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You know this yummy classic as cinnamon rolls, but I like to refer to this particular recipe as “Bill’s Rolls.” Bill was an older man I loved dearly and regularly came to the cafe for a sweet treat. His dietary restrictions didn’t stop him from craving baked goods, and his favorite was the cinnamon roll. He loved them so much that, on the days when I was closed, I would freeze some along with some icing on the side so that he could bake them at home. Thinking of him now makes my heart warm.
Now, after 12 years of perfecting this recipe and sharing it with Bill, I’d like to pass it on to you! Get ready for fluffy, buttery, delicious rolls filled with cinnamon that will fill your home with a truly irresistible aroma. They’re so good you’ll probably have to double the recipe!
When Should I Serve Cinnamon Rolls?
I love baking cinnamon rolls for a cozy family breakfast, and they’re also the perfect addition to any brunch table. This recipe Is one of my favorites to enjoy year-round, but it’s especially popular during the holidays. There’s something about the warm, inviting scent of cinnamon that brings back memories of gathering with loved ones for festive seasonal celebrations. So if you’re looking for another dish to add to your table on Christmas morning, this is it!
Which Dishes Best Complement Cinnamon Rolls?
Because they’re sweet, cinnamon rolls are best complimented by savory breakfast and brunch dishes. My family enjoys eating cinnamon rolls with eggs, sausage, and even fried green tomatoes. But, of course, this cinnamon roll recipe can also be served by itself and enjoyed with a hot cup of coffee or tea to start your day right.
What Are Some Pro Tips for Making Cinnamon Rolls?
I recommend testing your yeast before baking to prevent your cinnamon rolls from falling flat. Simply mix a teaspoon of yeast with 1/2 teaspoon of salt and 1/4 cup of warm water in a bowl. Cover it up, and move the bowl to a warm place. After about two minutes, it should froth up. If it doesn’t, get yourself a different yeast packet!
Additionally, it’s important to take care during the icing process. If your icing is cold, or if your rolls get too cool before frosting, the icing will clump and not spread as easily across the rolls. Therefore, I recommend ensuring that the icing is at least room temperature prior to frosting. As soon as the warm rolls are baked and ready, begin to dollop a heaping amount of icing onto each roll so that it begins to melt and smother the roll. Once each roll has received a dollop, go back with a brush or spatula to gently spread the icing over every inch of the roll.
How Long Do Cinnamon Rolls Last?
If your home is anything like mine, cinnamon rolls get devoured quickly! They’re hard to resist, and we usually don’t have leftovers. If you do happen to have some left, or if you’ve prepared your rolls in advance, you can expect them to remain fresh at room temperature for two days. If you keep them in your refrigerator, they will last for about a week. As I mentioned, I used to freeze these rolls for Bill, and you can, too! They’ll hold for about two months in the freezer and can be re-baked for a fresh flavor. For proper storage, be sure to keep the rolls in a sealed, air-tight container.
How Do I Re-heat Cinnamon Rolls?
Although cinnamon rolls stored in your fridge or at room temperature can be warmed in the microwave, I think they taste much better and are much fresher when they are re-heated in the oven. Preheat your oven to 350 degrees. Place your rolls in a shallow baking dish, cover them up with foil, and place them in the oven. Re-heat for approximately 10-15 minutes and enjoy!
Preheat the oven to 350 degrees Fahrenheit. In 2 measuring cups, add one tablespoon of sugar mixed with the yeast, add the warm cream and mix, cover and allow it to sit for about 5 minutes, or until it starts to froth up.
In the meantime, add the flour, sugar, butter, eggs, and salt in a standing mixer with the dough hook. Mix ingredients until incorporated.
Pour the cream yeast mixture into the flour and mix until the dough comes off clean from the sides.
You could use the same bowl or transfer the bowl into a lightly oiled bowl cover and keep it in a warm spot for around an hour or until it doubles in size..
Combine the cinnamon and sugar for the filling. Grease your 9 by 13-inch pan with butter. Roll the dough on a lightly floured prep surface until it's around 16 inches long by 12 inches wide and ¼ inch thick. Spread the butter over the dough and sprinkle the sugar-cinnamon mix over the surface.
Cut the dough into 1 ½ inch slices, and place in the baking pan. Cover with a kitchen towel and let them rise for another 30 minutes or until they double in size.
Place the baking pan in the oven and bake for 20 -25 minutes until golden brown.
As they bake, make the icing by whisking the cream cheese, butter, powdered sugar, and vanilla until they are nice and smooth. When the rolls are done, smother them with the icing!
|4 cups all-purpose flour|
|½ cup sugar (less one tablespoon)|
|½ cup unsalted butter (soft 4oz)|
|1 cup warm heavy cream|
|2 ½ teaspoons active yeast|
|1 teaspoon salt|
|Ingredients for the Filling: ⅓ cup unsalted butter soft, 3 tablespoons cinnamon, 1 cup brown sugar.|
Ingredients for the Icing:
|¼ cup cream cheese|
|6 tablespoons unsalted butter|
|1 teaspoon Vanilla|
|1 ½ cups powdered sugar|
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