Bakery-Style Cinnamon Rolls from Scratch

1 Make the dough: Warm the milk for 15 to 30 seconds within the microwave, till it is barely heat to the contact however not steaming. In the bowl of a stand mixer fitted with the dough hook, mix the nice and cozy milk, yeast, and sugar. Let the combination stand till foamy, about 5 minutes.

Add the eggs, flour, and salt to the bowl and blend on medium pace till a sticky dough is fashioned. Beat within the butter, 2 tablespoons at a time, ready till the butter is integrated earlier than including the subsequent batch. The butter must be very gentle for this to work; if the butter is not incorporating, knead every bit in your fingers till gentle earlier than including it to the dough.

Once all of the butter is integrated, knead the dough for 10 minutes on medium pace (or knead by hand).

2 Rise in a single day: Shape the dough right into a ball, place in a big, flippantly oiled bowl, and canopy with plastic wrap. Let the dough rise within the fridge in a single day, not less than eight hours. It will slowly double in dimension.

Bakery Style Cinnamon Roll

three Cut and form the rolls: In the morning, take away the dough from the fridge. The dough will likely be fairly stiff and agency, however ought to roll simply. Dust your work floor and a rolling pin flippantly with flour, and roll the dough out right into a rectangle roughly 12×16 inches in dimension.

Spread the dough with butter, leaving a 1-inch border on one of many shorter edges. Combine the brown sugar, cinnamon, and salt in a bowl. Sprinkle the combination over the butter in a fair layer.

Starting from the quick edge (the one with butter all the way in which to the sting), roll the dough into a decent spiral. Pinch the spiral closed (the unbuttered edge ought to stick with the log of dough). Trim the ends if they’re shaggy.

Cut the roll in half crosswise to make 2 items. Cut every bit in half once more to make four, and every bit once more to make a complete of eight rolls. Place the rolls in a greased 9×13-inch baking dish.

Bakery Style Cinnamon RollBakery Style Cinnamon RollBakery Style Cinnamon RollBakery Style Cinnamon Roll

four Cover the rolls with plastic wrap, and allow them to rise in a heat place for 30 to 90 minutes. Rising time will rely upon the temperature in your kitchen. When prepared, the rolls needs to be puffed and pillowy. They needs to be touching one another with little or no house between every roll.

Bakery Style Cinnamon RollBakery Style Cinnamon Roll

5 While the rolls look half-risen, preheat the oven to 350°F.

6 Bake the rolls: Bake the rolls for 20 to 25 minutes till they’re golden on prime and puffy. Remove from the oven and funky on a rack for five minutes earlier than frosting.

Bakery Style Cinnamon Roll

7 Make the frosting: While the rolls bake, use a hand mixer or stand mixer to beat the cream cheese and butter collectively till creamy. Add half of the powdered sugar and 1 tablespoon of milk. Beat for 1 minute. Add the remaining sugar and vanilla, and beat for 1 further minute. Add further milk, 1 tablespoon at a time, till the frosting is as spreadable as you want.

eight Serve heat: Frost the cinnamon rolls generously whereas they’re nonetheless a bit heat. Serve instantly.

Bakery Style Cinnamon Roll