Glazed Cinnamon Rolls

Glazed cinnamon rolls are the kind of thing that seem so much more complicated than they are: it's simply a question of getting the feel for kneading dough and understanding the way it should feel and look when it's ready to pop in the oven.

Course Breakfast, Dessert

Cuisine international

Keyword cinnamon rolls, yeast bread

Prep Time 30

Cook Time 15

Rising time 1 30

Total Time 2 15

Servings

Calories 627kcal

Author Wendy

Ingredients

For the dough:

525 g all-purpose flour
4 ½ tablespoons granulated sugar
1 teaspoon salt
25 g fresh compressed yeast
180 mL tepid water
90 mL room temperature milk
70 g butter
Two medium eggs

For the filling:

160 g unsalted butter softened in the microwave.
1 ½ tablespoons ground cinnamon
105 g brown sugar

For the glaze:

180 g powdered sugar
55 ml milk or more if needed

Metric - U.S. Customary

Instructions

For the dough:

Dissolve the yeast in the tepid water and let sit.
Whisk the flour, sugar and salt together in a large mixing bowl.
Whisk the eggs and milk together, then whisk in the yeast mixture.
Use a wooden spoon to beat the yeast and milk mixture, and melted butter, into the flour.
Continue beating until the dough is creamy, and thoroughly blended.
Place the dough on a lightly floured work surface.
Flour your hands and begin kneading the dough: press down with the palm of your hand, turn the dough 90° or a quarter of the way, fold over half way, and press again with the palm of your hand.
Continue kneading until the dough is smooth and elastic, about five minutes.
The dough will become sticky to the touch, and will begin to stick to the work surface as you knead, so dust lightly with additional flour as needed.
Form the dough into a ball.
Place the dough ball in a lightly oiled mixing bowl, and cover with a damp dishtowel.
Let the dough rise for an hour or more, or until doubled in bulk.
Let the dough rise in a room kept at about 80°F, or place the dough in an unheated oven with the oven light turned on.

Prepare the filling:

While the dough is rising soften the butter in the microwave.
Whisk the cinnamon and brown sugar together in a small bowl and set aside.

Prepare the glaze:

Whisk the powdered sugar and milk together until it is smooth and thick enough to spread, but not runny.
I usually find that 40 to 50 mL of milk is sufficient for the glaze.

Prepare the rolls:

Preheat the oven to 400°F.
Once the dough has doubled in bulk place it on a lightly floured work surface and press down gently into a rectangle.
Roll out the dough into an elongated rectangle. roughly 25 centimeters X 40 centimeters.
The dough should be about ½ - ¾ cm thick.
Make sure that the butter for the filling is extremely warm, and that you can easily spread it across the dough without pressing down the dough.
I usually place the butter in the microwave and heat it to the point that it's partially melted.
I then whisk the partially melted and fully melted butter together, to form a creamlike consistency.
Use a small silicone spatula to generously spread the butter evenly across the dough rectangle.
Grab handfuls of the brown sugar mixture and sprinkle it evenly across the dough.
Roll the dough tightly together to form a log; make sure that you roll from one long side to the other long side, so that you end up with a long log.
Pinch the edges of the log together along the seam so that it's perfectly sealed.
Take a long piece of unwaxed, unflavored dental floss and slide it in under the dough log, about 1 - 1 ½ centimeter in.
Overlap the floss and pull; this will cut a perfectly shaped roll from the dough.
Place the rolls in a well-buttered 10 inch pie pan.
Repeat this process, cutting off as many rolls as will fit comfortably into the pie pan, with the rolls nestled against each other.
If you have excess rolls bake them separately.
Place the pie pan in the preheated oven, lower the temperature to 375°F and bake for 15 minutes, or until the rolls are just turning golden brown.
The rolls will have risen nicely during the baking process.
As soon as you remove the rolls from the oven begin icing them.
I use a silicon spatula to glaze.
As you glaze the rolls some of the icing will seep in between the rolls; this will give them additional gooeyness and flavor.
I can’t resist digging into these cinnamon rolls while they're still warm and gooey but if you manage to not eat them immediately, the rolls will keep nicely if kept covered and refrigerated, for several days, or they can be frozen.
If you choose to freeze the rolls be sure to defrost them in the refrigerator overnight.
You can warm the cinnamon rolls slightly before serving by placing them in a warm oven.

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