Homemade Cinnamon Rolls Recipe | Christine Cushing

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and lactose-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

In a stand mixer, combine 1/4 cup sugar, 1/2 cup melted butter (cooled), 1 whole egg, 1/2 teaspoon vanilla, and 1 cup warm milk. Whisk together.

Add 1 teaspoon salt to the wet ingredients, and 2 teaspoons instant yeast to 3 1/2 cups all-purpose flour. Mix the yeast with the flour.

Prepare 2 medium potatoes by baking, cooling, peeling, and ricing them.

Add the mashed potatoes to the wet ingredients in the stand mixer.

Mix the wet ingredients with the flour and yeast on medium speed for about 5 minutes until it pulls away from the sides and is slightly sticky.

Knead the dough until it is smooth and satiny, about a couple more minutes.

Grease a bowl with butter, cover the dough with plastic wrap, and let it rise in a warm part of the kitchen for 1.5 to 1.75 hours, or until doubled in bulk.

Roll out the dough into a rectangle measuring 15 inches wide by 10 inches high.

Spread 1/2 cup brown sugar, 1 tablespoon cinnamon, and 1/2 cup pecans over the dough, and drizzle with 2 tablespoons melted butter.

Tightly roll the dough into a log and cut it into 12 equal pieces, about 1.25 inches each.

Dust the knife with flour to prevent sticking while cutting.

Place the rolls in a baking dish lined with parchment paper, leaving space between them.

Cover the rolls and let them proof for 45 minutes until doubled in size.

Preheat the oven to 175 Celsius (350 Fahrenheit).

Bake the rolls for 25 to 30 minutes until golden brown.

For the maple glaze, combine 1/4 cup water, 1/4 cup icing sugar, 1/4 cup corn syrup, 1/4 cup maple syrup, and 1 tablespoon cinnamon in a saucepan. Bring to a boil and reduce by half.

For the cream cheese icing, mix 4 ounces cream cheese, 125 grams icing sugar, and a splash of heavy cream on medium-high speed for 4 to 5 minutes until smooth.

Once the rolls are slightly cooled, glaze half with the maple glaze and half with the cream cheese icing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens