Classic Homemade Cinnamon Rolls With Active Dry Yeast

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There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through your kitchen. These gooey, sweet treats are a classic comfort food that everyone can enjoy. But store-bought varieties often fall short, lacking the warmth and flavor of homemade.

This recipe takes you on a delicious journey from simple ingredients to pure indulgence. We’ll guide you through every step, from activating the yeast to creating that perfect swirl of cinnamon sugar.

Homemade Cinnamon Rolls - Culinary Hill
Homemade Cinnamon Rolls – Culinary Hill

Ingredients:

1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon active dry yeast
  • 1 cup warm milk (105°F to 115°F)
  • 4 ½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup milk

  • Instructions:

    1. Activate the Yeast: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the yeast.

    2. Warm Milk Magic: In a separate bowl, whisk together the warm milk. Ensure it’s not too hot, as it can kill the yeast. Add the warm milk mixture to the wet ingredients and stir to combine.

    3. Building the Dough: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix!

    4. Knead for Success: Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

    5. Cinnamon Swirl Magic: While the dough rises, prepare the cinnamon sugar filling. In a small bowl, combine the brown sugar and cinnamon.

    6. Rolling Out the Dough: Once the dough has doubled in size, punch it down and roll it out onto a lightly floured surface into a large rectangle, about 18×12 inches. Spread the softened butter evenly over the dough, then sprinkle generously with the cinnamon sugar mixture.

    7. The Perfect Swirl: Starting from a long edge, roll the dough up tightly into a log. Pinch the seam to seal it. Use a sharp knife to cut the log into 12 even slices.

    8. Second Rise: Place the cinnamon roll slices in a greased 9×13 inch baking dish. Cover them loosely with plastic wrap and let them rise for another 30 minutes.

    9. Baking Time! Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown.

    10. Cream Cheese Glaze Perfection (Optional): While the rolls bake, prepare the glaze by whisking together the powdered sugar, vanilla extract, and milk until smooth. Drizzle the glaze over the warm cinnamon rolls once they come out of the oven.

    Nutrition Facts (per serving): (Please note that this is an approximate value and may vary depending on the specific ingredients used)

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 75mg
  • Sodium: 250mg
  • Carbohydrates: 60g
  • Sugar: 30g
  • Protein: 5g

  • Conclusion:

    Homemade cinnamon rolls are a delightful treat that can be enjoyed for breakfast, brunch, or even as a special dessert. They’re surprisingly easy to make and the reward is pure deliciousness. So, gather your ingredients, preheat your oven, and get ready to embark on a baking adventure that will leave your taste buds singing!

    Frequently Asked Questions (FAQ):

    1. Can I use instant yeast instead of active dry yeast?

    Yes, you can! Use 1 ½ teaspoons of instant yeast and skip the step of activating it with warm milk. Just add it directly to the dry ingredients before mixing with the wet ingredients.

    2. What if my dough doesn’t rise?

    There could be a few reasons for this. First, make sure your yeast is fresh and active. Second, ensure the milk was warm enough to activate the yeast, but not too hot. Finally, double-check that your dough rose in a warm, draft-free location.