Big Fluffy Cinnamon Rolls

There’s something truly magical about the aroma of freshly baked cinnamon rolls wafting through the kitchen. In this delightful baking class, we dive into the world of yeast and bread-making, and nothing excites me more than guiding my students through the process of creating these pillowy, sweet treats. Don’t worry if you’re new to bread-making; this dough is incredibly forgiving and perfect for beginners. By the end of the class, you’ll leave with generous pans of cinnamon rolls, ready to be shared with your loved ones. So, let’s gather our ingredients and embark on this delicious adventure together!

INGREDIENTS:

For the Dough:

• 2 packages active dry yeast (15 gm)
• 1 cup warm water (about 105–110°F)
• ⅔ cup granulated sugar, plus 1 pinch for proofing the yeast
• 1 cup warm milk (not hotter than 110°F)
• ⅔ cup butter
• 2 teaspoons salt
• 2 eggs, loosened
• 7½ cups all-purpose flour
• 1–2 tablespoons vegetable oil for oiling the bowl

For the Filling:

• 1 cup butter, melted (divided)
• 1¾ cup granulated sugar (divided)
• 3 tablespoons ground cinnamon (the best you can find)

Optional Add-ins:

• 1½ cups chopped walnuts or pecans
• 1½ cups raisins or currants

INSTRUCTIONS:

1. Start your yeast by placing it in a small bowl with the water and a pinch of sugar. The yeast should start to foam within 5 minutes.
2. In another bowl, add the flour, milk, sugar, salt, eggs, and contents of the yeast bowl. The dough will be shaggy and slightly sticky.
3. Turn the bowl onto the lightly floured counter. Cover with the bowl and rest the dough for 5 minutes. This will allow the flour to absorb the liquid and make for less kneading time.
4. Knead the dough for 5 to 10 minutes or until a gluten window forms (as explained in Chapter Two).
5. Pour about 1 tablespoon of vegetable oil into a large bowl, and wipe oil around the bowl with your fingers or a paper towel. Not too much, but a generous swipe.
6. Shape the dough into a ball, folding the edges to the middle. When you flip it over, you’ll have a nice smooth side. Place the dough in the bowl smooth side down. Spin the dough three times and flip to cover with oil.
7. Cover the bowl with plastic wrap and place it in a comfortably warm place, avoiding drafts. Wait until the dough has doubled in size, which will take approximately 1 to 1½ hours, depending on the room temperature and the temperature of the water and milk used.
8. When you’re ready to assemble the rolls, gently turn the dough out onto the countertop. Be gentle.
9. Roll the dough into a 15×24 inch rectangle.
10. Using your hands, pour one half of the melted butter on the dough. Try to keep the butter from getting too close to the edge. Keep about ½-1 inch clear of butter and filling.
11. Sprinkle the sugar and cinnamon mixture on the butter.
12. Starting on the long side, roll the dough away from you. I find that I need to pick up the roll of dough and help it go “up and over” rather than pushing the dough so that filling squishes out. Some find it easier to start on the far side and roll toward themselves. Either way is fine.
13. Using a large serrated knife, slice the dough into 12 to 15 pieces. The width of the slice will be the height of the roll. Remember, they are also going to expand in height and girth.
14. In a 13×9 inch baking pan, pour ½ cup of the melted butter, and for an 8-inch pan, ¼ cup butter.
15. Sprinkle 1/4 cup sugar on top of the butter. Do not mix or stir.
16. Place the rolls in the pans cut sides down. Don’t overcrowd. There may be a little space between the rolls, but they may also be touching.
17. Gently cover with plastic wrap or a kitchen towel and let them rise again until doubled. This can be hard to judge, but it will take about 45 minutes.
18. As the rolls are rising, preheat your oven to 350°F.
19. When the rolls have risen, place pans in the oven. You may want to put the pan on a baking sheet to catch any drips of sugar and butter from the rolls.
20. Bake 25 to 30 minutes until the rolls are lightly golden brown. The center of the rolls will be the last part to finish baking.
21. Remove from the oven and cool and frost.
22. You can also cool completely, cover tightly in foil, and freeze for up to 3 months. To defrost, transfer to the refrigerator overnight. To serve, place the pan back in a 250°F oven for 20 minutes to rewarm the rolls.
23. If you’d like to make a double batch, double all ingredients, and shape the dough into a 14×36 inch rectangle. The rolls will be the same size, but you’ll have more of them.
24. TIP! If the edges of your rolls or bread are getting too brown, cover the pan with aluminum foil. This allows the rolls to bake without further browning. If you test for doneness using an instant-read thermometer, the temperature should be 180–200°F.

TIPS:

• Yeast Activation: Properly activating the yeast is essential for successful dough. Ensure your water is at the right temperature (about 105–110°F) and add a pinch of sugar to help the yeast foam. If the yeast doesn’t foam within 5 minutes, it might be inactive, and you’ll need to start again with fresh yeast.
• Kneading Technique: Kneading is a crucial step in bread-making, as it helps develop gluten and create the desired structure. Use the “pull, fold, lift, flip, and slam/slap” technique to knead the dough effectively. Avoid adding extra flour unless necessary, as too much flour can result in tough rolls.
• Resting the Dough: Allowing the dough to rest after initial mixing gives the flour time to absorb the liquid, reducing the overall kneading time. This step is essential for achieving a smooth and elastic dough.
• Proper Proofing: During proofing, the dough needs a comfortably warm, draft-free environment to rise adequately. Keep in mind that the proofing time may vary based on room temperature and the warmth of the ingredients used.

Now, get ready to experience the joy of creating and indulging in these heavenly cinnamon rolls!