This recipe is adapted from “America’s Test Kitchen Family Cookbook.” It was originally part of Jared’s Story.
Special equipment – rolling pin, cooling rack
Total Time – 4 ½ hours (including sweet dough preparation)
Yield = about 12 cinnamon rolls
Preparation #1 – Make the Sweet Dough
See Sweet Dough recipe for preparation and ingredients.
2 tablespoons of ground cinnamon
¾ cup packed brown sugar
2 tablespoons of butter
Preparation #2 – Prepare the Sweet Dough
1) Flour a flat surface
2) Take a rolling pin and flatten out the sweet dough, then use your fingers to make a 9×13 rectangle of dough.
(Okay, just to be clear to get better light, I moved my rectangle of dough onto parchment paper but that is not recommended, i.e. don’t do it.)
3) Melt the butter in the microwave. It takes me about 2 minutes in my microwave.
4) With a pastry brush, brush the butter over the dough. I cover most of the dough, leaving about a half inch border all around.
5) In a medium mixing bowl, add the brown sugar and cinnamon and mix well.
6) With the same spoon you used to mix the brown sugar and cinnamon, sprinkle the mixture onto the dough, making sure to get good coverage over the dough.
7) Roll the dough as tightly as you can. Then elongate the dough by putting one of your hands underneath the rolled dough and gentle pushing the dough forward until you’ve done that to the whole roll. This should make the dough longer by maybe 6-8 inches.
8) With a serrated knife, cut the rolls into pieces about 1 -1.5 inches wide.
Preparation #3 – Proof the Rolls
1) Grease a 13×9 baking pan and place the rolls into the pan.
2) Cover with plastic wrap and let proof until they touch each other (about another 1 ½ hours).
Bake the Rolls
Turn the oven on to 350 degrees. Bake in the oven for about 24-25 minutes (depending on your oven).
Preparation #4 – Make the Icing
While the cinnamon rolls are cooking, prepare the icing.
1) In a medium mixing bowl, add 3-4 tablespoons of milk.
2) Take a tablespoon and add a few heaping tablespoons of confectioner’s sugar.
3) Mix the milk and the confectioner’s sugar together. The icing will probably be pretty thin. Continue to add confectioner’s sugar until you get about this consistency.
1) When the cinnamon rolls are done, take them out of the oven.
2) Apply the icing by taking a tablespoon of icing, pouring it on the center of the roll, then taking the back of the tablespoon to spread it over the entire roll.
3) Repeat for all twelve rolls.
4) Let cool on a cooling rack.
I think I made this recipe about 5 or 6 times before I got it right. I hope these more detailed instructions help. Don’t get discouraged if you don’t get it right the first time. It just takes practice.
I think this was the second or third try.
This was the first try.
This was maybe the 10th try.