Cinnamon Rolls
Discover the ultimate cinnamon roll recipe with a rich caramelized glaze. Perfect for any time, these rolls are irresistible!
Ingredients
Milk Mixture
- ½ cup milk
- ¼ cup white sugar
- ¼ cup butter
- 1 tsp salt
Yeast Mixture
- 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
Glaze
- 1 cup unsalted butter
- 1 cup brown sugar
Filling
- ¾ cup brown sugar
- 1 tbsp ground cinnamon
- ¼ cup unsalted butter softened
- (pecans and/or raisins optional)
Instructions
- Warm the ½ cup milk in a small saucepan until it bubbles, then remove from heat.
- Mix in ¼ cup white 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 white sugar and 2¼ tsp active dry yeast yeast in ½ cup warm water. Let stand until creamy, about 10 minutes.
- In a counter top mixer or large bowl, combine the yeast mixture, lukewarm 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.
- Let rise in a warm place until doubled in volume, about 1-1½ hours.
- While dough is rising, melt 1 cup unsalted 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 ¾ cup brown sugar and 1 tbsp ground cinnamon; set aside.
- Turn dough out onto a lightly floured surface and 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. Carefully place rolls on their sides in the prepared pan.
- Cover and let rise for 1-2 hours or until doubled in volume.
- 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.
Nutrition
Serving: 1rollCalories: 391kcalCarbohydrates: 56gProtein: 6gFat: 17gSaturated Fat: 10gTrans Fat: 1gCholesterol: 64mgSodium: 182mgPotassium: 118mgFiber: 2gSugar: 29gVitamin A: 526IUVitamin C: 1mgCalcium: 54mgIron: 2mg