Cinnamon Roll
Serves 12
Directions
- 1Whisk the milk, sugar, and yeast in the bowl of a stand mixer with a dough hook. Cover and allow mixture to sit for 5 minutes.
- 2Whisk the milk, sugar, and yeast in the bowl of a stand mixer with a dough hook. Cover and allow mixture to sit for 5 minutes.
- 3Whisk the milk, sugar, and yeast in the bowl of a stand mixer with a dough hook. Cover and allow mixture to sit for 5 minutes.
- 4On medium speed, beat in butter until it is slightly broken up. Add eggs and salt, beat on medium speed until combined.
- 5On medium speed, beat in butter until it is slightly broken up. Add eggs and salt, beat on medium speed until combined.
- 6On medium speed, beat in butter until it is slightly broken up. Add eggs and salt, beat on medium speed until combined.
- 7Switch the mixer to low, add 1 cup of flour at a time, making sure it’s incorporated before adding more. Beat until the dough comes together about 3 minutes.
- 8Switch the mixer to low, add 1 cup of flour at a time, making sure it’s incorporated before adding more. Beat until the dough comes together about 3 minutes.
- 9Switch the mixer to low, add 1 cup of flour at a time, making sure it’s incorporated before adding more. Beat until the dough comes together about 3 minutes.
- 10Keep the dough in the mixer and beat for 5-8 minutes until slightly elastic.
- 11Keep the dough in the mixer and beat for 5-8 minutes until slightly elastic.
- 12Keep the dough in the mixer and beat for 5-8 minutes until slightly elastic.
- 13Place the dough in a lightly oiled bowl. Cover and allow the dough to rise for 1-2 hours or until double in size.
- 14Place the dough in a lightly oiled bowl. Cover and allow the dough to rise for 1-2 hours or until double in size.
- 15Place the dough in a lightly oiled bowl. Cover and allow the dough to rise for 1-2 hours or until double in size.
- 16Prepare a 9x13-inch baking pan.
- 17Prepare a 9x13-inch baking pan.
- 18Prepare a 9x13-inch baking pan.
- 19Punch down the dough to release the air. Place dough on a lightly floured surface and roll dough into an even 12x18-inch rectangle.
- 20Punch down the dough to release the air. Place dough on a lightly floured surface and roll dough into an even 12x18-inch rectangle.
- 21Punch down the dough to release the air. Place dough on a lightly floured surface and roll dough into an even 12x18-inch rectangle.
- 22Spread the butter all over the dough. In a bowl, mix the sugar and cinnamon. Sprinkle over the butter.
- 23Spread the butter all over the dough. In a bowl, mix the sugar and cinnamon. Sprinkle over the butter.
- 24Spread the butter all over the dough. In a bowl, mix the sugar and cinnamon. Sprinkle over the butter.
- 25Roll up the dough to form an 18-inch long log. Using non-coated floss, cut into 12 rolls.
- 26Roll up the dough to form an 18-inch long log. Using non-coated floss, cut into 12 rolls.
- 27Roll up the dough to form an 18-inch long log. Using non-coated floss, cut into 12 rolls.
- 28Arrange the cut rolls in the prepared baking pan.
- 29Arrange the cut rolls in the prepared baking pan.
- 30Arrange the cut rolls in the prepared baking pan.
- 31Cover the rolls and let them rise for about 1 hour.
- 32Cover the rolls and let them rise for about 1 hour.
- 33Cover the rolls and let them rise for about 1 hour.
- 34Preheat the oven to 350°F. Bake for about 20-23 minutes or until they are lightly browned on top.
- 35Preheat the oven to 350°F. Bake for about 20-23 minutes or until they are lightly browned on top.
- 36Preheat the oven to 350°F. Bake for about 20-23 minutes or until they are lightly browned on top.
- 37Make the icing by beating all ingredients until smooth. Beat on low for 2 minutes, then switch to high for 1 minute.
- 38Make the icing by beating all ingredients until smooth. Beat on low for 2 minutes, then switch to high for 1 minute.
- 39Make the icing by beating all ingredients until smooth. Beat on low for 2 minutes, then switch to high for 1 minute.
- 40Spread the icing over the warm rolls and serve.
- 41Spread the icing over the warm rolls and serve.
- 42Spread the icing over the warm rolls and serve.
Ingredients
- 1 cup milk, warm
- 1 cup milk, warm
- 1 cup milk, warm
- 0.66 cup granulated sugar
- 0.66 cup granulated sugar
- 0.66 cup granulated sugar
- 1.5 Tbsp instant yeast
- 1.5 Tbsp instant yeast
- 1.5 Tbsp instant yeast
- 8 Tbsp unsalted butter, soft
- 8 Tbsp unsalted butter, soft
- 8 Tbsp unsalted butter, soft
- 2 large eggs, at room temperature
- 2 large eggs, at room temperature
- 2 large eggs, at room temperature
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 4.5 cups all-purpose flour
- 4.5 cups all-purpose flour
- 4.5 cups all-purpose flour
- 8 Tbsp unsalted butter, soft
- 8 Tbsp unsalted butter, soft
- 8 Tbsp unsalted butter, soft
- 0.66 cup packed brown sugar
- 0.66 cup packed brown sugar
- 0.66 cup packed brown sugar
- 1.5 Tbsp ground cinnamon
- 1.5 Tbsp ground cinnamon
- 1.5 Tbsp ground cinnamon
- 4 ounces cream cheese, soft
- 4 ounces cream cheese, soft
- 4 ounces cream cheese, soft
- 1 cup powdered sugar
- 1 cup powdered sugar
- 1 cup powdered sugar
- 1 Tbsp milk
- 1 Tbsp milk
- 1 Tbsp milk
- 0.5 tsp vanilla extract
- 0.5 tsp vanilla extract
- 0.5 tsp vanilla extract
Equipment
stand mixer with a dough hook9x13-inch baking pan
Tips
- For an overnight option, cover and refrigerate the rolls for 8-12 hours, then remove from the fridge and let rise on the counter for 1-2 hours before baking.
- Spread the icing over warm rolls for best results.
- Use non-coated floss to cut the rolls for clean cuts.
- Ensure ingredients are at room temperature where specified for optimal results.
- Make sure the flour is incorporated before adding more when mixing the dough.
- Beat dough until slightly elastic (5-8 minutes).
- Allow dough to rise until double in size.
- Bake until lightly browned on top.
- Beat icing ingredients until smooth, then beat on low for 2 minutes and switch to high for 1 minute for fluffy icing.
- Don't lose this recipe, you'll want to save it for later!