These Tennessee Cinnamon Rolls Are So GOOD—They’ll Bring the Neighbors to JESUS!
These easy-to-make cinnamon rolls with a luscious glaze are so irresistible, they might just turn your next baking session into a neighborhood sensation! 🌐 #News #ChattanoogaTN #Tennessee #Food
CHATTANOOGA, TN —There’s nothing quite like the smell of fresh cinnamon rolls wafting through a Tennessee kitchen to make your day feel special. These gooey, sweet treats are simple to whip up, yet so delicious they might just inspire a neighborly gathering—or at least some serious praise. With a tender dough, a rich cinnamon filling, and a creamy glaze, this recipe delivers a classic comfort food experience that’s perfect for any occasion.
Why These Cinnamon Rolls Stand Out
What makes this recipe a cut above? It’s all about balance—soft, fluffy dough paired with just the right amount of cinnamon-spiced filling. The glaze adds a smooth, sweet finish that ties it all together. Whether you’re a seasoned baker or a first-timer, these rolls are approachable and rewarding.
Ingredients You’ll Need
Here’s what to gather before you start:
For the Dough:
- 4 cups all-purpose flour
- 1 packet (2¼ teaspoons) active dry yeast
- 1 cup whole milk
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
For the Filling:
- ¾ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- ½ cup unsalted butter, softened
For the Glaze:
- 1½ cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Follow these steps for cinnamon roll perfection:
- Prepare the Dough: Warm the milk to about 110°F, then stir in the yeast and a pinch of sugar. Let it sit for 5 minutes until foamy. In a large bowl, mix the flour, sugar, and salt. Add the yeast mixture, melted butter, and eggs. Stir until a dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1-1½ hours, or until doubled in size.
- Make the Filling: In a small bowl, combine the brown sugar and cinnamon. Set aside.
- Roll and Fill: Once risen, punch down the dough and roll it into a 12×18-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
- Shape the Rolls: Starting from the long edge, tightly roll the dough into a log. Cut into 12 even slices using a sharp knife or dental floss for clean cuts.
- Second Rise: Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for another 30-45 minutes until puffy. Preheat your oven to 350°F while they rise.
- Bake: Bake the rolls for 20-25 minutes, or until golden brown on top. Let them cool slightly in the pan.
- Glaze It Up: Whisk together the powdered sugar, melted butter, milk, and vanilla until smooth. Drizzle or spread over the warm rolls.
Tips for Success
For the best results, use room-temperature ingredients—especially the eggs and butter—to ensure even mixing. Don’t rush the rising process; it’s key to that airy texture. If you want a thicker glaze, add less milk; for a thinner one, add a bit more.
Serving Suggestions
These rolls shine fresh from the oven, but they’re just as tasty reheated the next day with a quick zap in the microwave. Pair them with coffee or hot cocoa for a cozy treat, or serve them at brunch to impress a crowd. Finally, please invite us over! Hehe.
Frequently Asked Questions About Cinnamon Rolls
Q: Can I make these rolls ahead of time?
A: Yes, assemble them up to the second rise, cover tightly, and refrigerate overnight; let them come to room temperature and rise before baking.
Q: How do I store leftovers?
A: Keep them in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. I’ve never had leftovers (thanks to my hungry hubby)!
Q: Can I freeze these cinnamon rolls?
A: Absolutely—freeze baked rolls (unglazed) for up to 2 months; thaw, reheat, and glaze before serving.
Q: What if my dough doesn’t rise?
A: Check your yeast’s expiration date and ensure the milk isn’t too hot (above 115°F kills yeast); give it more time in a warm spot if needed.
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RELATED TOPICS: Food | Lifestyle | Tennessee
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