Fill your home with the scent of these homemade cinnamon rolls – my go-to winter dessert for family and friends. These warm, buttery, cinnamon and brown sugar-filled rolls are great for sharing on cold winter nights.
It’s easier than you think to make your own cinnamon rolls. When you prepare your own desserts, you know exactly what you’re eating, and you don’t consume artificial preservatives, or other unhealthy ingredients.
This might sound a little odd, but I believe that eating homemade desserts every once in a while is a great way to lose excess body weight, and maintain a healthy diet in the long term. I used this approach several years ago to drop a few extra pounds, and dress sizes. I mainly ate unprocessed, nutrient-rich foods with a bit of dessert every other day, but only if I prepared the desserts myself. My health improved dramatically as I became more conscious of what I put into my body, but I also saved a lot of money by cooking at home rather than eating out.
I invite you to do the same, and keep me posted on your progress.
Tip: Buttermilk can be purchased, or made at home. To make buttermilk: Stir 1 cup of milk and 1 tablespoon of white wine vinegar or lemon juice in a small bowl, then set aside for 10 minutes. The mixture should get a bit clumpy.
The Cinnamon Rolls recipe is listed below.
What’s your favorite cinnamon dessert? Share your thoughts with me in the comments section below.
- 6 tablespoons salted butter, melted
- 3 large eggs
- ¾ cups buttermilk, warm (* see note)
- ¼ cup granulated white sugar
- 4½ cups flour, separated
- 2½ teaspoons instant yeast
- 1 teaspoon table salt
- 2 teaspoons ground cinnamon
- ¾ cup packed golden brown sugar
- 2 tablespoons salted butter, melted
- 1¾ cups white confectioners' sugar
- 4 tablespoons buttermilk
- 4 tablespoons cream cheese, softened
- ¾ teaspoon vanilla extract
- In a small heat-proof bowl, whisk the butter, eggs, and buttermilk together.
- In a large bowl, whisk the granulated white sugar, 4 cups of flour, yeast, and salt together.
- Pour the liquid mixture into the flour mixture, and stir with a silicone spatula until the dough comes together.
- Transfer the dough to a lightly floured counter top, and knead by hand for 10 minutes to form a smooth ball; if necessary, use the remaining ½ cup of flour to prevent the dough from sticking to the counter.
- Place the dough in a lightly greased or oiled bowl. Wrap the opening of the bowl tightly with plastic cling wrap, and let rise in a warm place until the dough doubles in size, approximately 2 hours.
- Grease a 13 x 9-inch high-rimmed baking sheet, or pan. In a small bowl, mix the cinnamon with the golden brown sugar.
- Turn the dough out onto a light floured counter. Press the dough into an 18 x 12-inch rectangle. Brush dough rectangle with the melted butter, and sprinkle the brown sugar mixture over it, making sure to leave a 1-inch border along the top edge. Use your hands to lightly press the mixture down into the dough.
- Loosen the dough from the counter top, and tightly roll it into a log. Pinch the seam to close the log. Roll the log seam side down. Carefully stretch the log to 20 inches. Pat the ends to ensure an even diameter throughout the log.
- Slice the log into 12 equal sized rolls. Place the rolls cut side down in the baking sheet or pan. Wrap tightly with a greased plastic cling wrap. Place the baking sheet in a warm place, and allow to rise until the rolls have doubled in size, approximately 1½ hours. Remove plastic wrap.
- Preheat oven to 350 degree Fahrenheit, and bake for 30 minutes. Transfer the baking sheet to a cooling rack to cool for 5 minutes.
- Whisk the confectioners' sugar, milk, cream cheese, and vanilla extract together in a bowl until smooth. Drizzle the rolls with the glaze, and serve.
To make buttermilk: Stir 1 cup of milk and 1 tablespoon of white wine vinegar or lemon juice in a small bowl, and set aside for 10 minutes. The mixture should get a bit clumpy.
Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.
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