Best Cinnamon Rolls
For feasts of every sort, I turn to my fluffy, soft cinnamon roll recipe. The glaze is simply divine, with the gentle flavor of rose and orange blossom (or substitute with vanilla). The recipe is so do-able, in a quantity that’s manageable and expandable. And also easy to make-ahead (see notes!).
- Prep time
- 3 hr 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 teaspoons instant yeast
- 1/4 cup water ( warm, 105° to 110° F)
- 1/4 cup granulated sugar
- 1/2 cup whole milk plain yogurt (room temperature)
- 1 teaspoon salt
- 4 tablespoons butter (very softened)
- 2 large eggs (room temperature)
- 3 cups bread flour
- 1 teaspoon oil (any type, to coat the bowl and dough)
- 1 cup light brown sugar
- 1 teasoon ground cinnamon
- 3 tablespoons butter (melted)
- 2 cups confectioners' sugar
- 1/4 teaspoon rose water
- 1/4 teaspoon orange blossom water
Instructions
- 1
In a large mixing bowl, combine the yeast, water, granulated sugar, yogurt, salt, butter, and eggs. Whisk to mix thoroughly.
- 2
Add 1 cup of the bread flour and stir with a wooden spoon. Add the remaining 1 1/2 cups of bread flour and stir to make a shaggy mass. Dust the counter with some of the remaining 1/2 cup flour. Turn the dough out onto the counter and dust with more of the remaining flour. Knead to form a ball, adding more flour as needed just until smooth. Allow the dough to rest 10 minutes, then knead for 5 minutes to create a smooth, soft dough ball.
- 3
Clean out the mixing bowl just used and brush all over with the teaspoon of oil. Add the dough and coat entirely with oil by flipping the ball around the bowl. Cover with plastic wrap and a towel and set aside to rise until doubled in bulk, about 1-2 hours.
- 4
Make the filling. In a small bowl stir the brown sugar and cinnamon.
- 5
Roll out the risen dough on a lightly floured work surface to a 10"x20" rectangle. Brush with the melted butter and sprinkle evenly with the brown sugar-cinnamon mixture. Starting with the short side, roll the rectangle into a log. Pinch the open ends together to seal.
- 6
Use a large, sharp knife to cut the log into six equal pieces (make five cuts). Press down with the knife rather than sawing.
- 7
Place each piece swirl-side-up several inches apart in the prepared baking pan. Make the pieces even and round by shaping them here and there where needed. Cover loosely and set aside to rise until puffy and large, about 1-2 hours.
- 8
Heat the oven to 350° F. Once they have risen, bake the rolls for 25-30 minutes, until golden with an internal temperature of 200° F (take the temp the same way you would a piece of meat). If the center of the rolls pops up higher than you'd like, simply pat them down gently with a flat metal spatula during baking.
- 9
Mix the glaze in a small bowl by whisking the confectioners’ sugar, flower waters, and a touch of water. The glaze should drizzle slowly from the spoon.
- 10
Allow the rolls to cool for 10 minutes, then pour the glaze evenly over each roll. Serve immediately.