Gooey Cinnamon Rolls
Featuring:
The POV-013 Convection Oven The SP-2 Baking Pan OR D9303 Sheet Pans
Fluffy and soft cinnamon rolls taste even better than Cinnabon and are ready in just 45 minutes!
You may use our half size baking pan or our half size sheet pans. We prefer the baking pan because its fun to pull apart these delectable treats.
INGREDIENTS
Dough
2.5 and 1 cups all-purpose flour
4 Tablespoons granulated sugar
2 teaspoon salt
1.5 package instant yeast 1 packet = 2 and 1/4 teaspoons
0.5 cup water
0.5 cup milk
2.5 Tablespoons unsalted butter
1 large egg
Filling: 1 cup unsalted butter, softened to room temperature
2.5 Tablespoons ground cinnamon
0.5 cup brown sugar
Glaze: 1.5 cup powdered sugar
1.5 teaspoon vanilla extract
3-4 Tablespoons milk
DIRECTIONS
To Make dough:
In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.
To Make Filling:
After the dough has rested for 5 minutes, roll it out in a 15x9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 12 (large) even pieces. Place in lightly greased baking pan or sheet pan and lightly cover with aluminum foil or plastic wrap.
TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.
To make glaze:
Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.
Chef's Tips
Liquids: Any liquid, like water or milk should all be warm to keep the yeast active.
Rising the dough: For a quicker rise, turn the oven to 200 degrees Fahrenheit, once it reaches 200 degrees F. turn the oven off and let the dough rise in the oven.
Yeast: It is best to use active dry yeast. You will want to make sure it is fresh too. If it is old, it doesn’t work as well and your cinnamon rolls may turn out flat.
Proof the yeast: You can proof the yeast by simply adding water, yeast and sugar to it. You can tell good yeast by it being foamy after dissolving in the mixture. If it is not foaming discard that yeast mixture. Your cinnamon rolls will not rise.
Filling Variations: Try pumpkin pie spice to the mixture or using fruit fillings to add a little more flavoring.
Rolling out the Dough: The thinner you roll out your dough, the more layers and rings it will have rolled up.
Rolled Dough: After the dough is rolled into a log shape, use non-flavored dental floss to help you cut the cinnamon rolls. The dental floss is a clean cut and helps the rolled dough from flattening and squishing.
Spray your wrap: When letting your cinnamon rolls raise or anytime they are covered, spray the aluminum foil or plastic wrap before covering your cinnamon rolls. This will avoid the covering from sticking to the cinnamon rolls.
Storing the Icing: go ahead and make the icing ahead of time if you need to. Just keep it covered in the refrigerator for up to 3 days.
Icing Variations: Change the flavoring on the icing by adding either almond extract or cinnamon to add a little different flavors to your cinnamon rolls.
Frosting: Let your cinnamon rolls cool for a couple of minutes but it is best to frost while they are hot and the frosting can melt on them into each of the layers.
Baking Rolls: When baking the cinnamon rolls, leave more space between each of the rolls for the rolls to expand and become rounder.