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\n<\/svg><\/p>\nHow to Make Cinnamon Rolls<\/h2>\n<\/p>\n\nStart the Dough<\/strong>. Add flour, sugar, salt, and yeast to your stand mixer bowl. Next, add the egg, lukewarm milk, and softened butter. Using a dough hook attachment, knead on Low until the ingredients are fully incorporated. Cover the bowl with a tea towel and let it rest for 30 minutes on the stand mixer.<\/li>\nKnead & Let Rise.<\/strong> Turn the mixer on again and knead on High speed for 8 to 10 minutes until the dough is shiny and elastic. Cover again and let rise for 1 hour in a draft-free, warm area.<\/li>\nMake the Filling. <\/strong>In a separate bowl, mix the brown sugar, butter, and cinnamon until smooth. Mix in pecans if desired, then set aside.\u00a0<\/li>\nRoll & Slice the Dough.<\/strong> On a clean surface dusted with flour, roll the dough into a 10\u00d716\u2033 rectangular shape and spread the filling on top almost to edges. Roll it up from the longer side, then slice the log into 8 rolls. Place the roll slices into whichever pan you\u2019ll be using.<\/li>\nAdd Heavy Cream & Let Rise. <\/strong>Heat heavy cream in the microwave for 30 seconds, then pour evenly over the rolls. Cover with plastic wrap or tea towel and let them rise for another 30 minutes. They should be doubled in size.<\/li>\nBake the Rolls. <\/strong>Preheat the oven to 350 degrees F, then bake for 12 to 15 minutes until lightly golden. Remove from the oven, then cool for 30 minutes before glazing.<\/li>\nFrost & Serve. <\/strong>Make the frosting by whipping butter, cream cheese, powdered sugar, vanilla, and salt together with a mixer. Spread or drizzle over the rolls, adding more cream if you prefer it thinner. Serve warm and enjoy!<\/li>\n<\/ol>\n<\/div>\n\nStand Mixer & Dough Hook <\/strong>\u2013 So much easier than mixing and kneading by hand.\u00a0<\/li>\n9\u00d79\u201d Baking Pan or 9\u201d Round Cake Pan <\/strong>\u2013 Or, you can use a large oven-safe skillet.<\/li>\n<\/ul>\nStoring and Reheating<\/h2>\n Leftover cinnamon rolls with frosting should be transferred to an airtight container and stored in the refrigerator. They will stay fresh for 2 days.\u00a0<\/p>\n
To reheat, place the rolls in a baking dish and add a tiny splash of water on top of each roll. This ensures they soften and stay moist. Cover the rolls with foil, then bake at 350 degrees F until warmed through.<\/p>\n
If you want to make these ahead of time, it\u2019s best to freeze the rolls once they\u2019re baked and cooled, but before they\u2019re frosted. Wrap tightly in plastic wrap, then store in a freezer-safe bag or container for up to 3 months. You can thaw the rolls in the fridge overnight before baking.<\/p>\n\n
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Share this recipe on Pinterest!<\/p>\n
Love this recipe? Share it with the world on Pinterest.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
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\n<\/svg><\/p>\nFrequently Asked Questions<\/h2>\n<\/p>\n\n
Why are my cinnamon rolls not fluffy?It\u2019s crucial that you give yeasted dough enough time to rest and proof. And for cinnamon rolls, it needs to rise twice! Don\u2019t rush the process or skip any steps if you want soft, fluffy rolls.<\/p>\n<\/p><\/div>\n
Why did the center of my cinnamon rolls pop out?Did you have enough room in your pan for the rolls to expand? Not having enough space is the number one reason why the middle of the rolls pop out. For this recipe, you\u2019ll want to use a pan that\u2019s at least 9 inches wide.<\/p>\n<\/p><\/div>\n
Can I freeze this cinnamon roll recipe before baking?Absolutely! You can easily prepare this recipe all the way up to slicing, then freeze the rolls to be baked later. Place them in a freezer-safe dish, then cover tightly with plastic. Then, defrost the rolls in the refrigerator, allowing time for them to rise and proof before popping them in the oven.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n\n\n
Spice Blends for Sale<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n
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\n\nIn a stand mixer bowl, add the dry ingredients of flour, sugar, salt, and yeast. Then add the wet ingredients of egg, milk (lukewarm), and softened butter. Using a dough hook, knead on Low speed until the ingredients come together and flour is fully incorporated. Cover the bowl with a tea towel and rest for 30 minutes, leave it on the stand mixer.<\/span><\/p>\n<\/li>\n\nNext, turn the mixer on again and knead on High speed for 8-10 minutes. Dough should be shiny and elastic. Cover again and let rise for 1 hour, in a draft-free, warm area.<\/span><\/p>\n<\/li>\n\nIn a bowl mix together the Filling ingredients until smooth. Set aide.<\/span><\/p>\n<\/li>\n\nOn a clean surface dusted with flour, roll the dough into a 10\u00d716″ rectangular shape and spread the filling on top almost to edges. Roll it up from the longer side and slice 8 rolls (See Note 1).<\/span><\/p>\n<\/li>\n\nArrange the roll slices in a greased 9\u00d79″ baking pan or round 9-inch cake pan lined with parchment paper (in case any of the filling leaks out) or a large oven-safe skillet. <\/span><\/p>\n<\/li>\n\nHeat heavy cream in the microwave for 30 seconds. Pour warm heavy cream over rolls. Cover with plastic wrap or tea towel and let them rise for another 30 minutes, should be doubled in size.<\/span><\/p>\n<\/li>\n\nPreheat oven to 350\u00b0F.<\/span><\/p>\n<\/li>\n\nBake for 12-15 minutes until lightly golden. Remove from oven, let cool for 30 minutes before glazing.<\/span><\/p>\n<\/li>\n\nMix the Frosting ingredients together and spread or drizzle over the rolls (add more cream if you prefer it thinner). Best served warm.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\nI use dental floss to cut dough rolls by sliding the floss under the dough, crossing the ends over the top, and pulling tightly to create clean, smooth slices.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n
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Calories: <\/span>606<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>78<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>30<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>16<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>87<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>436<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>174<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>44<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>
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