Cinnamon Rolls (Barbara's)
Submitted by donut
Soft yeast cinnamon rolls baked in muffin tins for tidy, individual swirls. A rich milk-and-butter dough gets a generous cinnamon-sugar filling, rolled, sliced, and baked golden. A from-scratch classic.
YIELD
48 servingsPREP
20 minCOOK
15 minREADY
35 minBaking these cinnamon rolls in muffin tins is a small trick with a big payoff: each roll gets its own well, so it bakes up tall, tidy, and evenly browned instead of crowding together in a pan.
The dough is a proper enriched yeast dough. Milk and butter are heated together, then flour, sugar, and beaten eggs build it into something soft and rich, kneaded with a dough hook until smooth.
Proofing the yeast in warm water first, until it’s foamy, confirms it’s alive before you commit, which saves a batch from falling flat.
You roll the dough thin, brush it with melted butter, and blanket it in a heavy layer of cinnamon sugar before rolling it into a tight log and slicing into rounds.
After a rise in the tins until doubled, a quick bake turns them light golden and fills the kitchen with that unmistakable cinnamon smell.
Kitchen Tips
- Proof the yeast until foamy before mixing; if it doesn’t bubble within 10 minutes, start over with fresh yeast.
- Let the milk-butter mixture cool to lukewarm before adding the yeast, since hot liquid can kill it.
- Roll the dough into a tight log so the spirals hold their swirl and bake up neat in the tins.
Variations
- Finish with a simple powdered-sugar glaze or a cream cheese icing while still warm.
- Add chopped pecans, walnuts, or raisins to the cinnamon-sugar layer.
- Swap some cinnamon for cardamom, or add orange zest to the filling for a fragrant twist.
Ingredients
Directions
Butter muffin tins; set aside.
Mix together water, yeast and sugar in small bowl and let proof until foamy, about 10 minutes.
Combine milk, butter and salt in small saucepan.
Place over medium heat and bring to boil, stirring occasionally.
Pour into large mixing bowl.
Add ¼ cup sugar and 4 cups flour 1 cup at a time, mixing thoroughly after each cup of flour is added.
Add eggs and mix with dough hook on low speed 3 to 4 minutes.
When dough has cooled to lukewarm, add yeast and remaining flour.
Mix on medium speed 4 to 5 minutes, scraping bowl several times.
Divide dough in half and roll into rectangular sheets ¼ inch thick.
Brush surfaces with melted butter.
Combine sugar and cinnamon and sprinkle evenly over dough.
Roll up each sheet tightly and lay seam side down.
Slice into ½-inch rounds and place in muffin tins.
Cover lightly and let rise in warm draft-free area until doubled in bulk.
About 15 minutes before rolls are ready to bake, preheat oven to 400℉ (200℃).
Bake rolls for 10 to 12 minutes, until light golden brown.
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