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Favorite Cinnamon Rolls

If you plan on freezing any of the pre-baked cinnamon rolls, here's what you want to do. Freeze them for an hour on a baking sheet or until they'll hold their shape, then drop them into a freezer bag, squeeze out any air and seal well. The night before you want rolls for brunch, thaw them overnight on your counter top, covered with a clean dish towel, and bake per the instructions below any time the following morning. 

Ingredients

  • 4 teaspoons active dry yeast
  • 1 cup warm whole milk (105F to 115F / 40C to 46C)
  • 3/4 cup / 100g brown sugar
  • 1 large egg, beaten
  • 1/2 cup / 125g unsalted butter, barely melted
  • 1 tablespoon ground cardamom
  • 1 teaspoon fine grain sea salt
  • 4 cups / 600g all-purpose flour

Filling

  • 1/2 cup / 60g brown sugar
  • 2 tablespoons cinnamon
  • 1/2 cup / 125g unsalted butter, softened

Glaze

  • 1 egg beaten with 1 tablespoon of water
  • large grain raw sugar or pearl sugar for sprinkling OR icing

Icing

  • 1 cup powdered sugar
  • 4 tablespoons buttermilk or heavy cream
  • 1/8 teaspoon fine grain sea salt
  • 1 teaspoon vanilla extract

Instructions

Make the Dough:

  1. Sprinkle the yeast over the warm milk in a large bowl. Add a pinch of the sugar and stir to dissolve the yeast. Let stand for a few minutes or until foamy.
  2. Add the remaining sugar, the egg, melted butter, and cardamom. Stir until smooth. Stir the salt into the flour, then gradually add the flour to the bowl, a bit at a time, incorporating the flour after each addition. Transfer the dough to a floured counter top and knead for 8-10 minutes, or until the dough is smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it to coat with oil, and cover with a kitchen towel or equivalent. Let the dough rise in a sunny or warm place until doubled, about an hour.
  3. Cut the dough in half on a floured counter top and form each piece into a ball. One at a time, roll each piece into a rectangle 12 inches/30cm and 1/2 inch/12mm thick. See the photos up above if this is confusing.

Make the Filling and Shape the Rolls:

  1. Start by combining the cinnamon and sugar in a small bowl. Spread half of the butter evenly over one rectangle of the dough. Sprinkle half of the sugar mixture evenly across the butter. Roll the dough up tightly lengthwise, then turn it so that the seam side is down. Cut the roll into 12 equal slices, a serrated knife works best. You can bake these, cut-side up, on a parchment lined baking sheet, in cupcake liners, or in a buttered baking dish. I used a well-buttered standard pie dish. Unless you are using individual cupcake liners, you want to arrange the slices about 1/2-inch from each other on the baking sheet or in the baking dish. They rise and expand, and end up nice and snuggly in/on the pan. Repeat with the remaining rectangle of dough and filling. You can freeze any slices you aren't going to bake at this point.

  2. Cover the rolls you are going to bake with a dry towel and let rise in a sunny or warm spot until doubled, about an hour. The timing is pretty flexible here - you can go a few hours depending on what is convenient.
  3. Heat the oven to 400F/ 205C with a rack in the top third. Brush the buns with the egg wash and sprinkle with sugar if you like. Bake the buns until golden brown, roughly 15-18 minutes. Don't over bake, the buns will dry out = not as good. Remove from the oven and serve warm if possible, plain or with a slather of icing* on top of each bun.

Icing:

  1. Whisk the powdered sugar with the buttermilk, salt, and vanilla together in a small bowl. Stir until smooth, let sit for a few minutes, then adjust with more sifted powdered sugar if you want a stiffer icing, more buttermilk to thin it out.If icing your cinnamon rolls, spread a bit on each individual roll before serving or serving the icing on the side with a palette knife for individual spreading. 

Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Serves 12

Notes

Adapted from the Cinnamon Bun recipe inĀ Lotta Jansdotter's Handmade Living: A Fresh Take on Scandinavian Style by Lotta Jansdotter.