Founder and Editor-in-Chief of “Bake from Scratch” Brian Hart Hoffman shows us all the tricks to making delicious ooey gooey and yummy cinnamon rolls.
Classic Cinnamon Rolls
Recipe by Brian Hart Hoffman
- 3 3⁄4 cups (469 grams) bob’s red mill organic all-purpose flour, divided
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (9 grams) kosher salt
- 1 (0.25-ounce) package (7 grams) active dry yeast
- 1⁄2 cup (120 grams) whole milk
- 1⁄2 cup (120 grams) water
- 1⁄3 cup (76 grams) unsalted butter
- 1 large egg (50 grams), room temperature
Classic Cinnamon Rolls:
- Cinnamon roll dough (recipe below)
- 3⁄4 cup (165 grams) firmly packed light brown sugar
- 1⁄2 cup plus 3 1/2 tablespoons (162 grams) unsalted butter, softened and divided
- 1 tablespoon plus 1 teaspoon (8 grams) ground cinnamon
- 1⁄2 cup (120 grams) warm heavy whipping cream (105°f/41°c to 110°f/43°c)
- 1⁄2 cup (112 grams) cream cheese, softened
- 1 1⁄2 cups (180 grams) confectioners’ sugar
- 1 tablespoon (15 grams) whole milk, room temperature
Brian Hart Hoffman Make's Cinnamon Rolls - Home & Family
- In the bowl of a stand mixer fitted with the paddle attachment, combine 11⁄2 cups (188 grams) flour, sugar, salt, and yeast.
- In a medium saucepan, heat milk, 1⁄2 cup (120 grams) water, and butter over medium heat until an instant- read thermometer registers 120°f (49°c) to 130°f (54°c). Add warm milk mixture to flour mixture and beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6 to 7 minutes, stopping to scrape dough hook and sides of bowl. Add up to remaining 1⁄4 cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft- free place (75°f/24°c) until doubled in size, 40 minutes to 1 hour.
Classic Cinnamon Rolls:
- Spray a 13x9-inch baking pan with cooking spray.
- Lightly punch down cinnamon roll dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface and roll into an 18x12-inch rectangle.
- In a small bowl, stir together brown sugar, 1/2 cup plus 2 tablespoons (141 grams) butter, and cinnamon. Spread mixture onto dough, leaving a 3/4-inch border on one long side. Starting with long side opposite border, roll dough into a log. Trim ends. Using unscented dental floss, score dough into 12 slices (about 1 1⁄2 inches each); place floss under log, lining up with scores, and bring floss together quickly to create an even cut. (alternatively, using a serrated knife, slice log into 12 rolls [about 11/2 inches each].) Tuck ends under rolls, and place rolls, tucked end down, in prepared pan. Let rise in a warm, draft-free place (75°f/24°c) until puffed and rolls are touching, 30 to 45 minutes.
- Place a sheet of foil on bottom rack of oven. Preheat oven to 350°f (180°c).
- Pour warm cream over rolls in pan.
- Bake until golden brown and an instant-read thermometer inserted in center registers 190°f (88°c), about 25 minutes. Let cool in pan for 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 11/2 tablespoons (21 grams) butter at medium speed until creamy, 4 to 5 minutes. With mixer on low speed, gradually add confectioners’ sugar, beating until fluffy. Stir in milk until combined. Spread icing onto warm rolls.