Homemade Cinnamon Rolls

125 mins
Serves 8
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Directions

  1. 1In a stand mixer, take one cup of warm milk, one pack of instant dry yeast, half a cup of sugar, two large eggs, and a third cup of softened butter. Mix it.
  2. 2In a stand mixer, take one cup of warm milk, one pack of instant dry yeast, half a cup of sugar, two large eggs, and a third cup of softened butter. Mix it.
  3. 3In a stand mixer, take one cup of warm milk, one pack of instant dry yeast, half a cup of sugar, two large eggs, and a third cup of softened butter. Mix it.
  4. 4Add four cups of flour and mix until the flour is barely combined.
  5. 5Add four cups of flour and mix until the flour is barely combined.
  6. 6Add four cups of flour and mix until the flour is barely combined.
  7. 7Stop the mixer, let it sit for a couple of minutes, then switch to the dough hook and let it knead for five more minutes.
  8. 8Stop the mixer, let it sit for a couple of minutes, then switch to the dough hook and let it knead for five more minutes.
  9. 9Stop the mixer, let it sit for a couple of minutes, then switch to the dough hook and let it knead for five more minutes.
  10. 10Place the dough in a greased bowl, cover it, and let it rise until doubled in size (about 1–2 hours).
  11. 11Place the dough in a greased bowl, cover it, and let it rise until doubled in size (about 1–2 hours).
  12. 12Place the dough in a greased bowl, cover it, and let it rise until doubled in size (about 1–2 hours).
  13. 13Roll out the dough.
  14. 14Roll out the dough.
  15. 15Roll out the dough.
  16. 16Prepare the filling with half a cup of butter, one cup of brown sugar, and two tablespoons of cinnamon. Mix it well.
  17. 17Prepare the filling with half a cup of butter, one cup of brown sugar, and two tablespoons of cinnamon. Mix it well.
  18. 18Prepare the filling with half a cup of butter, one cup of brown sugar, and two tablespoons of cinnamon. Mix it well.
  19. 19Spread the filling evenly over the rolled dough.
  20. 20Spread the filling evenly over the rolled dough.
  21. 21Spread the filling evenly over the rolled dough.
  22. 22Roll the dough up tightly and cut into 1–2 inch slices.
  23. 23Roll the dough up tightly and cut into 1–2 inch slices.
  24. 24Roll the dough up tightly and cut into 1–2 inch slices.
  25. 25Place the slices into a greased baking dish, cover them, and let them rise for another 30 minutes or place in the refrigerator overnight.
  26. 26Place the slices into a greased baking dish, cover them, and let them rise for another 30 minutes or place in the refrigerator overnight.
  27. 27Place the slices into a greased baking dish, cover them, and let them rise for another 30 minutes or place in the refrigerator overnight.
  28. 28Bake at 375 for 20–25 minutes.
  29. 29Bake at 375 for 20–25 minutes.
  30. 30Bake at 375 for 20–25 minutes.
  31. 31Frost while warm.
  32. 32Frost while warm.
  33. 33Frost while warm.

Ingredients

  • 1 cup warm milk
  • 1 cup warm milk
  • 1 cup warm milk
  • 2.25 tsp instant dry yeast
  • 2.25 tsp instant dry yeast
  • 2.25 tsp instant dry yeast
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 1.3 cup sugar
  • 1.3 cup sugar
  • 1.3 cup sugar
  • 0.3 cup butter
  • 0.3 cup butter
  • 0.3 cup butter
  • 4 cups flour
  • 4 cups flour
  • 4 cups flour
  • 0.5 cup butter
  • 0.5 cup butter
  • 0.5 cup butter
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 2 tablespoons cinnamon
  • 2 tablespoons cinnamon
  • 2 tablespoons cinnamon
  • 2 tablespoons melted butter
  • 2 tablespoons melted butter
  • 2 tablespoons melted butter
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons heavy whipping cream
  • 1.12 cup powder sugar
  • 1.12 cup powder sugar
  • 1.12 cup powder sugar
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla

Equipment

stand mixerdough hookrolling pinbaking dishknife