- Yield : 12 - 16
- Servings : 12-16
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 4:30 h
This information is per serving.
Calories from Fat85
Serving Size1 large roll (yield 12)
Whether you call them cinnamon rolls or cinnamon buns this popular pastry can be made at home with less sugar, calories, and sodium than many prepared varieties.
Like most prepared foods sold in the United States, cinnamon rolls have been supersized. One popular brand provides about 1,000 calories each.
A restaurant in Sedona, Arizona served a huge cinnamon roll with its huge breakfast items. It tasted fantastic, but total calories was between 1,500 and 2,000 for one meal.
While this cinnamon roll recipe may appear intimidating, it puts you in control of the ingredients.
Many low cost, store bakery prepared cinnamon rolls have a long list of ingredients you make want to avoid like:
- Palm oil
- High fructose corn syrup
- Artificial flavors
- Artificial colors
- Soy products
Store Bakery Cinnamon Roll Ingredients
Like most cakes, cookies and pastries, cinnamon rolls can be frozen for long term storage. Freezing is better than refrigeration. Refrigerated breads, cakes and rolls quickly dry out.
Place leftover rolls in an airtight container lined with waxed or parchment paper to prevent sticking and frozen up to 4 months.
Reheat in a 300°F oven 15 to 20 minutes or using a microwave oven on medium power about 1 to 2 minutes.
- For lighter texture, replace 1 1/3 cups of all-puprpose flour with cake flour or use pastry flour.
- Using a heavy tip permanent marker, draw a 16×12 rectangle on parchment paper. Tape the paper to your work surface marked side down. Lightly flour, place dough in center of the rectangle and roll to size.
- Cutting the roll into 16 pieces reduces calories by almost 25%.
Nutrition information is for one large roll made with 2% milk and milk/sugar icing. Subtract about 100 calories when making 16 small cinnamon rolls.
- 1/2 cup (120 ml) whole or 2% milk
- 4 oz (115 g) butter
- 1/2 cup (120 ml) warm water (about 110°F)
- 1 envelope instant yeast
- 1/4 cup (50 g) granulated sugar
- 2 large eggs
- 4 to 4 1/4 cups (500 g) all-purpose flour or pastry flour
- Flour for dusting work surface
- 2 cups (200 g) powdered (confectioners) sugar
- 3 to 5 tablespoons (45-75 ml) milk or lemon juice
- 2/3 cup (130 g) pack light brown sugar
- 2 to 3 tablespoon (30-45 ml) ground cinnamon
Method of Preparation
In a small saucepan over low heat, heat milk and butter until the butter melts. remove from heat and cool to 100° to 110°F (38 - 43°C).
In a large bowl or stand mixer bowl, add water, yeast, sugar and eggs. Mix on low to medium speed (use stand mixer paddle) until well combined.
Add milk mixture and 2 cups of flour. Mix on low to medium speed about 1 minute to thoroughly blend.
If using a stand mixer switch to the dough hook. Add 2 cups of flour and knead on medium speed 8 to 10 minutes. Add flour one tablespoon at a time if needed to form a dough that clings to the hook and clears the sides of the bowl. Otherwise, mix in the flour using your hand and then transfer the dough to a lightly floured surface and knead about 15 minutes adding flour if necessary until the dough is smooth and elastic.
Place kneaded dough in a large, lightly oiled bowl, cover with lid or plastic wrap and place in a warm, draft free area to rise until double in bulk, 1 1/2 to 2 hours..
When the dough has doubled in bulk, transfer it to a lightly floured work surface and roll into a 16x12 inch rectangle with the long edge facing you.
In a medium bowl, Combine brown sugar and cinnamon.
Sprinkle filling evenly over the dough leaving a 1/2-inch border at the far edge.
Using both hands, roll the dough beginning at the long edge nearest you and pinch the dough lightly with your fingers as you roll.
Moisten the top edge with water and roll to seal the edge. If necessary, press in the ends to make a uniform 16-inch roll.
Coat a 12x18 inch baking sheet with non-stick cooking spray, lightly grease, or line with parchment paper.
Using a bread knife or other serrated knife, cut the roll in half. Cut each half in half and then cut each piece into 3 rolls for twelve large rolls or 4 pieces for 16 small rolls. Place the cut rolls in the prepared sheet evenly spaced to allow for rising.
Cover the rolls with plastic wrap and let rise until double in bulk, about 1 1/2 to 2 hours.
About 10 minutes before the end of the rise time, place a rake in the middle of your oven and preheat to 350°F (175°C). Bake rolls 18 to 20 minutes or until lightly brown and the center reaches 185 to 188 degrees (85-87°C) on an instant read thermometer. Do not over bake or rolls will be dry.
Place rolls on a wire rake top down and cool 10 minutes to allow heated sugar in contact with the pan time to harden. Meanwhile make the icing adding just enough milk or lemon juice to form a thin icing you can drip from a spoon or less liquid for a thicker icing you can spread with a knife.
Turn rolls over, ice and serve immediately.