Hi everyone! Happy Sunday, and I hope everyone had beautiful Thanksgiving holidays.
Today we’re making cinnamon rolls. I’m not going to deny that cinnamon rolls from the grocery store or even from a can are tasty, and I’ve been known to eat large quantities on a fairly regular basis actually.
But there’s nothing like homemade cinnamon rolls. It’s a weekend task, to be sure, but it’s well worth it. I’ve actually tried probably dozens of cinnamon roll recipes over the last few years, with little success in finding something that really had everything a great cinnamon roll should. The right filling is crucial really, and getting a dough that is light and fluffy is quite difficult in higher altitudes.
This time, I used a variation of a basic white bread dough for the rolls, and it turned out perfectly. For the filling, there’s a couple of different methods. The most common is to spread butter on the dough, and then use some combo of cinnamon and sugars to sprinkle on top before rolling it all up. The second is to create a sort of paste with butter, cinnamon, and sugar, and spreading it all together onto your dough. This second option is the method I went with for these.
If you’re in a high altitude, be sure to watch your dough rises very carefully. Over-proofing your dough is one of the main issues that people run into for high altitudes.
Basically, if you’re looking for that ooey-gooey cinnamon roll, this is your final stop. Slather a ton of the cream cheese icing on top, and enjoy yourself. I myself tend to lose my ability to share around cinnamon rolls, but the recipe makes plenty to share if you’d like!