| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Prep: | 1 hr 45 min |
| Cook: | 30 min |
| Yield: | 12 rolls |
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened, plus more for the pan
- 1/3 cup granulated sugar
- 2 tablespoons ground cinnamon
- All-purpose flour, for dusting
- 1 batch Basic Sweet-Roll Dough, recipe follows
- 1 1/4 cups confectioners’ sugar
- 4 tablespoons unsalted butter, melted
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup whole milk
- 1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons)
- 1/4 cup sugar
- 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg (optional)
Instructions
- Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
- Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
- Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
- Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
- Make the glaze: Whisk the confectioners’ sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 384 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 4 g |
| Cholesterol | 68 mg |
| Sodium | 169 mg |
Reviews
I made the classic cinnamon rolls that say to let the dough rise for 1 HOUR and 15 MINUTES, Then knead and refrigerate for at least 4 hours or overnight.
Instead of using Fleischmann’s Active Dry Yeast, Original, I used Fleischmann’s Rapid Rise Instant Yeast (Fast Acting) I only let the dough rise once for the 1hr. 15mn. then rolled it out, cut it and put it in the pan to bake, they came out great so no refrigerating for 4 hours or more.
In one half of the roll I put Black Berries and with the cinnamon mixture. I added 1/4 cup of brown sugar and one extra tablespoon of cinnamon. THey all came out great expecially the berried ones. Maybe next time I’ll add some nuts or raisins in some.
Oh, I also made the cream cheese frosting. 4oz butter, 4oz cream cheese, 2 cups of sifted powdered sugar and 2 tsp. of vanilla, the butter is needed so it melts. I’ve made cream cheese frosting before but there was no butter, next time I might try 6 oz of cream cheese and 2 ounces of butter. Slather it on top and chow down. Delicious.
Instead of using Fleischmann’s Active Dry Yeast, Original, I used Fleischmann’s Rapid Rise Instant Yeast (Fast Acting) I only let the dough rise once for the 1hr. 15mn. then rolled it out, cut it and put it in the pan to bake, they came out great so no refrigerating for 4 hours or more.
In one half of the roll I put Black Berries and with the cinnamon mixture. I added 1/4 cup of brown sugar and one extra tablespoon of cinnamon. THey all came out great expecially the berried ones. Maybe next time I’ll add some nuts or raisins in some.
Oh, I also made the cream cheese frosting. 4oz butter, 4oz cream cheese, 2 cups of sifted powdered sugar and 2 tsp. of vanilla, the butter is needed so it melts. I’ve made cream cheese frosting before but there was no butter, next time I might try 6 oz of cream cheese and 2 ounces of butter. Slather it on top and chow down. Delicious.
Very good! Came out really nice
Will have to say is the best ever!
Will have to say is the best ever!
This was my first time making cinnamon rolls homemade and they turned out perfectly! I didn’t have a thermometer for heating the milk, so I took it off the heat when it was slightly warm and it worked out great. My roommates loved them!!
Best cinnamon roll dough I’ve made, and I’ve tried a lot of dough recipes. I use my own icing and cinnamon smear recipes with this dough, but THANK YOU to food network for providing this great recipe that has turned out consistently great over and over!
It’s always a good idea to read any recipe THOROUGHLY before starting. I followed the recipe exactly and they came out perfect. These rolls are not too sweet or rich- just the right combination of both. They are a bit time consuming but worth it!
I’ve been making these cinnamon rolls for years and they are always part of our Christmas breakfast. They are time consuming, but with the right planning it isn’t so bad. I make the dough one day, let it sit in the fridge overnight and then make the rolls the next day. After they bake, I freeze them in the pan and thaw them out the night before Christmas. All I have to do Christmas morning is reheat and glaze. My whole family loves these rolls. You do have to make sure you have good yeast that’s not expired, the milk mixture at the right temp and very soft butter for spreading. I do have a proof setting on my oven to help the dough rise, but before I had that, I’d put them covered in the microwave with a thin towel in the door to keep the light on but the door still closed. That temperature works well for rising.
Not easy or fast but sooo so good. I use a food processor to start the dough mixing and knead a bit by hand since I don’t have a stand mixer.
These are so good the best I’ve ever tasted so light, fluffy. They do take time but it’s the rising that is time consuming.. I make these for my cinnamon buns favourite , whenever I can!!! A must try
All of these recipes look delicious,Farm Stand had one on yesterday and they were made with the rolled cinnamon buns in a tube. Cannot find them.
This recipe is PERFECTION! Is my 5th time doing this same recipe and it comes always great! My entire family love this cinnamon rolls… is our Christmas tradition! I’ll give 10 stars!