How can you store cinnamon rolls?

These cinnamon rolls keep fresh at room temperature for 3-4 days. Simply cover with plastic wrap or aluminum foil.

Can you freeze cinnamon rolls?

Yes, you can freeze cinnamon rolls, whether they are baked or unbaked. To freeze them baked, let them cool to room temperature and place them in a plastic freezer bag (unfrosted). Simply reheat them in a pan and make the icing fresh. To freeze them unbaked, place the sliced rolls on a parchment-lined baking sheet (separated by an inch or so) and put them in the freezer until solid, then you can toss them together in a plastic freezer bag. Let them thaw overnight and bake them as directed.

How do you make cream cheese frosting for cinnamon rolls?

If you prefer a cream cheese situation to top your rolls, simply use a hand mixer or a stand mixer with a paddle attachment to whip together 4 ounces of room-temperature cream cheese , 1 stick (1/2 cup) unsalted room temperature butter , 3 cups of powdered sugar , 2-3 Tablespoons of milk , 1 teaspoon of vanilla extract , and a pinch of kosher salt , and you’ll be in cream cheese frosting heaven.

Can I use active dry yeast instead of instant yeast?

Yes! Just bloom the active dry yeast (let it get nice and foamy) in the warm milk with the sugar and vegetable oil first. Let it sit 5-10 minutes, then proceed with the rest of the recipe as directed.

What’s the best flour for cinnamon rolls?

I like to use all-purpose flour in my cinnamon rolls because it works well in this recipe and is widely available, but if you want extra chewy, bakery-style rolls, use bread flour.

What if I don’t have pure maple syrup?

You can use maple extract in place of the maple syrup, or leave it out completely for a more traditional icing.

Can I halve the recipe?

Yes, just use an 8x8-inch pan and cut all the ingredients in half.

Can I make these cinnamon rolls ahead of time?

Yes, if you want to wake up to fresh, hot, homemade cinnamon rolls but don’t feel like getting up at the crack of dawn, you can make these the night before. After slicing the rolls and placing them in the pan, cover tightly with plastic wrap and refrigerate overnight. The next morning, let them sit at room temperature for 30-45 minutes before baking. You can also freeze them (unbaked or baked) and thaw overnight.

How do you reheat cinnamon rolls?

If you’re reheating the whole pan, simply cover it with aluminum foil and place it in a 350ºF oven for 15 minutes to warm through. If you’re reheating single servings, place a roll on a microwave-safe plate and microwave for 30 seconds to 1 minute, until it’s your preferred temperature.

What to serve with cinnamon rolls?

These cinnamon rolls are great on their own with a cup of hot coffee, but if you’re entertaining, I’d suggest serving them with something fresh, like this summer fruit salad , and something salty, like crisp bacon or sausage patties.

Easy Homemade Cinnamon Rolls

Description

No-knead, easy homemade cinnamon rolls are the perfect addition to your brunch spread. Ooey-gooey cinnamon-sugar filling meets a decadent maple brown sugar icing that melts into each layer.

Ingredients

Units Scale

For the rolls:

2 cups whole milk (can also use 2% or almond milk)
1/2 cup vegetable oil
1/2 cup granulated sugar
1 (0.25-ounce) package instant active dry yeast
4 cups all-purpose flour
1 1/2 teaspoons kosher salt
1/2 heaping teaspoon baking powder
1/2 teaspoon baking soda

For the filling:

1 stick (1/2 cup) butter, melted
1/2 cup granulated sugar
1 Tablespoon ground cinnamon
Pinch of kosher salt
Pinch of nutmeg
Pinch of allspice

For the icing:

2 1/2 cups (about 1/2 bag) powdered sugar
1/4 cup brown sugar
1/4 cup whole milk
3 tablespoons melted unsalted butter
2 teaspoons vanilla extract
2 teaspoons pure maple syrup (or 1 teaspoon maple flavoring)
Pinch of kosher salt

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Instructions

Heat 2 cups of milk, 1/2 cup of vegetable oil, and 1/2 cup of sugar in a medium saucepan until milk is warm (105ºF-115ºF) and sugar is melted into the milk. Sprinkle 1 packet of instant yeast on top and let it sit for 1 minute, until the yeast is foamy.
Add 4 cups of flour and stir until just combined, then cover with a clean kitchen towel and set aside in a warm place for 1 hour.
After 1 hour, remove the towel, add 1 1/2 teaspoons kosher salt, 1/2 heaping teaspoon baking powder, and 1/2 teaspoon baking soda, and stir thoroughly to combine. At this point, you can use the dough right away, or place it in the refrigerator, covered, for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for 1 hour.)
To assemble the rolls, first butter a 9x13-inch baking dish. Remove the dough from the bowl and place it onto a clean floured surface, and roll it into a large rectangle, about 16x12 inches. The dough should be rolled very thin.
To make the filling, in a small bowl, mix 1 stick melted unsalted butter, 1 tablespoon ground cinnamon, 1/2 cup sugar, and a pinch each of nutmeg, allspice, and kosher salt, and mix it until well-combined. Spread the butter mixture evenly over the rolls, giving it another generous sprinkling of cinnamon.
Beginning at the long side furthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, pinch the seam together and roll the dough log so the seam is facing down.
Using dental floss, slide the floss underneath the end of the log about 1 inch and bring both ends up and cross them to cut the log into a roll. (You can also transfer the log to a cutting board and slice it crosswise with a sharp knife.) You should have 20-25 rolls. Place them in a buttered 9x13-inch pan, being careful not to overcrowd. At this point, you can cover with plastic wrap and place in the refrigerator until ready to bake.
When ready to bake, preheat the oven to 350ºF and cover the pan with a kitchen towel and let it rise on the countertop for 20 minutes to 1 hour. Remove the towel and bake until golden brown and puffy, about 25-30 minutes if room temperature, or 40-45 minutes if baking straight from the refrigerator.
While the rolls are baking, make the icing. In a large bowl, whisk together 2 1/2 cups powdered sugar, 1/4 cup brown sugar, 1/4 cup milk, 3 Tablespoons melted butter, 2 teaspoons vanilla extract, 2 teaspoons of maple syrup, and a pinch of kosher salt. Whisk until very smooth. Taste and add in more maple, sugar, and butter, as needed, until the icing reaches the desired consistency (thick but still pourable).
Remove the pans from the oven and immediately drizzle with the icing. Make sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's flavor.