HOW TO MAKE Homemade Cinnamon Rolls!

This homemade Cinnamon Roll Recipe is surprisingly easy and will absolutely make you the hero of Christmas morning and other special breakfast celebrations! Let's face it, there is nothing better than waking up your house full of special guests with the smell of delicious Cinnamon Rolls. If you are intimidated by working with yeast dough (we used to be, too!) or have been fearful of trying to make your own Cinnamon Rolls, we will break this all down for you in easy steps. Additionally, after you place the Cinnamon Rolls into the pan- before the second rise- you can place them into the refrigerator overnight and complete the baking step in the morning with no stress. We learned the basics of this recipe and technique at The King Arthur Baking School during a bread course- and we think it is the best! This is one of our favorite things to make - and eat. Try them out and let us know what you think!
The Recipe - Homemade Cinnamon Rolls
This dough make two pans of 9 rolls- double the filling and icing if you plan to make both at the same time.
Dough
720 g (6 cups) All Purpose Flour (we prefer King Arthur Flour -always)
100 g (1/2 cup) Sugar
35 g (1/4 cup) Dry Milk Powder
9 g (1tbsp) Active Yeast
14 g (2 1/4 tsp) Salt
56 g (1/4 cup) Unsalted Butter - at room temperature
2 large Eggs - at room temperature
315 g (1 1/3 cups) lukewarm Water
10 g (2 tsp) Vanilla Extract
Filling (for one batch)
Water to Coat
100 g (1/2 cup) Brown Sugar
2 tsp Ground Cinnamon
Icing (for one batch)
227 g (2 cups) Confectioner's Sugar
78 g (about 1/3 cup) Heavy Cream
1 tsp Vanilla Extract
1) In a large bowl combine the flour, sugar, milk powder, yeast and salt. Mix well.
2) Cut the butter into the dry mixture, then add eggs, water and vanilla, stirring to combine.
3) Lightly flour work surface and turn dough out of the bowl.
4) Knead the dough by folding the far edge in half towards you. Press the dough with the palms of your hands and push lightly- down and away. Rotate the dough 90 degrees.
5) Continue to "fold, push, turn" the dough until it is smooth and springy - about 5 minutes. You can increase your pressure as the dough gains strength.
6) When the dough is smooth and springy, place it back in the bowl, cover and place in a warm place for about 60-90 minutes, or until it is nearly doubled in size.
7) Turn the risen dough onto a lightly floured surface. Divide the dough in half.
8) Roll the first half out into a rectangle - about 12x14 inches. Brush the dough with water and then sprinkle the filling over the dough, leaving a small border at the edge free from filling.
9) Roll up the dough - starting at the 12 inch side.
10) Using a serrated knife, gently cut the dough into 9 even slices. Place these slices into a greased 8x8 or 9x9 pan. Repeat with the second half of the dough.
STOP HERE-- if you want to store them overnight before baking- cover the pan and place in the refrigerator overnight. Remove 45 minutes to 1 hour before baking and let rise on the counter before continuing on.
11) Let the rolls rise until puffy - about 30 minutes
12) Bake the rolls in a preheated 350 degree oven for 20 minutes DO NOT OVERBAKE.
13) Combine icing ingredients and ice the warm rolls.
Enjoy!
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[@mariannemicara3642]

Hi...can you freeze the dough and take out when you want to bake them?

[@twopeasinakitchen]

YES!! You sure can. After you cut the rolls and place them in the pan- cover tightly and freeze them. Before the second rise. Then, you have two options: 1) place in the refrigerator the night before and take out and place on the counter to come to room temp and rise again about an hour before baking OR 2) take out of the freezer and place on the counter for 4-5 hours before baking. They will come to room temperature and you will see the second rise! We are going to publish a blog post about this on our website soon. They really are sooo delicious! Enjoy!!