Cinnamon Rolls Recipe

As with any yeasted bread, you'll start the recipe by proofing the yeast. Instead of using warm water (as you would with many basic bread recipes), this cinnamon roll recipe calls for warm milk. The process, though, is the same. Just add your packet of yeast to a cup of warm milk. Be mindful to not let the milk get too warm while heating. Between 105º and 115ºF is just right. Let this mix sit for a few minutes. The yeast is active and ready to add to the other ingredients when it starts to get a bit frothy. When the yeast is ready, it's time to stir up the dough. You can do this in your stand mixer with a dough hook or by hand—just depends on how much of a workout you want! To make the dough, combine the sugar, melted butter, eggs, salt, yeast mixture and 2 cups of flour. Beat on medium speed until smooth (or stir, stir, stir until smooth). Incorporate additional flour (up to 2-1/2 cups more, about a tablespoon at a time) to make a soft, slightly sticky dough. Editor's Tip: Too much flour can lead to tough, dry cinnamon rolls, so pause to check the texture of the dough as you add the extra flour, and stop when the dough is still a little sticky.

Once your dough comes together, turn it out onto a floured surface and start kneading until the dough is smooth and elastic. This should take about eight minutes. If the dough is really sticky, you can always sprinkle in a little more flour as needed. If you already have your mixer out, you can knead the dough with your stand mixer. It'll save you a little elbow grease! Once kneaded, pop the cinnamon roll dough into a greased bowl, turning once to coat. (A greased bowl helps make the dough easier to remove after proofing, and allows the dough to rise higher since it won't be working against the bowl.) Cover and let the dough rise until doubled in size, about an hour, depending on the temperature in your home.

While the dough is proofing, use the time to make the cinnamon filling. It's simple: Just stir together the brown sugar and cinnamon. Use a fork or small whisk so you break up all the clumps of brown sugar.

Once the dough has risen, punch it down. That means pressing down on the dough with your knuckles to deflate it just a bit. Remove the dough from the bowl and divide into two portions. Lightly flour the work surface before rolling out the dough, which will prevent it from sticking, tearing and stretching. Grab a rolling pin and roll each portion into a rectangle that's about 11 by 8 inches. Brush with melted butter and sprinkle the cinnamon-sugar mix over the top, leaving about a half-inch perimeter. Editor's Tip: If you like, you can add flavor and crunch here by sprinkling chopped toasted walnuts over the cinnamon blend.

Starting with the long side, roll the dough up jelly roll-style. Work slowly and carefully. Once the dough is rolled up, pinch the long seam to seal it. You don't want your rolls unwinding.

Next, use a bench scraper or a sharp knife to slice off the ends of each roll (you can bake these scraps as an extra treat). Then cut each roll into eight even pieces. Editor's Tip: If your knives aren't sharp enough, use a piece of unflavored dental floss to easily cut the roll into pieces.

Grease two 13x9-inch pans and arrange eight rolls inside each. Be sure to leave space between the rolls because they will expand during this proof. Cover with a kitchen towel and proof a second time until the rolls double in size. This should take about an hour.

Once proofed, pop the pans into a 350°F oven and bake until golden, 20 to 25 minutes. After baking, place the pans on wire racks to cool. Questioning if the cinnamon rolls are done? Know that the perfect cinnamon roll is a deep golden brown color with an internal temperature between 190° and 200°. When pressed gently in the center, the rolls should feel firm and not squishy.

While the rolls are cooling, take the time to make the delicious icing. This part is super simple. Just beat together softened butter, softened cream cheese, vanilla and salt until well blended. Then gradually beat in the confectioners' sugar until you have a nice, thick icing. Editor's Tip: You can add a little extra flavor here if you like with grated orange zest or some orange extract in lieu of the vanilla. Orange and cinnamon are a delicious flavor combination.

After the rolls have cooled slightly (they can be warm but not hot) smother them in as much icing as you like. The warmth from the cinnamon buns will help the icing drip along every spiral. Once frosted, remove the cinnamon rolls from the pan.