Name: The Best Homemade Cinnamon Rolls
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Ingredients: 18 oz flour; 4 tbsp butter; 1 pack yeast; 3 tbsp sugar; 1 pinch salt; 2 eggs; 1 cup milk; 4 tbsp unsalted butter; 5 oz brown sugar; 1 pack cinnamon; 7 oz cream cheese; 2 tbsp milk; 3/4 cup icing sugar; 3 tbsp butter; 3 cups icing sugar; 1/4 cup milk

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No one will resist the sweet and delicious temptation of the best homemade Cinnamon Rolls. They are made of one of the fluffiest doughs, ultra gooey, truly soft and creamy.

Finally, I can share with you a delicious recipe of fluffy Cinnamon Rolls that are so popular in the United States. These rolls are incredibly tasty but be careful as they are so addictive 🙂

I have tried many pastry recipes, with different methods of kneading and at the end stopped on Richard Bertinet’s method. Now for sure, I can say this is the best recipe of Cinnamon Rolls I have ever eaten, even if not the easiest. Moderately sweet, fluffy to madness, melting pieces of tenderness in the mouth.

For Note: Richard Bertinet’s method is a way of kneading the dough. We beat dough off on the working surface, due to which it is saturated with air and rises perfectly. Those that are still not familiar with this technique, I recommend watching it on youtube. It is the best technique to obtain the fluffiest and the smoothest dough for the best cinnamon rolls, ever.

How to make homemade Cinnamon Rolls?

In a large bowl, tip 4 tbsp of butter (60 gr) into the 18 oz flour (510 gr), rubbing them together until the mixture looks like breadcrumbs. Combine all dry ingredients: one pack of dried active yeast, 3 tbsp of sugar and 1 tsp of salt. Mix well all together. Then add 2 eggs at room temperature and pour 1 cup of warm (not hot) milk (240 ml). Start mixing it up with a silicone spatula until it became homogeneous and all the ingredients are fully incorporated. You will get a sticky enough dough. Place the dough on the clean working surface ( adding no flour, no oil).

Now according to Bertinet’s method, lifting it on both sides with your hands, beat dough off on the working surface, so trapping air inside the dough. Also in no case add flour in the dough. During kneading this thing help keeping intended hydration ration, so you will obtain puff pastry perfect for the best Cinnamon Rolls. Little by little, in about 3-4 minutes, the dough will get denser and will stop sticking to your hands. Keep going like this for about 10 more minutes or until it is not sticking anymore (when I tried this method of kneading for the first time it took me about 15 minutes). The process of kneading is something that gets energy into the dough, enhancing its elasticity. Once you rich the point, throw a little bit of flour on it and fold it over itself to get a nice ball. Then place it in a glass bowl and let it rest for about 1- 1 ½ hour. So, when the dough has risen flour your board and place the dough on it. Then, carefully roll out a rectangle with about 3-4 mm thickness. Take 4 tbsp of softness unsalted butter and spread it all over the pastry. At the same time in a small bowl mix, 150 gr brown sugar and 1 pack of cinnamon ( there is no specific amount, it depends how much you love it). Then spread all this mixture over the pastry as to cover it all well. Now roll it up. With a knife or dental floss (this works better) cut the roll into 12 rolls. Put cinnamons in a baking tray, with a small distance from each other. Before baking, cover them up with a cling film and let them rest for about 20 – 30 minutes. I have tried two ways of baking Cinnamon Rolls.

The first recipe is a classic one, just preheat oven at 360° F (180° C) and bake rolls for 20-25 minutes. The second method, which I have tried just a few times, I like it better. I haven’t preheated the oven, for this type of recipe. Just put the Cinnamon Rolls in a cold oven and then turn it on to the desired temperature. So I feel my Cinnamons taste and look more puff and they rise much more than when I put them in the preheated oven. If you are afraid of experiments classically bake them.

How to make icing for puffy Cinnamon Rolls?

When it comes to Cinnamon Rolls, they always disappear fast, even sometimes before I prepare the icing. Most of my family loves fluffy cream cheese icing, but I prefer more with glaze. Both of them are very easy to prepare. For the cream cheese icing take 7 oz (200gr) of cream cheese (you can also use mascarpone), 2 tbsp of milk and ¾ cup of icing sugar. Whisk well until you get a smooth cream.

For the glaze, you will need to beat well 3 tbsp of butter, 3 cups of icing sugar, ¼ cup of milk. I can’t imagine cinnamon rolls without vanilla and I add some into the icing (it can be powder from one vanilla bean or one tsp of vanilla extract). A few times I have replaced vanilla extract with some orange zest. It tastes good but vanilla tastes better.)

Now is on you choose which icing you love better topped on your rolls. The most important thing is to make sure that Cinnamon Rolls are still hot when glazing because they taste much better in a warm form.

How to store Cinnamon Rolls?

As most bakings, Cinnamon Rolls can be stored at room temperature for about 48 hours. But I advise you to keep them in the fridge and before serving you can warm them in a microwave. So it will keep their softness. Also, rolls can be easily frozen. I use to freeze Cinnamon Rolls unbaked, just place them in the hermetic casserole. Before baking, leave them at room temperature to unfreeze and rise.

Cinnamon Rolls Tips:

If you do not have time to work with the dough you can easily use a kitchen robot.
I do not recommend using less butter because butter gives softness to the dough.
Doughs made with active yeast require rising times, do not hurry and leave it to rest.
All ingredients for dough should be at room temperature.
Use a plastic dough scraper when working with dough. It will help you to remove the dough from the bowl and table.
For shiny and golden brown color give them an egg wash (1 egg yolk and a pinch of salt) before putting in the oven.

Nothing compares the smell of warm cinnamon aroma on dull Fall mornings. This recipe is one that you have to try, and once you try you will never go back! It worths any time and money.