This is more or less the Everyday Bread recipe, but with additional butter, egg and sugar and using all-purpose flour. I decided to give you an actual recipe, rather than try to alter it…I did that, but even I found it confusing. Confusing is bad. Understanding is good…and it leads to much better results!I’ve given you the recipe for cinnamon rolls. But, this is my go-to for any roll. I just reduce the sugar slightly and form into balls, for dinner rolls. Place the orbs in a pan, close together, but not necessarily touching; let them raise. The bake time is about the same. You can serve those without letting them cool too much. Hot rolls, slathered with good butter, is pretty much the stuff dreams are made of. At least at our house they are!
A couple of things—
I fill the cup measure to about half water between the 3/4 cup and 1 cup…that’s about 1 cup, less 3 tablespoons of water. This compensates for the additional egg, that’s not in the Everyday Bread recipe.
I pat the dough into a rectangle (about 16X10-inches, more or less). I use a spray bottle, filled with tap water, to spray on the dough before I sprinkle the filling over it. Most of the time you’ll see melted butter spread over the dough. I find it’s messy and it doesn’t really make that much difference from a flavor stand point.After I mist and then sprinkle on the filling, I roll the dough. I start with the long edge, closest to me and I roll away from myself. Try to keep it just snug. It’s much easier to handle after they’re cut, when they are a bit tighter.I use the back of a knife to gently mark where I plan to cut the rolls. This allows you to get more or less evenly sized rolls. The ends are usually slightly smaller than the middle, so I cut the end pieces about 1/4-inch longer than the rest of the roll.
I use unflavored dental floss to cut cinnamon rolls. It makes a fabulous, clean cut, than a knife just can’t do. You’ll need about an 18-inch length. You simply slide the floss under the long roll (on the short end), bring both sides up, cross over and pull in opposite directions. It sounds confusing, but it really isn’t. I place the end rolls, cut-side-up in the pan; they look nicer and they fit better.
I prefer to place a small pat of butter on top of each roll, which then melts as the rolls bake.
Let the rolls raise until puffy, bake until the internal temperature reaches 185°F. The rolls should be lightly browned.
I don’t ice cinnamon rolls, because we aren’t big fans of icing. I sprinkle them with powdered sugar, and serve slightly warm. But, if icing is your thing, have at it!
Everyday Cinnamon Rolls
- 3 1/2 cups all-purpose flour
- 1/3 cup dry milk powder (or buttermilk powder)
- 4-5 tablespoons sugar
- 2 1/4 teaspoons instant or RapidRise yeast (1 envelope)
- 1 1/2 teaspoons kosher salt
- Large pinch ground ginger (optional)
- 1 cup very warm water (120°F to 130°F), minus 3 tablespoons (see NOTE)
- 2 large eggs, at room temperature
- 4 tablespoons melted (or softened) butter
- 1/2 cup brown sugar
- 1 1/2 teaspoons Vietnamese Cinnamon
- 1/2 teaspoon ground allspice
- 9 butter pats, cut 1/8-inch thick from a stick of butter
Combine 1 cup flour, sugar, dry yeast, milk powder, ginger and salt in a large mixer bowl. Add water and using the paddle attachment, mix on medium speed of mixer for 1 minute. Add the eggs and the butter. Beat for 30 seconds on until incorporated. Switch to the dough hook. Add 2 1/4 cups of the remaining flour and knead until it comes together. Add additional flour to form a very soft dough; knead for 6-8 minutes until dough is smooth and elastic. Don’t give into the temptation to add too much flour. This is a lovely soft dough. Push the dough into a “ball” in the middle of the mixing bowl. Cover; and let rise in a draft-free area of your kitchen, until double, about 30 minutes. In my kitchen, that’s about how long it takes, but it may take more or less time in your kitchen.
While the dough rises, in a small bowl, stir together the brown sugar, cinnamon and allspice; set aside. Grease a 9 x 9-inch square pan or a 10-inch round pan; set aside.
When the dough has doubled, gently deflate the risen dough. Drop the dough onto a lightly floured surface. Pat the dough out into a rectangle, about 16×10-inches. Using a spray bottle (I have one I use only for baking), mist the dough with water…not swimming, just moist. Sprinkle the sugar/spice mixture evenly over the dough, leaving the long side opposite you, with about a 1 1/2-2 inch border. Beginning at the long side of the rectangle nearest you, roll the dough somewhat tightly away from. Using dental floss (unflavored, please!), slide the length of floss under the “log” and bring the ends up and cross over, pulling in opposite directions as you do this. (This isn’t as complicated as it sounds). Place each roll in the prepared pan. I always place the end slices, cut side up. Once you’ve cut all nine pieces and placed them in the pan, thinly slice (about 1/8-inch or thinner) a pat of butter from stick. Place a pat in the center of each roll. Cover loosely with plastic wrap and let rise in a warm, draft-free place about 30 minutes, or until are puffy and almost doubled in size. They should be about even with the pan, or just slightly above the rim. Bake in a preheated 350°F oven for 25 to 28 minutes, or until the rolls reach an internal temperature of 185°F. Cool in pan 5 to 10 minutes, then turn upside-down on a cooling pan, then turn right-side-up back onto the cooling rack. Cool to room temperature, or serve just slightly warm.
NOTE: When I measure the water, I’ve found that about equal distance between the 3/4 cup and 1 cup measure lines, is about right. If you use 3/4 cup very warm water, then you may need to add about 1/4-1/3 cup of additional flour. If you wish, add 1 teaspoon Vietnamese cinnamon with the flour, for an additional cinnamon punch!
If you are making dinner rolls, use 3 tablespoons sugar and obviously omit the filling.
Everyday Cinnamon Rolls Recipe©Marcia Lahens 2020. All rights reserved.