The Best Cinnamon Rolls
I first created these cinnamon rolls when I was living in Greece, and craving a touch of home. They became so popular with my friends that I decided to include the recipe on an episode of my baking show, My Sweet & Skinny Life It quickly become one of the show’s most popular recipes, as well. I know I typically post recipes in cup measurements. But since the show’s recipes were measured in grams, which is much more efficient than cups, I decided to post this version listing both options. Whether you measure this recipe in cups or grams, the end results will be delicious!
Cinnamon Rolls
Makes 18
235ml (3/4 cup) warm reduced fat milk (100° to 102°)
6 tablespoons melted butter, divided
75 grams (1/3 cup) granulated sugar, divided
1 package quick-rise yeast
636 grams (3 3/4 cups) all-purpose flour
1 large egg, lightly beaten
1/4 teaspoon salt
(filling)
170 grams (1 cup) brown sugar
1 1/2 tablespoons ground cinnamon
(frosting)
3 tablespoons butter, softened
2 tablespoons reduced fat yogurt
1/2 teaspoon vanilla extract
135 grams (2/3 cup) powdered sugar
To prepare the rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Add the egg and the remaining sugar to the dough. Stir in about 1 cup (160 grams) of the flour; let stand 10 minutes.
Add the remaining flour and the salt to the milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add more flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large greased bowl; turn to coat top. Cover and let rise in a warm place, free from drafts, for about 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes. Meanwhile, combine the brown sugar and cinnamon. Set aside.
Turn dough out onto a lightly floured surface; roll dough into an 125cm x 28cm (50 inch x11 inch) rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll).
Cut dough into 18 (2,54-5 cm/1-2 inch) slices. Arrange 9 slices, cut sides up, in each of 2 (20 cm/ 8 inch) square baking dishes coated with oil. Cover and let rise for 35 minutes, or until doubled in size.
Preheat the oven to 350°. Uncover the rolls, and bake for 20 minutes or until lightly browned.
While the rolls bake, prepare the icing. To prepare icing, combine 3 tablespoons softened butter and room temperature yogurt; stir with a whisk. Stir in vanilla. Gradually add powdered sugar, stirring until thick and blended.
When the rolls are done baking, remove them from the oven and cool for 10 minutes in the baking dishes. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over. Spread icing over rolls; serve warm.
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