An Ode to the Lovely Cinnamon Roll

What makes the cinnamon roll so magical? Let me count the ways.

Is it the wonderful smell of them baking? Or the puffy soft insides? Maybe it is that frosting.

Whatever it is. They are always a treat.

The only other baked good that gets its own store at the shopping mall is the chocolate chip cookie. Here's my favorite recipe for cinnamon rolls. I ripped it out of a magazine when printed magazines were still a thing.

I like this recipe because it is quite quick. Using the Rapid Rise Yeast, the total rising time is only 90 minutes. This means you can get these beautiful babies on the table in no time.

Also, this is one of my favorite ways to use vanilla bean paste. I think the vanilla specks make the frosting look next level and taste even more delicious.

The Dough:

Ingredients

• 4 1/2 to 5 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 packages Rapid Rise Yeast
• 1 teaspoon fine sea salt
  
• 1 1/3 cups water
  
• 6 tablespoons unsalted butter, melted
• 1 egg

Instructions

Prep

Combine 2 cups of flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended.

Place water and butter in a microwave-safe bowl. Microwave on High in 15-second increments until very warm but not hot to the touch. (Butter won't melt completely.) Add to flour mixture with egg. Beat two minutes at medium speed with an electric mixer scraping bowl occasionally.

Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.

Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with two fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

The Cinnamon Filling:

Ingredients

• 1/3 cup white sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons softened butter, very soft
  

Assemble

In a bowl, combine the sugar and cinnamon.

Roll the dough into a large rectangle (about 12×18 inches).

Spread the softened butter over the dough, stopping at least 1/2 inch from the edges on the long sides, and then sprinkle the cinnamon mixture evenly on top.

Roll tightly from the long side, and pinch seals to seal.

Cut into 12 equal pieces. Place cut side down in a greased 13X9-inch baking pan.

Cover with a towel. Let rise in a warm place until doubled in size, about an hour.

Bake at 350°F for 25-30 minutes, until lightly golden and puffed.

Cool on wire rack for at least 20 minutes.

Vanilla Bean  Glaze

Ingredients

• 2 ½ cups powdered sugar
• 2 tablespoons butter, softened
• 1 teaspoon Vanilla Bean Project vanilla bean paste
  
• 2–3 tablespoons milk 

Instructions

Combine all frosting ingredients (start with 2 tablespoons of milk and add more if needed) and beat until creamy.

Spread on rolls. 

Take a bow, for creating so much joy for the people lucky enough to them.