Every bakery should have a really great cinnamon roll recipe, and we think this formulation will absolutely fit all your sweet roll needs. A home baker version is also included.
This cinnamon roll recipe has a unique cinnamon sugar mixture with hints of orange, allspice and ginger to add depth to the rolls along with a little vanilla in the dough, lending it particularly perfect for any other sweet rolled filling you want to use. The rolls are soft and tender with just the right amount of sweetness. At the end of this post, you’ll also find the home baker’s version that makes about a dozen cinnamon rolls if you just want to make some on a smaller scale.
Panhandle’s Best Cinnamon Rolls for Home Bakers
1/4 cup Panhandle Milling All Purpose Flour
1 Tbsp. Red Star instant yeast, double strong
3 Tbsp. water
1/3 cup pineapple juice, canned
1/4 cup softened, unsalted butter
1/3 cup brown sugar
3 large eggs
2 Tbsp. vanilla extract
3 cups Panhandle Milling All Purpose Flour
1 1/4 tsp. salt
3 Tbsp. Saigon Cinnamon
1 tsp. fresh orange zest
1/4 tsp. allspice
1 tsp. ginger
½ cup sugar
¼ cup butter
1 tsp vanilla
In the bowl of your stand mixer, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.
Add the pineapple juice, butter, brown sugar, eggs and vanilla, mixing until well combined.
Whisk together the remaining flour and salt before adding to the liquid ingredients.
Mix and knead until the dough is cohesive and smooth; it’ll be very sticky at first. If you’re using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed; then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed. It may have formed a very soft ball, but will probably still be sticking to the bottom of the bowl
Lightly grease the mixing bowl or a large (8-cup) measure; round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours
Lightly grease a standard sheet pan.
Gently deflate the dough. Roll out the dough on a well-floured surface to a rectangle 12 inches by 24 inches. In a medium bowl combine the cinnamon smear ingredients and spread the smear in a thin layer over the surface of the dough, leaving a one inch area clear at the edge of the 24 inch side. Roll into a tight log and pinch edges together. Divide it into 12 equal pieces, by dividing in half, then in halves again. Place one inch apart on the greased sheet pan.
Tent the dough gently with lightly greased plastic wrap. Let the dough rise in the pan for 1 hour, until it’s nicely puffy.
Toward the end of the rising time, preheat the oven to 350°F.
Bake the rolls for 17 to 22 minutes, or until the internal temperature reads 190°F on a digital thermometer.
Remove the rolls from the oven, and after a few minutes smear with melted butter.
Serve warm. Drizzle with your favorite frosting if desired. Store leftovers, well wrapped, at room temperature for several days; freeze for longer storage.Yield: 12 large cinnamon rolls