Description
Delicious homemade cinnamon rolls topped with icing for a sweet treat.
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 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. In the meantime, 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 a large rectangle 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. Continue rolling until it is in a full log.
- 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 the rolls seem to be progressing in their rise, begin preheating 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 your ingredients are at room temperature.
- If your house is cold, you may need to allow extra time for the dough to rise.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg