Prep Time: 3 hrs | Cook Time: 25 mins | Total Time: 3 hrs 25 mins | Servings: 12
Whip up your favorite cinnamon rolls at home from scratch with this easy step-by-step recipe! And enjoy perfectly gooey cinnamon rolls dripping with icing. These cinnamon rolls are to die for!
Ingredients
DOUGH:
2 packages (or 5 tsp) of active dry yeast
1 c. whole milk, warmed (105-140°)
2 tsp fine sea salt
½ c. granulated sugar
3 large eggs, at room temperature
½ c. unsalted butter at room temperature, cut into chunks
5 c. all-purpose flour separated (plus extra for rolling out the dough)
FILLING and GLAZE:
¾ c. firmly-packed light brown sugar
1 egg, room temperature, slightly beaten
¼ c. unsalted butter, room temperature, separated
1 tbsp ground cinnamon
¼ tsp fine sea salt
ICING:
¼ c. heavy cream
1 tsp pure vanilla extract
Pinch of fine sea salt
¾ c. confectioners powdered sugar
How to make Homemade Cinnamon Rolls
Step 1: To a bowl of a stand mixer fitted with a paddle attachment, add the warm milk, then sprinkle the yeast over. Stir and set aside for about 6 to 7 minutes until foamy.
Step 2: To the yeast, add the sugar, 4 ½ cups of flour, eggs, butter, and salt. In a small bowl, place the rest of the ½ cup of flour. Beat on low until just combined.
Step 3: Take the paddle attachment off and attach the dough hock. Knead the dough (if using a KitchenAid® stand mixer, knead on speed 2) for about 5 to 7 minutes. While kneading, add in the reserved flour 1 tbsp at a time as needed. This will prevent the dough from sticking to the sides of the bowl. Or you can just knead the dough by hand.
Step 4: Transfer the dough to a large greased bowl and turn to coat. Using a plastic wrap, loosely tent the bowl and let the dough proof for 1 ½ – 2 hours in a warm, draft-free spot until it doubles in size.
Step 5: Grease a 9 x 13-inch baking dish. To make the egg wash, beat the egg with 1 tbsp of water. Set aside.
Step 6: In a small bowl, place the brown sugar, cinnamon, and salt. Mix well to make the filling. Set aside.
Step 7: After 1 ½ – 2 hours, punch down the dough, then turn the dough out onto a lightly floured work surface. Using a sharp knife, cut the dough in half. Keep half of the dough aside. Lightly dust the other half with flour. Roll out the dough into about a 12 x 14-inch rectangle using a rolling pin dusted with flour.
Step 8: If needed, rotate the dough. At this point, one of the short sides should be in front of you. Across the surface of the dough, spread half of the butter, leaving about 1-inch space from the short side opposite to you. Sprinkle the dough with half of the cinnamon sugar mixture, then rub it across with the butter, patting to adhere. Make sure to leave some cleared space at the end for the egg wash.
Step 9: Lightly brush the clear area with the egg wash. Then, roll the dough into a log, beginning on the short side closest to you. Pinch the seam to seal and transfer the log on your work surface, seam-side down.
Step 10: Cut off the tapered ends of the log using a sharp serrated knife and discard. Into 6 equal pieces, cut the log. Across half of the greased baking dish, evenly stagger the rolls. Do the same with the rest of the log and continue filling the dish.
Step 12: Loosely cover the rolls with a kitchen towel and let the rolls rice for about 40 minutes in a warm, draft-free spot until they have doubled in size.
Step 13: In the center of the oven, place the rack and preheat to 350 degrees.
Step 14: Across the top of the cinnamon rolls, brush the reserved egg mixture. Place in the preheated oven and bake for about 25 to 30 minutes or until the cinnamon rolls are golden and completely cooked. Remove from the oven when done, and let the cinnamon rolls cool slightly.
Step 15: To make the icing, place the confectioners’ sugar, cream, vanilla, and salt in a medium-sized mixing bowl. Mix well until combined.
Step 16: Across the tops of the cinnamon rolls, pour the glaze. Then, spread the glaze across the surface of each roll using a pastry brush.
Step 17: Serve the cinnamon rolls warm. Enjoy!
Notes:
TO MAKE-AHEAD:
As directed, assemble the rolls and place them in the casserole dish. Using plastic wrap, loosely cover the dish and place it in the fridge to let the rolls rise overnight.
An hour before baking, let the rolls set out at room temperature.
Nutrition Facts:
Amount Per Serving: Calories 458, Calories from Fat 135, Fat 15g23%, Saturated Fat 9g56%, Cholesterol 93mg31%, Sodium 474mg21%, Potassium 124mg4%, Carbohydrates 70g23%, Fiber 1g4%, Sugar 30g33%, Protein 8g16%, Vitamin A 540IU11%, Calcium 64mg6%, Iron 2.8mg16%
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