Description
These cinnamon rolls are soft, flaky and indulgent. Baked until golden brown with icing melting into every freshly baked crevice.
Ingredients
Units
Scale
- 4 1/4–4 1/2 cups all-purpose flour (extra for dusting)
- 11 tablespoons butter, cut into 11 slices
- 1 cup warm whole milk (110-115 degrees F)
- 2 large eggs
- 1 tablespoon sugar
- 2 1/4 teaspoons active dry yeast (see note about instant yeast)
- 1 teaspoon salt
Filling:
- 1 1/4 cup brown sugar
- 5 tablespoons softened butter
- 1/2 tablespoon cinnamon
Icing
- 2 cups powdered sugar
- 1/2 cup cream or milk
- 2 tablespoons maple syrup
Instructions
- Lightly grease a 9×13 inch pan and set aside. In a small saucepan warm 1 cup of milk on low heat until it’s 110-115 degrees F. Pour into stand mixer bowl, add active dry yeast, and the sugar. Lightly mix together and let sit for 5 minutes. It will start to bloom and bubble.
- Add 4 1/4 cups flour, sliced butter, both eggs and salt. Turn the mixer on low and allow it to combine. Scrape the sides of the bowl. Turn mixer on medium-medium high and mix 5 minutes or until dough looks glossy and doesn’t stick to your fingers. If needed, add 1/4 cup extra flour.
- Using your hands, mold the dough into a smooth ball. Place dough back in the mixer bowl, or transfer dough to a large bowl and cover with a towel or plastic wrap. Allow to rise for about an hour or until dough looks almost double in size.
- Once dough has risen, place in refrigerator for about 30 minutes. This will make it easier to roll out.
- Mix together softened butter and cinnamon until combined. Set aside.
- On a lightly floured surface, punch down the dough and roll it out to 16×11 inches, the long sides facing you. Using a spatula or knife, spread the cinnamon butter leaving a 1/2 inch gap at the top to seal the dough on itself. Sprinkle the brown sugar all over and lightly press into the dough.
- Starting at the bottom left corner tightly roll and pinch while moving to the right. Go back and forth until you can roll the log using your palms, ending on the 1/2 inch section. Lightly squeeze from the middle out if it’s a little thicker. Cut 1 1/2 inch sections and place 3 rows of 4 cinnamon rolls on the prepared baking pan. Cover with a towel and allow to rest for 30 minutes or until it’s almost doubled in size. Preheat oven to 350 degrees F.
- Place risen cinnamon rolls into the oven and bake 30-35 minutes until lightly golden brown. While rolls bake, make the icing by whisking together powdered sugar, cream and maple syrup. Set aside. Allow the cinnamon rolls to cool 5 minutes. Drizzle icing on top and enjoy!
Notes
- Can I prep this the day before? To save some time the day of bake, you absolutely can. After you let the dough rise for an hour, cover the bowl with a towel or plastic wrap and place in the refrigerator. Allow the dough to come up to room temperature the next day before rolling it out. This will take about 15-30 minutes. Start at step 5.
- I only have Instant yeast or Rapid rise yeast – what do I do? Use it! The difference between rapid rise and active dry is you can add rapid rise yeast right to your dry ingredients, in this case the flour/salt mixture. Measure out the yeast the same in the recipe. Follow instructions on the packaging for what the temperature needs to be for the liquid.
- Prep Time: 2 hours
- Cook Time: 30 minutes