Description
Warm, pillowy cinnamon rolls from Joy of Cooking embrace classic comfort with rich, buttery dough spiraled with sweet cinnamon sugar. Homemade pastries invite weekend mornings to sparkle with irresistible aroma and tender, golden layers you’ll savor to the last delicious bite.
Ingredients
Scale
Flour and Yeast:
- 4 ½ cups (590 grams) all-purpose flour
- ¼ ounce package (2 teaspoons) (7 grams) active dry yeast
- ¼ cup (30 grams) all-purpose flour
Wet Ingredients:
- 3 large eggs (150 grams), at room temperature
- 1 cup (240 ml/grams) milk
- ⅓ cup (75 grams) unsalted butter, diced
- ½ cup (113 grams) unsalted butter, cold (cut into pieces)
- Half-and-half (or light cream)
- about 2 tablespoons half-and-half or light cream
Sweeteners and Additional Ingredients:
- ⅓ cup (65 grams) granulated white sugar
- ¾ cup (155 grams) light brown sugar, firmly packed
- 3 tablespoons (21 grams) dried milk powder (optional)
- ½ teaspoon (2 grams) salt
- 1 tablespoon ground cinnamon
- ½ cup (50 grams) raisins or currants and/or chopped nuts (optional)
- ¾ cup (90 grams) powdered (confectioners or icing) sugar
Instructions
- Activate the dry yeast in a large mixing bowl by combining 2 1/4 cups (281 grams) of all-purpose flour with instant dry milk powder and the yeast granules.
- Gently incorporate warmed milk at 110°F (43°C), melted unsalted butter, granulated sugar, and salt into the flour mixture, stirring until a cohesive blend forms.
- Gradually knead the remaining flour into the mixture, creating a smooth, elastic dough that pulls away from the bowl’s sides.
- Incorporate eggs one at a time, ensuring each is fully integrated before adding the next, which will enhance the dough’s richness and texture.
- Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area until it doubles in volume, approximately 1 to 1.5 hours.
- Prepare the cinnamon filling by combining brown sugar, ground cinnamon, all-purpose flour, and cold butter, working the mixture until it resembles coarse, crumbly breadcrumbs.
- Punch down the risen dough and roll it out on a lightly floured surface into a rectangular shape approximately 18 inches (45 centimeters) long.
- Spread the cinnamon filling evenly across the dough, optionally sprinkling chopped nuts or raisins for additional texture and flavor.
- Carefully roll the dough into a tight log, sealing the edge with a small amount of water to prevent unraveling.
- Slice the log into 8 equal portions using a sharp knife or bench scraper, arranging them in a greased 9-inch by 13-inch (23 centimeters by 33 centimeters) baking pan.
- Allow the rolls to undergo a second rise, covering them with a clean towel until they nearly double in size, approximately 30-45 minutes.
- Preheat the oven to 375°F (190°C) and bake the rolls for 20-25 minutes, or until they achieve a golden-brown color.
- While still warm, brush the rolls with a light cream wash to enhance their shine and softness.
- Prepare a simple glaze by whisking powdered sugar with heavy cream until a smooth, pourable consistency is achieved.
- Once cooled slightly, drizzle the glaze over the rolls and serve warm or at room temperature.
Notes
- Fresh yeast guarantees a fluffy, well-risen dough with perfect texture.
- Carefully spread cinnamon mixture to avoid messy overflow during baking.
- Extra brown sugar creates a decadent, gooey center that melts in your mouth.
- Patient rising allows gluten to develop, resulting in soft, pillowy rolls with incredible volume.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 368
- Sugar: 23 g
- Sodium: 141 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg