easy cinnamon roll dough
makes 6 jumbo, 12 large, 16 to 20 medium, or 48 mini rolls
If you keep a package of hot roll mix on your pantry shelf (check the sell-by date), you can have homemade cinnamon rolls in about two hours. Hot roll mix combines a type of bread flour with dry milk, salt, and an instant yeast packet, so all you need to add is water, sugar, softened butter, and egg. You’ll get a cinnamon roll with a moist, rich crumb. Try Coffee Lover’s Cinnamon Monkey Bread Rolls, Szechuan Pepper Cinnamon Rolls with Fresh Ginger Glaze, or Rocky Road Cinnamon Rolls.
1 cup water
1/4 cup granulated sugar
4 tablespoons unsalted butter, softened
1 whole egg and 1 large egg yolk
1 (16-ounce) package hot roll mix
About 2/3 cup all-purpose flour for kneading and dusting
1. In a 4-cup measuring cup, combine the water, sugar, and butter and whisk to blend. Microwave on High for 1 minute until warm, then whisk in the egg and egg yolk until the butter melts.
2. In a large bowl, empty the flour packet from the hot roll mix. Add the contents of the yeast packet and stir together with a fork. Stir in the liquid ingredients until you have a soft dough.
3. Flour your hands and a flat surface. Transfer the dough to the floured surface and form into a ball. Adding as little flour as necessary, knead the dough by pressing the dough into an oval, folding the oval in half, and pressing several times with your knuckles or heel of your hand. Turn the dough a quarter turn, press into an oval and repeat the process. Sprinkle with just enough flour to keep the dough from being sticky. When the dough is smooth and springs back when you press it with your finger, you’ve kneaded enough (3 to 5 minutes). Return the dough to the bowl. Let the dough rest for 15 minutes.
4. Proceed with a cinnamon roll recipe.
traditional cinnamon roll dough
makes 6 jumbo, 12 large, 16 to 20 medium, or 48 mini rolls
This classic dough makes a cinnamon roll with a sweet flavor and a feathery crumb. Instead of using a stand mixer, you can also make this dough by hand—see Easy Cinnamon Roll Dough for mixing and kneading directions—or in a 2-pound capacity or larger bread machine (see below).
1 cup whole milk
4 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1 teaspoon salt
2 large eggs
3 1/3 cups all-purpose flour, plus more for kneading and dusting
2 1/2 teaspoons instant or bread machine yeast
1. In a 4-cup measuring cup, combine the milk, butter, sugar, and salt. Microwave on High for 1 minute or until warm. Whisk in the eggs.
2. Place the flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl, 5 to 6 minutes.
3. Remove the paddle attachment and switch to the dough hook. With the mixer on low, knead the dough with the dough hook. Sprinkle the dough with a tablespoon of flour, if necessary, to keep it from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded enough (4 to 6 minutes). Place the dough in a large, oiled mixing bowl, cover with a tea towel, and let rise in a warm place (about 85ºF) for 45 to 60 minutes, or until it has almost doubled.
4. Proceed with a cinnamon roll recipe.
Variation: For Traditional Cinnamon Roll Dough in the bread machine, place the liquid ingredients in the pan of the bread machine after step 1. Add the flour, then the yeast. Select Dough cycle, and press Start.
Variation: For Hot Cross Bun Dough, add 1 1/2 teaspoons ground cinnamon (or mixed spice: 3/4 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice) and 2/3 cup dried currants in step 2 and proceed with the recipe.
Variation: For Honeybun Dough, use clover honey in place of sugar in step 1 and proceed with the recipe.
no-knead cinnamon roll dough
makes 6 jumbo, 12 large, 16 to 20 medium, or 48 mini rolls
On a scale of easiness, this one probably tops the list. Simply stir the ingredients together in a bowl, let the dough rise on the kitchen counter for 2 hours, then get rolling. Extra liquid takes the place of kneading. The dough is soft like a baby’s skin and makes looser and less precisely shaped cinnamon rolls. When you taste Espresso- Chocolate Cinnamon Rolls with Cappuccino Drizzle or Festive Cranberry-Orange Cinnamon Rolls, you’ll know this dough is a winner.
1/2 cup buttermilk
3/4 cup whole milk
4 tablespoons unsalted butter
1/2 cup granulated sugar
1 teaspoon salt
2 large eggs
3 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon instant or bread machine yeast
1. In a 4-cup measuring cup, combine the buttermilk, milk, butter, sugar, and salt. Microwave on High for 1 1/2 minutes or until warm. Whisk in the eggs.
2. Mix the flour and yeast together in a bowl. Add the liquid ingredients and stir to combine. Beat for 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass.
3. Cover with plastic wrap and let rise in a warm place (about 85ºF) for 2 hours or until the dough has risen to about 2 inches under the rim of the bowl and has a sponge-like appearance.
4. Proceed with a cinnamon roll recipe.
Variation: For No-Knead Pumpkin Cinnamon Roll Dough, use 3/4 cup pureed cooked or canned pumpkin, 1/2 cup buttermilk, and 1/4 cup whole milk in place of 1/2 cup buttermilk and 3/4 cup whole milk.
thin strudel dough
makes 6 jumbo, 12 large, 16 to 20 medium, or 48 mini rolls
This is the dough to make when you want thin, somewhat crispy layers in the Eastern European tradition of Cinnamon Rugelach. It also makes delicious Small Indulgence Cinnamon Rolls, Slavic Cinnamon-Walnut Twists, and Tarte Tatin Cinnamon Rolls with Créme Fraîche.
1/4 cup whole milk
1/2 cup sour cream
1/2 cup unsalted butter, softened
2 tablespoons granulated sugar
1 teaspoon salt
2 large eggs
3 1/4 cups all-purpose flour, plus more for kneading
2 1/2 teaspoons instant or bread machine yeast
1. In a 4-cup measuring cup, combine the milk, sour cream, butter, sugar, and salt. Microwave on High for 1 1/2 minutes or until warm. Whisk in the eggs.
2. Place the flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft ball and pulls away from the sides of the bowl, 5 to 6 minutes.
3. Remove the paddle attachment and switch to the dough hook. With the mixer on low, knead the dough with the dough hook. Sprinkle the dough with a tablespoon of flour from time to time to keep it from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded enough (3 to 5 minutes). Place the dough in a large, oiled mixing bowl, cover with plastic wrap, and let rise in a warm place (about 85ºF) for 45 to 60 minutes, or until it has almost doubled.
4. Proceed with a cinnamon roll recipe.
Variation: For Thin and Rich Cinnamon Strudel Dough in the bread machine, place the liquid ingredients in the pan of the bread machine after step 1. Add the flour, then the yeast. Select Dough cycle, and press Start.
vegan cinnamon roll dough
makes 6 jumbo, 12 large, 16 to 20 medium, or 48 mini rolls
Can you make a delicious cinnamon roll with no eggs and no dairy? Yes, indeed! Rolls made this way feature a feathery crumb and moist texture—all vegan. And the best part? No one will ever guess. Packaged, dried egg grocery or health food stores.
1/4 cup water
3/4 cup soy, rice, or almond milk, preferably vanilla flavored
1/2 cup granulated sugar or date sugar
4 tablespoons vegan buttery- flavored sticks, such as Earth Balance, softened
1 1/2 teaspoons salt
1 tablespoon powdered egg substitute, such as Ener-g Egg Replacer
3 1/3 cups all-purpose flour, plus more for kneading
2 1/2 teaspoons instant or bread machine yeast
1. In a 4-cup measuring cup, combine the water, soy milk, sugar, vegan buttery-flavored sticks, and salt. Microwave on High for 1 1/2 minutes or until warm. Whisk in the egg substitute.
2. Place the flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl, 5 to 6 minutes.
3. Remove the paddle attachment and switch to the dough hook. With the mixer on low, knead the dough with the dough hook. Sprinkle the dough with a tablespoon of flour, if necessary, to keep it from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded enough (3 to 5 minutes). Place the dough in a large, oiled mixing bowl, cover with plastic wrap, and let rise in a warm place (about 85ºF) for 45 to 60 minutes, or until it has almost doubled.
4. Proceed with a cinnamon roll recipe.
Variation: For Vegan Cinnamon Roll Dough in the bread machine, place the liquid ingredients in the bread pan, then add the flour and yeast. Select the Dough cycle, and press Start.
whole wheat cinnamon roll dough
makes 6 jumbo, 12 large, 16 to 20 medium, or 48 mini rolls
The addition of whole wheat flour gives these rolls a slightly more textured, nutty flavor. Let the dough sit for 30 minutes after mixing, as the whole wheat flour takes longer to absorb liquids. Vital wheat gluten or whole grain dough improver can be found in the baking section of better grocery stores that carry Bob’s Red Mill products, or online at places like kingarthurflour.com.
3/4 cup whole milk
1/4 cup honey or agave nectar
1/4 cup vegetable oil
1 teaspoon salt
2 large eggs, beaten
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour, plus more for kneading
2 teaspoons vital wheat gluten or whole grain dough improver
2 1/2 teaspoons instant or bread machine yeast
1. In a 4-cup measuring cup, combine the milk, honey, vegetable oil, and salt. Microwave on High for 1 minute or until warm. Whisk in the eggs.
2. Place the flour, vital wheat gluten, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft ball and pulls away from the sides of the bowl, 5 to 6 minutes.
3. Remove the paddle attachment and switch to the dough hook. With the mixer on low, knead the dough with the dough hook. Sprinkle the dough with a tablespoon of flour every minute or so to keep it from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded enough (3 to 5 minutes). Place the dough in a large, oiled mixing bowl, cover with plastic wrap, and let rise in a warm place (about 85ºF) for 45 to 60 minutes, or until it has almost doubled.
4. Proceed with a cinnamon roll recipe.
Variation: For Vegan Whole Wheat Cinnamon Roll Dough, use almond, rice, or soy milk in place of whole milk. Use 1 tablespoon powdered egg replacer mixed with 1/4 cup water in place of the eggs.
Variation: For Whole Wheat Dough in the bread machine, place the liquid ingredients in the pan of the bread machine after step 1. Add the flours, vital wheat gluten, then the yeast. Select the Dough cycle, and press Start.
gluten-free cinnamon roll dough
makes 12 to 16 medium rolls
You’ll ἀnd the dry ingredients for this dough in the bak-ing or health food section of the grocery store. Gluten-free doughs don’t require kneading, but they do need time to rise. This batter-like dough results in a moist, rich crumb.
1/2 cup water
1 teaspoon cider vinegar
1 cup unsweetened, gluten- free applesauce
1/4 cup packed light brown sugar
1/4 cup vegetable oil
1 teaspoon salt
2 large eggs, lightly beaten, or equivalent egg substitute
3/4 cup stone-ground brown rice flour
3/4 cup tapioca flour or potato starch
3/4 cup chickpea (garbanzo bean) flour
1 tablespoon xanthan gum
1 tablespoon instant or bread machine yeast
1. In a 4-cup measuring cup, whisk the water, vinegar, applesauce, brown sugar, oil, and salt together. Microwave on High for 1 minute or until lukewarm. Whisk in the eggs.
2. In a large bowl, whisk together the rice flour, tapioca flour, chickpea flour, xanthan gum, and yeast until well combined. Add the applesauce mixture and stir together with a fork until you have a soft, thick, batter-like dough.
3. Transfer the dough to an oiled bowl. Cover with a tea towel and let rise in a warm place (about 85ºF) for 45 to 60 minutes, or until it has almost doubled.
4. Proceed with a cinnamon roll recipe.
makes 12 large or 16 to 20 medium rolls
Buttery, yeasty, and slightly sweet, true Danish pastry—like croissants—can be a revelation. You start out with the sweet yeast dough known as the détrempe, to which you add a butter layer, or buerrage, to create a laminated dough, or one in which layers of butter create rich flakiness during baking. Plan for at least 2 days to make Danish pastry: the first day to make the dough and let it chill; and the next day to form, rise, and bake the pastries. Keep this dough cold, so the butter layers stay intact, and work in a cool room.
BUERRAGE:
3/4 cup unbleached all-purpose flour
12 tablespoons cold unsalted butter, cut into 12 pieces
DÉTREMPE:
1/2 cup milk (whole or 2%)
2 tablespoons freshly squeezed orange juice
1/3 cup granulated sugar
1 teaspoon kosher salt
2 large eggs
2 1/2 cups unbleached all-purpose flour
1 tablespoon instant or bread machine yeast
1. For the buerrage, place the flour in a medium bowl. Using a pastry blender, cut in the butter until the mixture is the size of small peas or smaller. (Or place the flour and butter in the food processor and pulse until the butter is the size of small peas or smaller.) Do not overwork; you want the butter to stay cold and solid. Cover and refrigerate for at least 1 hour and up to 1 day before proceeding.
2. In a 4-cup measuring cup, whisk the milk, orange juice, sugar, and salt together and microwave on High for 30 seconds or until lukewarm, about 100°F. Whisk in the eggs.
3. Place the flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft ball and pulls away from the sides of the bowl, 5 to 6 minutes.
4. Remove the paddle attachment and switch to the dough hook. With the mixer on low, knead the dough with the dough hook. Sprinkle the dough with a tablespoon of flour every minute or so, to keep it from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded enough (3 to 5 minutes). Place the dough in a large, oiled mixing bowl, cover with plastic wrap, and let rise in a warm place (about 85ºF) for 45 to 60 minutes or until it has almost doubled.
5. To add the butter layer, punch down the dough and transfer it to a floured surface. Dust very lightly with flour. Flour your hands and the rolling pin. Working the dough as little as possible and adding flour as necessary, roll out the dough into an 18 by 12-inch rectangle, using a dough scraper and your hands to lift and help form the dough into an even rectangle. Sprinkle half the buerrage on the top two-thirds of the dough, leaving a 11/2-inch border on the right and left sides. With your hands, lightly press the buerrage into the dough so it will stick. Fold the bottom third of the dough up and over some of the filling, like a business letter. Fold the top third of the dough down so the filling is completely covered and you have a 6 by 12-inch rectangle. Use your hands to scoop up stray buerrage and tuck it back under the dough, and to help form the dough into an even rectangle. Turn the dough a quarter turn, lightly flouring under and on top of the dough as necessary, and roll out again into an 12 by 18-inch rectangle with the long sides on your right and left. Repeat the process with the remaining buerrage. Cover with plastic wrap and refrigerate for 30 minutes.
6. Roll out the dough into a rectangle and fold like a business letter two more times. Use your hands to help form the dough into an even 6 by 12-inch rectangle. Lightly flour any sticky places on the dough. The dough should feel firm all over, with flattened pieces of butter visible within the dough, but not at all sticky.
7. Wrap the dough with plastic wrap and refrigerate for at least 30 minutes or for up to 24 hours before using in a cinnamon roll recipe.
Variation: For Danish Pastry Dough in the bread machine, place the liquid ingredients in the pan of the bread machine after step 2. Add the flour, then the yeast. Select Dough cycle, and press Start. When the cycle is finished, proceed with step 4.
