90 Minute Cinnamon Rolls

Author: chefs-mate Courses: Baked Goods

Difficulty: Advanced

Servings: 12

Description

These 90-Minute Cinnamon Rolls are the ultimate comfort food for busy mornings or cozy weekends. Using quick-rise yeast, you get pillowy soft dough without the long wait. The secret is the steam bath technique, which keeps the rolls incredibly tender and moist. Swirled with a rich blend of brown sugar and cinnamon, each bite offers a perfect balance of sweet and spicy. The optional raisins add little bursts of chewy fruitiness, though they are best enjoyed plain for a classic flavor profile. These rolls are ideal for holiday breakfasts, brunches with friends, or simply treating yourself to a warm, fresh-baked indulgence. Serve them warm with coffee or tea for the ultimate cozy experience.

Directions

Reserve 1 cup of the all-purpose flour. In a large bowl, mix the remaining 2 1/4 cups flour, yeast, 1/4 cup sugar, and salt.
In a small saucepan, heat the milk, water, and 1/4 cup margarine until hot to the touch (125°F-130°F). Do not boil.
Pour the hot liquid mixture into the dry ingredients. Beat for 2 minutes on low speed, scraping the bowl constantly. Beat on high speed for 3 minutes. Stir in the egg.
Stir in enough of the reserved flour to make a soft dough that does not stick to the bowl.
Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
Cover the dough and let it rest for 10 minutes.
Meanwhile, mix the brown sugar, cinnamon, and 1/2 cup softened margarine together until well combined.
Roll the dough into a 12x9 inch rectangle on a floured surface.
Spread the cinnamon-margarine mixture evenly over the dough. Sprinkle with raisins if using.
Roll up the dough from the long side, jelly-roll style. Pinch the seam to seal.
Cut the roll into 12 equal slices with a sharp knife.
Place the slices, cut side up, into large greased muffin cups.
Place the muffin tin on a baking sheet over a shallow pan half-filled with boiling water to create a steam bath. Cover the dough and let it rise for 20 minutes.
Bake at 375°F for 20 minutes or until golden brown.
Remove from muffin cups to cool slightly. Serve warm.

Note

For best results, ensure the milk mixture is not too hot, as it can kill the yeast. It should feel hot to the touch but not scalding.

The steam bath method helps keep the rolls exceptionally soft and moist. Make sure the water in the pan below is simmering, not boiling vigorously, to prevent the pans from shaking.

You can substitute butter for the margarine for a richer flavor.

If you prefer a stronger cinnamon flavor, increase the cinnamon to 1.5 tablespoons.

90 Minute Cinnamon Rolls