Get ready to transform your kitchen into a bakery paradise with these irresistible take and bake cinnamon rolls that will make your entire home smell like a warm, sweet heaven! Imagine pulling apart a soft, gooey cinnamon roll with steam rising and a perfectly drizzled glaze that melts in your mouth - this recipe is about to become your new weekend breakfast obsession. Whether you're a baking novice or a seasoned pro, these rolls are guaranteed to impress everyone at your breakfast table and have them begging for seconds!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1 large egg
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 1/4 cup icing sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 packet of active dry yeast, and 1/2 teaspoon of salt. Mix the dry ingredients together until well combined.
- In a small saucepan, heat 1/2 cup of milk and 1/4 cup of unsalted butter over low heat until the butter is melted and the mixture is warm, but not boiling. Remove from heat and let it cool slightly.
- In a separate bowl, beat 1 large egg. Once the milk and butter mixture has cooled to about 110°F (43°C), add the beaten egg to the mixture and stir until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until a dough begins to form. If the dough is too sticky, gradually add more flour, a tablespoon at a time, until it is manageable.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
- Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- While the dough is rising, prepare the filling by mixing 1 tablespoon of cinnamon and 1/2 cup of brown sugar in a small bowl. Set aside.
- Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a rectangle approximately 12x18 inches in size.
- Spread the remaining 1/4 cup of softened unsalted butter evenly over the rolled-out dough. Sprinkle the cinnamon and brown sugar mixture evenly over the buttered surface.
- Starting from one of the long edges, carefully roll the dough tightly into a log. Pinch the seam to seal it. Cut the log into 12 equal pieces.
- Place the cinnamon roll pieces in a greased baking dish, leaving some space between each roll for expansion. Cover with a kitchen towel and let them rise for another 15-20 minutes.
- Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until they are golden brown.
- While the rolls are baking, prepare the glaze by whisking together 1/4 cup of icing sugar and 2 tablespoons of milk in a small bowl until smooth.
- Once the cinnamon rolls are done baking, remove them from the oven and let them cool for a few minutes. Drizzle the glaze over the warm rolls before serving.
- Enjoy your delicious take and bake cinnamon rolls fresh from the oven!
Tips
- Temperature is Key: Ensure your milk and butter mixture is warm (around 110°F) to activate the yeast without killing it.
- Kneading Matters: Take your time kneading the dough to develop the gluten, which creates that perfect soft texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise - near a preheating oven works great!
- Don't Overcrowd: Leave enough space between rolls in the baking dish to allow for expansion.
- Glaze While Warm: Drizzle the glaze when the rolls are still slightly warm for maximum absorption and flavor.
- Storage Hack: These rolls freeze beautifully! After cutting, you can freeze unbaked rolls and bake directly from frozen, adding a few extra minutes to baking time.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 35mg
