The Art of Crafting Warm Cinnamon Old Fashioned Rolls
Warm, gooey cinnamon rolls are a beloved treat that fills your home with an irresistible aroma.
Creating these old-fashioned delights requires attention to detail and a bit of patience, but the result is well worth the effort.
• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet active dry yeast
• 1 cup warm milk
• 1/4 cup melted butter
• 1 egg
• 1/2 teaspoon salt
• 1/2 cup softened butter
• 1 cup brown sugar
• 2 tablespoons ground cinnamon
• 1/2 cup powdered sugar
• 2-3 tablespoons milk
To make these delicious rolls, start by activating the yeast in warm water with a pinch of sugar.
While it’s proofing, mix your dry ingredients.
Combine the yeast mixture with warm milk, melted butter, and egg.
Then, gradually add the flour mixture.
Knead until smooth, let rise, then roll out and spread with a cinnamon-sugar filling.
Roll up, slice, and let rise again before baking to golden perfection.
Choosing Your Ingredients
Quality ingredients are the foundation of the best cinnamon rolls.
Opt for unbleached all-purpose flour for a tender crumb.
Fresh active dry yeast ensures a good rise.
Use whole milk for richness and real butter for flavor.
Brown sugar adds depth to the filling, while good-quality cinnamon provides that signature spicy-sweet taste.
Don’t skimp on the cinnamon – it’s the star of the show.
Look for Ceylon cinnamon if you want a more complex flavor.
For the glaze, sifted powdered sugar will give you the smoothest texture.
Mixing the Dough
Start by proofing your yeast in warm water with a bit of sugar.
This step ensures your yeast is active and ready to work.
In a large bowl, mix your dry ingredients.
Add the proofed yeast, warm milk, melted butter, and egg to the flour mixture.
Using a stand mixer with a dough hook makes the process easier, but you can knead by hand if you prefer.
Mix until the dough comes together, then knead for about 5 minutes until smooth and elastic.
The dough should be soft but not sticky.
Rolling and Filling
Once your dough has risen, it’s time for the fun part.
Roll it out on a lightly floured surface into a large rectangle.
Aim for about 1/4 inch thickness.
Spread softened butter evenly over the surface, leaving a small border around the edges.
Mix brown sugar and cinnamon, then sprinkle this mixture generously over the butter.
For extra gooey cinnamon rolls, you can add a touch of cream to the filling.
Starting from the long edge, roll the dough tightly into a log.
Use a sharp knife or unflavored dental floss to cut into even slices.
Perfecting the Rise
Place your cut rolls in a greased baking dish.
At this point, you have two options.
For a quick rise, cover and place in a warm spot for about an hour until doubled in size.
For deeper flavor, you can refrigerate overnight and let them rise slowly.
If you choose the overnight method, take them out of the fridge about an hour before baking to come to room temperature.
This slow rise develops more complex flavors in your homemade cinnamon rolls.
Baking to Perfection
Preheat your oven to 350°F (175°C).
Bake your cinnamon rolls for 20-25 minutes, or until golden brown on top.
Keep an eye on them – you want them cooked through but still soft and gooey in the center.
If the tops are browning too quickly, loosely cover with aluminum foil.
The aroma filling your kitchen will let you know they’re almost done.
For the gooiest center, slightly underbake them.
They’ll continue to cook a bit as they cool.
The Final Touch: Glaze and Toppings
While your rolls are cooling, prepare the glaze.
Mix powdered sugar with a bit of milk until you reach your desired consistency.
If you want, add a splash of vanilla extract or a pinch of salt for extra flavor.
Drizzle the glaze over your still-warm rolls, allowing it to melt slightly into the crevices.
For a twist, try adding cream cheese to your glaze for a tangy note.
Some bakers like to sprinkle chopped nuts or a dusting of extra cinnamon on top for added texture and flavor.