Bake What You Love: Homemeade Cinnamon Rolls
by Dionne Baldwin
That sounds like a simple theme and I bet you would probably go wild with ideas if you were able to choose one type of food, in this case bread, that you love. When I saw this May 2013 theme for the Twelve Loaves challenge I was stumped at first. It took me awhile to decide on homemade cinnamon rolls but I should have known from the start because I totally have a crush on cinnamon rolls.
When I was pregnant with Taylor I wanted ketchup on nearly everything. I even tried it with cantaloupe once. Thanks for not judging me. 😉
When I wasn’t rummaging for something to put ketchup on I was craving cinnamon rolls and preferably those giant, gooey cinnamon rolls with rich frosting that I used to get from the mall. I remember the days when I could eat a whole one with an extra side of frosting and one of their iced mocha drinks.
I never felt hungry for the first 8 months during my pregnancy so I ate a lot of good-for-me foods and never overate, but I ate frequently to be sure baby and I were fed.
I did talk to her a lot even if she couldn’t understand what I was saying. I tried to plan my reactions to different parenting situations so that I could get my mind in the right place. I apologized that she wasn’t blessed with a better mom than I and then I apologized for thinking that way. I apologized for crying all the time. I cleaned non stop and I started to collect clothes and diapers in progressive sizes just in case she had a growth spurt and had nothing to wear to the clothing store!
I never yelled and when I caught myself thinking negative thoughts about someone else I would hum “My Bonnie Lies Over the Ocean” to take my mind off things. I was amazed at her reaction to that song even as a brand new baby. She would look in my direction and open her little squinty eyes and blink at me. Each time I would cry- thanks to the nursing hormones- and crave another cinnamon roll.
I didn’t eat very many of these when I was pregnant with her because I was afraid of gaining that dreaded baby weight, but if I had known how my body would change after I had her I would have had more. I might as well have. I promise I won’t get into all that and go off on a weight gain rant. You’re welcome. 🙂 How about we share some cinnamon rolls?
How to Make Cinnamon Rolls
I think the most important thing about making cinnamon buns is that you really have to posses the desire to see it through. I’ve simplified my process so it works for me and you’ll have to do the same. This dough can easily be prepared, rolled up and put in the freezer. If you are going to use a standard size bread machine to mix and rise your dough I suggest not doubling the batch. I’m afraid there wouldn’t be enough room but this is totally worth making twice. This is my favorite cinnamon rolls recipe.
After the dough is mixed, kneaded and risen it will be ready for the next stage. You’ll need to clear off a table or large part of your counter if you make a big mess like I do. I divided my dough in half and rolled it in two batches, making 20 rolls.
Take a look at what my fellow Twelve Loaves bakers have made for you!
- Apple Kuchen by Liz at That Skinny Chick Can Bake
- Basic Focaccia by Holly at A Baker’s House
- Buttermilk Sourdough Waffles by Renee at Magnolia Days
- Cinnamon Crescent Rolls by Krista at A Handful of Everything
- Cinnamon Rolls by Dionne at Try Anything Once Culinary
- Cinnamon Sugar Challah by Paula at Vintage Kitchen
- French Baguettes by Alice at Hip Foodie Mom
- Olive Bread by Rossella at Ma che ti sei mangiato
- Mexican Hot Chocolate Bread by Lora at Cake Duchess
- San Francisco Sourdough Bread by Karen at Karen’s Kitchen Stories
- Zucchini Pineapple Quick Bread by Lyn at The Lovely Pantry
- 2 ¼ tsp. (1 packet) active dry yeast
- 1 cup of lukewarm milk
- 1 tsp. Alaea Hawaiian sea salt (use what you have but this seems to be the most flavorful salt)
- 3 tbsp. granulated sugar
- ¼ cup unsalted butter, melted and cooled
- 1 tbsp. orange juice
- 3 ½ cup unbleached all purpose flour
- ½ cup of melted butter, divided into two bowls
- 2 tsp. cinnamon
- 1 tsp. cardamom, optional
- 1 cup brown sugar
- 2 cups powdered sugar
- 4 tbsp. heavy cream, plus more if needed to make a thick, pourable glaze
- 2 tsp. vanilla extract
- Combine milk, yeast, salt and sugar. Stir and let it rest for about 10 minutes.
- Add flour, butter and orange juice to the bowl of a stand mixer.
- Then add yeast mixture to the flour mixture.
- Mix until you have a slightly wet dough.
- Knead for ten minutes until smooth. Add more water by the teaspoon if it is too dry. After ten minutes, dough should be slightly tacky and smooth.
- Lightly oil your bowl, cover with a towel and let the dough rise in a warm place for three hours until doubled in size.
- Remove the dough from the bowl and divide into two equal parts. On a lightly floured surface, roll out one dough section into a rectangle. Grab one bowl of melted butter, ¼ cup, and brush it onto the rolled out dough. Spread 1 cup of the brown sugar onto the dough and sprinkle 1 tsp. cinnamon. You can sprinkle 1 tsp. cardamom as well if you wish.
- Roll dough lengthwise and repeat the rolling process with the second section of dough.
- Cut each section of dough into about 10 pieces, placing into a greased pan.
- Place a pan of hot water in the bottom rack of your oven with your oven turned off. Place pans with dough in the oven allowing the warmth from the water to rise the dough. Rolls will nearly double in size.
- Bake at 350 for 20-25 minutes, rotating the pans halfway through.
- Combine powdered sugar, heavy cream and vanilla extract until a thick, pourable frosting is formed. Allow rolls to cool until just barely warm then pour frosting on top. Serve warm and enjoy!