Cinnamon rolls are a timeless treat, and the Erewhon Cinnamon Roll Recipe takes this classic to a whole new level. Known for its soft, fluffy texture and rich cinnamon flavor, this recipe captures the essence of a bakery favorite right in our own kitchens. Whether it’s for a cozy weekend breakfast or a special occasion, these rolls never fail to impress.
We love how this recipe balances sweet and spice perfectly, creating a warm, comforting aroma that fills the house. Plus, making them from scratch means we control every ingredient, ensuring a fresh and delicious result every time. Let’s dive into this irresistible recipe and bring the magic of Erewhon’s cinnamon rolls to our table.
Ingredients
To create the perfect Erewhon Cinnamon Roll, we carefully select every ingredient to ensure a soft, fluffy dough, a flavorful cinnamon filling, and a luscious icing. Below are the essential components divided by purpose for clarity and ease.
Dough Ingredients
We start with these key ingredients to build the foundation of our Erewhon Cinnamon Roll Recipe dough:
- 3 ½ cups all-purpose flour, plus extra for dusting
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast (one 0.25 oz packet)
- 1 teaspoon salt
- 1 cup whole milk, warmed to about 110°F (43°C)
- ⅓ cup unsalted butter, melted
- 2 large eggs, at room temperature
Filling Ingredients
Our filling blends warmth and sweetness perfectly for that signature Erewhon cinnamon spice aroma:
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar (light or dark)
- 2 tablespoons ground cinnamon
- ½ teaspoon nutmeg (optional for extra warmth)
- ¼ teaspoon ground cloves (optional, adds depth)
Icing Ingredients
The irresistible icing ties the entire roll together with creamy sweetness:
| Ingredient | Amount | Notes |
|---|---|---|
| Cream cheese | 4 oz (half block) | Softened |
| Unsalted butter | ¼ cup | Softened |
| Powdered sugar | 1 ½ cups | Sifted for smooth texture |
| Vanilla extract | 1 teaspoon | Pure for best flavor |
| Whole milk | 2-3 tablespoons | Adjust for desired consistency |
Each group of ingredients plays a crucial role in creating the ultimate Erewhon Cinnamon Roll experience. Let’s gather these essentials and move into the crafting process next.
Equipment Needed
To create the perfect Erewhon Cinnamon Roll, we rely on essential equipment that ensures precision and ease throughout the baking process. Gathering these tools before we start helps maintain a smooth workflow and achieve the ideal soft texture and rich flavor.
Essential Tools for Dough Preparation
- Mixing bowls: Use medium and large bowls for combining dry and wet ingredients separately.
- Measuring cups and spoons: Accurate measurement of flour, sugar, yeast, and spices is critical to balance sweetness and spice.
- Stand mixer with dough hook (optional): Great for kneading dough efficiently, but you can also knead by hand.
Equipment for Rolling & Shaping
- Rolling pin: A sturdy rolling pin allows us to roll the dough evenly into the perfect rectangle.
- Sharp knife or bench scraper: Essential for cutting the rolled dough into individual cinnamon rolls with clean edges.
Baking & Finishing Tools
- 9×13 inch baking pan: Provides enough space for cinnamon rolls to expand while baking.
- Parchment paper (optional): Prevents sticking and makes cleanup easier.
- Pastry brush: Ideal for spreading melted butter on the dough before adding the cinnamon filling.
- Mixing spoon or spatula: For mixing the filling and icing ingredients.
Tools for Icing
- Electric hand mixer or whisk: Whips the icing ingredients to a smooth, creamy consistency.
- Small bowl: Used to combine cream cheese, butter, powdered sugar, and vanilla extract.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing bowls | Combine ingredients | Multiple sizes recommended |
| Measuring cups and spoons | Measure precise ingredient amounts | Essential for recipe accuracy |
| Stand mixer with dough hook | Knead dough quickly and evenly | Optional but helpful |
| Rolling pin | Roll dough flat | Smooth surface preferable |
| Sharp knife or bench scraper | Cut cinnamon rolls | Ensures clean edges |
| 9×13 inch baking pan | Bake cinnamon rolls | Standard size for even cooking |
| Parchment paper | Prevent sticking | Optional, improves cleanup |
| Pastry brush | Spread melted butter | For filling application |
| Mixing spoon or spatula | Mix filling and icing | Versatile tool |
| Electric hand mixer/whisk | Whip icing smooth | Makes icing easier to spread |
| Small bowl | Combine icing ingredients | Convenient for small batches |
By preparing all these tools in advance, we set ourselves up for success in crafting the Erewhon Cinnamon Roll with ease and precision.
Make-Ahead Instructions
To enjoy Erewhon Cinnamon Rolls fresh and warm with minimal morning effort, we recommend implementing these make-ahead steps. Preparing parts of the recipe in advance allows the flavors to deepen and the dough to develop a tender crumb, ensuring every bite is as soft and flavorful as intended.
Prepare the Dough the Night Before
- After kneading the dough until smooth and elastic, place it in a lightly oiled bowl.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel.
- Refrigerate the dough overnight (8 to 12 hours) to allow a slow, controlled rise.
This extended fermentation enhances the dough’s flavor and texture, yielding richer cinnamon rolls.
Early Morning Roll and Proof
- Remove the chilled dough from the refrigerator.
- Let it sit at room temperature for 30 minutes to warm slightly for easier handling.
- Roll out the dough and apply the cinnamon filling as per the recipe.
- Roll the dough into a log and slice it into individual rolls.
- Arrange rolls in the baking pan and cover loosely with plastic wrap.
- Allow them to proof at room temperature for 45 to 60 minutes or until they double in size.
Freeze for Extended Storage
To make these Erewhon Cinnamon Rolls a ready-to-bake treat for the future:
| Step | Detail |
|---|---|
| Shape | Prepare rolls as usual after applying filling and slicing |
| Freeze | Arrange rolls on a parchment-lined baking sheet, freeze until firm (about 1 hour) |
| Store | Transfer frozen rolls to an airtight container or freezer bag, keep up to 2 months |
| Thaw & Proof | Thaw rolls overnight in the fridge, then proof at room temperature for 1 hour before baking |
Icing Preparation
- Prepare the cream cheese icing ahead and store it in an airtight container in the refrigerator.
- Bring it to room temperature and whisk briefly before spreading it on warm rolls after baking.
“Make-ahead techniques not only save time but elevate the flavor and texture of our beloved Erewhon Cinnamon Roll Recipe.” By following these steps, we ensure a stress-free baking experience with delicious results every time.
Dough Preparation
Mastering the dough preparation is the foundation for our Erewhon Cinnamon Roll Recipe. By following precise steps for mixing and rising, we ensure a soft, fluffy texture with rich flavor that defines these rolls.
Mixing the Dough
- Combine dry ingredients: In a large mixing bowl, whisk together all-purpose flour (4 cups), sugar (1/4 cup), active dry yeast (2 1/4 teaspoons), and salt (1 teaspoon).
- Warm liquids: Heat milk (1 cup) to about 110°F (warm, not hot). Add melted butter (1/4 cup, cooled slightly) and two large eggs, beating lightly.
- Incorporate wet and dry: Pour the warm milk mixture into the dry ingredients gradually. Use a stand mixer fitted with a dough hook or a wooden spoon to mix until a shaggy dough forms.
- Knead for elasticity: Knead the dough on a floured surface or in the mixer for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
- Shape and oil: Form the dough into a ball and place it into a large bowl lightly coated with melted butter or oil. Turn once to coat the surface.
“Tip: Maintain the milk temperature between 105°F and 115°F. This ensures optimal yeast activation without killing it.”
| Ingredient | Quantity | Preparation |
|---|---|---|
| All-purpose flour | 4 cups | Sifted |
| Sugar | 1/4 cup | Granulated |
| Active dry yeast | 2 1/4 teaspoons | Room temperature |
| Salt | 1 teaspoon | |
| Milk | 1 cup | Warmed to 110°F |
| Unsalted butter | 1/4 cup | Melted and cooled |
| Eggs | 2 large | Lightly beaten |
First Rise
- Cover the dough: Use a clean kitchen towel or plastic wrap to cover the bowl tightly.
- Warm resting environment: Place the dough in a warm spot—ideal between 75°F to 80°F—for optimal yeast activation.
- Wait for doubling: Allow the dough to rise undisturbed for 1 to 1.5 hours or until it has doubled in size. The volume increase signals proper fermentation and gluten development.
- Check readiness: Gently press your finger into the dough. If the indentation remains and does not bounce back quickly, the dough is ready for shaping.
| Stage | Time | Indicator | Temperature |
|---|---|---|---|
| First Rise | 1 to 1.5 hours | Dough doubles in size | 75°F to 80°F ambient |
Preparing the Filling
To achieve the iconic Erewhon Cinnamon Roll flavor, the filling must be both rich and evenly spread. We start by softening the butter to a creamy texture, allowing it to blend effortlessly with the sugars and spices. Here’s the step-by-step process to create the perfect filling:
- Soften the Butter:
Use ½ cup (1 stick) of unsalted butter, softened at room temperature. This ensures easy spreading without tearing the dough.
- Combine Sugars and Spices:
In a mixing bowl, combine the following dry ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Brown Sugar | 1 cup | Light or dark depending on flavor preference |
| Ground Cinnamon | 2 tablespoons | Freshly ground for optimal aroma |
| Ground Nutmeg | ½ teaspoon | Optional, for warmth |
| Ground Cloves | ⅛ teaspoon | Optional, adds depth to spice |
- Mix the Filling:
Using a spatula or wooden spoon, blend the softened butter into the sugar and spice mix until fully incorporated. The mixture should be thick but spreadable, with a deep amber color and a fragrant cinnamon warmth that will permeate the dough.
“The aroma of cinnamon and brown sugar melting together is the signature scent that defines our Erewhon Cinnamon Roll experience.”
- Apply the Filling to the Dough:
Once the dough has risen and rolled out into a rectangle (approximately 16×12 inches), spread the filling evenly. Leave about a ½ inch border on the edges to prevent overflow during baking.
- Even Layering is Key:
For balanced flavor and texture, apply a generous but consistent layer—about ⅛ inch thick. This allows each bite to deliver the perfect marriage of buttery sweetness and spicy warmth.
By following these steps, we ensure the Erewhon Cinnamon Roll filling delivers its characteristic rich flavor and enticing aroma that make each cinnamon roll memorable.
Assembling the Cinnamon Rolls
Now that our dough has risen perfectly and our filling is ready, it’s time to bring everything together. This crucial step transforms simple ingredients into the irresistible Erewhon Cinnamon Rolls we love.
Rolling Out the Dough
First, lightly flour your work surface to prevent sticking. Using a rolling pin, roll the dough into a rectangular shape, approximately 16 by 12 inches and about 1/4-inch thick. Keep the edges as straight as possible to ensure even rolling and shaping later. The dough should be pliable and soft but firm enough to hold its shape without tearing.
| Step | Details |
|---|---|
| Surface | Lightly floured work surface |
| Shape | Rectangle |
| Dimensions | 16 inches by 12 inches |
| Thickness | 1/4 inch |
| Dough texture | Soft yet firm enough to handle |
Adding the Filling
Next, spread the softened butter-based filling evenly over the rolled dough. Use a spatula or the back of a spoon to cover every inch, leaving a narrow 1/2-inch border along the edges to prevent oozing during baking. This even layering is essential to achieve that signature Erewhon balance of spice and sweetness in every bite.
“An even spread of filling ensures each cinnamon roll bursts with flavor and aroma.“
| Filling Component | Quantity | Notes |
|---|---|---|
| Softened Butter | As prepared | Spread evenly |
| Brown Sugar | As prepared | Sprinkle evenly over butter |
| Ground Cinnamon | As preferred | Blend into sugar butter base |
| Optional Spices | Nutmeg, cloves | Use sparingly for depth |
Shaping the Rolls
To shape, carefully lift the long edge closest to you and begin rolling the dough away from you into a tight log. Rolling tightly locks in the filling and creates those beautiful spirals. Once rolled, use a sharp knife or dental floss to cut the log into 12 even slices, each about 1 1/2 inches thick.
Place these slices cut side up into a greased 9×13-inch baking pan – leave a bit of space between rolls to allow for second rising and expansion. This shaping method ensures each roll bakes evenly and develops the soft, fluffy texture distinctive to the Erewhon Cinnamon Roll Recipe.
| Step | Technique |
|---|---|
| Rolling | Roll tightly from edge closest to you |
| Cutting | Use sharp knife or dental floss to slice |
| Number of rolls | 12 slices, ~1.5 inches thick |
| Baking pan | Greased 9×13-inch pan |
| Spacing | Leave room for second rise |
Second Rise
After arranging our Erewhon Cinnamon Rolls in the greased baking pan with enough space for expansion, the next crucial step is the second rise. This stage allows the dough to relax and puff up, ensuring the rolls achieve that iconic soft and fluffy texture we crave.
Step-by-Step Second Rise Process
- Cover the Pan: Lightly cover the pan with a clean kitchen towel or plastic wrap. This prevents the dough from drying out while it proofs.
- Optimal Temperature: Place the pan in a warm, draft-free spot with a temperature around 75°F to 80°F (24°C to 27°C). A warm environment accelerates yeast activity and helps the dough rise properly.
- Rising Time: Allow the dough to rise until it doubles in size, typically between 45 to 60 minutes. Avoid rushing this step as it directly influences the final lightness and fluffiness of our cinnamon rolls.
- Visual Check: Look for a visibly puffy dough that springs back slowly when gently pressed with a finger. This “spring back test” confirms that the dough is well-proofed but not over-proofed.
Why the Second Rise Matters
“The Second Rise optimizes the dough structure by allowing gluten strands to relax and yeast cells to produce carbon dioxide — the gas that creates those signature airy pockets inside the cinnamon roll.”
Skipping this rise or shortening it will result in tighter, denser rolls lacking the melt-in-your-mouth softness characteristic of the Erewhon Cinnamon Roll Recipe.
Timing and Environment Overview
| Element | Detail |
|---|---|
| Temperature Range | 75°F to 80°F (24°C to 27°C) |
| Duration | 45 to 60 minutes |
| Dough Size Change | Double in volume |
| Proofing Test | Slow spring back upon finger press |
By closely managing our Second Rise, we set the stage for perfectly baked cinnamon rolls with a tender crumb and an irresistible aroma that fills our kitchen. Once the dough has risen to its full potential, we’re ready to move on to baking, where the magic truly comes alive.
Baking the Cinnamon Rolls
Before we begin baking our Erewhon Cinnamon Rolls, preheat the oven to 350°F (175°C). Proper oven temperature ensures an even bake with a golden brown crust and a soft, tender inside.
Step 1: Prepare the Rolls for Baking
Gently place the pan of cinnamon rolls on the center rack of the preheated oven. The rolls should have completed their second rise and appear puffy and slightly risen above the pan’s edge.
Step 2: Baking Time and Appearance
Bake the rolls for 25 to 30 minutes or until the tops are golden brown but not burnt. Avoid overbaking to keep the rolls soft and moist. We can test doneness by inserting a toothpick into the center of a roll; it should come out clean without dough sticking.
| Step | Baking Temperature | Baking Time | Doneness Indicator |
|---|---|---|---|
| Baking | 350°F (175°C) | 25-30 minutes | Golden brown tops; toothpick clean |
Step 3: Cooling for Icing
Once baked, remove the cinnamon rolls from the oven carefully using oven mitts. Let them cool for 10 to 15 minutes in the pan. This brief cooling prevents the icing from melting off completely but keeps it soft enough to spread easily.
Step 4: Applying the Signature Icing
Spread the prepared cream cheese icing generously over the warm rolls. The residual heat will slightly melt the icing, creating a luscious glaze that seeps into each swirl.
“This step is what truly transforms our cinnamon rolls into the iconic Erewhon recipe—rich, creamy, and decadently sweet.”
Baking Summary Checklist
- Preheat oven to 350°F (175°C)
- Bake rolls for 25-30 minutes until golden brown
- Check doneness with toothpick test
- Cool rolls for 10-15 minutes before icing
- Generously spread cream cheese icing for perfect finish
Following these baking steps precisely helps us achieve the fluffy, moist, and aromatic qualities that define our Erewhon Cinnamon Roll Recipe.
Preparing the Icing
To bring the iconic Erewhon Cinnamon Roll to life, the icing must be perfectly smooth and creamy. This luscious topping balances sweetness with a slight tang from cream cheese, rounding out the flavors beautifully. Let’s walk through the exact steps to prepare the signature Erewhon icing.
Ingredients for the Icing
| Ingredient | Measurement | Notes |
|---|---|---|
| Cream cheese | 4 oz (1/2 cup) | Softened to room temperature |
| Unsalted butter | 1/4 cup (half stick) | Softened |
| Powdered sugar | 1 to 1 1/2 cups | Sifted for smoothness |
| Vanilla extract | 1 teaspoon | Pure vanilla preferred |
| Milk | 1 to 2 tablespoons | Adjust for desired consistency |
Step-by-Step Icing Preparation
- Soften the Cream Cheese and Butter:
Use room temperature cream cheese and butter to achieve a smooth blend effortlessly. Avoid microwave heating which can make the mixture runny.
- Beat Cream Cheese and Butter Together:
Place the softened cream cheese and butter in a medium mixing bowl. Using an electric mixer on medium speed, whip them until the mixture is completely smooth and pale, about 2-3 minutes.
- Add Powdered Sugar Gradually:
Incorporate powdered sugar slowly, starting with 1 cup. Mix on low speed to prevent clouding your kitchen with sugar dust. Once combined, increase speed to medium and beat until fully blended. Add more powdered sugar as needed for your preferred sweetness and thickness.
- Mix in Vanilla Extract:
Pour in the teaspoon of vanilla extract to add rich flavor depth. Blend just until incorporated to keep that silky texture.
- Adjust Consistency with Milk:
Add milk gradually, starting with 1 tablespoon. Beat the icing, then check for spreadability. For a thinner glaze that drips down rolls, add the second tablespoon. For thicker icing that stays on top, use less milk.
- Final Whip for Fluffiness:
Give the entire mixture one last whip on high speed for 30 seconds. This air incorporates a light, creamy finish perfect for spreading over warm rolls.
Pro Tips for Perfect Icing
- Use room temperature ingredients; this dramatically improves the texture and ease of mixing.
- Sift powdered sugar to avoid lumps and achieve a silky smooth icing.
- Taste as you go to balance sweetness and tanginess precisely for the classical Erewhon flavor.
- If making ahead, store the icing in an airtight container in the refrigerator. Before use, bring it back to room temperature and re-whip briefly.
“The icing makes or breaks the Erewhon Cinnamon Roll experience—creamy, tangy, and sweet, it’s the perfect finishing touch that elevates every bite.“
By following these steps, we ensure our icing is rich, luscious, and perfectly balanced, complementing the soft, fragrant rolls baked to golden perfection.
Serving Suggestions
To fully enjoy our Erewhon Cinnamon Roll Recipe, serving them with thoughtful accompaniments elevates the experience. Here are some perfect serving suggestions that complement the soft, fluffy rolls and enhance their rich cinnamon flavor.
Ideal Temperature for Serving
We recommend serving the cinnamon rolls warm, straight after adding the luscious cream cheese icing. This preserves the melt-in-your-mouth texture and rich aroma. If you have leftovers, gently reheat rolls covered with foil at 300°F (150°C) for 5–7 minutes to revive freshness.
Beverage Pairings
Pairing these soft cinnamon rolls with beverages balances sweetness and heightens flavor:
| Beverage Option | Notes |
|---|---|
| Freshly Brewed Coffee | Bold flavors cut through sweetness |
| Chai Latte | Spiced warmth complements cinnamon and clove |
| Hot Chocolate | Adds creamy indulgence without overpowering |
| Warm Milk | Classic, simple comfort for all ages |
Garnish Ideas
Add a decorative and flavorful touch with:
- Chopped toasted pecans or walnuts for crunch contrast
- A light dusting of ground cinnamon or cocoa powder
- Fresh sliced strawberries or raspberries on the side for tart complement
- A drizzle of caramel or maple syrup for extra sweetness
Serving Presentation Tips
- Arrange rolls in a rustic wooden tray lined with parchment for cozy visual appeal
- Serve with small bowls of extra whipped cream or icing for guests who want more
- Provide butter knives and napkins for easy, mess-free enjoyment
“Serving our Erewhon Cinnamon Rolls warm with rich cream cheese icing and a cup of chai latte creates a perfect harmony of flavors for a comforting breakfast or indulgent brunch.”
By choosing thoughtful accompaniments and presentation, we enhance the Erewhon Cinnamon Roll Recipe experience—making every bite as delightful as the first.
Storage Tips
Proper storage ensures our Erewhon Cinnamon Rolls stay fresh and maintain their signature soft, fluffy texture. Follow these precise steps to keep them delightful for days.
- Room Temperature Storage:
Store baked cinnamon rolls in an airtight container or wrap them tightly with plastic wrap. Keep them at room temperature for up to 2 days. Avoid refrigeration as it can dry out the rolls and affect texture.
- Refrigeration:
If you need to store the rolls longer, place them in an airtight container and refrigerate. They will stay fresh for up to 5 days, but we recommend warming them before serving to restore softness.
- Freezing Instructions:
Freeze unbaked or baked cinnamon rolls to extend shelf life. Use these steps for optimal results:
- Wrap rolls tightly in plastic wrap or aluminum foil.
- Place wrapped rolls in a freezer-safe bag or airtight container.
- Label with the date and freeze for up to 3 months.
- To thaw, place rolls in the refrigerator overnight. Reheat rolls warm in the oven at 350°F (175°C) for 10-15 minutes.
| Storage Method | Duration | Storage Tips |
|---|---|---|
| Room Temperature | Up to 2 days | Airtight container or tight plastic wrap |
| Refrigeration | Up to 5 days | Airtight container, warm before serving |
| Freezing | Up to 3 months | Wrap tightly, freeze in airtight container, thaw in fridge |
Tip: For the best flavor and texture, reheat rolls gently, covered loosely with foil to prevent crust hardening.
“Storing our Erewhon Cinnamon Rolls correctly preserves that perfect balance of soft dough and rich cinnamon filling, ensuring every bite is just as delightful as freshly baked.“
Store leftover cream cheese icing separately in an airtight container inside the refrigerator for up to 1 week. Bring it to room temperature and whisk before reapplying to warmed rolls.
By following these Storage Tips, we can enjoy our homemade Erewhon Cinnamon Rolls anytime without compromising on quality or taste.
Conclusion
Mastering the Erewhon Cinnamon Roll Recipe brings a rewarding blend of flavor, texture, and aroma to your kitchen. With each step carefully crafted from dough preparation to icing application, this recipe ensures consistently soft and flavorful rolls.
By embracing the make-ahead tips and proper storage methods, we can enjoy these cinnamon rolls fresh whenever we want. Whether it’s a cozy breakfast or a special treat, these rolls deliver a comforting experience that’s hard to beat.
Let’s keep baking and savoring the delicious results of this timeless recipe together.
Frequently Asked Questions
What makes the Erewhon Cinnamon Roll Recipe different from regular cinnamon rolls?
The Erewhon Cinnamon Roll Recipe features a soft, fluffy texture and a perfect balance of sweetness and spice. It uses a rich cream cheese icing and an aromatic, evenly layered filling that enhances flavor and aroma, creating a superior cinnamon roll experience.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough the night before. Knead it, place it in a lightly oiled bowl, cover, and refrigerate overnight. This improves flavor and texture while saving time on the day of baking.
What are the essential ingredients for the dough?
The dough requires all-purpose flour, sugar, active dry yeast, salt, warmed milk, melted butter, and eggs to achieve the soft and fluffy texture characteristic of Erewhon Cinnamon Rolls.
How do I make the filling for the cinnamon rolls?
The filling is made by combining softened butter, brown sugar, ground cinnamon, and optional spices like nutmeg and cloves. Spread it evenly on the rolled-out dough to ensure balanced flavor in every bite.
What is the purpose of the second rise?
The second rise allows the dough to relax and puff up, creating airy pockets that result in soft, fluffy rolls. Skipping this step may lead to denser cinnamon rolls.
How long and at what temperature should I bake the cinnamon rolls?
Bake the rolls at 350°F (175°C) for 25 to 30 minutes, or until the tops turn golden brown. Use a toothpick test to check for doneness.
How do I prepare the cream cheese icing?
Mix softened cream cheese, unsalted butter, sifted powdered sugar, vanilla extract, and milk until smooth and creamy. Use room temperature ingredients and adjust milk to achieve the desired consistency.
What is the best way to serve Erewhon Cinnamon Rolls?
Serve the rolls warm with cream cheese icing to maintain their soft texture. Pair with coffee, chai latte, or hot chocolate for a complete cozy experience.
How should I store leftover cinnamon rolls?
Store baked rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days (warm before serving). You can freeze both baked and unbaked rolls for up to 3 months.
Can I freeze the cinnamon rolls before baking?
Yes, freeze unbaked rolls after shaping to bake later. Thaw and proof them before baking for fresh, delicious cinnamon rolls anytime.