The BEST Cinnamon Rolls EVER

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The best Cinnamon Rolls ever are soft and fluffy with a gooey cinnamon sugar swirl topped with a traditional glaze...according to h. marie. A huge bonus is that they can be made in advance, baked and refrigerated, or frozen to enjoy at at later date.

Everything I make for b. marie bakery is made from scratch using locally sourced ingredients whenever possible. However, baking from scratch doesn't need to be complicated. If you're short on time, I highly recommend making them in advance.

"These are the BEST Cinnamon Rolls EVER!" -h. marie

TIME SAVING TIPS AND SECRETS

1. YEAST

As with any great cinnamon roll recipe it all starts with a great dough. Although #sourdough is trending this recipe starts with yeast. First you need to proof your active dry yeast by mixing 1 packet with 1/2 c warm water (NOT hot water...this is important) and 1/2 tsp of sugar. Let the mixture sit for at least 5 minutes or until it's foamy on top. NOTE: If foam doesn't form the yeast is bad.

2. MAKING THE DOUGH

Using a stand mixer, add yeast, milk, melted butter, salt, sugar, egg and 2 cups of flour. Mix using the paddle attachment until combined. Switch to the dough hook, add 1 cup of flour and knead until smooth. Continue kneading for about 5 minutes or until a soft dough forms and pulls away from the bowl. If the dough is sticky, add additional flour and knead until a soft dough ball forms.

NOTE: Adding too much flour can cause rolls to be dense and hard.

3. PROOFING THE DOUGH

Place the soft dough ball in a well greased bowl, cover with plastic wrap or a towel, set aside in a warm area of the kitchen and let rise until it's doubled in volume. This should take approximately 1-1.5 hours.

NOTE: While this recipe is fairly easy, it can be time consuming. Be sure to allocate enough time for adequate proofing prior to baking.

4. ROLLING DOUGH

Punch down the dough. Remove dough from the bowl and place on a flour dusted surface. Lightly dust your rolling pin with flour and roll the dough into a 24 x 22 rectangle.

NOTE: Use a silicone baking mat for easy cleanup.

5. THE GOOEY FILLING

Cover in butter and cinnamon sugar leaving about an 1/2 inch border to seal the roll. Roll the dough tightly from the 24 inch side to keep the filling in place when baking. Cut into 2 inch rolls using a sharp knife or floss. This yields 12 equally sized rolls.

NOTE: I mix the butter, cinnamon and sugar together into a spread prior to applying to the dough.

6. PROOF ROUND TWO

Place rolls in a lightly greased 9 x 13 baking sheet, cover with plastic wrap and let rolls rise until they have doubled in size. This takes about an hour.

NOTE: I place in a warmer area of the kitchen or near the oven.

7. BAKE

Preheat the oven to 375 degrees F. Remove plastic wrap and bake for approximately 20 minutes.

NOTE: Depending on your oven baking time may vary + or - a few minutes.

Cinnamon rolls in glass baking dish without icing

8. TEAM TRADITIONAL ICING

You can cover the rolls in a traditional cinnamon roll icing or a cream cheese icing. My family prefers the traditional. For the traditional version you simply mix butter and powered sugar together using a whisk. Mix in Mexican vanilla and milk. Remove rolls from the oven and cover in the icing.

THE BEST CINNAMON ROLLS EVER

RECIPE CURTESY OF BRANDI TERRY - B. MARIE BAKERY

INGREDIENTS:

DOUGH:

1 packet of active dry yeast

1/2 c warm water

1/2 c milk, warmed

1/2 tsp sugar, used to proof yeast

1/4 c sugar

1 large egg, room temperature

1 tsp salt

1/3 c butter, soft melted

3 1/2 c - 4 c all purpose flour, or bread flour

CINNAMON SUGAR FILLING:

2/3 c dark brown sugar

2 tbs cinnamon

1 stick salted butter, softened

ICING:

4 tbs salted butter, softened

2 c powdered sugar

1 tsp Mexican vanilla

3-6 tbs milk

DIRECTIONS:

Proof your active dry yeast by mixing 1 packet with 1/2 c warm water (NOT hot water...this is important) and 1/2 tsp of sugar. Let the mixture sit for at least 5 minutes or until it's foamy on top.
Using a stand mixer, add yeast, milk, melted butter, salt, sugar, egg and 2 cups of flour. Mix using the paddle attachment until combined. Switch to the dough hook, add 1 cup of flour and knead until smooth. Continue kneading for about 5 minutes or until a soft dough forms and pulls away from the bowl. If the dough is sticky, add additional flour and knead until a soft dough ball forms.
Place the soft dough ball in a well greased bowl, cover with plastic wrap or a towel, set aside in a warm area of the kitchen and let rise until it's doubled in volume. (Approximately 1-1.5 hours)
Punch down the dough. Remove dough from the bowl and place on a flour dusted surface. Lightly dust your rolling pin with flour and roll the dough into a 24 x 22 rectangle.
Cover in butter and cinnamon sugar leaving about an 1/2 inch border to seal the roll. Roll the dough tightly from the 24 inch side to keep the filling in place when baking. Cut into 2 inch rolls using a sharp knife or floss. (Yields 12 equally sized rolls)
Place rolls in a lightly greased 9 x 13 baking sheet, cover with plastic wrap and let rolls rise until they have doubled in size. (Approximately 1 hour)
Preheat the oven to 375 degrees F. Remove plastic wrap and bake for approximately 20 minutes.
Mix butter and powered sugar together using a whisk. Mix in Mexican vanilla and milk. Remove rolls from the oven and cover in the icing.