Agathas Cinnamon Rolls

Agatha’s Cinnamon Rolls are a sweet sensation, infused with the warmth of cinnamon and the comfort of freshly baked goodness.

With a tender crumb and a sweet, sticky glaze, these soft, fluffy treats are the perfect breakfast or brunch delight to start your day off right.

Ready Time

1 hrs 45 mins

Yields

7 servings

Ingredients

2 cups of warm water
1 1/2 teaspoons active dry yeast
3 tablespoons of sugar
4 cups of all-purpose flour
1 teaspoon of salt
1/2 cup of unsalted butter, melted
1/2 cup of cinnamon sugar (a mixture of granulated sugar and cinnamon)
1/2 cup of brown sugar
1/2 cup of cinnamon sugar for sprinkling on top
1 egg, beaten
1 teaspoon of vanilla extract
Confectioners’ sugar for dusting

Instructions

Start by activating the yeast: in a large mixing bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Stir gently to dissolve the yeast, and let it sit for 5-7 minutes, or until the mixture becomes frothy.

In a separate bowl, whisk together the flour, salt, and remaining sugar.

Add the melted butter, beaten egg, and vanilla extract to the yeast mixture, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.

Knead the dough on a floured surface for 5-7 minutes, until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size. Preheat your oven to 375°F (190°C).

Line a large baking sheet with parchment paper.

Punch down the dough and roll it out into a rectangle, about 1/4-inch thick. Brush the dough with the melted butter, leaving a 1-inch border around the edges.

Mix the cinnamon sugar and sprinkle it evenly over the dough, leaving a small border around the edges.

Roll the dough into a tight log, starting from the long side. Cut the log into 7 equal pieces, and place them on the prepared baking sheet, leaving about 1 inch of space between each roll.

Bake for 18-20 minutes, or until the rolls are golden brown.

While the rolls are baking, prepare the glaze by mixing the brown sugar and cinnamon sugar in a small bowl. Remove the rolls from the oven and let them cool for 5 minutes.

Drizzle the glaze over the warm rolls, and sprinkle with additional cinnamon sugar on top.

Dust the rolls with confectioners’ sugar before serving.

Notes

Agatha’s Cinnamon Rolls make perfect breakfast or brunch treats, and they’re even more delicious when freshly baked. Best to make the dough a day ahead, store it in the fridge overnight, and let it rise in the morning for a fresher result.

If you’re short on time, you can skip the 1-hour rising time and bake the rolls after 30 minutes, but they might not be as fluffy.

Before sprinkling the cinnamon sugar, make sure to leave a small border around the edges to prevent the sugar from falling off during rolling. To ensure the rolls don’t spread during baking, press the edges gently with your fingers or a spatula after placing them on the baking sheet.

If you want a gooier center, bake the rolls for 15-16 minutes instead.

They’ll be slightly underbaked, but that’s what makes them irresistibly soft. To freeze the rolls, bake them for 10 minutes, let them cool completely, then store them in an airtight container.

Simply thaw and bake at 375°F (190°C) for an additional 5-7 minutes before serving.