Softest Cinnamon Rolls
A classic cinnamon roll recipe, soft and tender, not overly sweet. Top with Orange Glaze recipe.
Servings 12 rolls
Ingredients
Dough
- 1/2 cup 2% milk
- 1 Tablespoon active dry yeast
- 2 medium eggs
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon fine sea salt
- 1 orange
- 1/4 cup sour cream
- 1/2 cup unsalted butter melted, cooled
- 3 cups all-purpose flour (420 grams)
Filling
- 1/4 cup unsalted butter softened
- 1/2 cup light brown sugar
- 2 Tablespoons ground cinnamon
- 1 teaspoon all-purpose flour
Instructions
Mix the dough
- In a small saucepan, gently warm the milk until it reaches 105℉. (Between 100 and 110 is ideal) Remove from heat, whisk in yeast and a pinch of sugar. Let stand in a warm place for 5 minutes, until it begins to foam.
- In a stand mixer, fitted with the whisk attachment, beat the eggs, sugar, vanilla and salt until frothy. Zest the orange into the mix. Add in the sour cream and melted butter; beat again.
- Measure out the flour by scooping it with a spoon into the measuring cup and leveling the top. Or weigh with a scale: 420 grams. Fix the mixer with the dough hook.
- Add half the flour and the yeast mixture to the mixer. Mix on medium speed until a wet dough forms. Stop the mixer and scrape down the sides a few times. Add the remaining flour, then mix on medium for 10 minutes to knead the dough. It will be smooth.
- Butter a large clean bowl, transfer the dough into it, cover loosely with plastic wrap and place in the fridge. Let the dough rest/rise in the fridge for four hours and up to overnight.
Make the filling
- In a small bowl, cream together the softened butter and sugar. Add the cinnamon and flour and mix until a smooth paste forms. Set aside.
Roll and Bake
- Line a 9x13 pan with parchment. Lightly flour the counter and turn out the chilled dough. Dust with a little more flour, then roll evenly into a short rectangle, approximately 14x17 inches.
- Spread the cinnamon sugar filling evenly over the rolled dough. Roll up the dough into a log, not overly tightly. Push the ends in gently to squeeze the roll back in shape. It should be about 17 inches long. Use dental floss or a serrated knife to cut the dough evenly into 12 pieces.
- Place the swirled cinnamon buns 4 x 3 into the prepared pan. Cover loosely with plastic or a tea towel and set in a warm area to rise for one hour and 15 minutes.
- Preheat oven to 350℉. Place cinnamon buns on the middle rack. Bake for 30 minutes. Cool in a wire rack for 30 minutes. Frost with Cream Cheese Orange Glaze (recipe follows)