Cinnamon Rolls: Sweet and Simple

What do you do when it’s hot outside? You make cinnamon rolls. That’s what I did with my little girls today. I kept seeing recipes for cinnamon rolls, and it made me decide to work on developing a new yummy, but basic recipe that was reasonably fast. I won’t claim that they are 1 hour cinnamon rolls, but I’m sure they are close. Honestly, I didn’t time the process as my three-year-old helped me. Sweet times!

By the way, this is a highly toddler-approved recipe for cinnamon rolls. My little girl has been asking to make these again!

This is a small batch recipe, for about one and half dozen cinnamon rolls. You can easily double or triple the recipe.

I used King Arthur Flour Baker’s Cinnamon Filling in this batch, but I included my recipe for cinnamon filling so you can make it too. And my frosting, this time I became convinced that the best way to make frosting for cinnamon rolls is to whip it with an electric hand mixer. I also decided to make the frosting with my special secret ingredient… it came out perfect!

Cinnamon Rolls: Sweet and Simple

In a small saucepan, melt the butter over medium heat. Add the milk, sugar, or pure maple syrup. Heat just until warm, do not boil the mixture. 110° is perfect.

In a mixer with a dough hook, add whisked eggs (room-temperature), water, and yeast. Let sit for about 10 minutes until a bit foamy.

Add flour one cup at a time, mixing for a few seconds after each addition. Stop adding flour when the dough is very soft and sticky, almost still too sticky. Wet, sticky dough is best for perfectly soft cinnamon rolls!

Flour always continues to absorb liquid as it sits, be careful not to add too much.

How Do I Know If My Dough Has Enough Flour?

When you’re adding one cup of flour at a time, it’s easier not to add too much. I like to watch for a ‘chunky’ look, which tells me I’m getting close to adding enough flour.

I would guess I need no more than a cup here in the first picture. In the second picture, the dough is starting pull away from the bowl, and it may be enough flour. Mix another 30 seconds, and if the dough continues to pull away, and only tiny bits stick to your fingers, I would say it’s enough.

After kneading about 4 minutes, the dough is soft and has completely cleaned the bowl. See our Beginning Bread Making tutorial – tips work for whole wheat or white flour.

Lightly flour your surface. Roll the dough into a rectangle 1/2″ thick.

Spread with either cinnamon filling in the recipe or try Baker’s Cinnamon Filling at King Arthur Flour. You can definitely tell the difference in texture on the premade cinnamon filling mix and homemade cinnamon filling. But we like both 🙂

Homemade cinnamon filling mix is very good and really only takes a few minutes to make.

Roll and cut into 1/2″ to 3/4″ pieces. Let rise until doubled in size. I cover mine with a lightweight cotton towel.

Spread warm rolls with frosting.

Fluffy Cinnamon Roll Frosting

The secret ingredient that makes this the best frosting is the sour cream. Yes, just sour cream. It gives whipped frosting a delicious fluff and a slight cream cheese frosting taste, but much much lighter than actual cream cheese frosting. I use it in almost all of my frosting recipes!

Enjoy! ~ Jessica

Cinnamon Rolls: Sweet and Simple

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• Author: Theresa
• Total Time: 45 minutes
• Yield: 18 Cinnamon Rolls 1x

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Ingredients

Units USM Scale 1x2x3x

Cinnamon Roll Dough

• 1/4 c. butter
• 3/4 c. milk
• 1/2 c. sugar or maple syrup
• 1 c. warm water
• 2 large eggs, room temperature
• 2 1/2 TBSP yeast
• 1 TBSP sea salt
• 5–6 c. unbleached white flour or bread flour

Cinnamon Filling

• 1/4 cup butter, melted and cooled
• 1 1/4 cups brown sugar
• 1/4 cup whipping cream
• 2 tbsp. cinnamon

Fluffy Cinnamon Roll Frosting

• 1/4 cup butter, softened
• 1/4 cup sour cream
• 2 tsp. vanilla
• 2 1/2 cups powdered sugar

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Instructions

1. Set oven to 350 °.
2. Prepare baking sheets with parchment paper or spray a 10″ x 15″ baking dish.
3. In a small sauce pan heat the butter, milk and sugar, just until warm. Cool to 110°.
4. Whisk the butter mixture, warm water, yeast and whisked eggs together. Let rest and foam for 10 minutes.
5. In a stand mixer with a dough hook, add the butter mixture, salt and 2 c. of flour to start. Continue to add flour ONE cup at a time until the bowl starts to clean.
6. Let the dough rest for at least 25 minutes. Meanwhile, prepare the cinnamon filling.
7. Roll into a rectangle about 1/4″ thick and spread the cinnamon filling over the dough. Roll up into a cylinder shape pinching together the seams. Use a little water on your fingers if need to get the seams tight.
8. Cut into 1/2″ to 3/4″ rolls. Place on baking sheet 1″-2″ apart or into a baking dish and let them touch. Rise until doubled in size.
9. Bake for 20 minutes and check if the dough springs back. Bake 5 minutes at a time longer if they don’t spring back. Temping at 190° is the best way to check for doneness.
10. Finish by spreading with fluffy frosting below!

Cinnamon Filling – Combine and spread on dough.

Fluffy Frosting – Beat all ingredients together for 3 minutes.

Notes

• Adding too much or too little flour can make your dough dry, or not hold together. Add one cup at a time until you see a ‘chunky’ mix appear – I start adding by the 1/2 c. at that point.
• Use a digital thermometer to temp water, and baked rolls.

• Prep Time: 20
• Cook Time: 25
• Category: Breakfast
• Method: Baking
• Cuisine: American

Freezer Peach Pie Filling

Jessica

Child of God, Wife to Josh, Mommy to my four sweet children. Thankful for busy days filled with homeschooling, homemaking and loving my little family! And sneaking in sewing and pattern design whenever I can 🙂