Moist, cinnamony, and perfect for any occasion, these cinnamon rolls will satisfy your sweet tooth for sure! Lovely rolls of sweet bread filled with buttery, sugar and cinnamon! Come on over to my kitchen today and make cinnamon rolls from scratch with me!
These perfect and delicious cinnamon rolls are super easy to make even at the last minute. They only require one rise, so they are a quick bake. This is my mother-in-law’s recipe, and they are originally named Emily’s cinnamon rolls. We have no idea who Emily is, but her recipe is fantastic! We usually make these cinnamon rolls on a snowy day – a family tradition.
What you need to make cinnamon rolls from scratch!
- Milk. Any type of milk will do. Even try it with almond milk if you have lactose sensitivities.
- Sugar. Just white sugar is great, but I tried mine this time with coconut sugar. Coconut sugar is brown in colour and makes the dough a little darker. It looks delicious.
- Yeast. I use instant yeast.
- Eggs.
- All purpose flour. Go ahead and add a little whole wheat if you have it on hand. You may have to increase the amount of flour if you use whole wheat, though.
- Butter. Or margarine will do just as well if that’s what you have.
- Cinnamon.
- Icing sugar. Or if you’re not familiar with that name, then confectioners’ sugar.
- I used my Bosch mixer. I continue to be impressed with this kitchen machine. I’ve had it for a year now, and am still in love!
Go ahead and get started on baking these delicious treats!
- In a medium pot, heat 1 cup of milk, 1/2 cup of sugar, 1/4 cup of butter and 1 1/2 tsp of salt. When the butter is melted, take the pot off the stove to cool to lukewarm. Lukewarm or near that temperature is when you stick your finger in and it’s not too hot.
- In a medium bowl, add 1 cup of warm water, 1 tsp of sugar and 2 tbsp of yeast. Whisk together, and let sit until foamy.
- In a large bowl, combine the milk mixture, and the yeast mixture. Add 2 eggs and mix to combine.
- Adding one or two cups at a time, measure and stir the flour into the wet ingredients.
- You will know the dough is ready to rise when it is soft, but not sticking to your hands or the bowl. Knead the dough for at least 5 minutes. You do this by folding and pushing the dough together, turning and folding again, etc…
- Oil a large bowl, and place the dough in it. Cover with a tea towel and place in a warm spot until doubled in size.
After the dough has risen….
- When the dough has doubled in size, turn the oven on to 375 degrees F.
- Using a rolling pin, roll out the dough to about 1/4 ” thick. Start at the middle, and roll outward. Try and make a rectangle shape with the long side nearest you.
Mix the filling!
- Melt 1/3 cup of butter. Add 3/4 cup of sugar and 1 1/2 tsp of cinnamon.
- Mix well, and spread evenly over the rolled dough.
- Starting from the long side of the rectangle, roll the dough.
- After it is rolled, cut the “cinnamon log” into one inch slices with a sharp knife.
- Lay them evenly on a parchment paper covered cookie sheet like the photo below.
- Bake the cinnamon rolls for 20 to 30 minutes, depending on your oven.
- They are done when they look light to medium browned on top.
- When they come out, they’ll look something like the below photo.
- Let them cool before icing them.
Now for the icing!
- In a medium bowl, combine and whisk, 2 cups of icing sugar, 3 tbsp of melted or softened butter, 2 tbsp of hot strong coffee and 1/2 tsp of maple flavouring.
- Ice each roll evenly.
- Enjoy!
Things to remember when making cinnamon rolls.
- When mixing the dough, make sure not to add too much flour. You want the dough to be soft, but not sticky. It shouldn’t stick to your fingers or the bowl.
- Go ahead and use margarine instead of butter. Whichever you have on hand.
- Try out different sugars. I used coconut sugar, which is brown, and it turned out beautifully.
- When rolling the dough out, start at the middle and roll outward. This will help make the dough thin.
- When baking the rolls, try not to overbake them. The longer they stay in the oven past doneness, the more dry the dough will be.
Emily’s Cinnamon Rolls
These moist cinnamon rolls are the perfect accompaniment to a cup of tea or coffee!
Ingredients
Cinnamon Roll Dough
- 1 cup milk
- 1/2 cup sugar
- 1 1/2 tsp salt
- 1/4 cup butter
- 1 cup warm water
- 1 tsp sugar
- 2 tbsp instant dry yeast
- 2 eggs
- 6-8 cups all purpose flour
Cinnamon Roll Filling
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 1/2 tsp cinnamon
Cinnamon Roll Icing
- 2 cups icing sugar
- 3 tbsp melted or softened butter
- 2 tbsp hot strong coffee
- 1/2 tsp maple flavouring
Instructions
Cinnamon Roll Dough
- In a medium sized pot add milk, 1/2 cup of sugar, salt and butter.
- When butter is melted, take off heat and let cool.
- In a medium bowl, add water, 1 tsp of sugar and the yeast. Whisk this thoroughly.
- Let rest until foamy.
- Combine the milk mixture, the yeast mixture and the eggs in a large bowl.
- Add flour one or two cups at a time, and mix together. The dough is ready to rise when it is no longer sticky, but still soft. Knead the dough by folding and pushing, turning and folding the dough again, etc…Do this for at least 5 minutes.
- Oil a large bowl, place the dough in the bowl and cover with a tea towel. Let rise in a warm spot.
- When the dough has doubled in size, place on a clean counter, and using a rolling pin, roll out a rectangular shape that is about 1/4 inch thick. Make sure the long side of the rectangle is closest to you.
Making the Cinnamon Roll Filling.
- Melt the butter, add the sugar and cinnamon and stir together well.
- Spread evenly on the rolled out dough.
- Turn on your oven to 375 degrees F.
- Roll the dough, starting from the long side of the rectangle. Cut the "cinnamon log" into 1 inch pieces, and place on a cookie sheet that has been covered with parchment paper.
- When oven comes to temperature, place the cinnamon rolls in the oven and bake for 20-30 minutes. Check after 20 minutes. They are done when they are light to medium brown on top. Do not overbake.
- When they are done baking, take them out and let them cool on the pan.
Cinnamon Roll Icing
- In a medium bowl, measure icing sugar, butter, coffee and maple flavouring. Whisk together until it is creamy.
- Spread evenly on cooled cinnamon rolls, and enjoy with a cup of tea or coffee!
Notes
- When mixing the dough, make sure not to add too much flour. You want the dough to be soft, but not sticky. It shouldn’t stick to your fingers or the bowl.
- Go ahead and use margarine instead of butter. Whichever you have on hand.
- Try out different sugars. I used coconut sugar, which is brown, and it turned out beautifully.
- When rolling the dough out, start at the middle and roll outward. This will help make the dough thin.
- When baking the rolls, try not to overbake them. The longer they stay in the oven past doneness, the more dry the dough will be.
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