Cinnamon rolls

cinnamon rolls baking

Have you ever visited a Cinnabon?  Well, I have!  And anyone who has ever visited an airport in the United States has likely been tempted by the smell of fresh cinnamon rolls coming out of the oven!

I’ve tried several different cinnamon roll recipes, and Kennon-Green has it just about right.  Here’s my version of Kennon-Green’s recipe, with slight changes.  Try it, and tell me if these aren’t just the most delicious cinnamon rolls you’ve ever had!

Ingredients

Cinnamon Roll Dough

  • 1 cup warm milk
  • 2 eggs, room temperature
  • 1/3 cup unsalted butter, melted
  • 4 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 1 package yeast (1/4 ounce)

Cinnamon Roll Filling

  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/4 cup unsalted butter, softened

Cinnamon Roll Dough spread

  • 1/4 cup unsalted butter, softened to room temperature

Cinnamon Roll Icing

  • 3 oz cream cheese, softened
  • 1/4 cup (4 tablespoons) unsalted butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Notes

  • Use a stand mixer for all mixing! 
  • This is a yeast based bread product.  it isn’t a cake.

Instructions

There are several groups of instructions here, each pertaining to a separate “sub product”.

Cinnamon roll dough

  1. Heat milk in microwave until between 105° F–115° F (41° C–46° C) .  Proper temperature is required for yeast to work properly.  Remember the bowl will cool the milk.
  2. Heat large mixing bowl so that it will not cool the milk significantly.  Make the bowl warm enough so that when the milk is poured in the mixing bowl, the milk is still in the proper temperature range.
  3. Pour the warm milk in the warm mixing bowl.
  4. Dissolve yeast in warm milk.
  5. Add sugar, butter, salt, eggs, and flour.  
  6. Using a stand mixer (if available), mix well until a bread ball forms.  Add a little flour if ball does not form.
  7. Put the dough ball into a bowl sprayed with cooking spray.
  8. Tightly cover the bowl with plastic wrap
  9. Place the dough ball bowl in a warm oven (around 100 degrees) and let it rise for 1-2 hours.  The dough ball should be doubled in size.

Cinnamon roll filling

  1. In a fresh mixing bowl, combine the brown sugar, cinnamon, and butter.  Mix very well.  It is difficult to over mix sugar and butter.

Rolling out the cinnamon rolls

  1. Find a flat surface and measure out a rectangle about 16″ x 21″.
  2. Spray the area with cooking spray or sprinkle with flour.
  3. Roll out the dough ball.  The resulting rectangle should be around 1/4″ thick.
  4. Spread the Cinnamon Roll dough spread (melted butter) over the entire surface of the dough.
  5. Sprinkle the sugar/butter mixture over the cinnamon roll dough.  It is okay if the coverage is not 100%, do the best you feel comfortable with. 

Rolling up the cinnamon rolls

Cinnamon rolls cutting in pieces
Cinnamon rolls cutting in pieces
  1. Lightly grease a glass baking dish (probably will need at least a 11″ x 15″ dish).  Have a second dish ready for any additional rolls.
  2. Roll up the flat dough starting with the longer side.  This will make a 21″ long dough roll.
  3. cinnamon rolls in dish
    cinnamon rolls in dish

    Cut the long cinnamon roll into individual rolls around 1″ to 1 1/2″ thick.  This will produce around between 14 and 21 rolls.  I tend to make them 1″ thick.  Remember the “end cuts” aren’t going to be as perfect as the others, but they are just as tasty!

  4. Cover the glass dish with aluminum foil and let rolls rise to roughly double size, about 45-60 minutes.

Baking the rolls

cinnamon rolls baking
cinnamon rolls baking
  1. Preheat oven to 350° F (175° C)
  2. Bake until golden brown, around 18-20 minutes.  Use the toothpick test to determine if center of rolls are cooked sufficiently.  

Preparing the icing

  1. While the rolls are baking, prepare the icing.  
  2. Mix the cream cheese, butter, confectioners’ sugar, vanilla extract, and salt in the stand mixer until it is thoroughly creamed, light, and fluffy.  Recommendation is 10 to 15 minutes

Spreading the icing

  1. Cinnamon rolls adding topping
    Cinnamon rolls adding topping

    When the cinnamon rolls are ready and out of the oven, spread the icing over the rolls.  Do this while they are still very hot.  Do not remove them from the glass baking dish.  This helps to “melt in” the icing, into the rolls.

Eat!

  1. Pour a very nice cup of cold milk.
  2. With your left hand hold the cup of milk.
  3. And with your right hand…. pick up a cinnamon roll, and take a nice big bite
  4. Rinse and repeat!
  5. Yum!

Fluffy buttermilk pancakes

These are the best pancake recipe I’ve found, made with improvised buttermilk.  Try them!  If you like them, please send me a note!

Ingredients to create buttermilk

  • 3/4 cup milk
  • 2 tablespoons of white vinegar

Dry ingredients for pancakes

  • 1 cup whole wheat flour (can use all purpose flour, but I’d recommend whole wheat)
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Additional ingredients

  • 1 egg
  • 2 tablespoons melted butter

Toppings

  • 1 cup of blueberries
  • 1/2 cup of chocolate chip
  • 1/2 cup sliced nuts (almonds work great!)

Cooking tools

  • Cooking spray
  • Recommended griddle
  • Recommended blender

Instructions

  1. Combine milk and vinegar.  Stir quickly (only five seconds or so, just to mix the fluids).  Let stand for at least five minutes to sour.  Continue on with measuring other ingredients while the milk and vinegar sour.
  2. Preheat griddle to 350 degrees.
  3. Combine the dry ingredients flour, sugar, baking powder, baking soda, and salt).
  4. Pour the sour milk into the blender.  Add egg and butter.  Blend.
  5. Combine the dry ingredients into the blender while it is blending.  Blend for around one minute at a medium speed.  The mixture will have a foamy top.
  6. Start making pancakes!  Pour the size of pancake you wish to make.  Sprinkle toppings on the pancakes immediately, as in right away, before the pancake cooks through.  

A few hints

  • You’ll know the pancake is ready to flip over when cooking bubbles form and do not “resolve”.  There will be a light crust on the top of the pancake, firming up the mixture.  The light crust is really just identified by noticing the crust is no longer wet.  When the light crust forms, flip the pancake.  
  • Let cook just for a few moments on the backside, then when the pancake mix is cooked through the pancake is done!
  • Use cooking spray on the spatula that will be used for flipping.  This helps to slide the spatula under the pancake without breaking it.
  • Only spray the griddle on the first set of pancakes.
  • Make sure the griddle is fully preheated before cooking.
  • Don’t use a Magic Bullet or anything with an enclosed mixing bowl! Trust me on this, it will explode.  violently enough that you’ll be cleaning your kitchen for awhile.  🙂