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Cinnamon Rolls

Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Servings: 10
Author: Anne Freestone

Equipment

  • Stand Mixer with dough hook and flat beater.

Ingredients

Dough

  • 1/2 cup milk
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/4 cup butter
  • 1 pkg active dry yeast (rapid rise preferred)
  • 1/4 cup warm water (105°-115°F)
  • 2 eggs, at room temperature
  • 2 1/2 to 4 cups all purpose flour

Filling

  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/4 cup butter
  • 1/8 cup all purpose flour
  • 1 tbsp cinnamon
  • 1/4 cup chopped nuts (optional)

Glaze

  • 1/4 cup heavy cream
  • 1 tbsp brown sugar
  • 3/4 to 1 cup powdered sugar
  • 1/2 tsp vanilla

Instructions

Prepare Dough

  • Combine milk, sugar, salt and butter in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
  • Meanwhile, dissolve yeast in the warm water in a warm bowl. Add lukewarm milk mixture, eggs and 2 1/2 cups flour. Mix for 2 minutes at low (speed 2) in a standmixer with dough hook.
  • Add more flour, 1/2 cup at a time, continuing on speed 2 until dough clings to the hook and cleans the sides of the bowl. (You may not need the full amount of flour). Continuing kneading with dough hook on speed 2 about 2 minutes longer. (Dough will be somewhat sticky).
  • Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled in bulk, about 45 minutes to one hour.

Make Filling

  • While dough is rising, place brown sugar, sugar, butter, flour, cinnamon and nuts (if using) in a bowl. Mix with stand mixer at speed 2 with flat beat for one minute, or until mixture resembles pebbles.

Assemble, Proof and Bake Rolls

  • When dough has doubled in bulk, turn dough out onto a floured board, and roll to a 10 x 15 inch rectangle. Spread filling evenly on dough.
  • Roll dough tightly from long side to form a 15 inch roll, pinching seams together. Cut into 10 1 1/2 inch slices.
  • Place 5 rolls each into two greased cake pans.
  • Cover and let rise in a warm place until doubled in bulk, about 45 minutes to one hour.
  • Bake at 350°F for about 20 minutes, or until lightly browned.

Make Glaze

  • While rolls are baking, combine heavy cream and brown sugar in a small saucepan. Cool over medium heat, stirring constantly, until mixture begins to boil. Remove from heat.
  • Place cream mixture, 3/4 cup powdered sugar and vanilla in bowl. Mix with stand mixer with flat beater on medium speed (speed 4) until creamy, about 2 minutes. Add more powdered sugar if glaze seems too thin.

Finish Rolls

  • Drizzle glaze on warm rolls.