How to Bake Sinfully Good Cinnamon Rolls

by Frank McMullen

Using Basic Sweet Yeast Dough

Supplies

  • 1 recipe fully risen Basic Sweet Yeast Dough
  • 3 Tbsp unsalted butter softened
  • 3/4 cup packed, dark brown sugar
  • 2 tsp ground cinnamon
  • 1 cup raisins
  • FOR THE ICING
  • 2 cups 10x powdered sugar
  • 1/4 cup unsalted butter, melted
  • 4-5 Tbsp cream
  • 1tsp Vanilla extract
  • 1/4 tsp kosher salt
  • Instructions

    Step 1

    What you need for the rolls

    Step 2

    Start by measuring out the brown sugar

    Step 3

    Add the ground cinnamon and mix it into the sugar with a fork

    Step 4

    Stir it in well and it will break up the brown sugar

    Step 5

    Now it's ready to use. It will be much easier to spread

    Step 6

    Turn your risen dough onto your work surface - I use a large silicon pad, but a floured surface will work

    Step 7

    Press the dough into a disc and let it rest a minute or two

    Step 8

    This is a good time to grease the baking pan - be generous, the butter will mix with the filling that melts out during baking to make a delicious gooey bottom πŸ˜ƒ

    Step 9

    That's good enoughπŸ‘

    Step 10

    Lift the dough and sprinkle the surface with a little flour - you don't need much! This dough is not very sticky.

    Step 11

    Press the dough out with your hands...........

    Step 12

    Then roll it out with a rolling pin to a rectangle about 12 x 24 inches - between 1/8 and 1/4 inches thick.

    Step 13

    Spread the room temperature butter all over the dough - your hand is the best tool for this - your body heat will help melt and spread the butter.

    Step 14

    Leave about 3/4 inch unbuttered on one short edge

    Step 15

    Use a fork to distribute the brown sugar/cinnamon mixture as evenly as you can over the dough - NOT on the unbuttered edge!

    Step 16

    Make it an even, smooth covering

    Step 17

    Sprinkle the raisins everywhere! You don't want to create a roll without enough raisins!πŸ˜ƒ

    Step 18

    Strting at the short edge opposite the unbuttered edge, begin to roll up the dough jelly roll fashion

    Step 19

    Make the first turn or two pretty tight to get it started.....

    Step 20

    Then just roll it up - keeping it even all the way

    Step 21

    All rolled up - I told you it wouldn't stick!

    Step 22

    Pinch the unbuttered edge to the roll to seal it up - you don't want it to come undone in the cutting process.

    Step 23

    Ready to measure and cut - you are going to end up with 12 rolls, so it's easy to measure by dividing in hall twice, then cutting each piece in three!

    Step 24

    I use a length of thread to cut the rolls - make it long enough to give you a good grip

    Step 25

    Lay the thread UNDER the roll at the mid point, then lift the ends and pull them around toward each other to cut through the roll! It's easy once you get the hang of it.

    Step 26

    Place the rolls in the baking dish, cut side up and evenly spaced - they will rise and fill the dish!😊 note the cut and marked pieces still to go.

    Step 27

    Just keep going until you have 12 rolls evenly spaced in the baking dish.

    Step 28

    Cover tightly with plastic wrap and let rise until puffed, or over night in the refrigerator. They look like this when they came out of the refrigerator and I didn't have to get up at dawn!πŸ’€

    Step 29

    Make sure they are soft and puffy and at room temperature if they were refrigerated. It takes about 1 and 1/2 hours to reach this point. You can always set an alarm, take them out an go back to bed!☺

    Step 30

    Place on the center rack of a pre-heated oven........

    Step 31

    and Bake for about 30 minutes at 375Β° F

    Step 32

    While they're baking, gather and measure your supplies for the icing - don't forget to melt the butter!

    Step 33

    This batch browned perfectly in thirty minutes

    Step 34

    Use a cooling rack and gloves to turn the rolls out of the pan immediately after you remove them from the oven!

    Step 35

    While they are still upside down, use a spatula to scrape all the good stuff left in the bottom of the dish and spread it around! πŸ˜ƒ

    Step 36

    Place another rack on top and turn the whole thing over to get the rolls right side up! Still HOT - use gloves.

    Step 37

    Now they're ready to ice! You want to do it when the rolls are still hot out of the oven - that's why you measured everything and melted the butter beforehand!πŸ˜‰

    Step 38

    Add the vanilla.......

    Step 39

    melted butter...........

    Step 40

    and cream to the sugar - don't forget the salt! I did😏

    Step 41

    Quickly whisk everything, adding cream as needed until the icing looks like.......

    Step 42

    This! Ready to spread

    Step 43

    I like to use a silicone brush - cleans up very easily.

    Step 44

    Spread it on thick - so it runs into all the crevices.

    Step 45

    Don't forget the sides and ends - no one will want them if they aren't covered!πŸ˜’

    Step 46

    It's handy to have someone to point out the missed spots!😊

    Step 47

    Looking REAL good!

    Step 48

    If you are the baker - you get to "wipe up" the drips!πŸ˜ƒ

    Step 49

    Ready for brunch! At least the fruit is healthy!

    Step 50

    Brigitte likes the middle ones....

    Step 51

    I like the corners!

    Step 52

    Just enough for a long day!πŸ˜‰ but remember to share - and they freeze pretty well.

    Step 53

    MMMM! Looks good!