The Secret to Good Cinnamon Rolls

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One of the ways I win over my step kids (and their mom) is to make them yummy treats! Even though some of the kids don’t care for cinnamon rolls, they love mine! Their mom doesn’t even like cinnamon rolls, but always has seconds of my recipe.

CINNAMON ROLLS: THE FOUNDATION

You have to have dough that isn’t too heavy and won’t get dry or hard after cooling. That is why I use my Magic Dough recipe. This dough is best when you can make it the night before and put it in the refrigerator overnight, but I use it immediately as well. It easy to handle (not too sticky)! The following recipe makes 12 cinnamon rolls, but I regularly double the recipe to make 2 pans or use the extra for dinner rolls.

PREPARING THE CINNAMON ROLL DOUGH

Add yeast to the warm water and let it set until the yeast starts to bubble. Add the softened butter (put it in the microwave for 15 seconds if it has been in the refrigerator), salt, sugar, and eggs. I always add flour last. Once mixed, let raise for 15 mins. If you plan ahead, place the dough in the refrigerator for 6 to 8 hours or overnight and then begin to roll it out.

When ready to use, knead the dough by pull the edge up and pushing it into the middle and turning it about 6 times. Roll the dough out with a rolling pin to about 1/8 inch thick in as much of a rectangle shape as you can. If you want a lot of flavor, you don’t want your dough to be too thick.

THE INSIDE: CINNAMON MAGIC

Melt a cube of butter and brush it on with a pastry brush until the dough is covered from edge to edge. Set whatever is left aside because you will be brushing the tops when you take them out of the oven later. Sprinkle a thin layer of white sugar evenly over the butter, then sprinkle the brown sugar evenly and all the way to the edges. The amounts listed in the recipe are suggestions, so feel free to add more to ensure that the dough is covered edge to edge. Then, sprinkle cinnamon over the top of it. You want to make sure you use enough to cover all of the dough.  It should look brown everywhere.

Starting on one end, roll the dough until the other edge is on the bottom of the rolled log. Using string or fishing line about 18 inches long, slide the string under the roll, crossing at the top to slice the rolls a little over an inch wide. It is helpful to use the string to mark the top of the roll by starting in the middle, then the middle of those sections and then thirds to mark off 12 rolls. Place them in a buttered 13 x 9 pan as you slice them. I like to use a glass pan, but metal works too.

Preheat the oven to 350 degrees and let them raise for 15 to 20 mins. When I’m in a hurry, they raise fine in the oven too.

Bake them for 25-30 mins at 350 degrees or until the tops of the outer rolls are light golden brown. They will continue to cook as they cool, but check the center by pulling between the middle rolls with a fork to ensure that the middle rolls aren’t doughy. Remove them from the oven, let stand for 10 mins, and lightly brush on your remaining butter.

Once they have cooled, frost with cream cheese thick glaze frosting.

STORING LEFTOVER CINNAMON ROLLS

Make sure you cover the leftovers and refrigerate them due to the cream cheese frosting. When you eat them the next day, just heat them in the microwave for 20 to 25 seconds. If it has been a few days and they are drying out, heat them with a small cup of water in the microwave.

Thanks for reading! Check out other great recipes by Wicked StepMonster:

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