Cinnamon Rolls

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READY IN: 50mins
Recipe by swirlycinnacakes

From Mark Bittman's How to Cook Everything Prep time does not include rising and time

Ingredients Nutrition


  1. Combine the flour, yeast, salt, and 1/3 cup sugar in the container of a food processor fitted with the steel blade and process for 5 seconds. Add the 2 tablespoons butter and the egg and pulse a few times, until well combined. With the machine running, drizzle most of the milk through the feed tube. Process just until a dough ball forms; add more milk, 1 teaspoon at a time, if necessary.
  2. Knead by hand on a lightly floured surface for a minute or two longer, adding a little more flour or milk if necessary, until the dough is silky smooth and elastic.
  3. Butter a bowl; place the dough in it. Cover and let rise until doubled in bulk, at least 2 hours. (Hasten the process by putting it in a warm place.).
  4. Roll out the dough into a 1/2-inch-thick rectangle. Brush liberally with the 4 tablespoons butter (melted), then spread with a mixture of the 1/2 cup of sugar and the cinnamon. If you like, dot it with about 3/4 cup raisins or nuts (I didn't). Roll it up, lengthwise, then cut into 1- to 1-1/2-inch thick slices.
  5. Place in a buttered 12-compartment muffin tin and let rise until puffy, about 1 hour.
  6. Preheat the oven to 400°F.
  7. Brush the tops of the rolls lightly with melted butter and sprinkle with sugar. Bake until nicely browned, about 20 minutes.

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