Best Cinnamon Rolls

These are the best cinnamon rolls, my  kids LOVE them. They are tender and melt-in-your-mouth-pieces-of-sugary-cinnamon-goodness.

Try ‘em. That’s all.

:D

 

 Best Cinnamon Rolls

 

 

Best Cinnamon Rolls: Ingredients

• 1/4 cup warm water ~ about 105 degree Fahrenheit
• 1/2 cup butter – melted
• 1/2 cup cornstarch
• 1 cup milk ~ about 105 degree Fahrenheit
• 1 egg – at room temperature
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 2 1/2 to 3 cups  all-purpose unbleached flour – you may use bread flour
• 2 teaspoons active dry yeast

Filling
• 1/2 cup butter ~ softened
• 1 cup light brown sugar
• 1 tablespoon cinnamon powder
• 1 cup chopped pecans or walnuts

Glaze
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 5 tablespoons  milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

 

Best Cinnamon Rolls: Method

Note: I use a stand mixer to make the dough. If you have one, it will make your job much easier!

Put the water and the yeast into the mixer’s bowl. Let it sit until it gets foamy/bubbly.

Add the sugar, 2 1/2 cups of flour, the egg, salt, and cornstarch.

On top of the last ingredient, add the melted butter and the milk.

Note: Make sure this mixture is not hotter than 110 degrees Fahrenheit or it will kill your yeast.

Use your dough hook and turn your mixer on. Once all the ingredients are well incorporated, let the mixer mix the dough for a couple of minutes. You may need to add some flour. Your dough should be smooth and bouncy. You should be able to touch it without having it stick to your fingers.
If you mix the dough by hand:  first mix with a fork until it gets too difficult. Then, lightly flour your hands and mix and knead the dough until it is soft and pliable.

When the mixing is done, remove the dough hook and leave the dough in the bowl.

Cover with a clean kitchen towel and let sit in a warm place until doubled – about 1 hour.

After the dough as doubled, punch it down and turn onto a lightly floured surface.

Roll the dough into a rectangle about 1/4 to 1/3 inch thick. For this step, I like to roll out my dough on parchment paper. That way I use no extra flour. I also use a marble rolling pin, it is well worth the investment.

Brush the softened butter on top of the rolled dough.

Mix the brown sugar with the cinnamon and spread over the butter.

Finally, sprinkle the nuts and the roll the dough.

With a pastry brush, wet one long end of your dough with some cold water and finish rolling the dough – the water will act as “glue.”

Use a good serrated knife and cut the roll into slices – the thickness depends on your preference. I cut mine 3/4 to 1 inch.

Place each roll into a buttered 9×13 dish.

Again cover with a clean kitchen towel. Place in a warm place and let rise until doubled – 30 minutes to one hour.

Pre-heat the oven to 350 degrees Fahrenheit.

Bake the rolls for 15 to 20 minutes or until golden brown.

Make the glaze  by mixing all the ingredients together and pour on the warm rolls.

Print Version

 

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