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Homemade Cinnamon Rolls

I had to come up with an easy breakfast idea this past Sunday. My youngest had a gymnastics meet so we would have to leave the house at 10:00am. I wanted to make something different than my Easy Breakfast Pastries. Those are really good and my family loves them, but I was ready for something new. Honestly, I’ve been craving homemade cinnamon rolls for a while, but I’ve been appeasing my family with their Sunday breakfast ideas. I’ve made homemade cinnamon rolls before, but it’s been a couple years. They take a little bit of time, but I think they’re worth it.

I actually made the cinnamon rolls the night before with the help of my youngest daughter, the gymnast. I absolutely love cooking and baking with kids. We started out by whisking together the flour, sugar, salt, and yeast in a large mixing bowl. Then for the wet ingredients we mix together the water, milk, and butter in a small microwavable container. We needed the wet ingredients to be a little warm (115-120F), so we put them in the microwave for less than a minute. The wet ingredients got mixed into the dry ingredients, and then we added the egg. The recipe we were following said that we may need to add up to another 1/2 cup of flour to get the right consistency, but we didn’t need to add any. The dough was the right consistency when it will gently pull away from the side of the bowl and have elasticity.

Once the dough was at the right consistency we kneaded it on a floured surface for a few minutes, and then let it rest for ten minutes. Next we rolled it out into a rectangle about 14X8 inches. It didn’t need to be exact, but the closer the better. If you want to roll out a rectangle, you need to start out with a rectangle, so before we rolled it we shaped the ball of dough into a rectangle. Once rolled out we brushed the top of the dough with softened butter and then sifted the sugar and cinnamon mixture over the butter.

I rolled up the long side of the dough into a giant roll and then sliced it 1 1/2 inch thick, placing each piece on its side in an 8X8 pan. If I was going to bake the cinnamon rolls that night I would have let them rise for an hour and a half. But since I was going to bake them in the morning I covered the rolls and put them in the refrigerator overnight. Dough does rise slower in colder temperatures, but it does rise. I don’t know if it’s true, but I have read that the long slow rise will help it develop more flavor.

The next morning I took the cinnamon rolls out of the refrigerator and let them warm up for a little over an hour before I stuck them in the oven for twenty-five minutes. I did cover them with aluminum foil for the last ten minutes so they didn’t get too brown. I still had plenty of the leftover glaze I used last week on my Blueberry Croissant Puff, so I used a squirt bottle and drizzled some glaze on top of each cinnamon roll. There’s nothing better than a homemade cinnamon roll that’s fresh out of the oven and still warm.

This recipe is how I’ve always made cinnamon rolls and they turn out great every time, however each time I make them I think how maybe I should have added raisins or chopped walnuts inside. I made cinnamon rolls on Valentine’s Day once and instead of rolling the dough starting at one end, I rolled it from opposite ends into the center. When I sliced the dough the cinnamon rolls were in the shape of a heart.

Adapted from Sallys Baking Addiction

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About Chef

James Cutler

Hello, my name is Jim Cutler. I love to cook and bake. I also like cake decorating and have taken some classes for it. I am not ...