Step 2: Make the Dough
Once your yeast is activated, add the remaining sugar, melted butter, salt, and eggs to the bowl. Mix until combined. Gradually add the flour, one cup at a time, mixing with a wooden spoon or dough hook attachment if using a stand mixer.
When the dough starts to pull away from the sides of the bowl, transfer it to a floured surface and knead for about 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 5–6 minutes.
Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm spot for 1–2 hours, or until it doubles in size.
Step 3: Prepare the Cinnamon Filling
While the dough is rising, mix together the brown sugar and cinnamon in a small bowl. Set aside. Make sure the butter is softened—it should be easy to spread.
Step 4: Roll Out the Dough
Once the dough has doubled in size, punch it down gently to release any air bubbles. On a lightly floured surface, roll the dough into a large rectangle, roughly 16×12 inches. Spread the softened butter evenly over the surface, then sprinkle the cinnamon-sugar mixture on top, making sure to cover every inch of buttered dough.
Step 5: Form the Rolls
Starting at the long edge of the rectangle, carefully roll the dough into a tight log. Pinch the seam to seal it. Using a sharp knife, cut the log into 12 equal slices. For perfect round rolls, clean the knife after each cut to avoid squishing the dough.
Place the rolls cut-side up in a greased 9×13-inch baking pan, leaving a little space between each roll to allow for expansion. Cover the pan with a towel and let the rolls rise for another 30–45 minutes.
Step 6: Bake the Cinnamon Rolls
Preheat your oven to 350°F (175°C). Once the rolls have risen and look puffy, bake them for 25–30 minutes, or until golden brown on top. Keep an eye on them—overbaking can make them dry.
For soft, bakery-style rolls, cover the pan loosely with foil for the first 15 minutes, then uncover for the remaining time.
Step 7: Make the Glaze
While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. The glaze should be thick but pourable. Adjust the milk if necessary.
Step 8: Glaze and Serve
When the rolls come out of the oven, let them cool for 5 minutes before drizzling the glaze generously on top. The warmth of the rolls will slightly melt the glaze, creating a perfect sticky finish reminiscent of retro bakery treats.
Serve warm for the ultimate indulgence. These cinnamon rolls are perfect for breakfast, brunch, or a sweet treat anytime.
Tips for Perfect Retro Cinnamon Rolls:
- Make sure the milk is not too hot; it can kill the yeast.
- Don’t skip the second rise—this makes the rolls extra fluffy.
- For an extra decadent touch, add a handful of chopped nuts or raisins to the cinnamon filling.
- Store leftovers in an airtight container. Reheat in the microwave for 10–15 seconds for that fresh-baked feel.
These Retro Bakery Style Cinnamon Rolls capture the sweet, comforting essence of traditional bakeries. With soft dough, gooey filling, and sticky glaze, they are perfect for any occasion and will fill your kitchen with a nostalgic aroma.
If you want, I can also create a step-by-step illustrated version with pictures for each stage, like a mini bakery cookbook. It’ll make it really visual and easy to follow. Do you want me to do that?
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