Texas Cinnamon Rolls Recipe: Easy Southern Treat

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If you love a good homemade treat, you’re in for a delight with this Texas cinnamon rolls recipe. These rolls are not only big in size but also big in flavor.

Imagine waking up to the smell of warm, gooey cinnamon rolls freshly baked in your kitchen—pure heaven!

A kitchen counter with ingredients and utensils laid out, a mixing bowl with dough, and a pan of freshly baked cinnamon rolls

What makes these Texas cinnamon rolls stand out is their fluffy texture and rich filling. They’re generously spread with butter, brown sugar, and cinnamon, creating the perfect balance of sweetness and spice.

Whether you’re making them for a special breakfast or an after-dinner treat, they’re sure to impress.

You’ll find this recipe easy to follow, even if you’re not a seasoned baker.

The ingredients are simple and likely already in your pantry.

Plus, the step-by-step instructions make the process easy, ensuring you get perfect results every time!

Key Takeaways

  • This recipe is easy to follow and perfect for homemade baking.
  • The key ingredients are butter, brown sugar, and cinnamon.
  • Follow the steps for fluffy, delicious Texas cinnamon rolls.

Ingredient Breakdown

A table displays flour, sugar, butter, and cinnamon. A mixing bowl and spoon sit nearby, ready for the ingredients to be combined

Making Texas cinnamon rolls requires a mix of wet and dry ingredients, along with some tasty flavorings. Each set of ingredients plays a key role in creating the perfect texture and taste.

Wet Ingredients

I always start with whole milk and unsalted butter. The milk makes the dough soft, while the butter adds richness.

It’s important to warm the milk slightly to help the active dry yeast activate.

I combine the milk with eggs and water to give the dough moisture and structure.

I also use vanilla extract for a nice, subtle flavor.

Each of these wet ingredients helps ensure the dough is easy to work with and bakes up fluffy.

Dry Ingredients

For the dry components, I use all-purpose flour and sometimes bread flour. Bread flour has more protein, which helps create a chewier texture.

I also add granulated sugar and salt for sweetness and balance.

Active dry yeast is crucial for making the dough rise. It needs to be mixed with the warm milk and sugar to get it activated.

Lastly, I use cinnamon which is essential for that classic flavor, and a bit of extra sugar for sweetness.

Additional Flavorings and Add-Ins

To make the rolls extra special, I mix in cinnamon sugar and occasionally brown sugar for a deeper flavor.

I also love adding raisins or pecans for a bit of texture and extra taste.

For the frosting, I combine cream cheese, powdered sugar, and a touch of vanilla extract.

Sometimes, I even make honey cinnamon butter by mixing honey, butter, cinnamon, and powdered sugar. This adds a delicious finishing touch to the already amazing rolls.

Step-By-Step Instructions

A kitchen counter with ingredients for Texas cinnamon rolls laid out, a mixing bowl, and a rolling pin. A warm oven in the background

First, I gather all my ingredients: yeast dough, unsalted butter, vanilla, eggs, and cream cheese frosting.

I start by blooming the yeast in warm water. Once the yeast is ready, I mix it with the flour, eggs, sugar, and a pinch of salt in a stand mixer with a dough hook.

I knead the dough until it’s soft and fluffy. Then, I roll it into a rectangle on a floured surface.

Next, I spread melted unsalted butter over the dough. I sprinkle a generous amount of cinnamon sugar mixture on top.

Starting from a short side, I roll the dough into a log.

Using a sharp knife, I cut the log into 2-inch intervals.

I place the rolls in a buttered baking dish and cover them with plastic wrap. I let them rise in a warm place until doubled in size, which takes about one hour.

While the dough is rising, I preheat my oven to 350°F.

Once the rolls have risen, I remove the plastic wrap and bake them until they are a beautiful golden brown and cooked through, which takes about 30 minutes.

While the rolls are baking, I prepare the cream cheese frosting. I mix cream cheese, unsalted butter, powdered sugar, vanilla extract, and a little lemon juice in a mixer until it’s smooth and spreadable.

When the cinnamon rolls are done, I take them out of the oven and let them cool for a bit. Then, I generously spread the cream cheese frosting on top.

After they’ve cooled completely, I store any leftovers in an airtight container to keep them fresh. Enjoying these fluffy, warm rolls is the best part!

Perfecting Your Technique

A mixing bowl filled with flour, sugar, and cinnamon. A stick of butter being grated into the bowl. Yeast activated in warm milk

Making perfect Texas cinnamon rolls involves careful attention to kneading, proofing, shaping, cutting, and baking. Let’s break down the key steps to ensure success.

Kneading and Proofing

When I make cinnamon rolls, I begin with kneading the dough thoroughly. This step develops gluten, which gives the rolls their structure.

Start by mixing yeast with warm milk and a bit of sugar. Once the yeast mixture is bubbly, add it to the flour mixture.

Next, knead the dough on a lightly floured surface. I aim for about 8-10 minutes of kneading until the dough is smooth and elastic.

After kneading, it’s time to proof the dough. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm spot.

The dough should double in size—usually about an hour. Watch closely to ensure the dough doesn’t overproof and collapse.

Shaping and Cutting

Once the dough has doubled, I roll it out into a rectangle on a floured surface. This step evenly distributes the filling and ensures uniform rolls.

Spread a generous layer of softened butter over the dough, followed by a mixture of cinnamon and sugar.

Starting from the long side, I roll the dough tightly into a log.

Using a sharp knife, cut the log into even-sized pieces. For Texas cinnamon rolls, I usually aim for rolls about 2 inches thick.

To prevent the rolls from sticking together as they rise, I place them on a well-buttered baking sheet. Make sure to space them at least an inch apart.

Baking to Perfection

Preheat the oven to 375°F. Baking the rolls at the right temperature ensures they cook evenly.

I prefer using a lower rack in the oven to avoid over-browning the tops.

Bake the rolls until they are golden brown and no longer doughy in the center, which usually takes about 20-25 minutes.

It’s important to check them often towards the end of the baking time.

When the rolls come out of the oven, I like to top them with a thick layer of cream cheese icing to add that perfect finishing touch. Serve warm for the best experience.

Best Texas Cinnamon Rolls Recipe
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Best Texas Cinnamon Rolls Recipe

Recipe by thisrecipelifeCourse: BreakfastCuisine: SouthernDifficulty: Easy
Servings

12

servings
Prep time

1

hour 
Cooking time

30

minutes

Fluffy, rich, and bursting with cinnamon flavor, these rolls are a hit at any gathering.

Ingredients

  • For the Dough:

  • 1 cup warm milk (110°F/45°C)

  • 2 ¼ tsp active dry yeast

  • ½ cup granulated sugar

  • 2 large eggs, room temperature

  • 1/3 cup unsalted butter, melted

  • 4 ½ cups all-purpose flour

  • 1 tsp salt

  • For the Filling:

  • 1 cup brown sugar, packed

  • 2 ½ tbsp ground cinnamon

  • 1/3 cup unsalted butter, softened

  • For the Glaze:

  • 4 oz cream cheese, softened

  • ¼ cup unsalted butter, softened

  • 1 ½ cups powdered sugar

  • ½ tsp vanilla extract

  • 2-3 tbsp milk

Directions

  • Prepare the Dough:
  • Warm the milk to about 110°F (45°C) and pour it into a large mixing bowl. Sprinkle the yeast over the milk and let it sit for 5 minutes until frothy.
  • Add the sugar, eggs, melted butter, and salt to the yeast mixture. Mix until combined.
  • Gradually add the flour, one cup at a time, mixing well after each addition until the dough comes together.
  • Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it has doubled in size.
  • Prepare the Filling:
  • In a small bowl, mix together the brown sugar and ground cinnamon.
  • Grease a 9×13-inch baking dish or two 9-inch round pans.
  • Assemble the Rolls:
  • Roll out the dough on a floured surface into a 24×15-inch rectangle.
  • Spread the softened butter evenly over the dough.
  • Sprinkle the cinnamon sugar mixture over the buttered dough, spreading it evenly.
  • Starting from the long edge, tightly roll up the dough into a log.
  • Cut the log into 12 equal slices and place them in the prepared baking dish.
  • Second Rise:
  • Cover the rolls with a damp cloth and let them rise in a warm place for about 30-45 minutes or until they have doubled in size.
  • Bake the Rolls:
  • Preheat the oven to 350°F (175°C).
  • Bake the rolls for 25-30 minutes or until they are golden brown and cooked through.
  • Prepare the Glaze:
  • While the rolls are baking, make the glaze by beating the cream cheese and butter together until smooth.
  • Add the powdered sugar and vanilla extract, and mix until combined.
  • Add the milk, one tablespoon at a time, until you reach your desired consistency.
  • Glaze the Rolls:
  • Once the rolls are out of the oven, let them cool for about 10 minutes before spreading the glaze over the top.

Frequently Asked Questions

A table set with ingredients: flour, butter, sugar, cinnamon, and a rolling pin. A recipe card with the title "Texas Cinnamon Rolls" is propped up next to a mixing bowl

I’ve gathered some common questions about making Texas cinnamon rolls. Here, I’ll provide detailed tips to help you create the perfect batch.

What is the best way to make dough for Texas cinnamon rolls from scratch?

To make the dough, start by mixing warm milk with yeast and let it sit until frothy.

Add in butter, sugar, eggs, and salt. Gradually incorporate flour until the dough is sticky but pulls away from the bowl.

Knead the dough for about 10 minutes until smooth and elastic. Place it in a greased bowl to rise.

Can you make Texas cinnamon rolls without yeast, and if so, how?

Yes, you can make Texas cinnamon rolls without yeast by using baking powder as a leavening agent.

Mix the dry ingredients and then add wet ingredients like milk and butter.

The dough will not rise as much, but the rolls will still be tasty and quicker to prepare.

What’s the secret to getting soft and fluffy texture in Texas cinnamon rolls?

The key to soft and fluffy rolls is allowing the dough to rise twice.

After kneading, let it rise in a warm place until doubled in size. Once shaped into rolls, let them rise again before baking. This double rise gives the dough a light and airy texture.

How do you make the icing for Texas cinnamon rolls thick and creamy?

To make thick and creamy icing, combine softened cream cheese, powdered sugar, and a splash of vanilla extract. Mix until smooth.

If you want a thicker consistency, add more powdered sugar. For a creamier texture, add a little milk or heavy cream.

What are some tips for making the biggest, fluffiest Texas cinnamon rolls?

For larger rolls, roll the dough thicker and cut wider strips before shaping.

Ensure the dough rises properly by keeping it in a warm, draft-free area.

Baking at a lower temperature for a longer time can help the rolls bake evenly and avoid a doughy center.

How can you adapt the Texas cinnamon roll recipe for a bread machine?

Add the ingredients in the order recommended by your bread machine’s manual. Typically, start with the wet ingredients and then the dry ingredients.

Use the dough setting to mix and let it rise. Once done, shape the dough into rolls and follow your baking instructions as usual.