Category: Sweet Rolls

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Homemade Cinnamon Rolls

4/13/2025

Homemade Cinnamon Rolls

4-1/4 to 4-3/4 cups/1 to 1.25 liters all-purpose flour

1 package quick-rising active dry yeast
1-1/4 cups/325 mL milk
1 tsp/5 mL Watkins Organic Pure Vanilla Extract
1/4 cup/60 mL sugar
1/4 cup/60 mL butter
1 tsp/5 mL salt
1 tsp/5 mL Watkins Organic Ground Cinnamon
2 eggs
6 tbsp/90 mL butter, softened
1/2 cup/125 mL brown sugar
4 tsp/20 mL Watkins Organic Ground Cinnamon
1 cup/250 mL powdered sugar
1 tsp/5 mL Watkins Organic Pure Vanilla Extract
4 to 5 tsp/20 to 25 mL milk

DirectionsCombine 1-1/2 cups/375 mL of the flour and yeast in large mixing bowl. Heat the 1-1/4 cups/325 mL milk, vanilla, sugar, butter, salt, and cinnamon just until mixture is warm (120-130°F/50-55°C), stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds; scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball; place in a lightly greased bowl, turning once. Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours). (The dough is ready for shaping when you can lightly press two fingers 1/2-inch/1-cm into dough and an indentation remains.) Punch down dough and divide in half. Place each half on lightly floured surface and smooth into a ball. Cover and let rest 10 minutes.
On lightly floured surface, roll half the dough into a 12 × 8-inch/30 × 20-cm rectangle. Spread with 3 tbsp/45 mL of the butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from short side. Seal edges (brushing with water makes rolls easier to seal). Repeat with remaining dough. Slice one roll into 8 pieces and the other roll into 7 pieces. Arrange slices, evenly, cut-side up, in greased 13 × 9-inch/33 × 23-cm baking dish. Cover and let rise until nearly doubled (about 30 minutes). Bake at 350°F/180°C for 25 to 40 minutes or until light brown. Invert at once onto wire rack, invert again. Cool slightly. Drizzle rolls with a glaze made by combining the powdered sugar, vanilla, and milk. Serve rolls warm or store in an air-tight container.
Makes 15 servings.

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Hot Cross Buns

4/13/2025

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Hot Cross Buns

Buns

3/4 cup/180 mL warm water (110°F/43°C)
1 tbsp/15 mL active dry yeast
3 cups/750 mL all-purpose flour
1 tbsp/15 mL milk
1/4 cup/60 mL granulated sugar
3/8 tsp/0.5 mL salt
1 egg
1 egg white
3 tbsp/45 mL unsalted butter – softened
3/4 cup/180 mL dried currants
1 tsp/5 mL Watkins Organic Ground Cinnamon
1 egg yolk
2 tbsp/30 mL water

Frosting

1/2 cup/125 mL powdered sugar
1 tsp/5 mL Watkins All Natural Original Gourmet Baking Vanilla
2 tsp/10 mL milk

Directions
Buns
To make this recipe in a stand mixer, combine warm water and yeast in the bowl of the mixer and let soften for about 5 minutes. Add flour, milk, sugar, salt, egg, and egg white. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes.
Add the softened butter, Watkins Organic Ground Cinnamon, and currants and mix for an additional 5 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour. Punch down on floured surface, cover, and let rest 10 minutes. Shape into 12 dough balls and place in a greased 9x12-inch/23x30-cm pan. Cover and let rise in a warm place until doubled, about 35-40 minutes.
Mix egg yolk and 2 tbsp/30 mL water. Brush on tops of dough balls.
Bake at 375°F/190°C for 20 minutes. Remove from pan immediately and cool on wire rack.
Frosting
Mix together Watkins All Natural Original Gourmet Baking Vanilla®, milk and powdered sugar until smooth. Place glaze in a piping bag or a sandwich bag with the corner snipped off. Pipe a cross onto each bun.
Makes 12 buns.

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Homemade Cinnamon Rolls

Hot Cross Buns

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Homemade Cinnamon Rolls

Hot Cross Buns

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