Cinnamon rolls from a vacuum sealed tube just aren’t the same as those soft, warm, familiar cinnamon rolls from family chefs and local bakeries. In the United States, cinnamon rolls can look and taste different depending on which region they are from. This recipe is meant to be adaptable so that you can make rolls that closely resemble your favorites. If you prefer the caramel taste of sticky buns, we have a variation of this recipe that makes excellent sticky buns.
- 6-1/2 tablespoons granulated sugar
- 1 teaspoon salt
- 5-1/2 tablespoons shortening, butter, or margarine at room temperature
- 1 large egg, slightly beaten
- 1 teaspoon lemon extract or 1 teaspoon grated lemon zest
- 3-1/2 cups bread or all-purpose flour
- 2 teaspoons instant yeast
- 1-1/4 cup whole milk or room temperature buttermilk
- (May also substitute 3 tablespoons powdered milk mixed with 1 cup of water)
- 1/2 cup cinnamon sugar
For fondant glaze:
- 4 cups powdered sugar
- 1 teaspoon lemon or orange extract
- 6 tablespoons to 1/2 cup warm milk
For the Rolls:
- Cream sugar, salt, and shortening. If you are using powdered milk, add the milk powder now, but add the water with the flour and yeast.
- Whip in egg and lemon until smooth.
- Add flour, yeast, and milk. Mix until dough forms a ball.
- Mix with a dough hook for 10 minutes or knead by hand for 12 to 15 minutes. The dough should be tacky, but not sticky. You may have to add a little flour or water to get to this texture.
- Lightly oil a large bowl. Transfer dough to this bowl and roll it around so it is evenly coated in oil. The dough should be around 77 °F to 81°F. Cover bowl with plastic wrap.
- Ferment at room temperature for about 2 hours or until the dough doubles in size.
- Mist counter with spray oil, put dough on counter.
- Roll dough into a rectangle about 14” x 12” and about 2/3 inch thick.
- Sprinkle cinnamon sugar over the entire rectangle and roll into a log, creating a cinnamon sugar spiral.
- Cut into 8-14 even-sized pieces, depending on how thick you want the rolls.
- Line 1 to 2 sheet pans with parchment paper and place the rolls on the paper so that they are not touching and are at least 1/2 inch apart.
- Proof at room temperature for 75 to 90 minutes until the rolls double in size.
- Preheat oven to 350°F with rack on the middle level.
- Bake 20 to 30 minutes until golden brown.
- Cool for at least 10 minutes, then streak with fondant glaze. Remove buns from pan and place on cooling rack.
For fondant glaze:
- Sift powdered sugar into bowl.
- Briskly whisk in the rest of the ingredients, adding the milk carefully so the icing does not become runny. Consistency should be like a thick paste.