Homemade Cinnamon Rolls
14h 55m
Serves 16
Directions
- 1In a large stockpot, combine the milk, butter, and sugar. Heat until it reaches a scalding temperature, but do not let it boil. Remove from heat and allow the mixture to cool until warm to the touch.
- 2Stir in the yeast and mix well. Let it sit for about 10 minutes to activate. Then add 7 cups of the flour and combine.
- 3Mix until well combined, then cover the pot with a lid and let the dough rise for about an hour.
- 4Add 1–2 more cups of flour along with the salt, baking powder, and baking soda. Mix in well. The dough should be soft and slightly tacky, but not overly sticky.
- 5Lightly flour your countertop and place the dough on top. Using a rolling pin, roll it into a long rectangle to about 1/4–1/3 inch thick.
- 6Mix together the filling ingredients and spread evenly over the surface, leaving a small border around the edges.
- 7Starting at the top of the rectangle, gently tuck and roll the dough toward you to form a log. Pinch the seam along the bottom to seal.
- 8Slice the cinnamon rolls about 1 1/2 inches wide.
- 9Generously butter pans or skillets, arrange the rolls, cover with a tea towel, and let them rise for about 30 minutes.
- 10Bake at 350°F for 20–25 minutes until lightly golden on top.
- 11Remove from the oven, prepare the icing, spread it generously over the warm rolls, and enjoy!
Ingredients
- 4 cup milk of choice
- 1 cup butter
- 1 cup cane sugar
- 1 tbsp active dry yeast
- 9-10 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp salt
- 1 cup butter, melted
- 1 cup brown sugar
- 1 cup cane sugar
- 1/4 cup ground cinnamon
- 4 cup powdered sugar
- 2 tsp vanilla extract
- 1 hefty pinch salt
- 2 tbsp hot brewed coffee
- 3-4 tbsp milk of choice
- 4 tbsp melted butter
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