Grainy Cinnamon Roll Recipe
Ingredients:
For the Dough:
- 2 ¼ teaspoons active dry yeast (one packet)
- 1 cup warm milk (110°F)
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- ½ teaspoon salt
For the Cinnamon Filling:
- ¾ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- ⅓ cup unsalted butter, softened
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions:
- Activate the Yeast: In a small bowl, combine the warm milk and granulated sugar. Stir to dissolve the sugar, then sprinkle the yeast over the top. Let it sit for about 5-10 minutes, until the mixture becomes frothy. This indicates that the yeast is active.
- Prepare the Dough: In a large mixing bowl, whisk together the melted butter, egg, and vanilla extract. Add the yeast mixture and mix until well combined. Gradually add the flour and salt, mixing continuously. Once the dough starts to come together, transfer it to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size.
- Prepare the Filling: While the dough is rising, mix together the brown sugar and cinnamon in a medium bowl. Ensure that the butter is soft and spreadable; if not, microwave it for about 10-15 seconds to soften it.
- Roll Out the Dough: After the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle about 16×12 inches.
- Add the Filling: Spread the softened butter evenly over the dough, leaving a small border around the edges. Sprinkle the cinnamon sugar mixture evenly over the butter.
- Shape the Rolls: Starting from one of the long edges of the rectangle, carefully roll the dough into a tight log. Pinch the seam to seal. Cut the roll into 12 even slices using a sharp knife or dental floss.
- Second Rise: Arrange the slices in a greased 9×13-inch baking dish or on a parchment-lined baking sheet. Cover with a towel and let them rise for an additional 30 minutes, or until puffy.
- Bake: Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown. Keep an eye on them to avoid overbaking.
- Prepare the Icing: While the rolls are baking, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency if necessary; it should be thick but pourable.
- Finish and Serve: Once the rolls are out of the oven, let them cool slightly before drizzling with the icing. Serve warm for the best experience.
These cinnamon rolls are soft, sweet, and topped with a creamy glaze that makes them irresistible. Perfect for breakfast, brunch, or a special treat, they’ll be a hit with everyone who tries them!
