Mrs. Baker’s Sticky Cinnamon Rolls: A Step-by-Step Guide to Bakery-Worthy Goodness

There’s something undeniably comforting about the aroma of cinnamon wafting through the air, especially when it heralds the arrival of warm, gooey cinnamon rolls. And while countless recipes exist, Mrs. Baker’s Sticky Cinnamon Rolls stand head and shoulders above the rest. These aren’t just cinnamon rolls; they’re an experience, a symphony of textures and flavors that will transport you to a cozy bakery with every bite. This recipe, passed down through generations (or perhaps simply perfected over time!), guarantees a sticky, sweet, and utterly irresistible treat. Get ready to embark on a baking adventure that will impress your friends, delight your family, and earn you the coveted title of ‘Cinnamon Roll Master’.

Why Mrs. Baker’s Cinnamon Rolls Are Special

What sets Mrs. Baker’s recipe apart? It’s a combination of factors, meticulously balanced to create the perfect cinnamon roll:

• The Dough: This isn’t your average bread dough. It’s enriched with butter, milk, and eggs, resulting in a tender, almost brioche-like texture that melts in your mouth.
• The Filling: A generous blend of cinnamon, brown sugar, and butter creates a warm, spiced sweetness that permeates every layer of the roll.
• The Sticky Glaze: The magic ingredient! A buttery, caramelized glaze coats the bottom of the rolls, creating a sticky, gooey base that’s simply addictive.
• The Patience Factor: Good things take time. This recipe requires patience, allowing the dough to rise properly for optimal flavor and texture.

The Recipe: Mrs. Baker’s Sticky Cinnamon Rolls

Before you begin, gather your ingredients and prepare to be amazed!

Ingredients:

For the Dough:

• 1 cup (240ml) warm milk (105-115°F / 40-46°C)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup (50g) granulated sugar
• ½ teaspoon salt
• ¼ cup (57g) unsalted butter, melted
• 1 large egg, lightly beaten
• 3 ¼ – 3 ¾ cups (390-460g) all-purpose flour, plus more for dusting

For the Filling:

• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) packed light brown sugar
• 2 tablespoons ground cinnamon
• Pinch of salt

For the Sticky Glaze:

• ½ cup (113g) unsalted butter
• 1 cup (200g) packed light brown sugar
• ¼ cup (60ml) heavy cream
• 1 tablespoon corn syrup (optional, but helps prevent crystallization)
• ½ teaspoon vanilla extract
• Pinch of salt

Equipment:

• Large mixing bowl (or stand mixer with dough hook attachment)
• Measuring cups and spoons
• Baking pan (9×13 inch is ideal)
• Rolling pin
• Small saucepan
• Wire rack

Step-by-Step Instructions:

Step 1: Activate the Yeast

In a large mixing bowl (or the bowl of your stand mixer), combine the warm milk and yeast. Let stand for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to work its magic.

Why this step is important: Activating the yeast ensures that your dough will rise properly, resulting in light and fluffy cinnamon rolls. If the yeast doesn’t foam, it may be old or inactive, and you’ll need to use fresh yeast.

Step 2: Combine the Wet Ingredients

Add the granulated sugar, salt, melted butter, and beaten egg to the yeast mixture. Whisk until well combined.

Pro Tip: Make sure the melted butter isn’t too hot, or it could kill the yeast. Allow it to cool slightly before adding it to the mixture.

Step 3: Gradually Add the Flour

Gradually add the flour, starting with 3 ¼ cups. If using a stand mixer, use the dough hook attachment and mix on low speed until the dough starts to come together. If mixing by hand, use a wooden spoon or your hands to incorporate the flour. Continue adding flour, a little at a time, until the dough is soft, slightly sticky, but not overly wet. You may not need to use all of the flour.

Why this is tricky: The amount of flour needed can vary depending on the humidity and the type of flour you’re using. Err on the side of slightly sticky dough rather than dry dough. Over-flouring will result in tough cinnamon rolls.

Step 4: Knead the Dough

Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 5-7 minutes. The dough should be soft and supple, bouncing back when poked.

Kneading Tips: Use a firm, rhythmic motion, pushing the dough away from you with the heel of your hand, folding it over, and turning it a quarter turn. If the dough is too sticky, add a little more flour, but be careful not to add too much.

Step 5: First Rise

Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let rise in a warm place for 1-1.5 hours, or until doubled in size.

Finding a Warm Place: A warm oven (turned off), a sunny windowsill, or a draft-free corner of your kitchen are all good options. You can also place the bowl in a slightly warmed (170°F/77°C and then turned off) oven.

Step 6: Prepare the Sticky Glaze

While the dough is rising, prepare the sticky glaze. In a small saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, corn syrup (if using), vanilla extract, and salt. Bring to a simmer, stirring constantly, until the sugar is dissolved and the glaze is smooth. Remove from heat and set aside.

Glaze Consistency: The glaze should be thick enough to coat the bottom of the pan, but not so thick that it’s difficult to spread. If it’s too thick, add a splash more heavy cream.

Step 7: Prepare the Filling

In a medium bowl, combine the softened butter, brown sugar, cinnamon, and salt. Mix until well combined and creamy.

Softened Butter is Key: Make sure the butter is truly softened, but not melted. It should be easy to cream together with the other ingredients.

Step 8: Assemble the Cinnamon Rolls

Grease a 9×13 inch baking pan. Pour the prepared sticky glaze into the bottom of the pan, spreading it evenly.

Punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches.

Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along one long edge.

Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal.

Use a sharp serrated knife or unflavored dental floss to cut the log into 12 equal slices. (Dental floss creates a cleaner cut and prevents the rolls from being squished.)

Arrange the cinnamon roll slices in the prepared baking pan, cut-side up. They should be snug but not overcrowded.

Cutting Tips: For even slices, you can mark the log in 12 equal sections before cutting. Using dental floss: Slide the floss under the log, cross the ends over the top, and pull to cut through the dough.

Step 9: Second Rise

Cover the baking pan with plastic wrap or a clean kitchen towel. Let rise in a warm place for 30-45 minutes, or until the rolls have puffed up and nearly doubled in size.

Don’t Skip This Step: The second rise is crucial for creating light and airy cinnamon rolls. If you rush this step, the rolls will be dense and heavy.

Step 10: Bake

Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until the rolls are golden brown and the glaze is bubbly. Be careful not to overbake, as this can make the rolls dry.

Oven Temperature: Every oven is different. If you notice the rolls browning too quickly, you can tent them with foil during the last 10 minutes of baking.

Step 11: Invert and Cool

Let the cinnamon rolls cool in the pan for about 5-10 minutes. This allows the glaze to thicken slightly and makes it easier to invert.

Place a large serving plate or baking sheet over the pan. Carefully invert the pan onto the plate. The sticky glaze should now be on top of the rolls.

Let the cinnamon rolls cool slightly before serving. They are best enjoyed warm!

Troubleshooting: If some of the glaze sticks to the pan, gently scrape it out with a spatula and spread it over the rolls.

Variations and Tips for Mrs. Baker’s Cinnamon Rolls:

• Cream Cheese Frosting: While these cinnamon rolls are amazing on their own, a cream cheese frosting adds an extra layer of decadence. Simply whip together softened cream cheese, powdered sugar, butter, vanilla extract, and a splash of milk until smooth and creamy. Spread over the cooled cinnamon rolls.
• Nuts: Add chopped pecans or walnuts to the sticky glaze for extra flavor and texture.
• Dried Fruit: Mix dried cranberries or raisins into the filling for a festive twist.
• Orange Zest: Add a teaspoon of orange zest to the filling for a bright and citrusy flavor.
• Make-Ahead Option: Prepare the cinnamon rolls up to the point of the second rise. Cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes before baking as directed.
• Freezing: Baked cinnamon rolls can be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Thaw overnight in the refrigerator and reheat in the oven or microwave before serving.
• Using Instant Yeast: If using instant yeast, you can skip the activation step and add it directly to the dry ingredients. Follow the remaining instructions as directed.
• Adjusting Sweetness: If you prefer a less sweet cinnamon roll, reduce the amount of brown sugar in the filling and glaze.
• Gluten-Free Option: While converting this recipe to gluten-free requires some experimentation, using a good quality gluten-free all-purpose flour blend and adding a binding agent like xanthan gum can yield surprisingly good results.

Serving Suggestions:

Mrs. Baker’s Sticky Cinnamon Rolls are perfect for:

• Breakfast or Brunch: A delightful way to start the day.
• Dessert: A crowd-pleasing treat for any occasion.
• Holidays: A classic holiday baking tradition.
• Gifts: Share the love by gifting a batch of homemade cinnamon rolls to friends and neighbors.
• Enjoying with a cup of coffee or tea: The perfect accompaniment to these sweet treats.

Conclusion:

Mrs. Baker’s Sticky Cinnamon Rolls are more than just a recipe; they’re a testament to the power of simple ingredients and a little bit of patience. These warm, gooey, and utterly irresistible treats will bring joy to your kitchen and smiles to the faces of everyone who tries them. So, gather your ingredients, put on your apron, and get ready to bake a batch of cinnamon roll perfection. You won’t regret it!

Happy Baking!