For those of us with a weakness for sweet and indulgent treats, there's nothing quite like sinking your teeth into a warm, freshly baked cinnamon roll. It's the perfect balance of soft, doughy goodness, sweet cinnamon filling, and creamy glaze. In my pursuit of the ultimate cinnamon roll, I stumbled upon Cici's cinnamon rolls recipe, and it quickly became my go-to for creating the most irresistible, fluffy, and gooey treats.
Cici's cinnamon rolls are renowned for their heavenly aroma and melt-in-your-mouth texture. These rolls are the epitome of comfort food, and they never fail to bring smiles to faces and joy to taste buds. With a hint of warm spice, a generous swirl of cinnamon, and a luscious glaze, Cici's cinnamon rolls are a sweet delight worth savoring. Let's dive into the deliciousness together!
Jump to:
Ingredients
- All-purpose flour — 4 cups
- Granulated sugar — ¼ cup
- Active dry yeast — 2 ¼ teaspoons
- Whole milk — 1 cup, warm
- Unsalted butter — ½ cup, melted
- Eggs — 2, large, at room temperature
- Salt — ½ teaspoon
- Ground cinnamon — ⅓ cup
- Brown sugar — ¾ cup, packed
- Butter — ½ cup, softened
- Powdered sugar — 1 ½ cups
- Vanilla extract — 2 teaspoons
- Milk — 3-4 tablespoons
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
- In a small bowl, dissolve the active dry yeast in the warm milk. Let it sit for 5 minutes until frothy.
- Pour the melted butter and beaten eggs into the mixing bowl with the dry ingredients.
- Slowly add the yeast mixture and stir until a dough forms. If the dough feels too sticky, add additional flour, 1 tablespoon at a time.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until it has doubled in size.
- While the dough is rising, prepare the cinnamon filling by combining the ground cinnamon, brown sugar, and softened butter in a small bowl. Mix well until a smooth paste forms.
- Once the dough has risen, punch it down to release any air bubbles. Roll it out on a floured surface into a large rectangle about ¼ inch thick.
- Spread the cinnamon filling evenly over the rolled-out dough, leaving a small border around the edges.
- Starting with the longer side, tightly roll the dough into a log, gently pinching the seam to seal it.
- Cut the log into 12 equal-sized rolls. Place them in a greased baking dish, leaving a little space between each roll to allow for rising.
- Cover the baking dish with a clean kitchen towel and let the rolls rise for another 30-45 minutes or until they have doubled in size.
- Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes or until they are golden brown and cooked through.
- While the cinnamon rolls are baking, prepare the glaze by whisking together the powdered sugar, vanilla extract, and milk in a small bowl. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
- Remove the cinnamon rolls from the oven and let them cool for a few minutes.
- Drizzle the glaze over the warm cinnamon rolls, allowing it to seep into the crevices.
- Serve the cinnamon rolls warm, and enjoy the gooey, cinnamon-infused deliciousness!
Substitutions
- Whole wheat flour — If you prefer a slightly healthier twist, you can substitute half of the all-purpose flour with whole wheat flour. It adds a nutty flavor and a more substantial texture to the rolls.
- Maple syrup — While traditional Cici's cinnamon rolls use a glaze made with powdered sugar, you can experiment with different flavors. Swap the milk in the glaze recipe for an equal amount of maple syrup for a rich, natural sweetness. It adds a delightful twist to the classic recipe.
- Pecans — For some added crunch and extra flavor, try sprinkling chopped pecans on top of the cinnamon filling before rolling the dough. The toasted pecans complement the cinnamon perfectly and add a delightful texture to each bite.
Variations
- Cream cheese frosting — If you're a fan of cream cheese, you can create a delicious cream cheese frosting to top your cinnamon rolls. Simply blend ½ cup softened cream cheese, ¼ cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Spread it over the warm cinnamon rolls for an extra level of decadence.
- Raisins — For a classic touch, add some plump raisins to your cinnamon rolls. Soak the raisins in warm water for 15 minutes to soften them before sprinkling them over the cinnamon filling. They add bursts of sweetness and texture to every bite.
Equipment
- Large mixing bowl
- Small bowl
- Rolling pin
- Greased baking dish
- Clean kitchen towel
- Whisk
- Measuring cups and spoons
- Oven
Storage and Reheating
- Room temperature — Cinnamon rolls are best enjoyed fresh from the oven, but if you have leftovers, you can store them at room temperature. Place the cooled cinnamon rolls in an airtight container or wrap them tightly with plastic wrap. They will stay fresh for 2-3 days.
- Reheating — To enjoy your leftover cinnamon rolls again, simply warm them up for a few seconds in the microwave or pop them into a preheated oven at 350°F (175°C) for about 5 minutes. This will restore their soft, gooey texture and make them just as irresistible as when they were freshly baked.
Pro Tips
- Room temperature ingredients — Using room temperature milk, eggs, and butter will ensure proper yeast activation and create a smoother dough. Allow these ingredients to sit at room temperature for about 30 minutes before using them.
- Patience in rising — The key to light and fluffy cinnamon rolls lies in giving the dough enough time to rise. Be patient during both rising stages, allowing the yeast to work its magic. The dough should double in size before moving on to the next steps.
- Slicing perfection — When cutting the rolled log into individual rolls, use a sharp knife or a piece of dental floss. Gently slide the floss under the log, cross the ends over the top, and pull in opposite directions to create clean, even slices without squishing the dough.
- Even spacing — Place the cinnamon rolls in the greased baking dish with a little space between each roll. This allows them to expand and rise properly without sticking together during baking.
- Creamy, not watery glaze — When making the glaze, add the milk gradually to achieve the desired consistency. Start with 3 tablespoons of milk and add more if needed. You want a smooth and creamy glaze that will beautifully coat the warm cinnamon rolls.
Cici's Cinnamon Rolls Recipe: The Secret to Irresistibly Fluffy and Gooey Treats
Cici's cinnamon rolls recipe unveils the magic behind the fluffiest, gooey-est cinnamon delights you've ever tasted. Dive into this secret recipe and experience homemade sweetness like never before!
Equipment
Ingredients
- 4 cups All-purpose flour
- ¼ cup Granulated sugar
- 2 ¼ teaspoons Active dry yeast
- 1 cup Warm whole milk
- ½ cup Melted unsalted butter
- 2 large Eggs at room temperature
- ½ teaspoon Salt
- ⅓ cup Ground cinnamon
- ¾ cup Packed brown sugar
- ½ cup Softened butter
- 1 ½ cups Powdered sugar
- 2 teaspoons Vanilla extract
- 3-4 tablespoons Milk
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
- In a small bowl, dissolve the active dry yeast in the warm milk. Let it sit for 5 minutes until frothy.
- Pour the melted butter and beaten eggs into the mixing bowl with the dry ingredients.
- Slowly add the yeast mixture and stir until a dough forms. If the dough feels too sticky, add additional flour, 1 tablespoon at a time.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the cinnamon filling by combining the ground cinnamon, brown sugar, and softened butter in a small bowl. Mix well until a smooth paste forms.
- Once the dough has risen, punch it down to release any air bubbles. Roll it out on a floured surface into a large rectangle, about ¼ inch thick.
- Spread the cinnamon filling evenly over the rolled-out dough, leaving a small border around the edges.
- Starting with the longer side, tightly roll the dough into a log, gently pinching the seam to seal it.
- Cut the log into 12 equal-sized rolls. Place them in a greased baking dish, leaving a little space between each roll to allow for rising.
- Cover the baking dish with a clean kitchen towel and let the rolls rise for another 30-45 minutes, or until they have doubled in size.
- Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through.
- While the cinnamon rolls are baking, prepare the glaze by whisking together the powdered sugar, vanilla extract, and milk in a small bowl. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
- Remove the cinnamon rolls from the oven and let them cool for a few minutes.
- Drizzle the glaze over the warm cinnamon rolls, allowing it to seep into the crevices.
- Serve the cinnamon rolls warm and enjoy the gooey, cinnamon-infused deliciousness!
Notes
- Room temperature ingredients — Using room temperature milk, eggs, and butter will ensure proper yeast activation and create a smoother dough. Allow these ingredients to sit at room temperature for about 30 minutes before using them.
- Patience in rising — The key to light and fluffy cinnamon rolls lies in giving the dough enough time to rise. Be patient during both rising stages, allowing the yeast to work its magic. The dough should double in size before moving on to the next steps.
- Slicing perfection — When cutting the rolled log into individual rolls, use a sharp knife or a piece of dental floss. Gently slide the floss under the log, cross the ends over the top and pull in opposite directions to create clean, even slices without squishing the dough.
- Even spacing — Place the cinnamon rolls in the greased baking dish with a little space between each roll. This allows them to expand and rise properly without sticking together during baking.
- Creamy, not watery glaze — When making the glaze, add the milk gradually to achieve the desired consistency. Start with 3 tablespoons of milk and add more if needed. You want a smooth and creamy glaze that will beautifully coat the warm cinnamon rolls.
Nutrition
Nutrition Facts
Cici's Cinnamon Rolls Recipe: The Secret to Irresistibly Fluffy and Gooey Treats
Amount per Serving
Calories
202
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.003
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.4
g
Cholesterol
31
mg
10
%
Sodium
112
mg
5
%
Potassium
97
mg
3
%
Carbohydrates
57
g
19
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
6
g
12
%
Vitamin A
70
IU
1
%
Vitamin C
0.3
mg
0
%
Calcium
82
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Comments
No Comments