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.
Yes, you can, but this recipe has been tested with both types of flour, and you don’t see a dramatic difference. So, if you have all-purpose flour, just use that.
Yes, you can prepare them in advance and let them have their second rise in the refrigerator. The only thing is that you need to pull them out of the fridge 20 minutes before baking to let them warm a little. That is why this recipes is perfect for brunch or special occasions because you can do it in advance.
Brunch Recipes: Homemade Cinnamon Rolls
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: International
Description
These easy homemade cinnamon rolls are one of the best recipes I try with dry yeast because the final result is a moist and soft dough. The good thing is that you can make them the day before and let them do the final rise on the refrigerator, and have them ready to bake the following day for your perfect brunch for any special occasion that you have in mind.
Ingredients
Dough:
- 4 – 4 1/4 cups of flour
- 1 package of active dry yeast (7 grams)
- 1 cup of milk
- 1/3 cup of sugar
- 1/3 cup of unsalted butter
- 1/4 teaspoon salt
- 2 eggs
Filling:
- 3 tablespoon melted butter
- 1/2 cup of sugar
- 2 teaspoon cinnamon powder
Icing:
- 2 cups of icing sugar
- 1 teaspoon vanilla extract
- 3 tablespoons of milk or a little more if you want it runnier
Instructions
- Warm the butter, sugar, milk, and salt in a small pan over low heat. Let it there until the sugar is dissolved and the preparation is lukewarm. NOT let it simmer. (If you forgot it and simmered, let it rest until the temperature is lukewarm to use it)
- Put two cups of flour and the dry yeast in a bowl. Pour the wet ingredients: the warm milk mixture and the eggs. Mix the preparation for 30 seconds with a stand mixer with the hook attachment. Scrap the sides with a rubber spatula. Continue beating for 3 more minutes adding the flour little by little until it is possible. For the final flour, you have to add it with a wooden spoon and/or while kneading over a surface.
- Turn the mixture over a floured surface and begin to knead with your hands for 10 minutes, let everything mix and turn into a homogeneous and elastic dough. Form a ball and let it rest in an oiled bowl covered with plastic wrap. Let it rest for an hour or until it is double its size in a warm environment.
- When the dough has already rested, grease a rectangular pan (30x15cm).
- Mix the 3 ingredients of the filling and set aside.
- Roll the dough into a rectangle with a rolling pin, more or less 26x13cm (9×3 inches rectangle). Spread the filling over the dough with a spoon. Roll the rectangle from the long side and try to make an even roll. Cut the roll into 12 pieces with a sharp knife. Put the pieces into a greased large rectangle pan. Let at least 1 cm between each piece. Cover with plastic wrap and let it rest for at least 30 minutes before baking, but if you are doing them overnight just cover with plastic and place them in the refrigerator.
- Preheat the oven to 180°C and bake the cinnamon rolls for 20-25 minutes or until golden. (If you do them the night before, let it out of the fridge for 20 minutes before baking)
- While baking them, prepare the icing by mixing the 3 ingredients. As soon as the rolls come out of the oven, pour the icing over with a spoon. Finally, let it rest for 5 minutes and enjoy it with your favourite coffee.
Notes
- You can prepare them the night before and do the second rise in the refrigerator. Let them out of the fridge for 20 minutes before baking.
- You can reheat your leftovers for 30 seconds in the microwave before eating.
Keywords: Best cinnamon rolls, homemade cinnamon rolls, brunch recipes
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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