Soft and Sweet Cinnamon Rolls
Making my first batch of cinnamon rolls was an adventure. This past spring my family and I took a trip to Cape Cod and during that trip we found a new coffee shop. In need of some caffeine we decided to check it out and also get our toddler a treat. When I was scanning through the pastry case I saw the cutest little cinnamon rolls, which were perfect size for a toddler. Needless to say, he loved the cinnamon roll and has requested a “cinnamon cookie” many times since. I started researching recipes and found that either they had too many ingredients and steps or were so basic you just pop open a can of pre-made dough and roll them. The first recipe I tried was a complete failure. Mainly on my part because it was the “quick” method I was mostly interested in and substituted real milk and butter vs almond milk and vegan butter. Let’s just say that recipe was a disaster and the hunt continued. I was on a quest to find a middle ground, a recipe that provided a bit of a challenge and around 10 ingredients. I finally found one that looked promising on the Serious Eats website, Classic Cinnamon Rolls. The use of honey, powered sugar and yogurt appealed to me and I was ready to make a second attempt.
After such a failure on my first attempt I woke up the next day wanting to prove to myself I could pull it off. As I starting prepping I reviewed the recipe one last time and then…. I stopped in my tracks. It asked for bread flour, which I thought I had, but only had all-purpose flour. Ugh, here we go again. The flour brand I had was King Arthur and I recalled that they had a baking hotline , so in my state of frustration I called to see if I could substitute or add wheat gluten to the flour. First, I was amazed that someone actually picked up the phone after two rings and second, they helped me tremendously. The woman explained that I could use the all-purpose flour and it would give a softer texture. I also learned that the dough should feel similar to pressing your thumb on your cheek. Brilliant! I was back on track.
By the end of the day I actually made cinnamon rolls I was proud to say I baked and would eat. Below is the recipe I made with the all-purpose flour. I have provided the link to the original recipe in the event you would like to give that a try.
What has been your biggest recipe challenge? I would love to hear about it, leave a comment below.
The children’s 13″ rolling pin used during this recipe is by Vermont Rolling Pin Co. The handmade, cherry wood rolling pin will be part of so many kitchen memories!
- 1 Cup - Water
- 2 Tablespoons - Honey
- 2 1/4 Teaspoons - Instant Yeast (1 packet)
- 3 Cups - All-Purpose Flour
- 1 Tablespoon - Greek-style Yogurt
- 1 Egg
- 8 Tablespoons - Butter (room temperature)
- 2 Tablespoons - Sugar
- 1 Teaspoon - Salt
- 2 Cups - Powdered Sugar
- 1 Tablespoon - Cinnamon
- 1+ Tablespoons - Milk (for icing)
- In the bowl of your stand mixer, combine the water, honey and yeast. Set aside until it's bubbly, about 10 minutes
- With the dough hook attached, add the flour, yogurt and egg. Kneaded until mixture is smooth and elastic
- Add 4 tablespoons of butter, the sugar and salt. Knead until they are full incorporated
- Remove bowl from stand mixture and form the dough into a ball with your hands
- There is no need to oil the bowl as there is enough butter in the dough
- Cover the bowl with plastic wrap and allow dough to rise double in size, about 1-1 1/2 hours
- Spray a 9x13 inch pan with baking spray and preheat the over to 350 degrees
- Flour your work surface lightly and turn out the dough
- Roll it into a 18 in x 11 in rectangle and maintain the same thickness across the dough
- In a small bowl, mix together 1 cup of powdered sugar with the cinnamon
- Spread the sugar mixture on the top of the dough, leaving an inch uncovered on one of the long sides
- Roll up the dough beginning on the long side that's has sugar mixture. Don't roll it tightly
- When you reach the far end, pinch to close the seam
- Divide the roll into 12 pieces. Place them in the prepared dish with the spirals facing up. If they're uneven heights, press them down so they are even
- Take the remaining 4 tablespoons of butter and place pats of putter on top of the rolls
- Cover the pan with plastic wrap and set aside until the rolls have doubled in size, about 35 minutes
- Remove the plastic wrap and bake at 350 degrees until nicely browned, about 30 minutes
- Remove the rolls from the pan by placing the cooling sheet onto of the pan. One you flip it over the rolls stay intact. Once cooled and before icing, feel free to flip them back over to the original side
- When the rolls have cooled, drizzle withe glaze over the rolls
- In a small bowl add 1 cup of powdered sugar and start with 1 tablespoon of milk. The glaze should be think, but pourable. Add more milk if needed
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.