Description
Delicious homemade cinnamon rolls topped with a sweet icing.
Ingredients
Scale
- 4 ½ teaspoons dry active yeast (2 packets)
- ½ cup warm water (105°-110°F)
- 1 ½ cups lukewarm buttermilk
- ½ teaspoon baking soda
- 2 Tablespoons granulated sugar
- ¼ cup vegetable oil
- 1 egg (room temperature)
- 4 to 5 ½ cups all-purpose flour
- 1 teaspoon fine salt
- ½ cup unsalted butter (melted)
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 teaspoons cinnamon
- 2 cups powdered sugar
- 1–2 Tablespoons whole milk
- 1 teaspoon maple extract (or 1 tablespoon pure maple syrup, optional)
- ½ teaspoon vanilla extract (optional)
Instructions
- Dissolve yeast packets into warm water in a small bowl. Set aside.
- In another bowl, combine lukewarm buttermilk and baking soda. If needed, warm the buttermilk in the microwave in 15-20 second intervals until warm to the touch, but not hot. Set aside.
- In a large bowl, add 2 Tablespoons sugar, vegetable oil, and egg, whisking until the egg is well beaten. Pour the buttermilk mixture into this bowl, then stir. Add the yeast mixture to combine.
- In another large mixing bowl, add 4 cups of flour and salt. Pour in the wet ingredients. Mix well using a wooden spoon or spatula. The mixture will be quite wet at this point. Add an additional ½ cup of flour, and another ½ cup if needed, to form a shaggy dough.
- Transfer to a lightly floured surface and knead the dough gently about 20 times, adding additional flour at about 1-2 tablespoons at a time as needed if it is overly sticky. The dough should be slightly sticky, soft, and elastic once you’ve finished kneading.
- Shape the dough somewhat into a ball and transfer to a bowl, covered with a tea towel, for 15-30 minutes until it’s slightly risen. Meanwhile, lightly grease a 9×13 glass baking dish and prepare the filling by melting the butter and combining the sugars and cinnamon in a separate bowl.
- Punch dough down and transfer it onto a floured cutting board or counter. Roll dough into large rectangular around 14×20 inches, with the long edge towards you.
- Spread the melted butter on rolled out dough, leaving about 1/2 inch edge around the dough. Sprinkle the cinnamon sugar mixture evenly across the dough, pressing gently into the butter.
- Begin rolling the dough into a log by starting at the long edge and rolling up in an even, tight row. Use a serrated knife or unscented dental floss to slice into 1 ½ inch pieces. Discard the small edges.
- Transfer sliced rolls to the prepared baking dish, placing them cut-side up and leaving room between each roll for them to rise. Cover the pan with the tea towel and let the rolls rise in a warm environment for about 1 hour until they’ve doubled in size.
- If your house is cold or you’ve used too much flour, it could take up to an hour and a half.
- Preheat the oven to 350° F about 30 minutes into their rise. Once they’re ready, bake for 17-20 minutes until the edges and tops are just slightly golden brown. Remove from oven and let cool slightly before frosting.
- In a bowl, combine powdered sugar, milk, and vanilla or maple flavoring (whichever you’re using). Mix to desired consistency. Spread the icing onto the slightly cooled rolls and enjoy!
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- For best results, ensure all ingredients are at room temperature.
- Adjust the flour quantity as necessary for dough consistency.
- Let the dough rise in a warm place for optimal fluffiness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg