Baking Classics
The Technique
Cinnamon Rolls
Cinnamon rolls prepared from scratch are one of those special breakfast treats perfect around the holidays. They can be baked & iced the day before serving them, especially if entertaining guests in your home. If you have never tired to make them yourself, you certainly should as they are not difficult & begin with many pantry staples you more than likely already have in the cupboard. Classic Cinnamon Rolls offer that warm-from-the-oven goodness you know & expect from a quality breakfast baked good. The texture. Soft & light. Brown sugar gives the filling an extra rich flavor complimenting the cinnamon well. A simple Cream Cheese Frosting crowns these beauties without flaw. Follow my pointers & be prepared to make your best batch of cinnamon rolls to date.
Classic Cinnamon Rolls With Cream Cheese Frosting
makes 1 dozen
1/2 cup warm water
1 {1/4-oz} package active dry yeast
1/2 cup butter, divided
2/3 cup whole buttermilk, at room temperature
1 egg, at room temperature
1 1/4 cup dark brown sugar, divided
3 1/2 to 3 3/4 cups all purpose flour
1 tsp table salt
2 1/2 Tbsp ground cinnamon
Cream Cheese Frosting
Stir together the water & the yeast in a measuring cup. Let stand for 5 minutes or until foamy. Meanwhile, melt 3 tablespoons butter in a microwave-safe bowl. Set aside the remaining butter & soften at room temperature to spreading consistency. Place the buttermilk, the egg & the melted butter in the bowl of a heavy-duty stand mixer. Crumble 1/4 cup of the brown sugar over the surface. Stir the mixture with a rubber spatula until blended. Whisk together 3 1/2 cups of the flour & the salt in a small bowl. Add to the buttermilk mixture & blend on low speed for 1 minute. Stop the mixer & scrape down the sides with a rubber spatula. Add the yeast mixture & blend on Low speed 1 minute. Once the dough comes together, blend on Medium speed 5 minutes. Stop the mixer. Sprinkle 2 tablespoons of flour over the dough. Remove with a bowl scrapper onto a cutting board. Form the dough into a ball & place in a large lightly greased bowl. Coat the surface with cooking spray & cover with plastic. Let rise in a warm spot free from drafts for 1 1/2 hours or until doubled in bulk.
Lightly grease 2 {8-inch} cake pans or cast iron skillets. Combine the remaining 1 cup brown sugar & the cinnamon. Punch the dough down & place onto a lightly floured work surface. Roll the dough to a 15 x 20-inch rectangle. Smear the softened butter over the dough surface using a pastry brush or your fingers. Sprinkle the brown sugar mixture evenly over the dough. Roll the dough up longways, jelly roll fashion. Cut into 12 even pieces using a serrated knife. Place 6 pieces of dough, cut side up, into each cake pan. Coat the surface with cooking spray & cover loosely with plastic wrap. Let rise in a warm spot free from drafts for 45 minutes or until doubled in size. Remove the plastic wrap.
Preheat the oven to 350 degrees. Bake the filled pans on the center rack in the oven 20 to 25 minutes or until golden brown on top. Prepare the Cream Cheese Frosting. Spread the frosting over the warm cinnamon rolls.
Cream Cheese Frosting
makes about 1 1/2 cups
3 oz cream cheese, softened
3 Tbsp butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla
Beat all of the ingredients with an electric hand mixer until fluffy & smooth. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Classic Cinnamon Rolls
Cinnamon rolls prepared from scratch in your own kitchen are something special for certain. My first encounter with a homemade cinnamon roll was at a friends house. Her mom had gotten up extra early that morning & prepared them while we were still sleeping. I had never experienced a cinnamon roll quite like them. On my way home, I decided I had to try the technique myself & although my first attempt was not as good as Mrs. A’s batch, the experience encouraged me to try them again. And again… & again. I prepare them several times throughout the year now as they are simple, delicious & comforting. I have learned a great deal about preparing homemade cinnamon rolls over the years & I am pleased to share my expertise on the subject with you.
The Technique
Patience is the key to big, beautiful breakfast rolls. Do not rush the rise time be it the first or the second. A few tools & equipment essentials will be necessary in order to complete the task. Assess the items ahead of time. Here’s what you should know.
No. 1
The Ingredients
It is always a good idea to measure ingredients before beginning any procedures to ensure the most accurate results. Follow these tips & cues to be certain you’re on task during the process as well.
The Yeast & The Proofing
Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 envelope of active dry yeast.
It’s a good idea to dissolve dry yeast before using. Combine the warm water & the yeast in a measuring cup or a glass bowl. Allow it to stand until foamy & bubbly. If no bubbles are created during the proofing process, the yeast will not be able to do the job. Simply discard the batch & start again. At this point, you’ll only be five minutes into the procedure so don’t get discouraged. If the bubbles are present then the yeast has proved to you that it is indeed good & you can proceed.
The Brown Sugar
Brown sugar is used in both the cinnamon roll dough & the filling. It is important to be certain brown sugar is measured properly for use in any recipe application. Pack brown sugar in measuring cups. The back of a smaller cup pressed tightly over the surface will help get the job done quickly. Use a butter knife to swipe over the surface for a level, even measurement.
The Flour & The Salt
The mixing portion develops gluten in flour to build the foundation of quality yeast raised doughs.
Salt gives dough flavor. Without out it, expect a dull tasting roll. However, salt can kill yeast so it should be evenly dispersed into the flour before the yeast mixture is added.
No. 2
The Mixing & The Kneading
You are now ready to add all of the ingredients together & proceed with the recipe as directed. A heavy duty stand mixer fit with a dough hook is a bread makers friend. It will take care of all of the muscle work when it comes to kneading the dough. Bread doughs will give your mixer a good workout. Do not leave it unattended as it may rock & shake a bit as the dough mixes.
Begin by placing the buttermilk, the egg & the melted butter in the bowl of a heavy-duty stand mixer. Crumble 1/4 cup of the brown sugar over the surface.
2a
Stir the mixture with a rubber spatula until blended.
2b
Whisk together 3 1/2 cups of the flour & the salt in a small bowl. Add to the buttermilk mixture. Place the work bowl onto the stand mixer base, attach the dough hook & blend on Low speed for 1 minute.
2c
After 1 minute of blending on Low speed, the dough will come together in the work bowl & begin to form around the dough hook. This is your cue to turn the mixer up to Medium speed.
2d
After approximately 3 minutes, the dough will clean the bowl sides but it will be a touch sticky. The dough consistency contributes to the signature texture of cinnamon rolls once baked. If the dough appears to cling farther than 3-inches on the bottom of the bowl
add additional flour & continue blending. You’re looking for a soft, supple dough that isn’t tight. Approximately 1-inch of the dough will cling to the bottom of the bowl as it mixes.
2e
When the kneading process is complete, expect a soft dough that clings to the hook. Sprinkle a generous amount of flour around the outer portion of the dough & begin removing it from the work bowl & equipment onto a floured surface.
No. 3
The First Shaping
The dough should feel smooth & light. Place it on a lightly floured surface & flatten the dough into a circle using your hands. The dimples over the surface are from my finger tips indicating the light texture of the dough.
3a
Gather the outside of the dough & press sections of it to the center around the entire circumference until it all meets evenly in the middle. Flip the dough over. A few quick spins between your hands will have it shaped into a ball. The dough is now ready to be placed into a large, lightly greased bowl.
No. 4
The First Rise
Allow the dough to rest & rise. Place the smooth surface in a lightly greased bowl & flip it over so that the greased side faces upwards. Cover the bowl with plastic wrap & place it in an area in your kitchen free from drafts. Covering the dough will keep it from developing a tough skin. This particular dough rises very close to the top of the bowl so if it were to reach the plastic wrap, the oil on the dough will keep it from sticking.
4a
Allow the dough to double in bulk. This can take anywhere from an hour to an hour & a half depending on the temperature of your kitchen. If it’s slow going, turn on your oven & place the bowl of dough beside it to speed along the process. Once it has risen to the occasion, punch the dough down.
No. 5
The Second Shaping
After doubling in bulk, remove the dough from the bowl & place it onto a lightly floured surface. Punch the dough down until it is relatively flat. Roll the dough into a 15 x 20-inch rectangle. Smear the softened butter over the dough & sprinkle it with the brown sugar & the cinnamon mixture.
5a
Roll the dough up longways, jelly roll fashion. Cut into 12 even pieces using a serrated knife. Place 6 pieces of dough, cut side up, into each cake pan. Coat the surface with cooking spray & cover loosely with plastic wrap.
No. 6
The Second Rise
Let the shaped rolls rise in a warm spot free from drafts for 45 minutes or until doubled in size. Remove the plastic wrap from the dough just before baking.
No. 7
The Baking
Preheat the oven & bake the filled pans on the center rack as directed until they are golden brown on top. A few minutes into the baking process, oven spring begins to take place. It is when the gasses begin expanding & the yeast starts to die. It is the extra little nudge that helps fill in the pan gaps. Once baked, spread the Cream Cheese Frosting over the warm cinnamon rolls as directed.
The Tune
“A Fine Romance” Ella Fitzgerald & Louis Armstrong
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Rebecca Gordon
Be sweet.
Just want to make sure, do you use plain flour?
Hi Becky, Yes, all-purpose flour. I wanted to use something most folks would have on hand. Enjoy!
Also can you use the rapid rise yeast?
Hi Becky,
I didn’t test with rapid rise yeast but I think they would work just fine. I may even use it the next time I make them. It could cut the rise times considerably. Have a wonderful Christmas! Rebecca