Cinnamon Rolls

Published on
September 22, 2023
Intro
What is better than the smell of homemade cinnamon rolls? Eating them of course. This recipe is not hard it just takes a some time, time that is well worth the wait.
Pan of cinnamon rolls.
Prep Time:
20 Minutes + 2 Hours Proofing Time
Cook Time:
25 Minutes
Servings:
12
Difficulty Level:
Medium
Ingredients

1 cup whole milk, 90ºF

2 envelopes dry active yeast

1/4 teaspoon + 1/2 cup granulated sugar

3 sticks unsalted butter, room temperature, divided

1 teaspoon salt

2 eggs, room temperature

4 1/4 cups all-purpose flour

1 cup brown sugar

2 tablespoons + 2 teaspoons Cinnamon

2 cups confectioners sugar

4 tablespoons whole milk

Directions

1. In a small bowl combine the milk, yeast and 1/4 teaspoon granulated sugar. Let the mixture stand until foamy, about 5 minutes. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 stick of butter with 1/2 cup of granulated sugar and salt at medium speed, until light and fluffy, about 3 minutes.

3. Beat in the eggs, 1 at a time, until well blended.

4. Add in half of the flour and beat at low speed until incorporated. Then add in the yeast mixture. Blend for 1 minute and then stop the mixer and scrape down the bowl. Swap out the paddle for the dough hook attachment.

5. Gradually add the remaining flour and beat at medium speed for about 5 minutes. You will have a soft sticky dough. Scrape the dough into a large oiled bowl and cover with plastic wrap. Let the dough stand in a warm place until it is doubled in size, about 1 hour.

6. While the dough is resting, make the filling: In a medium bowl, blend the remaining 2 sticks of butter with the brown sugar, 2 tablespoons Cinnamon and a pinch of salt. Set aside.

7. Turn the dough out onto floured surface. Either roll dough into 15x12 inch rectangle that is 1/4 inch thick, or divide in half and roll each half into 7.5 x 12 inch rectangle.

8. Evenly spread the dough with the cinnamon-butter mixture. Working from a long side, tightly roll up the dough.

9. Butter a 9x13x2 or a 12- inch cast iron skillet. Cut the rolls into 1/2 inch pieces (you should have 20). Arrange the cinnamon rolls, cut side up, in the pan, starting from the edge and working into the center.

10. Cover the rolls with plastic wrap and let them rise in a warm place for about 1 hour. Rolls are ready when they appear pillowy.

11. Preheat oven to 350ºF.

12. Remove the plastic wrap from the rolls and bake them for about 25-30 minutes, until golden and an instant-read thermometer inserted in the center registers 180°F.

13. Let cool for 10 minutes before frosting.

14. In a small bowl, mix the confectionery sugar, milk and the remaining 1/4 teaspoon of Cinnamon.

15. Glaze and serve warm.

Pro Tip: Place the cinnamon roll in the freezer for about 10 minutes before slicing. Use dental floss to cut into perfect slices.

Substitutions
Recipe Tip:
To make ahead: After cutting the rolls and placing into pan, cover with plastic wrap and allow to rise overnight in the refrigerator. Bring to room temperature before baking.
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