Becca has baked again! It is winter time and we are all in the mood for a warm and tasty treat, so I decided to bake a batch of homemade cinnamon rolls! The process of making cinnamon rolls can be very tedious and time consuming; however, if you are determined like I was, then all will turn out great!
As usual, I took a trip to the grocery store to gather all of my ingredients. To make cinnamon rolls, I needed: buttermilk, eggs, butter, flour, active dry yeast, salt, sugar, light brown sugar, cinnamon, and nutmeg. I then headed to my kitchen to start to create these masterpieces.
For this specific recipe, I used a sweet dough recipe. To make the sweet dough, you combine flour, sugar, salt, and yeast in a stand mixer fitted with the hook attachment. Simultaneously, I warmed the buttermilk to approximately 110 degrees Fahrenheit and added melted butter and eggs to it. I whisked those together to create a mixture that I will add to the mixture of dry ingredients. After all of the ingredients are mixed together, I turned the mixer on medium speed and kneaded the dough until it was smooth, elastic, and was only sticking to the bottom of the mixing bowl, about 10 minutes total. Then, I turned the dough out onto a lightly floured surface, formed it into a ball, and placed it in a lightly oiled bowl which I sealed with plastic wrap and let rise for 2 ½ hours.
Yay, the dough has risen! It is time for the fun part. I took the dough out of the bowl and pressed it into a large rectangle. I added the super yummy cinnamon filling, which consisted of the light brown sugar, cinnamon, nutmeg, and salt. That filling was spread out on the rectangle with about an inch of space left on the edges. Then, I carefully rolled it all up into a long log. To my greased pans, I added the cinnamon rolls that I sliced from the log that are about an inch in thickness and covered them with greased plastic wrap. Sadly, we have to wait some more and let the cinnamon rolls rise for another hour and a half.
Finally! No more waiting… well except for the time it takes to bake these beautifully risen cinnamon rolls. I took the plastic wrap off, which is always a good idea unless you want melted plastic on your cinnamon rolls. The oven is ready at 375 degrees Fahrenheit, and the rolls are placed on the middle rack for 20 minutes.
Don’t worry, I did not forget the most important part of cinnamon rolls: the frosting! I combined powdered sugar, cream cheese, vanilla extract, and a pinch of salt to a bowl. That mixture magically turns into this wonderful cinnamon roll frosting that will be used as the amazing finishing touch to these masterpieces.
For real this time, the cinnamon rolls are done!! I took them out of the oven and dressed them with the luscious frosting that I made. These are best served warm, however, I think that they’re amazing anytime.
As per usual, I needed to gather some professional feedback on these outstanding cinnamon rolls, so I brought them into my favorite class. Senior Shanaí Smith said “it’s good I really like the texture of the glaze on top.” Speaking from another perspective, Junior Theresa Eru said “it’s very good, tastes like a slice of heaven.” That one made me happy. Then, Junior Shannon Bache said she “started to lick the plate” after she ate hers because it was “so good.” Overall, I got some great and reassuring feedback which is great to hear that all the hard work paid off and people were happy eating a homemade cinnamon roll made by Becca Bakes.
Do not worry, more bakes are coming in the future. With spring approaching, more tasty traits are on the way! Keep being amazing, and don’t forget to eat something sweet!