baking dishes with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
9. Bake rolls until tops are golden, 18 to 20 minutes.
10. Remove from oven and invert immediately onto rack. Cool 10 minutes.
11. Turn rolls right side up.
12. Drizzle glaze over rolls and serve immediately.
Notes:
Rolls can be assembled, arranged in pans, covered with plastic wrap, and refrigerated for several hours or overnight. If refrigerated, allow to come to room temperature for about 2 hours, watch for second rise (rolls should almost double in volume), and then bake.
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Source: Rhoda Boone