Description
Delicious homemade cinnamon rolls topped with a creamy icing.
Ingredients
Scale
- 4 tbsp unsalted butter
- 3/4 cup whole buttermilk or whole milk
- 2 1/4 tsp (1 packet) instant/rapid rise yeast or active dry yeast
- 1/4 cup granulated sugar, divided
- 3 1/4 cups bread flour, spooned and leveled, divided
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1/4 tsp ground nutmeg
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 4 tbsp unsalted butter, melted
- 3/4 cup dark brown sugar, packed
- 1 1/2 tbsp cinnamon
- 1 1/2 cups powdered sugar
- 5–6 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Instructions
- Melt the butter in a small saucepan over medium heat. Add the buttermilk and stir. Warm the mixture just until it reaches between 110-115 degrees F; if it gets too hot, this will let you know that the yeast is active.
- In the bowl of your stand mixer, stir together 3 cups of the flour (reserve 1/4 cup for rolling out the dough later) with the warm milk mixture, the sugar, salt, nutmeg, eggs, and extracts into a rough shaggy dough. With the dough hook, knead on medium/low speed for 10 minutes.
- Lightly spray a large bowl with nonstick spray. Place the dough in the bowl, cover tightly with plastic wrap, and set in a warm place to rise until doubled in size, about 60-90 minutes.
- Set the bowl of dough, still covered, in the refrigerator to chill for 1-2 hours, or overnight. Chill time allows the gluten to rest and the dough to develop flavor.
- Turn the cold dough out onto a lightly floured work surface (using the last remaining 1/4 cup of flour to keep the dough from sticking). Roll your dough out into a rectangle measuring approximately 12×18 inches.
- Line a 9×13 pan with a sheet of parchment paper, or spray with non-stick spray.
- Melt your butter and use a pastry brush to spread it evenly over the dough. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle that evenly over the butter.
- Roll up the dough (starting on one of the long sides) into a log, keeping it as tight as you can. Using a gentle sawing motion with a sharp, non-serrated knife, cut the dough into 12 rolls.
- Place the rolls, cut side up, in the pan. Cover the pan with a towel, and set in a warm place for 20 minutes to puff up a little, just until the rolls are touching.
- Preheat the oven to 350 F.
- Bake the rolls on the center oven rack for about 22-25 minutes, until they appear done in the middle, and the top is a pale golden brown.
- In a bowl, stir together all the icing ingredients until smooth. Immediately drizzle over the hot rolls.
- Let the rolls cool for about 10 minutes and serve warm.
Notes
- If using instant/rapid rise yeast, you can skip the step of proofing the yeast in the warm liquid.
- Chilling the dough makes it easier to work with.
- These rolls can also be baked in a muffin pan for a different presentation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg