Cinnamon rolls are great for many reasons. They taste great and have a holiday feel to them and they get your house smelling like Christmas.
I will include metric measurements which are far more accurate if you have a calibrated scale.
Cinnamon Rolls6 1/2 tablespoons sugar 92 g
1 teaspoon salt 7 g
5 1/5 tablespoons unsalted butter (room temp) 78 g
1 large slightly beaten egg
1 teaspoon lemon extract 5 g
2 teaspoon instant yeast 6 g
3 1/2 cups all purpose flour 454 g
3 tablespoons dry milk 28 g
1 cup water around 90 F 227 g
1 cup + 2 Tbsp whole milk or buttermilk 255 g
Dried fruit, raisins are used most often - optional
Nuts - optional
1/2 cup Cinnamon Sugar Mix 113 g
6 1/2 tablespoons sugar 92 g
1 1/2 tablespoons cinnamon 21 g
- Make a cream with butter, sugar, and salt using a mixer with a paddle on medium speed.
- If using dry milk, add this to the cream, but do not add water yet.
- Whip the egg and lemon extract into the creamed mix with a mixer until it is smooth.
- Add the flour, yeast, and milk (or water if using dry milk).
- Mix on low speed until the dough forms a ball.
- If you don't have a stand mixer, you can mix it with a spoon by hand.
- In a stand mixer, put on the dough hook and mix on medium speed for 5 or 6 minutes.
- Alternatively, you can knead by hand.
- It is done when the dough is supple and tacky feeling, not sticky.
- Mostly, likely you will have to add a little flour or water to get the dough right.
- A lot of variables factor into this so each time you make it, it can vary.
- Add a small amount of water if the dough is too hard, or flour if it is sticky.
- You can use the windowpane test to know when the dough is properly kneaded. The link to an explaination is below this recipe.
- You should also take the dough's temperature. It will be very close to 80 F(26-27 C). This will ensure the dough raises properly.
- Lightly oil a metal bowl and place the dough in it.
- Roll the dough around to thinly coat the dough.
- Cover the dough with plastic wrap.
- Let the dough raise until doubled. This will take 1.5 to 2 hours depending on room temperature.
- While you are waiting you can line cooking sheets with parchment paper.
- When the dough is ready, mist the counter with vegetable oil and place the dough on it.
- Roll out the dough in a rectangle.
- It should be about 2/3 inches (17 mm) thick. This should make the dough about 14 inches by 12 inches ( 35 cm X 30 cm).
- Sprinkle the cinnamon sugar mix on the dough, evenly.
- If you like, you can sprinkle raisins and nuts.
- On one end of a long side, carefully roll the dough up so it looks like a giant cigar.
- Cut into 12-16 pieces.
- Place each bun on the baking sheet, about 1/2 inch (13mm) apart.
- Let the dough raise again, until double in size. The dough will expand into each other.
- This should take about 75-90 minutes.
- Preheat the over to 350 F (177 C) and place the rack in the middle of the oven.
- Bake until golden brown, 20-30 minutes.
- Take them out of the oven and let them cool for 10 minutes.
- Apply the fondant glaze lightly. A whisk is great for this.
- Allow to sit for another 10-20 minutes before eating them.