Cinnamon Rolls are something that most bakers have their own “best ever” recipe for, and I’m one of them! It’s getting a little harder to make breads that require rolling, thanks to arthritis, but this is one recipe that is worth popping an Advil for.
We’ve been using this recipe for 9 years – it was originally added to the site on September 28, 2012. My copy that’s in our family recipe binder included all the notes and tweaks I’d added after the years, but they never made it to the website until now.
Occasionally, I will make this shortly after I’ve made a Carrot Cake with it’s fantastic Cream Cheese Frosting, because it’s easy to set aside some frosting to use elsewhere. While these Cinnamon Rolls are so good as is, sometimes you just want a thick layer of Cream Cheese Frosting on them!
Give this recipe a try and let me know how they turned out!
- ½ cup milk
- ¼ cup white sugar
- ¼ cup butter
- 1 tsp salt
- 1 tsp white sugar
- 2¼ tsp active dry yeast
- ½ cup warm water
Remaining Dough Ingredients
- 2 eggs - large, beaten
- 4 cups all-purpose flour - divided
- 1 cup unsalted butter
- 1 cup brown sugar
- ¾ cup brown sugar
- 1 tbsp ground cinnamon
- ¼ cup unsalted butter - softened
- (pecans and/or raisins optional)
- Warm the ½ cup milk in a small saucepan until it bubbles, then remove from heat. Mix in ¼ cup sugar, ¼ cup butter and 1 tsp salt; stir until the butter is melted. Let cool until lukewarm.
- While the milk mixture cools, in a small bowl, dissolve 1 tsp sugar and 2¼ tsp yeast in warm water. Let stand until creamy, about 10 minutes.
- In a counter top mixer or large bowl, combine the yeast mixture, milk mixture, 2 eggs and 1½ cups of the flour; stir well to combine. Mix in the remaining 2½ cups flour, ½ cup at a time, beating well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead (or knead with with counter top mixer) until smooth and elastic, about 6-8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 1 cup butter in a small saucepan over medium heat. Stir in 1 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan.
- Combine remaining ¾ cup brown sugar and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Spread approximately 2 tbsp of the softened butter over dough, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. If desired, add raisins and/or pecans. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tbsp butter. Slide a long piece of thread under the roll, cross the thread and pull quickly to slice the rolls into approximate 1" widths. Place cut side down in prepared pan.
- Cover and let rise for 1-2 hours or until doubled or tripled in volume (the longer they rise, the lighter and fluffier they will get, but too long and they'll fall).
- Preheat oven to 375°f near the end of the 2nd rising time.
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for about 5 minutes, then invert onto serving platter. Scrape any remaining filling from the pan onto the rolls.