I don’t know if I’ve ever met anyone who doesn’t like a good cinnamon roll. If you meet such a person in your travels, you should be wary of them for surely they are an evil spirit sent to deceive you.
This recipe is adapted from the Fanny Farmer’s Cookbook and may be a little different from what you’re used to when it comes to cinnamon rolls. Instead of rolling the cinnamon, sugar and butter between the layers of the finished cinnamon roll, it’s all mixed into the dough itself. Give them a try and let us know what you think in the comments!
- 1 Package Instant Yeast (2 ¼ tsp)
- ¼ Cup Warm Water
- 4 ½ Cups All Purpose Flour, Divided (plus more for dusting and shaping)
- 1 Cup Warm Milk
- 2 Eggs
- 2 Tbs Butter, Melted and Cooled
- ¾ Cup Granulated Sugar
- 1 tsp Kosher Salt
- 1 Tbs Cinnamon
- 1 Cup Powdered Sugar
- 1 tsp Vanilla Extract
- 4 Tbs Warm Water
- Dissolve the yeast in warm water and let it sit for about 5 minutes. Bubbles should form on the top.
- In a large bowl, mix yeasty water, 3 cups flour, and the warm milk together, cover the bowl with a kitchen towel and let rise in a warm place until it doubles in size (about 1 hour).
- In a medium bowl mix together ¾ cup flour, granulated sugar, salt, and cinnamon until well combined.
- In a small bowl, beat together the eggs and butter.
- When the yeasty dough doubles in size, mix the flower mixture and egg mixture into it and then kneed in the remaining ¾ cup of flour until it forms a dough. The dough will be a bit sticky.
- Flour a board and turn the dough out onto it. Divide the dough into 12 equal portions and roll each portion into a snake. Coil the snakes into cinnamon roll shapes and put into a 9 x 13 baking dish that has been sprayed with non-stick cooking spray.
- At this point, you can either stick the prepped rolls in the refrigerator to cook the next morning or you can proceed to baking.
- Preheat the oven to 375°
- Cover the pan with the formed rolls and let them proof in a warm place until they’ve doubled in size (about 20 minutes).
- Brush the tops of the rolls with a little bit of milk to help with browning and cook for 25 minutes or until they’re golden brown and delicious.
- In a small bowl mix the warm water, vanilla and powdered sugar until it forms a glaze.
- Drizzle the glaze on the rolls as soon as they come out of the oven.
I like to let my dough rise in the oven with the light on. I find that the light gives a wee bit of heat and is the perfect environment for yeast to do their thing.
Michael loves orange cinnamon rolls so I use orange juice instead of water for the glaze. Give it a shot!
If you’re going to freeze these, use a foil pan and freeze after forming and before baking. The night before you’re going to cook them, put them in the refrigerator to thaw and you’ll be ready to go in the morning. Proof and cook as normal.
The cinnamon that we know and love is ground up tree bark. I wonder who the first person that thought, “that might be tasty,” was.