I have always loved cinnamon rolls. They’re buttery, cinnamon-y, delicious pillows of dough all rolled up! I’ve been making this recipe since high school with a few alterations of course. I add brown sugar to the middle instead of white sugar it gives it this really great mellow caramel flavour. I also like to soften the stick of butter and mix it with the brown sugar and cinnamon so you get this great spread that all the flavours really even throughout the rolls. I hope you enjoy!!
Ingredients
Dough
- 1 package of yeast (2 1/4 tsp)
- 1/2 c lukewarm water (105F-115F)
- 1/2 c lukewarm milk
- 1/3 c sugar
- 1/3 c butter
- 1 tsp salt
- 1 egg
- 3 1/2 c – 4 c flour
Filling
- 3/4 c or 1.5 sticks of butter (softened)
- 1/2 c brown sugar
- 1 Tbs cinnamon
Icing
- 1 c powder sugar
- 1 Tbs milk
- 1/2 vanilla
Preparation
- Combine yeast and warm water in a small bowl, let sit until yeast is bubbly
- In a large bowl combine milk, egg, butter, sugar, salt and 2 cups of flower, and when yeast has became bubbly add in to flour mixture.
- Beat dough until smooth and gradually add in 1 cup of flour, no more than 2 cups, until dough is easy to handle
- Turn onto a lightly floured surface and knead until smooth and elastic, aprox 5 minutes.
- Place dough into a greased bowl, cover and place in a warm location to let rise until double in size or about 1.5 hours.
- While dough is rising mix softened butter, brown sugar, and cinnamon until a combined and easily spreadable.
- Once dough has risen, turn onto a lightly floured surface and roll into a rectangle about 1/4 in thick. Then spread the butter mixture all over, make sure all dough is covered.
- Roll dough tightly, beginning with the long edge. Cut into 1.5 inch pieces and place in a prepared baking dish. Cover and place in a warm location to rise until doubled in size, about 40 min.
- While rolls are rising preheat your oven to 375F and once they are ready pop into oven and bake golden brown. Aprox 25-30 min.
- During last 5 minutes of baking mix all of the icing ingredients together until smooth and will pour easily.
- Once rolls come out of oven pour an even mixture of icing over the tops. Serve and enjoy!
Tips
If you would like to refrigerate overnight and bake in the morning. Roll the dough, cut, and place into baking dish, cover and place in refrigerator over night. When ready to serve bring out of fridge and let them come to room temperature while they were in the fridge over night they should have done their second rise.
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