Fluffy Cinnamon Rolls

Cinnamon rolls are a decadent breakfast treat that are loved by many. I loved typical cinnamon rolls for many years and baked them to share with my family, friends and co-workers. However, at some point, after numerous batches of homemade cinnamon rolls, I had to come to terms with their shortcomings. Tastes change as you get older and experience new cuisines. As a result, it is harder to hide bad baked goods under a pile of sugary frosting. The reality is: behind all those seductive images of bountiful cinnamon swirled buns, lies a lackluster, bland bread that wouldn’t be appealing if it wasn’t slathered with an inch thick layer of cream cheese frosting. You have to ask: Do people really like cinnamon rolls or do they just love eating cups of frosting for breakfast? Besides their sickly sweetness, cinnamon rolls often become rock hard if not eaten immediately after baking while they are still warm. I wanted a roll that didn’t rely on tons of frosting to be edible and was as soft and tender at room temperature as it was when fresh out of the oven. Thus, my “Fluffy Cinnamon Rolls” were born.

Today I prefer less sugar in my pastries and less sweetness in my cinnamon rolls. That doesn’t mean they are not sweet at all. It does mean that my fluffy cinnamon rolls have flavor and sweetness thoughtfully layered throughout the roll, so it doesn’t need to be drowned in frosting to be delicious. Using my soft and extra fluffy dinner roll dough makes for an easy start and a guaranteed great bread base. The dough itself is perfectly sweetened by laminating it with a touch of cinnamon and powdered sugar before it is rolled out and spread with a luxurious mixture of brown sugar, cinnamon, vanilla and butter. These are cinnamon rolls squared, because the dough is a cinnamon swirl bread that has been turned into a fluffy cinnamon roll!

Far from the dense dry rolls that have to be warmed to be eaten, these rolls can be enjoyed at room temperature thanks to the “water roux” method I use in my dinner roll recipe. This method adds moisture, extra rise and extends the freshness of the bread base. This roll is so flavorful it can be eaten purely on its own sans adornment, but a touch of light and fluffy cream cheese frosting adds some lusciousness without overpowering the balanced, spicy flavor of the bun itself. The cream cheese frosting recipe below makes enough for you to choose whether you want to use a light touch or generously slather it on. Either way the frosting is neither too sweet nor too tangy and provides the perfect creamy counterpoint to the spice rich rolls. One of the most important and overlooked elements of cinnamon roll recipes is the baking vessel. While most cinnamon roll recipes call for them to be wedged into a 9”x 13” cake pan, I have found that baking them on a rimmed 17 ½” x 12 ½” baking sheet gives them the space they need to grow to their fluffy best for more airy rolls! This is especially important because my recipe makes 18 rolls. More than enough for the whole family!

If you’re ready for a more mature cinnamon roll, that has more flavor than frosting, then these are the rolls for you!

Watch the video version of this recipe here!

Directions:

Combine 30 grams of powdered sugar and 1 Tbsp of ground cinnamon in a small bowl and whisk well to combine. Set aside.
Combine 9 Tbsp softened salted butter, dark brown sugar, 1 Tbsp ground cinnamon, vanilla extract and ½ tsp salt in a medium bowl and beat with a handheld mixer until light and fluffy. Set aside.
Divide dinner roll dough in half and work with one half of the dough at a time. (Keep the other half covered with plastic wrap while you work.) On a large oiled* cutting board or surface, use oiled hands or an oiled rolling pin to shape the dough into an 18”x 12” rectangle with the long side facing you. *(Do not add flour to your work surface or the final rolls will be tough and dry.)
Use a small sieve to sprinkle the surface of the dough evenly with ½ of the powdered sugar, cinnamon mixture. Visualize the dough as if divided into three even sections, left to right. Fold each outer third of the dough in the same way you would if you were folding a letter to fit into an envelope. (See Video) The dough should measure around 6” x 12” with the short side facing you. Turn the dough so that the long side is facing you. Drape with plastic wrap and rest for 15 minutes to relax the gluten, and roll back to 18” x 12” with the 18” side facing you. Spread the dough with ½ of the brown sugar cinnamon filling leaving a 1 inch border along the bottom edge. (See Video)
Starting with the top edge that is farthest from you, roll the dough towards you and into a tight cylinder. Pinch the cylinder closed along its length using the 1 inch border of bare dough.
Roll the cylinder so that the seam side is facing down and use hands to adjust the length so that it is 18 inches long and an even thickness from end to end.
Use a very sharp knife to slice the cylinder into 9, 2 inch rolls. Place on a rimmed baking sheet that has been lined with parchment paper and sprayed with non-stick spray. Place the rolls in alternating rows of 4 interspersed with rows of three. Starting at the top of the baking sheet, with the long side facing you. You should have 3 rows of 4 and 2 rows of 3, for a total of 18 rolls. Cover prepared rolls with plastic wrap while you repeat above steps with the second half of the dough.
Drape rolls with plastic wrap that has been sprayed with non-stick spray followed by a kitchen towel. Let rise in a warm place until increased in size by a little more than 50%. (About 30-60 minutes.) Remove plastic wrap and towel and bake in the center of a 375° F oven for 15-17 minutes until golden brown and the center roll registers 200° F on an instant read thermometer.
Remove from oven and spread with cream cheese frosting while still warm for a gooey all over glaze. Alternatively you can allow the rolls to cool for 30 minutes and decoratively pipe the frosting over the rolls or simply dust with powdered sugar. Serve immediately or let cool to room temperature and serve.
Cooled rolls can be wrapped individually in plastic wrap, placed in a freezer weight zip top bag and frozen for up to two months. To reheat: Remove plastic wrap from frozen roll, place on a plate and microwave for 20-30 seconds before eating.

For the Cream Cheese Frosting:

Combine cream cheese and unsalted butter in bowl and beat until smooth. Add powdered sugar and beat until fluffy. Beat in vanilla extract. Cover and set aside if using right away. Refrigerate if not using within 2 hours. Let refrigerated frosting soften (or microwave for 10-20 seconds) before spreading or piping on rolls.

To Make Ahead: Prepare the rolls through step #7. Wrap tightly with plastic wrap that has been sprayed with non-stick spray and place prepared rolls in refrigerator for up to 24 hours. When ready to bake remove rolls from the refrigerator, loosen the edges of the plastic wrap and let rise in a warm place until increased in size by a little more than 50%. Because the rolls are cold this will take 90-120 minutes. Continue recipe as usual.

(Makes 18 Rolls)

Ingredients:

Dough:

1 Batch Extra Fluffy Dinner Roll Dough (Get Recipe Here!)

Cinnamon Swirl

30 grams (4 Tbsp) Powdered Sugar
1 Tbsp Ground Cinnamon

Filling:

9 Tbsp (126 grams) Salted Butter, very soft.
100 grams (½ cup) Dark Brown Sugar
1 Tbsp Ground Cinnamon
2 tsp Vanilla Extract
½ tsp Table Salt

Cream Cheese Frosting:

10 Tbsp (150 grams) Cream Cheese, softened.
7 Tbsp (100 grams) Unsalted Butter, softened.
250 Grams (about 2 Cups) Powdered Sugar
1 tsp Vanilla Extract

Cinnamon rolls are a decadent breakfast treat that are loved by many. I loved typical cinnamon rolls for many years and baked them to share with my family, friends and co-workers. However, at some point, after numerous batches of homemade cinnamon rolls, I had to come to terms with their shortcomings. Tastes change as you get older and experience new cuisines. As a result, it is harder to hide bad baked goods under a pile of sugary frosting. The reality is: behind all those seductive images of bountiful cinnamon swirled buns, lies a lackluster, bland bread that wouldn’t be appealing if it wasn’t slathered with an inch thick layer of cream cheese frosting. You have to ask: Do people really like cinnamon rolls or do they just love eating cups of frosting for breakfast? Besides their sickly sweetness, cinnamon rolls often become rock hard if not eaten immediately after baking while they are still warm. I wanted a roll that didn’t rely on tons of frosting to be edible and was as soft and tender at room temperature as it was when fresh out of the oven. Thus, my “Fluffy Cinnamon Rolls” were born.

Today I prefer less sugar in my pastries and less sweetness in my cinnamon rolls. That doesn’t mean they are not sweet at all. It does mean that my fluffy cinnamon rolls have flavor and sweetness thoughtfully layered throughout the roll, so it doesn’t need to be drowned in frosting to be delicious. Using my soft and extra fluffy dinner roll dough makes for an easy start and a guaranteed great bread base. The dough itself is perfectly sweetened by laminating it with a touch of cinnamon and powdered sugar before it is rolled out and spread with a luxurious mixture of brown sugar, cinnamon, vanilla and butter. These are cinnamon rolls squared, because the dough is a cinnamon swirl bread that has been turned into a fluffy cinnamon roll!

Far from the dense dry rolls that have to be warmed to be eaten, these rolls can be enjoyed at room temperature thanks to the “water roux” method I use in my dinner roll recipe. This method adds moisture, extra rise and extends the freshness of the bread base. This roll is so flavorful it can be eaten purely on its own sans adornment, but a touch of light and fluffy cream cheese frosting adds some lusciousness without overpowering the balanced, spicy flavor of the bun itself. The cream cheese frosting recipe below makes enough for you to choose whether you want to use a light touch or generously slather it on. Either way the frosting is neither too sweet nor too tangy and provides the perfect creamy counterpoint to the spice rich rolls. One of the most important and overlooked elements of cinnamon roll recipes is the baking vessel. While most cinnamon roll recipes call for them to be wedged into a 9”x 13” cake pan, I have found that baking them on a rimmed 17 ½” x 12 ½” baking sheet gives them the space they need to grow to their fluffy best for more airy rolls! This is especially important because my recipe makes 18 rolls. More than enough for the whole family!

If you’re ready for a more mature cinnamon roll, that has more flavor than frosting, then these are the rolls for you!

Watch the video version of this recipe here!

Simmer & Stir