Betty’s Famous Cinnamon Rolls: A Step-by-Step Guide to Sweet, Sticky Perfection

Cinnamon rolls. Just the name conjures images of warm kitchens, comforting aromas, and the irresistible taste of sweet, spiced dough slathered in creamy frosting. And while there are countless cinnamon roll recipes out there, some stand above the rest. Today, we’re diving into a truly exceptional recipe: Betty’s Famous Cinnamon Rolls. This recipe isn’t just good; it’s legendary. It’s the kind of recipe passed down through generations, the kind that earns rave reviews at bake sales, and the kind that will have your family begging for more.

What makes Betty’s cinnamon rolls so special? It’s a combination of a perfectly balanced dough, a generous cinnamon-sugar filling, and a tangy cream cheese frosting that ties everything together. This guide will walk you through each step of the process, providing detailed instructions and helpful tips to ensure your cinnamon rolls turn out soft, fluffy, and utterly delicious.

The Secret to Success: Understanding the Dough

The foundation of any great cinnamon roll is the dough. Betty’s recipe utilizes a yeast-based dough, which requires a little patience but yields a superior texture compared to quick bread versions. Let’s break down the key ingredients and techniques:

Ingredients for the Dough:

• 1 cup warm milk (105-115°F)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ⅓ cup granulated sugar
• 1 teaspoon salt
• ⅓ cup unsalted butter, melted
• 1 large egg, lightly beaten
• 3 ½ – 4 cups all-purpose flour, plus more for dusting

Step-by-Step Instructions for the Dough:

1. Proof the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk and yeast. Let it stand for 5-10 minutes, or until foamy. This step is crucial to ensure your yeast is active and will properly leaven the dough. If the yeast doesn’t foam, it’s likely expired and you’ll need to use a fresh packet.
2. Add the Wet Ingredients: To the yeast mixture, add the sugar, salt, melted butter, and egg. Mix until well combined.
3. Gradually Add the Flour: Begin adding the flour, one cup at a time, mixing well after each addition. If using a stand mixer, use the dough hook attachment. Continue adding flour until the dough comes together and forms a slightly sticky ball. You may not need all 4 cups of flour; the amount needed can vary depending on the humidity and the type of flour used.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for 5-7 minutes on medium speed. The dough should be slightly tacky but not overly sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
5. First Rise: Place the dough in a lightly greased bowl, turning to coat all sides. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. A warm place is key to a good rise; you can place the bowl in a slightly warmed oven (turned off) or near a sunny window.

Tips for Perfect Dough:

• Temperature Matters: The milk temperature is critical for activating the yeast. Too hot, and it will kill the yeast. Too cold, and it won’t activate. Aim for 105-115°F, which is comfortably warm to the touch but not scalding. Use a kitchen thermometer for accuracy.
• Don’t Overmix: Overmixing can lead to tough cinnamon rolls. Mix until the dough just comes together, and then knead until smooth and elastic.
• Patience is Key: Don’t rush the rising process. The longer the dough rises, the lighter and fluffier your cinnamon rolls will be.
• Adjust for Humidity: On humid days, you may need to use a little less flour. On dry days, you may need a little more. The key is to look for a dough that is slightly tacky but not overly sticky.

The Irresistible Filling: Cinnamon-Sugar Goodness

The filling is what gives cinnamon rolls their signature flavor. Betty’s recipe uses a classic combination of butter, brown sugar, and cinnamon, but the key is to use high-quality ingredients and a generous hand.

Ingredients for the Filling:

• ½ cup unsalted butter, softened
• ¾ cup packed light brown sugar
• 2 tablespoons ground cinnamon

Instructions for the Filling:

1. Combine the Ingredients: In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined and creamy.

Tips for a Flavorful Filling:

• Softened Butter is Essential: Make sure your butter is properly softened before mixing. This will ensure that the filling is smooth and easy to spread.
• Use High-Quality Cinnamon: The quality of your cinnamon will greatly impact the flavor of your cinnamon rolls. Look for a Ceylon cinnamon for a more delicate and nuanced flavor, or a Saigon cinnamon for a stronger, spicier flavor.
• Don’t Skimp on the Filling: Be generous with the filling! The more filling you use, the more flavorful and gooey your cinnamon rolls will be.
• Add a Pinch of Salt: A pinch of salt in the filling can help to balance the sweetness and enhance the other flavors.

Assembling the Cinnamon Rolls: The Fun Part

Now that you have your dough and filling ready, it’s time to assemble the cinnamon rolls. This is where the magic happens!

Instructions for Assembling the Cinnamon Rolls:

1. Roll Out the Dough: After the dough has doubled in size, punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it out into a large rectangle, about 12×18 inches.
2. Spread the Filling: Spread the cinnamon-sugar filling evenly over the entire surface of the dough. Make sure to spread it all the way to the edges.
3. Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log. Try to keep the roll as tight as possible to prevent the cinnamon rolls from unravelling during baking.
4. Cut the Cinnamon Rolls: Use a sharp serrated knife or dental floss to cut the log into 12 equal slices. For even slices, you can mark the log in the middle, then cut each half in half, and so on. Using dental floss is a great trick for clean cuts without squishing the rolls.
5. Second Rise: Place the cinnamon rolls in a lightly greased 9×13 inch baking pan. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until puffy.

Tips for Perfectly Shaped Cinnamon Rolls:

• Roll the Dough Evenly: Try to roll the dough out into an even rectangle so that the cinnamon rolls are uniform in size.
• Roll Tightly: A tight roll will help the cinnamon rolls hold their shape during baking and prevent them from unravelling.
• Use a Sharp Knife or Dental Floss: A sharp serrated knife or dental floss will make clean cuts without squishing the rolls.
• Don’t Overcrowd the Pan: Make sure the cinnamon rolls have enough space to rise and bake properly. If you overcrowd the pan, they may not bake evenly.
• Proper Second Rise: Give them adequate time for the second rise so they are wonderfully puffy before baking.

Baking to Golden Perfection

Once the cinnamon rolls have risen for the second time, it’s time to bake them to golden perfection.

Instructions for Baking the Cinnamon Rolls:

1. Preheat the Oven: Preheat the oven to 350°F (175°C).
2. Bake the Cinnamon Rolls: Bake for 20-25 minutes, or until golden brown and cooked through. The center rolls should be set and not doughy.
3. Cool Slightly: Let the cinnamon rolls cool in the pan for 10-15 minutes before frosting.

Tips for Baking Perfect Cinnamon Rolls:

• Don’t Overbake: Overbaking can result in dry cinnamon rolls. Bake until they are golden brown and cooked through, but still slightly soft in the center.
• Check for Doneness: To check for doneness, insert a toothpick into the center of one of the rolls. If it comes out clean, the cinnamon rolls are done.
• Rotate the Pan: Rotate the baking pan halfway through baking to ensure even browning.
• Let Them Cool Slightly: Letting the cinnamon rolls cool slightly before frosting will prevent the frosting from melting completely.

The Creamy Dreamy Frosting: The Crowning Glory

No cinnamon roll is complete without a generous layer of creamy, tangy frosting. Betty’s recipe uses a classic cream cheese frosting that perfectly complements the sweet and spicy flavors of the cinnamon rolls.

Ingredients for the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk, or as needed for desired consistency

Instructions for the Cream Cheese Frosting:

1. Cream the Butter and Cream Cheese: In a large bowl or the bowl of a stand mixer, cream together the softened cream cheese and butter until smooth and fluffy.
2. Add the Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Add the Vanilla Extract: Add the vanilla extract and mix until combined.
4. Adjust the Consistency: Add milk, one tablespoon at a time, until the frosting reaches your desired consistency. You want it to be thick enough to spread easily but thin enough to be smooth and creamy.

Tips for Perfect Cream Cheese Frosting:

• Softened Ingredients are Key: Make sure your cream cheese and butter are properly softened before mixing. This will ensure that the frosting is smooth and lump-free.
• Sift the Powdered Sugar: Sifting the powdered sugar will help to prevent lumps in the frosting.
• Don’t Overmix: Overmixing can cause the frosting to become too thin. Mix until just combined.
• Adjust the Sweetness: If you prefer a less sweet frosting, you can reduce the amount of powdered sugar.
• Add a Pinch of Salt: A pinch of salt can help to balance the sweetness and enhance the other flavors.
• Optional Flavorings: Feel free to add other flavorings to the frosting, such as lemon zest, orange zest, or a pinch of cinnamon.

Frosting and Serving: The Grand Finale

Now for the best part: frosting and serving your warm, delicious cinnamon rolls!

Instructions for Frosting and Serving:

1. Frost the Cinnamon Rolls: Spread the cream cheese frosting generously over the warm cinnamon rolls.
2. Serve Immediately: Serve the cinnamon rolls warm and enjoy! They are best enjoyed fresh.

Tips for Serving:

• Warm is Best: Cinnamon rolls are best enjoyed warm, when the frosting is melty and the dough is soft and gooey.
• Reheating: If you have leftovers, you can reheat them in the microwave for a few seconds, or in the oven at 350°F (175°C) for a few minutes.
• Optional Toppings: For an extra special treat, you can sprinkle the cinnamon rolls with chopped nuts, shredded coconut, or a drizzle of caramel sauce.
• Make Ahead: You can prepare the cinnamon rolls up to the point of the second rise and then refrigerate them overnight. In the morning, let them come to room temperature for about 30 minutes before baking. You can also freeze baked (unfrosted) cinnamon rolls for up to 2 months. Thaw overnight in the refrigerator and then frost before serving.

Variations on Betty’s Famous Cinnamon Rolls

While Betty’s recipe is perfect as is, there are many ways to customize it to your liking. Here are a few ideas:

• Apple Cinnamon Rolls: Add diced apples to the cinnamon-sugar filling for a delicious fall-inspired twist.
• Caramel Pecan Cinnamon Rolls: Add chopped pecans to the filling and drizzle with caramel sauce after frosting.
• Chocolate Cinnamon Rolls: Add cocoa powder to the cinnamon-sugar filling and top with chocolate shavings after frosting.
• Orange Cinnamon Rolls: Add orange zest to the dough and frosting for a bright and citrusy flavor.
• Maple Cinnamon Rolls: Substitute maple syrup for some of the sugar in the filling and use maple extract in the frosting.
• Savory Cinnamon Rolls: For a savory twist, omit the sugar in the dough and filling and add shredded cheese, bacon bits, and herbs.

Troubleshooting Tips

Even with the best recipe, things can sometimes go wrong. Here are some common problems and their solutions:

• Dough Doesn’t Rise: Make sure your yeast is fresh and that the milk is at the correct temperature. Also, ensure that you are letting the dough rise in a warm place.
• Cinnamon Rolls are Dry: Don’t overbake the cinnamon rolls. Bake until they are golden brown and cooked through, but still slightly soft in the center.
• Frosting is Too Thin: Add more powdered sugar, one tablespoon at a time, until the frosting reaches your desired consistency.
• Frosting is Too Thick: Add more milk, one teaspoon at a time, until the frosting reaches your desired consistency.
• Cinnamon Rolls Unravel: Make sure you are rolling the dough tightly and using a sharp knife or dental floss to cut the rolls.

Why Betty’s Cinnamon Rolls Are a Must-Try

Betty’s Famous Cinnamon Rolls are more than just a recipe; they’re an experience. They’re a taste of comfort, a symbol of home, and a guaranteed crowd-pleaser. With this detailed guide, you’ll be able to recreate these legendary cinnamon rolls in your own kitchen and share the joy with your loved ones.

So, gather your ingredients, roll up your sleeves, and get ready to bake a batch of the most delicious cinnamon rolls you’ve ever tasted. Happy baking!

Recipe Card: Betty’s Famous Cinnamon Rolls

Yields: 12 cinnamon rolls
Prep time: 45 minutes (plus rise time)
Cook time: 20-25 minutes

Ingredients:

For the Dough:

• 1 cup warm milk (105-115°F)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ⅓ cup granulated sugar
• 1 teaspoon salt
• ⅓ cup unsalted butter, melted
• 1 large egg, lightly beaten
• 3 ½ – 4 cups all-purpose flour, plus more for dusting

For the Filling:

• ½ cup unsalted butter, softened
• ¾ cup packed light brown sugar
• 2 tablespoons ground cinnamon

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons milk, or as needed for desired consistency

Instructions:

Make the Dough:

1. In a large bowl, combine warm milk and yeast. Let stand for 5-10 minutes, until foamy.
2. Add sugar, salt, melted butter, and egg. Mix well.
3. Gradually add flour, mixing until a slightly sticky ball forms.
4. Knead on a floured surface for 5-7 minutes, until smooth and elastic.
5. Place in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, until doubled.

Make the Filling:

1. In a medium bowl, combine softened butter, brown sugar, and cinnamon until creamy.

Assemble the Cinnamon Rolls:

1. Punch down the dough. Roll out into a 12×18 inch rectangle.
2. Spread filling evenly over the dough.
3. Roll up tightly from a long edge into a log.
4. Cut into 12 equal slices using a sharp knife or dental floss.
5. Place in a greased 9×13 inch pan. Cover and let rise for 30-45 minutes, until puffy.

Bake the Cinnamon Rolls:

1. Preheat oven to 350°F (175°C).
2. Bake for 20-25 minutes, until golden brown.
3. Let cool slightly in the pan for 10-15 minutes.

Make the Frosting:

1. Cream together softened cream cheese and butter until smooth.
2. Gradually add powdered sugar, mixing well.
3. Add vanilla extract and mix.
4. Add milk, 1 tablespoon at a time, until desired consistency is reached.

Frost and Serve:

1. Spread frosting generously over warm cinnamon rolls.
2. Serve immediately and enjoy!

Enjoy these delicious, homemade cinnamon rolls! They’re perfect for breakfast, brunch, or any special occasion.