Superb Cinnamon Rolls

Classic American cinnamon rolls the way they ought to be: pillowy yeasted dough wrapped around a brown sugar and cinnamon filling, baked snug in the pan so the sides stay tender, then drizzled with a sweet vanilla glaze the second they leave the oven.

The hot milk start dissolves the sugar and softens the shortening before the yeast even gets near it. This is the old bakery trick for getting a tender, even crumb. Cool the milk mixture down before adding the yeast (milk too hot kills it) but don’t let it go cold or the yeast gets sluggish.

The glaze going on while the rolls are still hot is intentional. Heat melts the icing into the swirls, soaking into the cracks and crevices instead of just sitting on top. Cool rolls leave the icing as a stiff cap.

Knead lightly. Just until smooth. Cinnamon roll dough wants to stay soft, not work into a chewy bread texture.

Pro Tips

• Use unflavored dental floss to slice the rolled-up dough log. It cuts through cleanly without compressing the spiral the way a knife does.
• Let the rolls rise in a warm spot until they puff up and touch each other in the pan. Underproofed rolls bake dense.
• For overnight rolls: assemble through the slicing step, cover the pan, and refrigerate. Pull out 1 hour before baking to come to room temperature.
• A teaspoon of cream cheese blended into the glaze takes them straight into Cinnabon territory.

Variations

• Add chopped pecans along with the raisins for a sticky-bun feel.
• Swap brown sugar filling for an apple pie filling for autumnal apple-cinnamon rolls.
• Make orange rolls by adding 2 tablespoons of orange zest to the filling and using orange juice in the glaze.