Want an easy yeast based big fluffy cinnamon rolls recipe that creates pillowy soft buns without the fuss of scalding milk? Here’s one! I don’t find much advantage to using milk in making a yeast-based cinnamon roll other than having the rolls brown more quickly than a water-based yeast dough. The cut butter cubes in this big fluffy cinnamon rolls recipe adds some flakiness to the buns. Enjoy with a hot cup of your favourite tea or coffee. It is also great with a cold glass of milk if you are baking after dinner for midnight snacks. (Hey, I’m not judging. We totally had these cinnamon rolls as midnight snacks before bed two nights ago!)
Or if you are baking these cinnamon rolls on a weekend, enjoy with a nice glass or two of Sula and Spice’s Mimosa. I’m definitely going to make myself a Mimosa after losing count of how many days in isolation. Please drink responsibly; just say no to drinking and driving.
We aren’t supposed to be making too many grocery trips during the Covid-19 pandemic, so I skipped making a cream cheese frosting. If you love a good cream cheese frosting, I can include a recipe for you to make. It is a delicious frosting best iced on warm fresh cinnamon rolls. To make this recipe, you will need dark brown demerara sugar, yeast, flour (all purpose, unbleached if available), ground cinnamon, unsalted butter, granulated sugar, room temperature eggs, and water. If your brown sugar has become hard, cut a small slice of apple to restore moisture in your brown sugar container before you start this recipe. Toss away the apple into your compost bin when the apple has completed its job.
For water, I ran the hottest possible drinkable tap water. You can, however, use milk instead of warm water if you prefer milk in your big fluffy cinnamon rolls recipe. If your milk is pasteurised, there is no real need to scald it. If you do choose to scald it, make sure to let it cool to lukewarm temperature before you add to your dough to prevent killing the yeast.
On yeast: I have used Red Star yeast, which is an active dry yeast. Instant yeast works fine too; I have baked with instant yeast before and find that I have a preference to using Red Star yeast. I keep my yeast in the fridge for it to last for a long time. It activates upon adding liquids. What if you cannot find yeast? You can plan ahead and make your own (flour and water) sourdough starter but this will change this big fluffy cinnamon rolls recipe completely. You might want to consult Traditional Cooking School on adapting the recipe with a sourdough starter. (I may venture into making a sourdough starter once my bulk order of unbleached flour arrives.)
I want to bake but I ran out of dark brown demerara sugar! Help! For each cup of white granulated sugar, add 2 TBSP of molasses. I have baked cinnamon rolls with just white granulated sugar before; it just lacked the taste of molasses.
Flour: Can’t find unbleached flour? Regular all purpose flour works just great! The key is letting your dough rise for a few hours in a very large bowl.
To make cream cheese frosting, here is a quick recipe:
1 8-oz packaged cream cheese, softened to room temperature
1/2 cup unsalted butter, room temperature
1 tsp pure vanilla extract
2.5 to 3 cups powdered sugar (2.5 cups if you wanted less sweet)
2 TBSP milk
Add all the cream cheese frosting ingredients together in a medium sized bowl. Use an electric mixer to beat on medium high speed for 3 minutes until you achieve a cream cheese frosting consistency.
Let me know in the comments below if you have tried this recipe or are planning to try it!
If you are in the mood for baking artisan bread, check out the no-knead artisan bread recipe.