After searching the interwebs and trying one other recipe (which was a complete and utter fail) I came across this recipe from Sally’s Baking Addiction. Please make sure to check out her website and the original recipe!
When I made these, they were by far the BEST cinnamon rolls I’ve made, so I really wanted to share it with you! I didn’t snap any photos except for the finished product as I was only ‘testing’, but I will definitely make these again real soon!
2 and 3/4 cup all purpose flour
3 tablespoons granulated sugar
1 tsp salt
2 1/4 tsp instant yeast (I used ones that looked like small pellets that have been sitting in the back of my fridge for a….while)
1/2 cup water
1/4 cup milk (I used 2%)
2 and 1/2 tablespoon unsalted butter
1 large egg
3 tablespoon unsalted butter, softened to room temperature
1 and 1/2 tablespoon ground cinnamon
1/4 cup granulated sugar
Coffee Glaze (I skipped this step as I didn’t have any powdered sugar, they were just as tasty without the glaze!)
1 cup powdered sugar
1 tsp vanilla extract
2 tablespoon strong coffee
1. Set aside 1/2 cup flour.
2. In a large bowl, toss the 2 and 1/4 cup flour, sugar, salt and yeast until evenly dispersed. Set aside.
3. Heat water, milk and butter together in microwave until the butter is melted and mixture is hot to touch. Stir butter mixture into the flour mixture.
4. Add egg and only enough of the reserved flour to make a soft dough – I only needed less than 1/3 a cup…maybe 1/4. But the dough should still have an elastic consistency.
5. On a lightly floured surface, knead dough for 3-5 minutes. Place in a lightly greased bowl and let rest for 10 minutes.
6. After 10 minutes, roll the dough out in a rectangle (14×8 inch according to the recipe). Spread the softened butter on top.
7. Mix together cinnamon, sugar and sprinkle all over dough. Add more cinnamon and sugar. I added a lot more cinnamon.
8. Roll up the dough tightly and cut into 3/4″ – 1/2″ slices and place in a lightly greased pan.
9. Loosely cover rolls with aluminum foil and allow to rise in a warm, draft free place for 90 minutes. Sally had a great idea – preheat oven to 200F, turn it off and then place the rolls inside and allow to rise.
10. After the rolls have doubled in size, take them out and preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. She recommends covering the rolls with aluminum foil after 15 minutes to avoid heavy browning (which works real well).
11. I didn’t make any glaze, but here’s how you make it: mix powdered sugar and coffee together until smooth and drizzle over rolls.