So you’re craving something warm, gooey, and utterly delicious but the thought of adulting hard in the kitchen sounds… exhausting? Same. Good news, buttercup, I’ve got your back. We’re diving headfirst into the legendary In Bloom Bakery Cinnamon Rolls, and trust me, they’re easier than convincing your dog bath time is fun. Let’s get sticky!
Why This Recipe is Awesome
Okay, let’s be real. “In Bloom Bakery” sounds fancy, right? Like something only professional bakers with perfectly coiffed hair can achieve. WRONG. This recipe is your secret weapon for unlocking that bakery-level deliciousness without the professional-level effort. It’s practically idiot-proof – if I can make these without setting off the smoke detector, you’re golden.
You get all the warm, yeasty, cinnamon-spiced goodness you’re dreaming of, complete with a ridiculously luscious glaze, and you get it with minimal fuss. Plus, the smell alone will make your entire house feel like a warm hug. Seriously, prepare for compliments. Or just hoard them all for yourself. No judgment here.
Ingredients You’ll Need
Gather ’round, my future baking superstar. Here’s what you’ll need to transform into a cinnamon roll wizard. Most of this stuff is probably already lurking in your pantry, waiting for its moment to shine.
- For the Dough:
- 1 cup warm milk (around 105-115°F/40-46°C) – Think bathwater, not boiling lava.
- 2 ¼ teaspoons active dry yeast (one packet, the magical bubbly stuff)
- ¼ cup granulated sugar (just enough to make the yeast happy)
- 1 large egg, room temp (prevents temperature shock for your dough)
- ¼ cup unsalted butter, melted (because everything’s better with butter)
- 3 cups all-purpose flour (no need for fancy bread flour, unless you’re feeling extra)
- 1 teaspoon salt (balances the sweet, don’t skip it!)
- For the Filling:
- ½ cup unsalted butter, softened (NOT melted, unless you want a buttery slip ‘n slide)
- ¾ cup packed light brown sugar (the darker, gooier sibling of white sugar)
- 2 tablespoons ground cinnamon (duh, it’s a cinnamon roll!)
- For the Glaze:
- 1 ½ cups powdered sugar (also known as confectioners’ sugar, makes everything pretty)
- 2-3 tablespoons milk or heavy cream (to get that perfect drippy consistency)
- ½ teaspoon vanilla extract (a little extra *oomph*)
Step-by-Step Instructions
Alright, apron on (or don’t, I’m not your mom), let’s get baking! Follow these steps, and you’ll be a cinnamon roll legend in no time.
- Wake Up the Yeast: In a large bowl (or stand mixer bowl), combine the warm milk, sugar, and yeast. Give it a gentle stir and let it hang out for 5-10 minutes. It should get nice and foamy on top. If it doesn’t, your yeast is probably dead, and you need to start over. Don’t skip this step!
- Mix the Dough: Add the egg and melted butter to the yeast mixture and stir to combine. Then, gradually add the flour and salt, mixing until a shaggy dough forms.
- Knead It Out: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until it’s smooth and elastic. It should spring back when you poke it. If you’re using a stand mixer, use the dough hook for about 5 minutes. Resist the urge to add too much flour! A slightly sticky dough is a happy dough.
- First Rise: Lightly grease a clean bowl with oil. Place the dough in the bowl, turn it once to coat, then cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
- Roll It Out: Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, roughly 12×18 inches.
- Spread the Love (aka Filling): In a small bowl, mix the softened butter, brown sugar, and cinnamon for the filling. Spread this glorious mixture evenly over your dough rectangle, making sure to get to the edges.
- Roll ‘Em Up: Starting from one of the long edges, tightly roll the dough into a log. The tighter you roll, the prettier your spirals!
- Slice and Dice: Using a sharp knife or even unflavored dental floss (seriously, it works wonders!), slice the log into 12 equal rolls, about 1 ½ inches thick.
- Second Rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover them again and let them rise in a warm place for another 30-45 minutes, or until puffy. While they’re rising, preheat your oven to 375°F (190°C).
- Bake to Perfection: Pop the dish into your preheated oven and bake for 18-22 minutes, or until the rolls are golden brown and cooked through. They should look irresistible.
- Whip Up the Glaze: While the rolls are baking or cooling slightly, whisk together the powdered sugar, milk/cream, and vanilla extract until smooth. Add more milk if you want a thinner glaze, less for a thicker one.
- Glaze and Devour: As soon as the rolls come out of the oven, generously drizzle that heavenly glaze all over them. Seriously, don’t be shy. Serve warm and watch them disappear!
Common Mistakes to Avoid
We’ve all been there, staring at a baking disaster thinking, “What went wrong?!” Here are a few rookie mistakes to dodge on your path to cinnamon roll glory:
- Using Cold Milk for Yeast: Yeast needs a warm, cozy bath to wake up and get bubbly, not a polar plunge. Too cold and it won’t activate; too hot and you’ll kill it. Aim for that perfect 105-115°F sweet spot.
- Over-Flouring Your Dough: More flour seems like it’ll fix everything, right? Wrong. Too much flour makes your rolls tough and dry. Resist the urge! A slightly sticky dough is okay.
- Not Letting the Dough Rise Enough: Patience is a virtue, especially with yeasted dough. Under-risen rolls will be dense and sad. Give them their full time to puff up and get happy.
- Cutting Rolls with a Dull Knife: This is a crime against cinnamon rolls. A dull knife squishes your beautiful spirals. Use a super sharp knife, or for the cleanest cuts, try unflavored dental floss – just slide it under the log, cross the ends over, and pull!
- Glazing Cold Rolls: Why hurt your soul like that? The glaze soaks into warm rolls, creating that ultimate gooey texture. Glaze ’em while they’re hot (or at least still very warm) for maximum deliciousness.
Alternatives & Substitutions
Feeling a little rebellious? Want to put your own spin on these bad boys? I got you. Here are some simple swaps and additions:
- Milk Swap: While whole milk gives the richest dough, you can totally use plant-based milk like almond or oat milk. FYI, it might slightly change the texture, but they’ll still be delish.
- Butter Dilemma: Margarine can technically work in a pinch, but your taste buds might give you the side-eye. For the best flavor and texture, stick with real butter. Coconut oil could be an interesting alternative for a different flavor profile.
- Filling Fun: Want to amp up the flavor? Add some finely chopped pecans or walnuts to your cinnamon sugar filling for a bit of crunch. A tiny pinch of cardamom also adds a lovely, subtle depth.
- Glaze Glow-Up: For an extra layer of decadence, try a cream cheese glaze! Just beat 2 oz softened cream cheese with the powdered sugar, a splash of milk, and vanilla. Seriously next level.
FAQ (Frequently Asked Questions)
Got questions? I’ve got answers! (Mostly.)
My yeast didn’t bubble, what gives? Uh oh! It’s usually one of two things: your milk was either too hot (killed the yeast) or too cold (it stayed asleep), or your yeast is expired. Check the temp and the date on your yeast packet!
Can I make these ahead of time? Absolutely! After the second rise (step 9), cover the baking dish tightly with plastic wrap and pop it in the fridge overnight. The next morning, pull them out and let them come to room temp (about 30-60 mins) while your oven preheats, then bake as usual. Morning glory, pre-planned!
Why are my rolls dry? This usually means they’ve been overbaked, or you added too much flour to your dough. Remember, baking is a balance! Keep an eye on the oven, and trust a slightly sticky dough.
What’s the best way to reheat them? A quick zap in the microwave (15-30 seconds per roll) works wonders for instant gratification. For a crispier edge, pop them in the oven at 300°F (150°C) for about 5-10 minutes, covered with foil to prevent drying out.
Can I use bread flour instead of all-purpose? You can! Bread flour has more protein, so your rolls might be a bit chewier. All-purpose gives a softer, more tender roll, which is usually preferred for cinnamon rolls.
I don’t have a warm place for rising, help! No problem! You can preheat your oven to its lowest setting for just 1-2 minutes, then turn it OFF. Place your covered dough inside with the oven door slightly ajar. It creates a perfect little proofing box!
Can I use margarine instead of butter for the dough? Well, technically yes, but why hurt your soul (and your taste buds) like that? Butter provides superior flavor and texture that margarine just can’t replicate. IMO, butter is always the better choice here.
Final Thoughts
See? You’re practically a pastry chef now! You just whipped up a batch of glorious, gooey, homemade cinnamon rolls that rival any bakery. Go on, bask in the glory of your warm, fragrant, totally-from-scratch creation. Share them (or don’t, I won’t judge). You’ve earned every single delicious bite. Now, where’s my coffee?
