Cinnamon rolls are a favorite treat that makes you feel cozy and happy. Out of all the different recipes, I love CiCi’s Cinnamon Rolls. They are a must-try for anyone who likes baking. They have a gooey center, sweet glaze, and just enough cinnamon and sugar. I started this cooking journey with a positive attitude and a strong sense of flavor. Here is a long story about when I made CiCi’s Cinnamon Rolls from the beginning.
Ingredients
Before diving into the process, gathering all the necessary ingredients is crucial. Here’s what you’ll need:
Dough:
- 1 cup warm milk (110°F)
- 2 ¼ teaspoons active dry yeast
- ½ cup granulated sugar
- ⅓ cup unsalted butter melted
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour
Filling:
- 1 cup packed brown sugar
- 2 ½ tablespoons ground cinnamon
- ⅓ cup unsalted butter softened
Glaze:
- 1 ½ cups powdered sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions to Make CiCi’s Cinnamon Rolls
Step 1: Preparing the Dough
The first step in making CiCi’s Cinnamon Rolls is to prepare the dough. I started by warming the milk to about 110°F—warm enough to activate the yeast but not so hot as to kill it. I dissolved the active dry yeast in the warm milk and let it sit for about 5 minutes until it became frothy. This step is crucial for ensuring the rolls rise properly.
Next, I combined the yeast mixture with granulated sugar, melted butter, salt, and eggs in a large mixing bowl. Using a stand mixer with a dough hook attachment, I gradually added the flour, one cup at a time, until a soft dough formed. The dough should be slightly sticky but manageable.
Step 2: Kneading and Rising
Once the dough came together, I kneaded it for about 5 minutes until it was smooth and elastic. If you don’t have a stand mixer, kneading by hand works just as well, though it requires a bit more effort. I then placed the dough in a greased bowl, covered it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubled in size.
Step 3: Preparing the Filling
While the dough was rising, I prepared the delicious cinnamon filling. In a small bowl, I mixed the packed brown sugar and ground cinnamon. I set this mixture aside and softened the butter, making it easier to spread over the rolled-out dough.
Step 4: Rolling and Filling the Dough
Once the dough had risen, I punched it down to release the air and rolled it out on a floured surface into a large rectangle, approximately 16×12 inches. I spread the softened butter evenly over the dough and sprinkled the cinnamon-sugar mixture generously on top, ensuring every inch was covered.
Step 5: Shaping the Rolls
Starting from the longer side of the rectangle, I carefully rolled the dough into a tight log. Using a sharp knife, I cut the log into 12 equal pieces. I placed these pieces in a greased 9×13-inch baking dish, ensuring a bit of space between each roll for them to expand during the second rise.
Step 6: Second Rise
I covered the baking dish with a kitchen towel and let the rolls rise again for about 30 minutes, or until they had doubled in size. This second rise is essential for achieving that fluffy, soft texture that makes cinnamon rolls so irresistible.
Step 7: Baking
I preheated my oven to 350°F (175°C) while the rolls were undergoing their second rise. Once ready, I baked the rolls for 20-25 minutes, or until they turned a beautiful golden brown and the kitchen filled with the heavenly aroma of cinnamon.
Step 8: Preparing the Glaze
As the rolls were baked, I prepared the glaze. In a medium bowl, I combined powdered sugar, melted butter, vanilla extract, and milk. I whisked the mixture until it was smooth and had a pourable consistency.
Step 9: Finishing Touch
Once the rolls were out of the oven, I allowed them to cool for a few minutes before drizzling the glaze generously over the top. The glaze seeped into the crevices of the rolls, adding an extra layer of sweetness.
Conclusion
I enjoyed making CiCi’s Cinnamon Rolls. It made me feel good. The process took a long time, but it was easy to follow and made me enjoy baking. The rolls came out great – they were soft, fluffy, and had a lot of cinnamon flavor. The tasty glaze made the food even better, so every bite was really enjoyable.
Sharing these cinnamon rolls with family and friends made us happy, and everyone said they were really good. I use this recipe a lot when I bake and I think it’s great. I suggest it to anyone who wants to make yummy homemade cinnamon rolls. The hard work in making these from the beginning is worth it because they taste really good.
CiCi’s Cinnamon Rolls Recipe
Ingredients
Dough:
- 1 cup warm milk 110°F
- 2 ¼ teaspoons active dry yeast
- ½ cup granulated sugar
- ⅓ cup unsalted butter melted
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour
Filling:
- 1 cup packed brown sugar
- 2 ½ tablespoons ground cinnamon
- ⅓ cup unsalted butter softened
Glaze:
- 1 ½ cups powdered sugar
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
Preparing the Dough
- The first step in making CiCi’s Cinnamon Rolls is to prepare the dough. I started by warming the milk to about 110°F—warm enough to activate the yeast but not so hot as to kill it. I dissolved the active dry yeast in the warm milk and let it sit for about 5 minutes until it became frothy. This step is crucial for ensuring the rolls rise properly.
- Next, I combined the yeast mixture with granulated sugar, melted butter, salt, and eggs in a large mixing bowl. Using a stand mixer with a dough hook attachment, I gradually added the flour, one cup at a time, until a soft dough formed. The dough should be slightly sticky but manageable.
Kneading and Rising
- Once the dough came together, I kneaded it for about 5 minutes until it was smooth and elastic. If you don’t have a stand mixer, kneading by hand works just as well, though it requires a bit more effort. I then placed the dough in a greased bowl, covered it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubled in size.
Preparing the Filling
- While the dough was rising, I prepared the delicious cinnamon filling. In a small bowl, I mixed the packed brown sugar and ground cinnamon. I set this mixture aside and softened the butter, making it easier to spread over the rolled-out dough.
Rolling and Filling the Dough
- Once the dough had risen, I punched it down to release the air and rolled it out on a floured surface into a large rectangle, approximately 16x12 inches. I spread the softened butter evenly over the dough and sprinkled the cinnamon-sugar mixture generously on top, ensuring every inch was covered.
Shaping the Rolls
- Starting from the longer side of the rectangle, I carefully rolled the dough into a tight log. Using a sharp knife, I cut the log into 12 equal pieces. I placed these pieces in a greased 9x13-inch baking dish, ensuring a bit of space between each roll for them to expand during the second rise.
Second Rise
- I covered the baking dish with a kitchen towel and let the rolls rise again for about 30 minutes, or until they had doubled in size. This second rise is essential for achieving that fluffy, soft texture that makes cinnamon rolls so irresistible.
Baking
- I preheated my oven to 350°F (175°C) while the rolls were undergoing their second rise. Once ready, I baked the rolls for 20-25 minutes, or until they turned a beautiful golden brown and the kitchen filled with the heavenly aroma of cinnamon.
Preparing the Glaze
- As the rolls were baked, I prepared the glaze. In a medium bowl, I combined powdered sugar, melted butter, vanilla extract, and milk. I whisked the mixture until it was smooth and had a pourable consistency.
Finishing Touch
- Once the rolls were out of the oven, I allowed them to cool for a few minutes before drizzling the glaze generously over the top. The glaze seeped into the crevices of the rolls, adding an extra layer of sweetness.
