Sally’S Baking Cinnamon Rolls

So, you’re eyeing that picture of perfectly swirled, gooey cinnamon rolls, aren’t you? And thinking, “I could totally make that, right?” Well, my friend, **YOU CAN!** And not just any cinnamon rolls, but the kind that make your kitchen smell like a warm, sugary hug, and your taste buds sing opera. We’re talking Sally’s Baking Addiction cinnamon rolls, baby!

Why This Recipe is Awesome

Let’s be real, some recipes are just… a lot. This one? It’s like the friendly giant of baking: intimidating at first glance, but actually a big softy underneath. This particular recipe from Sally isn’t just good; it’s legendary. It’s the kind of recipe that makes people ask, “Wait, you *made* these?” with genuine awe. **It’s practically idiot-proof**, even *I* haven’t messed it up, and I once set off a smoke alarm trying to boil water (don’t ask).

Expect rolls that are ridiculously soft, impossibly fluffy, and bursting with that perfect cinnamon-sugar swirl. Plus, that cream cheese frosting? It’s not an option; it’s a non-negotiable, essential component. Trust me on this. Your future self (and anyone you share these with) will thank you.

Ingredients You’ll Need

Gather your troops! Here’s what you’ll need to make these edible clouds of happiness. Don’t worry, nothing too exotic here.

• **For the Dough:**
  • **1 cup (240ml) warm milk:** Not boiling hot, not cold from the fridge. Think bathwater warm for our little yeast friends.
  • **2 and ¼ teaspoons (7g) active dry yeast:** That’s one standard packet, FYI. The magic makers!
  • **¼ cup (50g) granulated sugar:** Just a little love for the yeast and some sweetness for the dough.
  • **1 large egg:** Room temperature, please! It helps with mixing.
  • **¼ cup (57g) unsalted butter, melted:** Let it cool slightly, we don’t want to cook our egg or kill our yeast.
  • **½ teaspoon salt:** Balances all that sweetness. Don’t skip it!
  • **3 cups (360g) all-purpose flour:** The backbone of our fluffy rolls.
• **For the Filling:**
  • **½ cup (113g) unsalted butter, softened:** Spreadable perfection.
  • **1 cup (200g) packed light or dark brown sugar:** Sticky, sweet goodness.
  • **2 teaspoons ground cinnamon:** The star of the show!
• **For the Cream Cheese Frosting:**
  • **4 ounces (113g) full-fat block cream cheese, softened:** Crucial. Full-fat only, because why compromise on joy?
  • **¼ cup (57g) unsalted butter, softened:** Again, the good stuff.
  • **1 teaspoon pure vanilla extract:** Elevates everything.
  • **2 cups (240g) powdered sugar (confectioners’ sugar):** Sifted if you’re fancy, but not strictly necessary.

Step-by-Step Instructions

Alright, apron on (or not, I’m not your mom), let’s get baking! These steps are easy-peasy, I promise.

1. **Get Yeasty:** In a large bowl, whisk together the warm milk, yeast, and sugar. Let it sit for about 5-10 minutes. You want to see some foam – that means your yeast is alive and ready to party! If it looks like flat milk, your yeast might be dead. Sorry, friend, new packet needed.
2. **Dough Time!** Add the egg, melted butter, and salt to your bubbly yeast mixture. Stir it up. Then, gradually add the flour, mixing with a wooden spoon or a stand mixer (my preferred lazy method) until a shaggy dough forms.
3. **Knead It Out:** Turn the dough out onto a lightly floured surface and knead for about 5-8 minutes until it’s smooth and elastic. Or, if you’re using a stand mixer with a dough hook, let it do its thing for 5 minutes. **You want it soft and supple, not stiff.**
4. **First Rise (Patience is a Virtue):** Lightly grease a large bowl with cooking spray or butter. Place the dough in, turn it once to coat, then cover with plastic wrap. Let it rise in a warm spot for 1-2 hours, or until it’s doubled in size. This is where the magic happens!
5. **Roll It Out:** Once risen, gently punch down the dough to release the air. On a lightly floured surface, roll it into a large rectangle, roughly 12×18 inches. Don’t worry about perfection, it’s just a rectangle.
6. **Fill ‘Er Up:** Spread the softened butter evenly over the dough rectangle, leaving a small border on one long edge. In a separate bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the butter.
7. **Roll & Slice:** Starting from one of the long edges, tightly roll the dough into a log. Seal the seam by pinching it gently. Now, for slicing: **a super sharp knife or, even better, unflavored dental floss works wonders for clean cuts!** Cut into 12 equal rolls, about 1.5 inches thick.
8. **Second Rise (Almost There!):** Lightly grease a 9×13 inch baking dish. Arrange the rolls snugly in the dish, leaving a little space between them. Cover again with plastic wrap or a clean kitchen towel. Let them rise for another 30-60 minutes, or until they look puffy and have almost doubled in size.
9. **Bake ‘Em Up:** Preheat your oven to 350°F (175°C). Pop those beauties in and bake for 20-25 minutes, or until golden brown and cooked through. If they’re browning too fast, you can loosely tent with foil.
10. **Frosting Frenzy:** While the rolls are still warm (but not piping hot), whip up that glorious cream cheese frosting! Beat the softened cream cheese and butter together until smooth. Add vanilla extract and gradually beat in the powdered sugar until light and fluffy. Spread generously over the warm cinnamon rolls.

Common Mistakes to Avoid

Nobody’s perfect, but we can try to avoid these common pitfalls that can turn your dreamy rolls into… well, less dreamy rolls.

• **Killing the Yeast:** Using liquid that’s too hot will kill your yeast. Too cold, and it won’t activate. Aim for that warm bathwater temp!
• **Over-flouring the Dough:** Adding too much flour results in dry, tough rolls. Your dough should be slightly sticky, not dense. Resist the urge to keep adding more!
• **Impatience with Rising:** Skipping or rushing the rise times will give you dense, heavy rolls. These little guys need their rest to get fluffy. **Good things come to those who wait!**
• **Skimping on the Filling/Frosting:** This isn’t the time for a diet, friend. More butter, more sugar, more frosting. This is a treat!
• **Overbaking:** Dry rolls are sad rolls. Keep an eye on them. They should be golden brown, not dark brown and crispy.

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? Here are a few tweaks you can make. YOLO, right?

• **Milk:** Any kind of milk works here, dairy or non-dairy (almond, soy, oat). The fat content might slightly alter the richness, but it’ll still work.
• **Butter:** For the dough, you *could* technically use margarine, but IMO, butter wins every time for flavor and texture. For the filling and frosting, definitely stick to butter if you can!
• **Filling Add-ins:** Feel free to sprinkle in some chopped pecans or walnuts, raisins, or even a little orange zest for a zesty twist.
• **Frosting Variations:** Not a cream cheese fan (gasp!)? You can do a simple glaze with powdered sugar and a splash of milk or maple syrup. Or, use a maple cream cheese frosting – just sub some of the vanilla for maple extract.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

**Can I make these ahead of time?**
Heck yes! You can prepare the rolls, place them in the baking dish after the second rise (step 8), cover tightly, and refrigerate overnight. In the morning, let them sit at room temp for 30-60 minutes before baking. Easy brunch, sorted!

**My yeast didn’t foam. What went wrong?**
Either your milk was too hot (killed the yeast) or too cold (didn’t activate it), or your yeast is past its prime. **Always check the expiration date!** Best to start over with fresh yeast and properly warm milk.

**Can I use bread flour instead of all-purpose?**
You can! Bread flour has a higher protein content, so it might give you a slightly chewier roll. All-purpose is generally preferred for its softness in this recipe, but if that’s what you have, go for it.

**How do I store leftover cinnamon rolls?**
Store them in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week. Reheat briefly in the microwave for that fresh-baked gooeyness!

**My rolls are dry. What happened?**
Usually, dry rolls mean they were overbaked. Keep an eye on the clock and the color. Also, not enough butter in the filling or too much flour in the dough can contribute to dryness.

**Can I freeze them?**
Absolutely! You can freeze unfrosted, baked rolls in an airtight container for up to 3 months. Thaw and warm before frosting. You can also freeze the unbaked dough balls after the second rise. Place them in the baking dish, freeze until solid, then transfer to a freezer bag. Thaw overnight in the fridge, then let rise at room temp before baking.

Final Thoughts

And there you have it! You’ve just whipped up a batch of cinnamon rolls that would make Cinnabon nervously look over its shoulder. Seriously, these are good. Now go impress someone – or, let’s be honest, just yourself – with your new culinary skills. You’ve earned every single bite of that warm, gooey, frosted perfection. Enjoy!