Best 2 Fluffy Fire House Cinnamon Rolls Recipes

Indulge in the irresistible flavors of homemade cinnamon rolls with our comprehensive guide to creating perfect Fire House Cinnamon Rolls. These delectable treats, often associated with the comforting aromas of a firehouse kitchen, are characterized by their soft, fluffy texture, gooey cinnamon filling, and delectable cream cheese frosting. Our article features two exceptional Fire House Cinnamon Roll recipes, each offering unique variations to tantalize your taste buds. The classic recipe yields tender, fluffy rolls with a generous swirl of cinnamon sugar, while the overnight recipe elevates the experience with an extended fermentation process that results in an even richer, more complex flavor. Both recipes are accompanied by step-by-step instructions, helpful tips, and beautiful photos to guide you through the baking process. Whether you're a seasoned baker or just starting your culinary journey, our Fire House Cinnamon Roll recipes promise to deliver a delightful experience and satisfy your cravings for this beloved breakfast pastry.

Let's cook with our recipes!

SOFT CINNAMON ROLLS

Soft Cinnamon Rolls image

Quick Soft Cinnamon Rolls with a cream cheese glaze are super fluffy and light with a simple homemade dough, and a quick method to get baking!

Provided by Karina

Categories Dessert

Time 2h15m

Number Of Ingredients 16

Ingredients

1 cup milk (warmed to the touch (NOT HOT -- temp at 110°F or 45°C))
1/4 cup melted butter
5 tablespoons granulated sugar
2-1/2 teaspoons quick-rise yeast ((or look for instant or rapid-rise yeast))
1 large egg (lightly whisked)
3 1/2 cups all purpose ((or plain) flour)
1/4 teaspoon salt
Cooking oil spray
3/4 cup loosely packed brown sugar
3 tablespoons ground cinnamon
4 tablespoons butter (melted)
4 oz (110 g) cream cheese (room temperature)
2 tablespoon melted butter
2 tablespoons milk
1 teaspoon pure vanilla extract
1 cup powdered sugar

Steps:

Heat oven to 200°F (100°C).

Nutrition Facts : Calories 322 kcal, Carbohydrate 46 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 148 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

FLUFFY CINNAMON ROLLS

Fluffy Cinnamon Rolls image

These fluffy cinnamon rolls, made with our family's famous milk bread recipe, are tender, soft, and never tough or quick to go stale! We're recording this recipe on the blog for our family and no one else. That's how you know it's good!

Provided by Kaitlin

Categories Dessert

Time 3h15m

Number Of Ingredients 17

Ingredients

2/3 cup heavy cream ((at room temperature))
1 cup milk ((1%, 2%, or whole, at room temperature))
1 large egg ((at room temperature))
1/3 cup sugar
1/2 cup cake flour ((tap measuring cup to avoid air pockets))
3 1/2 cups bread flour ((tap measuring cup to avoid air pockets))
1 tablespoon active dry yeast
1 1/2 teaspoons salt
2/3 cup dark brown sugar ((or light brown sugar, lightly packed))
1 1/2 tablespoons ground cinnamon
1/2 cup unsalted butter ((softened at room temperature))
1/8 teaspoon salt
5 ounces cream cheese ((at room temperature))
3 tablespoons salted butter ((at room temperature))
2 teaspoons vanilla extract
1 1/2 cups powdered sugar ((AKA icing sugar))
3 1/2 tablespoons whole milk ((optional))

Steps:

In the bowl of a stand mixer fitted with a dough hook attachment, add these ingredients in the following order: room temperature heavy cream, milk, and egg, followed by the sugar, cake flour, bread flour, active dry yeast, and salt. There is no need to activate the yeast beforehand.
Turn on the mixer to the lowest setting, and let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you're in a humid climate and the dough is too sticky, feel free to add a little more flour 1 tablespoon at a time until it comes together. It should be sticking to the bottom of the bowl, but not the sides. If you don't have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.
Cover the bowl with a damp towel and place in a warm spot for 1-2 hours, or until it has doubled in size. (We proof our dough in a closed microwave with a mug of just boiled water next to it.)
In the meantime, grease two baking vessels on all sides with butter. We fit 12 rolls in a large oval casserole dish, and 4 into a smaller overflow casserole dish. You can also use two 9-inch cake pans. Keep in mind that these expand quite a bit. You want to ensure they have enough room to expand, but not so much room that they won't end up hugging each other in the pan once baked.
Next, mix the cinnamon sugar filling. In a medium bowl, combine the brown sugar, cinnamon, butter, and salt until it's a brown paste. If you need to, microwave the butter for 15-20 seconds to make it easier to stir.
After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of any air bubbles.
Roll the dough out into a 12x24 inch (30x60cm) rectangle, at about ¼-inch thickness. Using a butter knife, spread the brown sugar filling evenly over the dough leaving about a ½-inch of border on the sides. Roll it tightly into a big cigar, and cut it into 16 equal pieces. (It helps to score it first in half, then in fourths, and so on).
Arrange the buns in the buttered baking pans (when it comes to the end pieces, place them cut side up) with about ¾-inch between each bun. Proof for another 30-40 minutes.
15 minutes into the last round of proofing, arrange a rack in the middle of the oven, and preheat to 350°F/175°C. After proofing the buns, bake for 20-25 minutes. Ours baked in 25 minutes. If you know your oven runs hot, proceed accordingly. The center buns will look a little pale relative to the ones on the edges, but don't be tempted to bake them longer!
While the buns are baking, make the cream cheese icing. Whip the cream cheese and butter until fluffy and pale yellow. Add the vanilla extract and powdered sugar. For super thick icing, omit the milk. For a thinner, pourable consistency, add the milk.
When the buns are done baking, remove from the oven. Drizzle icing evenly over the buns as desired. Serve warm!

Nutrition Facts : Calories 362 kcal, Carbohydrate 49 g, Protein 6 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 58 mg, Sodium 304 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

Tips:

Use active dry yeast that is fresh and has not expired. Check the expiration date on the packet before using.
Make sure the water is warm, but not too hot. The ideal temperature for the water is between 105°F and 115°F (40°C and 46°C).
Let the dough rise in a warm place, free from drafts. The dough should double in size in about 1 hour.
When rolling out the dough, make sure to use a floured surface and a floured rolling pin. This will prevent the dough from sticking.
Don't overfill the cinnamon rolls. Too much filling can make them difficult to roll up and can cause them to leak out during baking.
Bake the cinnamon rolls until they are golden brown and the cream cheese frosting is set. This usually takes about 30 minutes.

Conclusion:

These fluffy fire house cinnamon rolls are a delicious and easy-to-make treat that is perfect for any occasion. With their gooey cinnamon filling and sweet cream cheese frosting, these cinnamon rolls are sure to be a hit with everyone who tries them. So next time you're looking for a special breakfast or dessert, give these cinnamon rolls a try. You won't be disappointed!

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