Best Cinnamon Rolls
User Reviews
4.8
Best Cinnamon Rolls
Description
The recipe begins with proofing active dry yeast in lukewarm water and sugar to activate it. A mixture of shortening or butter, sugar, salt, and hot water is cooled before being combined with flour and the yeast mixture. Beaten eggs are incorporated, and the dough is kneaded until satiny and smooth, either by mixer or by hand, with additional flour added as needed to reduce stickiness.
After a 30-minute rise to double the dough, it is divided and rolled into rectangle sheets. The dough is spread with softened butter and sprinkled with a cinnamon and brown sugar mixture, plus raisins if desired. The dough is then rolled, sliced, and baked, producing soft, cinnamon-spiced rolls with a slightly caramelized filling.
Once baked and slightly cooled, the rolls are generously frosted with a simple glaze made from butter, powdered sugar, milk, and vanilla extract, adding sweetness and moisture to the warm cinnamon rolls.
Ingredients
For the Cinnamon Rolls:
- 4 1/2 teaspoons active dry yeast (2 packets)
- 1 cup water lukewarm
- 1 teaspoon granulated sugar to proof the yeast
- 6 tablespoons shortening or unsalted butter
- 1 cup granulated sugar
- 9 cups all-purpose flour more if the dough is sticky, up to 10 cups, unbleached
- 2 cups water hot
- 2 egg beaten, large
- 1 tablespoon salt
- 1/2 cup butter divided, softened
- 1 1/2 cups brown sugar divided
- 1 cup raisins optional
- 2 tablespoons ground cinnamon divided
For the frosting:
- 1/4 cup unsalted butter softened
- 4 cups powdered sugar
- 4 tablespoons milk more if necessary
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, combine the yeast and a pinch of thegranulated sugar with the lukewarm water and set aside for 5 minutes or untilthe yeast bubbles up. It will smell “yeasty.”
- In the bowl of a stand mixer, add shortening or butter, sugar, and salt to the 2 cups of hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
- Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
- Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape, about 22 X 13 inches. Spread dough evenly with half of the softened butter, about 1/4 cup. Sprinkle dough with half of the brown sugar, raisins, and cinnamon. You can omit the raisins, but my family loves them.
- Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13-inch baking pans, leaving about 2-inches between the rolls so they have room to rise. Now follow the exact same steps with the other half of the dough.
- Cover the pans with a clean kitchen towel. Let the rolls rise until double in bulk. Preheat oven to 350 degrees F. Bake for 20-30 minutes or until cinnamon rolls are golden brown on top and cooked in the middle. Every oven is different so check at 20 minutes to be safe, but it might take longer. You don't want them to be doughy in the middle. Time will also vary based on how big they get during the second rise. Ours take closer to 28-30 minutes. Remove from the oven and let the rolls cool to room temperature.
- While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cinnamon rolls
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 84g | 28% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 37mg | 12% |
| Sodium | 364mg | 15% |
| Potassium | 151mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 289IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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