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Homemade Cinnamon Rolls!
The only thing that beats the smell of freshly baked bread is… freshly baked cinnamon rolls! Ahhh, it’s heavenly! Don’t let the steps involved in making these baked goods scare you away- they really are quite easy and so worth it. Trust me. I like to make them during the day so that we can enjoy them after dinner for dessert…as well as with breakfast the following morning!
Homemade Cinnamon Rolls are a family favorite and I make them often. This is the recipe I keep going back to- it takes some time, but yields the best textured, light and feathery sweet rolls with perfectly sweet filling and a simple vanilla glaze. It makes a pan full- 13 large rolls.
How to make the best cinnamon rolls:
Remember to fully knead. This recipe kneads for 6 minutes and it’s worth it! Kneading dough helps to develop the flavor and texture of the bread, so don’t skimp on kneading time.
Weather can affect your ingredients. If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. (I try not to add too much flour because your bread will be more dense.) When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.
After the first rise, don’t overwork the dough. I usually knead and shape my dough as quickly as possible.
Your glaze should be smooth, but not runny. If you spread a thicker glaze on warm rolls, it melts a bit and covers the rolls without running off.
“Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.”
~ Lemony Snicket