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Homemade Cinnamon Rolls

Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls. Finish them with a generous topping of frosting, and be prepared to lick brown sugar off your fingers for the rest of the afternoon.

by Scott Loitsch • featured in Cinnamon Rolls 4 Ways

30 minutes

30 minutes

Ingredients

for 14 servings

Dough

  • ½ cup
    unsalted butter, melted (115 g)
  • 2 cups
    whole milk, warm to the touch (480 mL)
  • ½ cup
    granulated sugar (100 g)
  • 1 packet
    2 ¼ teaspoons
    active dry yeast
  • 5 cups
    flour, divided (625 g)
  • 1 teaspoon
    baking powder
  • 2 teaspoons
    salt

Filling

  • ¾ cup
    butter, softened (170 g)
  • ¾ cup
    light brown sugar (165 g)
  • 2 tablespoons
    ground cinnamon

Frosting

  • 4 oz
    cream cheese, softened (55 g)
  • 2 tablespoons
    butter, melted
  • 2 tablespoons
    whole milk
  • 1 teaspoon
    vanilla extract
  • 1 cup
    powdered sugar (120 g)

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Preparation

  1. Generously butter two disposable foil pie/cake pans.
  2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
  3. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
  4. Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
  5. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
  6. After 1 hour, the dough should have nearly doubled in size.
  7. Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
  8. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
  9. Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
  10. Spread the softened butter evenly over the dough.
  11. Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.
  12. Press the mixture into the butter.
  13. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
  14. Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.
  15. Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
  16. Preheat oven to 350˚F (180˚C).
  17. To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.
  18. Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
  19. While still warm, drizzle evenly with frosting.
  20. Enjoy!
 

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