# Cinnamon Rolls

This recipe makes big, easy, and delicious cinnamon rolls.

- Category: Baked Goods
- Language: en

## Ingredients

- 0.75 stick of butter
- 1 cup cold milk
- 0.33 cup sugar
- 1 package original active dry yeast
- 2 eggs, beaten
- 0.33 teaspoon salt
- 0.5 tablespoon honey
- 3 cups flour
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 0.5 stick room temperature butter
- chopped pecans
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 3 tablespoons melted butter
- 3 tablespoons hot water

## Instructions

1. Start by bringing a pot to medium heat and adding three-fourths of a stick of butter to melt.
2. Once the butter is melted, add one cup of cold milk and one-third of a cup of sugar, then stir lightly.
3. Turn off the stove and move the pot aside to cool the mixture to about 100°F (38°C).
4. Add one package of active dry yeast and stir lightly.
5. Cover the pot and let it sit for about 5 minutes until the yeast becomes bubbly.
6. Add two beaten eggs and one-third of a teaspoon of salt to the yeast mixture.
7. Add half a tablespoon of honey and give it a light stir.
8. Add three cups of flour, one cup at a time, stirring each time until the flour is just wet.
9. Place the dough in a warm place (like an oven preheated for 30 seconds then turned off) and let it rise for 1 hour until it doubles in size.
10. While the dough is rising, prepare the sugar mixture by combining one cup of brown sugar and two tablespoons of cinnamon in a bowl.
11. Once the dough has doubled in size, dump it onto a well-floured counter.
12. Dust your hands with a little flour and gently push the dough down.
13. Spread the dough with your hands into a large rectangle, approximately 10 by 14 inches.
14. Rub about half a stick of room temperature butter evenly over the dough.
15. Spread the brown sugar and cinnamon mixture evenly over the buttered dough, going almost to the edges.
16. Sprinkle chopped pecans over the sugar mixture.
17. Starting from one end, carefully roll the dough into a log, bringing it to the end and lifting and turning as you roll.
18. Gently shape the rolled dough to ensure even thickness.
19. Prepare a round pan by placing parchment paper at the bottom and spraying a little pan spray to hold it in place.
20. Cut the rolled dough into approximately nine even slices using thin wire, string, or floss to avoid sealing the ends.
21. Place the cut cinnamon rolls into the prepared pan.
22. Cover the pan and let the rolls sit for 45 minutes to rise again.
23. Preheat the oven to 350°F (175°C).
24. Bake the cinnamon rolls for 30-32 minutes until golden brown.
25. Remove from the oven and let them cool for approximately 15 minutes.
26. Prepare the glaze by combining two cups of powdered sugar, one teaspoon of vanilla, three tablespoons of melted butter, and three tablespoons of very hot water.
27. Mix the glaze until smooth, adding a pinch more water if a runnier consistency is desired.
28. Pour the glaze over the cooled cinnamon rolls, spreading it evenly.

## Equipment

- pot
- stove
- oven
- bowl
- parchment paper
- pan spray
- round pan
- thin wire (or string/floss)

## Tips

- Do not let the milk mixture be too hot or too cold, aim for about 100°F (38°C) to avoid killing the yeast.
- When adding flour, do it one cup at a time and mix just until wet.
- To help the dough rise, place it in a warm oven (turned on for 30 seconds then off).
- Use a good quality, fresh-smelling cinnamon for the sugar mixture.
- Use your hands for spreading the butter and dough to have better control.
- For cutting the rolls, use string, floss, or thin wire instead of a knife to prevent sealing the ends of the rolls.

## Source

- Original video: https://www.facebook.com/share/v/188Py1F9A2/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/e5de8bd3-6a53-4666-afc8-5b8920bc0804
- Extracted: 2025-12-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt