T.J. Cinnamon'S Cinnamon Rolls

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic T.J. Cinnamon'S Cinnamon Rolls to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing T.J. Cinnamon'S Cinnamon Rolls, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Dough:
• 2 pkgs. active dry yeast
• 1/2 cup warm water (105 to 115 degrees)
• 1/3 cup sugar
• 1/2 teaspoon sugar
• 4−5 cups all−purpose flour, divided
• 1 teaspoon salt
• 1 cup milk, scalded and cooled to 110 degrees
• 1/3 cup vegetable oil
• 2 eggs, room temperature
• Filling:
• 1/2 cup butter or margarine, softened
• 1 cup firmly packed brown sugar
• 1/2 cup sugar
• 2 tablespoons cinnamon
• Icing:
• 1 cup confectioners' sugar
• 2−3 tablespoons warm milk
• 1 teaspoon vanilla
• For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let
• stand 5 minutes. In mixing bowl, combine 3 cups flour, 1/3 cup
• sugar and salt. At low speed, gradually beat in milk, oil, eggs,
• and yeast mixture; beat until well blended. Beat in additional
• flour until dough pulls away from sides of bowl.
• On floured surface, knead dough until smooth and elastic,
• 8−10 minutes. Place in greased bowl, turning to grease top. Cover
• and let rise in warm, draft−free area until doubled in bulk,
• about 1 hour.
• For filling, beat all ingredients together until smooth.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Grease 2 (9−inch) round cake pans

Step 2: Technique & Execution

On lightly floured surface, roll dough into an 18 X 10 inch rectangle

Step 3: Technique & Execution

Spread with filling

Step 4: Technique & Execution

Roll tightly from long side

Step 5: Technique & Execution

Cut into 14 (1 1/4−inch) slices

Step 6: Technique & Execution

Place 1 roll cut side up in center of each pan