Brunch Recipes: Homemade Cinnamon Rolls

21 Jul Brunch Recipes: Homemade Cinnamon Rolls

Whenever I think of brunch, Cinnamon Rolls are the first thing it comes to my mind. I like this cinnamon roll recipe because you can do it the day before and bake it the next day. You don’t have to use your precious time in the morning to make this recipe; you can use the baking time for preparing the coffee, juice, eggs, and all the other things you want to serve in your brunch.

This recipe is the best cinnamon rolls you can get for a delicious breakfast, and they are super moist and fluffy on the inside. An inside tip for the next day’s rolls is to heat them in the microwave for 30 seconds before eating, and you will have it like they have come right from the oven.

Ingredients:

Dough:

• all purpose flour (you don’t need bread flour)
• active dry yeast
• whole milk
• sugar
• butter
• salt
• eggs

Filling:

• butter
• sugar
• cinnamon powder

Icing:

• icing sugar
• vanilla extract
• milk

Preparation:

First, you have to begin by preparing the dough for these homemade rolls. You need to warm the milk, butter and sugar in a pot. Keep moving until the sugar is dissolved, but don’t let the mixture simmer. It has to be lukewarm. Otherwise, let it cool down until it reaches the right temperature.

In a bowl of a stand mixer with the dough hook, put 2 cups of the all purpose flour, salt and active dry yeast. Pour over the warm milk mixture and eggs and let it knead for 30 seconds and medium speed. Continue beating for 3 more minutes, adding the rest of the flour little by little. Scrap the sides of the bowl with a rubber spatula.

Throw the dough onto a floured surface and knead with your clean finger and hands for approximately 10 minutes adding the remaining flour you could not add in the stand mixer. 

Make a ball of dough, drop it in a greased bowl, and cover it with plastic wrap. Let the dough rise in a warm place until it doubles the size. It will be approximately 1 hour or more. Let it grow without rush because it will give you the best cinnamon roll dough. Sometimes, it will take a little longer in colder places, so don’t think the hour is a set time.

Meanwhile, prepare the filling by mixing the melted butter, sugar and cinnamon in a bowl and set aside.

Punch the dough and drop it on a floured surface and roll the dough into a 26×13 cm rectangle (9×13 inch rectangle) with a rolling pin. Sprinkle the filling throughout the dough, and roll the dough into a big long roll. Facing the long side of the roll, cut 12 similar size rolls. Put them over an already greased rectangle pan and let it have its second rise in a warm spot. As the first time rises, cover the unbaked rolls with plastic wrap. The rise time will be approximately 30 minutes, or until you see, they have again almost doubled their size. If you do them the night before, let’s do this second rise in the refrigerator overnight and set them out of the cold into a warm environment for 20 minutes before baking.

To bake the cinnamon rolls, you have previously preheated the oven at 180°C or 350°F. Bake the cinnamon rolls for 20-25 minutes or until golden brown.

In the meantime, prepare the frosting by mixing the icing sugar, vanilla and milk as soon as the cinnamon rolls come out of the oven, drizzle with the sugar mixture . Let them rest for 10 minutes, and serve the warm rolls.

If you have some leftovers, keep them in an airtight container and warm them for 30 seconds in the microwave before eating them. The only thing is that you have to eat them right away. Otherwise, they will harden pretty quickly.

Frequently Asked Question about this perfect cinnamon rolls recipe.