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The Perfect Cinnamon Rolls

Updated: Jul 12, 2021

by Donovan Eniram


To wrap up this school year, I thought, “Why not go out with something that means a lot to me?” I opted to choose cinnamon rolls, one of the first desserts I ever learned to make. My dad always loved them, but when my mom tried her own homemade cinnamon rolls, they never really turned out. So when I started baking, I made it one of my many goals to make the perfect cinnamon roll for my dad. Now, many many failed attempts later, I have come to a nearly perfected version of my cinnamon roll recipe. It features the perfect combination of chewy, golden brown bread, with that gooey sugary sweet cinnamon filling and simple vanilla icing to top it all off. These cinnamon rolls have become a recipe I’ve learned by heart, and now it's your turn to bring the joy of a delicious cinnamon roll to your family and friends.

Cinnamon Rolls Recipe:


Prep Time: 2 h

Total Time: 2 h 30 min

Serves: 12-14


Ingredients:


Dough:

  • 1 cup whole milk

  • ½ cup vegetable oil

  • ½ cup sugar

  • 1 package of active dry yeast (0.25 oz packet)

  • 4 cups (plus 1 cup extra, reserved) all-purpose flour

  • ½ tsp (heaping) baking powder

  • ½ tsp (scant) baking soda

  • 1 tsp salt

Filling:

  • ½ cup melted butter

  • 2 cups sugar

  • 1-2 tbsp cinnamon

Icing:

  • 2 cups sifted confectioners sugar

  • 2-4 tbsp milk

  • 1/2 to 1 tsp vanilla extract

Directions:

Dough:

  • Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat until it reaches just below a boil. Do not mix; simply pour the ingredients into the saucepan. Set aside and cool till warm to the touch. Sprinkle the yeast on top, and let it sit on the milk for about a minute.

  • Add 4 cups of flour. Stir until just combined, then cover with plastic wrap or clean kitchen towel, and set aside in a relatively warm place for one hour. After one hour, remove covering and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine.

  • Using it right away, roll the dough into a large rectangle on a floured baking surface. The dough should be rolled relatively thin.

Adding the filling:

  • Pour melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle the ground cinnamon and sugar over the butter. Spreading evenly, don't be afraid to add on more butter or sugar. The gooier the better.

  • Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.

  • Slip a cutting board underneath the roll, and with a sharp knife, make 1-inch slices. Place the sliced rolls on a greased pan (either cookie sheet or cake pan works fine). Be careful not to overcrowd.

  • Preheat the oven to 375˚. Cover the pan and set aside to rise for at least 20 minutes before baking. Remove covering and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

Icing:

  • In a bowl, whisk together sifted powdered sugar, vanilla extract, and enough milk to thin the glaze to desired consistency. You want it to be semi-thick but still runny, meaning you don't necessarily have to use all the milk.

  • After removing the cinnamon rolls from the oven,immediately drizzle icing all over the top of each bun. Serve immediately for a perfect gooey roll or allow to cool and eat when ready.



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