Make your morning extra merry with a pan full of homemade buns.
Level: | Intermediate |
Total: | 3 hr 15 min |
Active: | 40 min |
Yield: | 12 Cinnamon Rolls |
Level: | Intermediate |
Total: | 3 hr 15 min |
Active: | 40 min |
Yield: | 12 Cinnamon Rolls |
Ingredients
- 3/4 cup water
- 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
- 2 tablespoons plus 1/4 teaspoon granulated sugar
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1/3 cup nonfat milk powder, sifted if needed
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted, plus more for the bowl
- 2 large egg yolks
- 1/4 cup granulated sugar, plus more for the baking dish
- 1/4 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 stick unsalted butter, softened, plus more for the baking dish
- 2 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
- Meanwhile, whisk the flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
- Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
- Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
- Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
- Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners’ sugar and vanilla and beat until combined. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.
Nutrition Facts
Serving Size | 1 of 12 servings |
Calories | 389 |
Total Fat | 19 g |
Saturated Fat | 11 g |
Carbohydrates | 51 g |
Dietary Fiber | 2 g |
Sugar | 27 g |
Protein | 5 g |
Cholesterol | 79 mg |
Sodium | 229 mg |
Serving Size | 1 of 12 servings |
Calories | 389 |
Total Fat | 19 g |
Saturated Fat | 11 g |
Carbohydrates | 51 g |
Dietary Fiber | 2 g |
Sugar | 27 g |
Protein | 5 g |
Cholesterol | 79 mg |
Sodium | 229 mg |
Reviews
Amazing. I made half the recipe and did not use this frosting. We looooved it! I also added some salt to the sugar cinnamon recipe
Excellent! This was an easy dough/recipe to put together. Delicious cinnamon rolls; I’ve made this recipe twice. Great cinnamon flavor, not overly sweet. This recipe will be my “go to” cinnamon roll. Yummy!
amazing