Homemade Cinnamon Rolls are the of the utmost nostalgia. I don’t know about anyone else, but my mom & I used to make cinnamon rolls all the time from those pop-open cans, pour on the frosting, and enjoy them on a sunny weekend morning. And the best thing? We’d enjoy them as both breakfast or dessert. Now THAT’s a real treat, if you ask me!
Recently, I’ve started experimenting with baking with yeast. And to be honest, it’s so much simpler than I anticipated, and the results have been glorious! I originally bought dry yeast last year at this time (March 2020), and the packets have been sitting in my cabinet ever since. While I wish I had used it sooner, making cinnamon rolls has been one of the most fun and rewarding baking projects for a few reasons. One, I taught myself how to bake with dry yeast. And two, I was able to bring back all the nostalgic feelings (and smells, yum!) with homemade cinnamon rolls.
Next up, make these with my mom and enjoy them on the weekend like our good old days!
- I recommend reading the recipe all the way through before beginning to bake. I recommend this for all recipes actually, but especially for a longer recipe like this! t’s a fairly simple process, but with a lot of smaller steps, it can seem complicated and easy to get caught up in or miss small details. It’s definitely best to read everything through once before getting started.
- Give your yeast ample time to bloom! Meaning, don’t just pour it in the milk and then mix everything else in – really give it time to get foamy and activate. This will only yield even fluffier and tastier. 10 minutes is a great amount of time here.
- Let your rolls rest after cutting them and before baking them! This is noted in the recipe itself, but is super important, and they will rise yet again making them even bigger! And the bigger the better when it comes to cinnamon rolls, right?! Right.
- Please please make sure your milk and water are lukewarm – not cold, but not scalding hot. If you have a kitchen thermometer, ideally they’d be between 102 – 108 degrees Fahrenheit. The reason temperature is so important for these wet ingredients is that the yeast will “bloom” as its mixed with them, and it will not bloom in cold water. Alternatively, hot liquids will kill the yeast.
- You do not need a stand mixer for these. You can knead the dough with your hands and you will still get perfect cinnamon rolls! In fact, I don’t even own a stand mixer and boy oh boy did these turn out amazing!
- How to knead dough by hand: Press the palm of your hand into the center of the dough and grab the top edge of the dough with your fingers and pull back to the other end of the dough.