How to Make the Perfect Danish Cinnamon Rolls

Making the perfect Danish cinnamon rolls requires a combination of rich, buttery dough, a sweet cinnamon filling, and a simple glaze to finish. Here’s a step-by-step guide to help you create these delicious treats.

Ingredients for the Dough:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 1 cup whole milk, lukewarm
• 1/2 cup unsalted butter, softened
• 2 large eggs

Ingredients for the Filling:

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground nutmeg (optional)
• 1/4 teaspoon salt

Ingredients for the Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Dough:

• In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well.
• In a separate bowl, warm the milk slightly (about 110°F) and add the softened butter. Stir until the butter begins to melt.
• Add the milk and butter mixture to the dry ingredients, along with the eggs. Mix until the dough starts to come together.
• Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook.
• Once kneaded, place the dough in a lightly greased bowl. Cover with a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.

2. Make the Filling:

• In a small bowl, combine the softened butter, brown sugar, cinnamon, nutmeg (if using), and salt. Stir until everything is well mixed into a smooth paste.

3. Shape the Rolls:

• Once the dough has risen, punch it down gently and transfer it to a floured surface. Roll it out into a large rectangle, about 16 inches by 12 inches.
• Spread the cinnamon-sugar filling evenly across the dough, leaving a small border around the edges.
• Starting from the long edge, roll the dough tightly into a log, making sure the seam is at the bottom to prevent unrolling.
• Cut the rolled dough into 12 equal pieces using a sharp knife or a piece of dental floss.

4. Second Rise:

• Place the cut rolls into a greased 9×13-inch baking dish, making sure they are close together. Cover with a damp cloth and let the rolls rise for an additional 30 minutes to 1 hour, or until they have puffed up.

5. Bake the Rolls:

• Preheat the oven to 375°F (190°C). Once the rolls have risen, place the dish in the oven and bake for 18-22 minutes, or until the rolls are golden brown on top and cooked through.

6. Prepare the Glaze:

• While the rolls are baking, prepare the glaze. In a small bowl, mix together the powdered sugar, milk, and vanilla extract until smooth.

7. Glaze the Rolls:

• Once the cinnamon rolls are done, remove them from the oven and allow them to cool for about 5 minutes. Drizzle the glaze over the warm rolls for a sweet, finishing touch.

8. Serve:

• Serve the Danish cinnamon rolls warm, and enjoy them with a cup of coffee or tea. These rolls are best served the day they are made, though they can be stored in an airtight container for a couple of days.

Tips for Perfect Danish Cinnamon Rolls:

• Yeast Activation: If you’re using active dry yeast instead of instant yeast, make sure to activate the yeast by dissolving it in warm milk and letting it sit for about 5-10 minutes until foamy.
• Room Temperature Butter: For a smoother filling, make sure your butter is soft but not melted.
• Even Rolling: Be sure to roll the dough tightly to prevent gaps in the cinnamon filling.
• Don’t Over-Bake: Keep an eye on the rolls in the oven to avoid over-baking. They should be golden and slightly firm to the touch.
• Glaze Variations: You can add a bit of cream cheese to the glaze for a richer, tangier flavor.

By following these steps, you’ll create light, fluffy, and flavorful Danish cinnamon rolls that are perfect for breakfast, brunch, or any time you crave a delicious pastry.