My Recipe For Perfect Cinnamon Rolls Is Finally Here!
Cinnamon rolls are so easy and delicious! These cinnamon rolls are perfect for breakfast or dessert, and they’re also good for parties because they can be served warm or cold.
What is Cinnamon Rolls
Cinnamon Rolls are a type of sweet roll that is made with a sweet yeast dough that is flavored with cinnamon and sugar. They are usually rolled into long tubes and cut into sections that are then topped with icing or other toppings. I like them warm, with a cup of coffee or tea. You could even make them into muffins by using a muffin pan instead of a baking sheet—the results will be the same!
The dough for these cinnamon rolls is quite simple and can be made in about 10 minutes with a stand mixer. If you don’t have one, use your hand mixer or mix it by hand. It will still turn out great!
1/4 cup of warm water (110 degrees)
1 tablespoon sugar (optional)
To make a glaze, combine the powdered sugar, milk and vanilla extract in a small bowl. Stir until smooth.
In another bowl or measuring cup, stir together the egg and buttermilk; set aside for 10 minutes so that the bubbles rise to the surface of your batter before they sink back down into it again.
Pour some of this mixture onto each roll before baking them (about 1/2 cup) so that they are moistened with both liquid ingredients as well as melted butter from inside each roll when they come out of oven!
- Bake the rolls for 20 minutes.
- Let them cool for 5 minutes before glazing and serving.
- Let the dough rise for at least an hour.
- Use a large pan to make your rolls.
- Let the dough rise for at least an hour.
- Don’t warm milk up too much. The ideal range is 105, 115 degrees Fahrenheit. Any temperature higher than that is likely to destroy the yeast, preventing the cinnamon rolls from rising. A quick trick is to dip your finger in the milk; it should feel warm, but not hot—like warm bath water. Simply wait a few minutes until it is cool enough to touch if you overheated it.
- A number of recipes ask for using melted butter in the filling, however doing so will result in the filling leaking out before baking. Be sure to use room temperature butter instead. Butter tastes best at room temperature.
After spreading out the softened butter, make sure to rub the brown sugar into it.
These cinnamon rolls are super yummy and easy to make.
- Use a stand mixer to make the dough.
- Roll out the dough on parchment paper.
- Bake the rolls at 375°F for 15 minutes, then reduce heat to 350°F and bake an additional 10, 15 minutes until golden brown.
- While the rolls are baking, make glaze by whisking together powdered sugar and milk until smooth; add more sugar if necessary (we used 1/2 cup). Pour over warm cinnamon rolls when they come out of oven!
Cinnamon Sugar Coating (recipe below) or your favorite glaze or icing for topping the donuts with.
To make the cinnamon sugar coating:
- In a small bowl, whisk together the granulated sugar and cinnamon until combined. Set aside for later use. To make the glaze:
- In a small saucepan over medium heat, combine all ingredients except for vanilla extract and bring to a simmer; cook for 2 minutes until slightly thickened but not too much so that it won’t pour easily onto donuts! (If you want more glaze than what is listed below, just double this recipe). Remove from stovetop; stir in vanilla extract until thoroughly incorporated into mixture then immediately transfer to a squeeze bottle (or reuse an old ketchup bottle) this will help prevent clumps from forming as it cools down once transferred into container(s). You can also pour glaze into bowl(s) or onto plate(s) and let set up overnight if desired before serving tomorrow morning.
- In order to keep these homemade baked mini cinnamon donuts fresh tasting long after baking time has passed I recommend storing them at room temperature instead of refrigerating like most baked goods which usually come out stale when reheated (see notes section below). However if you prefer keeping these delicious treats refrigerated before serving simply place them inside airtight containers lined with parchment paper first then fill containers second with plastic wrap pressing down firmly on top layer so edges stick without bunching up inside container again making sure there aren’t any gaps between layers where moisture could leak through causing spoilage over time (this issue only applies if using plastic wrap instead of foil pouches).
I hope you enjoyed this recipe. It’s simple, delicious and really easy to make! If you have any questions or would like to leave a comment below, please do so.
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