Shaping and Baking the Rolls
Here comes the fun part! Starting from the long edge, roll the dough up tightly into a log. Use a sharp knife or piece of dental floss to cut the log into 12 even rolls (about 1.5 inches each). Place them cut-side up in your greased baking pan, leaving a little space between each roll for rising. Cover loosely with plastic wrap and let rise again for 30 minutes until puffy.
Preheat your oven to 375°F while the rolls rise. Bake for 18-20 minutes until golden brown – you’ll know they’re done when they sound hollow if tapped lightly. Resist the urge to peek too often!
Frosting the Cinnamon Rolls
While the rolls bake, whisk together the powdered sugar, milk, and vanilla for the glaze until smooth. As soon as the rolls come out of the oven (while they’re still piping hot!), drizzle the glaze over the top. The heat will make the glaze melt slightly into all those nooks and crannies – perfection! Let them cool for about 5 minutes (if you can wait that long), then dig in while they’re still warm and gooey.
Tips for the Best Cinnamon Roll Recipe
After making hundreds of batches of cinnamon rolls (and eating most of them!), I’ve learned a few tricks that take this recipe from good to “oh-my-goodness-I-need-another-one” amazing:
- Use a thermometer for your milk – 110°F is the sweet spot for activating yeast without killing it
- Let your dough rise in a warm, draft-free place (I put mine in the oven with just the light on)
- For extra gooey rolls, add an extra tablespoon of butter to the filling
- Try substituting half the brown sugar with maple sugar for an incredible depth of flavor
- Add chopped pecans or walnuts to the filling for a delightful crunch
The secret to perfect cinnamon rolls? Patience and practice – but mostly patience while that dough rises!
Variations for Your Cinnamon Roll Recipe
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