Texas Living

Cinnamon roll recipe

By Gina Franklin 8.30.13

There is absolutely nothing like the aroma of cinnamon rolls in the oven early in the morning. In my house, that scent means it is a special occasion. This recipe makes cameo appearances once or twice a month, whenever I want my family to wake up in a great mood. The first day of school is an excellent example of one of those instances.

The night before, make the dough a couple of hours before you go to bed. You will need time for the dough to rise for about an hour, and to roll them and cut them.

Start by gathering all your ingredients.

For the cinnamon rolls:

  • 1 tbsp. active dry yeast
  • 1/2 cup warm water
  • 4 1/2 cups all-purpose flour
  • 4 eggs
  • 1/4 cup granulated sugar
  • 2 tsp. kosher salt
  • 1 stick unsalted butter, at room temperature

For the filling:

  • 1 stick unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 tbsp. ground cinnamon

For the vanilla glaze:

  • 1 cup powdered sugar
  • 1/2 tsp. kosher salt
  • 2 tbsp. unsalted butter, melted
  • 2 tbsp. milk
  • 1 tsp. vanilla

Making the magic happen

First, in the bowl of a standing mixer, sprinkle the yeast over the water and let it bloom for about 5 minutes. Whisk until smooth and then whisk in 1/2 cup of the flour. Cover the bowl with plastic wrap, place in a warm place for 30 minutes.

Next, uncover the bowl and add eggs, 1/4 cup of granulated sugar, salt, and remaining flour to the yeast mixer. Attach the dough hook to the mixer and knead on medium speed until smooth. Add the room temperature butter and knead, adding small amounts of flour if needed, for 10 minutes. Cover the bowl again and let rise until it doubles in size, about one hour.

Flip the dough onto a well-floured surface and roll out into a 10” x 15” rectangle. Brush ½ of the melted butter on the dough. Mix the sugar and cinnamon and sprinkle over the butter. Leave a 1-inch strip uncovered along one long side. Start rolling the dough from the side that is covered toward the uncovered side.

Slice the roll into 12 equal slices and place in a buttered 9” x 13” pan, cut side up. Cover the pan with plastic, place in the refrigerator and let rise overnight.

The next morning, aka “The Big Day”

The next morning, preheat your oven to 350 degrees and take your cinnamon rolls out of the refrigerator and let them sit on the counter for 30 minutes. Then put the cinnamon rolls in the oven for 30 minutes or until golden on top. Remove from oven and let cool for 15 minutes.

Making the glaze

While the cinnamon rolls are cooling, start making the glaze. Remember that it is going to be a thick, pourable glaze.

  • In a medium bowl, whisk together powdered sugar and kosher salt.
  • In a separate bowl, whisk together butter, milk, and vanilla
  • Stir wet ingredients into sugar until combined

With a rubber spatula, spread the glaze over the pan of rolls. Now, all that is left to do is cut the rolls out of the pan, put one on a plate, pour yourself a cup of coffee (or milk), and sit back and enjoy the perfect start to that special day!