Welcome to a cinnamon roll recipe that skips the cream cheese frosting but keeps all the gooey, cinnamon-y goodness. Whether you’re not a fan of cream cheese or just looking for something different, this recipe is for you.
Why This Recipe Works
- Uses a simple glaze instead of cream cheese frosting for a lighter finish.
- Perfect balance of cinnamon and sugar for that irresistible flavor.
- Easy-to-follow steps ensure fluffy, soft rolls every time.
Ingredients
- 2 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp instant yeast
- 1/2 cup water
- 1/4 cup milk
- 2 1/2 tbsp unsalted butter
- 1 large egg
- 1/2 cup brown sugar
- 1 1/2 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
Equipment Needed
- Stand mixer with dough hook
- Rolling pin
- 9×13 inch baking pan
- Mixing bowls
- Measuring cups and spoons
Instructions
Prepare the Dough
In the bowl of a stand mixer, combine flour, granulated sugar, salt, and yeast. Heat water, milk, and butter until warm (about 110°F). Add the wet ingredients to the dry along with the egg. Mix on low until a dough forms, then knead for 5 minutes until smooth and elastic.
Let the Dough Rise
Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size. Tip: For a quicker rise, place the bowl in a slightly warmed oven.
Roll Out the Dough
On a floured surface, roll the dough into a 16×12 inch rectangle. Brush with melted butter, then sprinkle evenly with brown sugar and cinnamon. Tip: For extra flavor, add a pinch of nutmeg to the cinnamon sugar.
Cut and Arrange the Rolls
Roll the dough tightly from the long side and cut into 12 equal pieces. Place in a greased 9×13 inch pan, cover, and let rise for 30 minutes. Preheat your oven to 375°F during the last 10 minutes of rising.
Bake to Perfection
Bake for 20-25 minutes until golden brown. Let cool slightly before drizzling with glaze. Tip: For a crispier top, broil for the last 2 minutes of baking.
Tips and Tricks
For the best results, ensure your yeast is fresh. If you’re unsure, proof it in warm water with a pinch of sugar before adding to the dry ingredients. When rolling out the dough, aim for an even thickness to ensure uniform rolls. If you prefer a stickier cinnamon roll, add an extra tablespoon of butter to the filling. For a healthier version, substitute half the all-purpose flour with whole wheat flour, though the texture will be denser.
Recipe Variations
- Add chopped nuts or raisins to the filling for extra texture.
- Swap the glaze for a vanilla or maple icing.
- For a dairy-free version, use plant-based milk and butter.
- Incorporate apple slices into the filling for a fruity twist.
- Try a savory version by replacing the cinnamon sugar with garlic butter and herbs.
Frequently Asked Questions
Can I make these rolls ahead of time?
Absolutely! Prepare the rolls up to the second rise, then cover and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes before baking. This way, you can have fresh cinnamon rolls with minimal morning effort.
Why is my dough not rising?
If your dough isn’t rising, the yeast may be expired, or the liquid ingredients could have been too hot, killing the yeast. Always check the expiration date on your yeast and ensure liquids are just warm to the touch, not hot.
Can I freeze cinnamon rolls?
Yes, cinnamon rolls freeze beautifully. Bake as directed, cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature and warm in the oven before serving.
Summary
This cinnamon roll recipe offers a delicious alternative to the traditional cream cheese frosting version, with a simple glaze that lets the cinnamon flavor shine. Perfect for any occasion, these rolls are sure to please.