Soft Fluffy Cinnamon Rolls
Learn to make delicious fluffy cinnamon rolls topped with a rich buttery icing! Make these cinnamon rolls the night before and your whole family will love you in the morning!
Learn to make delicious fluffy cinnamon rolls topped with a rich buttery icing! Make these cinnamon rolls the night before and your whole family will love you in the morning!
- 20 oz all purpose flour (2 1/2 cups)
- 1 oz milk powder
- 4 oz sugar (1/2 cup)
- 2 stick butter (1 stick for the dough; 1/2 stick melted for assembling the log; 1/2 stick melted for brushing cut rolls)
- 2 tsp salt
- 4 tsp dry yeast
- 6 oz water
- 2 oz sour cream
- 1/8 tsp five spice (Chinese spice blend of toasted fennel seeds, star anise, cardamon, cloves and cinnamon)
- 1/8 tsp nutmeg
- 1 tsp cinnamon
- 2 eggs
- 4 oz white sugar
- 4 oz brown sugar
- 1 tbsp cinnamon
- 1/8 tsp five spice (Chinese spice blend of toasted fennel seeds, star anise, cardamon, cloves and cinnamon)
- 1/8 tsp nutmeg
- 2 cup powdered sugar
- 2 tbsp melted butter
- 2 tsp vanilla extract
- 4 tbsp milk
Over a double boiler, use your mixing bowl to combine butter (1 stick), water and sour cream until temperature is like warm bath water.
In a separate bowl, combine all of the dry ingredients (flour, milk powder, dry yeast, sugar, salt, cinnamon, nutmeg and five spice) and give it a whisk.
Pour dry ingredients onto a parchment paper. You will use the parchment paper as a funnel to neatly pour your dry ingredients into the wet ingredients while it mixes.
With your mixer on low speed, using the dough hook, add your room temperature eggs to the wet ingredients. Lift up the parchment paper of dry ingredients and slowly funnel it into the wet ingredients. Let it mix until it is incorporated and forms a dough ball (about 1 minute).
When dough is formed, transfer it onto a lightly oiled bowl, cover with a towel and let it proof for an hour.
Turn the dough out onto a floured surface. Use your hands to press the dough down into a rectangle shape and use a rolling pin to roll it to a 12" x 18" size.
Brush the entire rectangle with melted butter.
Sprinkle very liberally with brown sugar cinnamon mixture coating the entire rectangle.
Using both hands, spread your fingers apart and carefully roll the entire line of dough tight and end with the seam side down.
Use a pastry cutter to cut roll into two-finger wide rolls. Place rolls on a sheet pan lined with parchment, cover with towel and let it proof for another hour or until nearly doubled in size.
Brush rolls with more melted butter and sprinkle with more of the brown sugar cinnamon mix.
Put the cinnamon rolls in an oven that has been preheated to 375 degrees Fahrenheit for about 20 minutes or until golden brown.
To make butter icing, melt butter with vanilla extra in a bowl over a double boiler; add the powdered sugar and slowly incorporate the milk until you form an icing consistency that is thick enough to top cinnamon rolls. if your icing is too loose, add more sugar to thicken. conversely, if it's too thick, add milk. (You can do this back and forth indefinitely, until you have 5 gallons of icing, like I do, if you wish! :)
Once the cinnamon rolls are out of the oven and cooled down, pick each roll up and smear the top onto the butter icing.
Enjoy!