Homemade Cinnamon Rolls
photo by mitziadelle
- Ready In:
- 4 -5 cups all-purpose flour
- 1⁄2 cup white sugar
- 3⁄4 cup milk
- 1⁄2 cup water
- 1 cup melted butter
- 1 egg, room temperature
- 1 teaspoon kosher salt
- 2 (1/4 ounce) packages dry yeast
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 1 1⁄2 cups powdered sugar
- 1 teaspoon vanilla flavoring
- 2 tablespoons hot water
To make the dough:
- mix together 2 cups flour and salt, set aside.
- mix warm water, sugar, and yeast in a 2 cup measuring cup and set in a warm place for about 10 minutes (slightly warm oven works well) or until frothy.
- heat the milk and ½ cup of the butter in microwave until butter is melted, stirring occasionally.
- pour milk mixture into the flour mixture and beat until smooth (stand mixer works best).
- add the yeast mixture and ½ teaspoon of vanilla and continue beating.
- add egg and 1 cup flour and beat for another 2 minutes.
- switch beater tool on stand mixer to dough hook.
- gradually add enough flour to make a soft dough (another cup or two) it will be slightly sticky and spongy.
- knead dough, cover and rest in bowl in warm oven for 20 minutes.
- when dough has risen, roll out into a rectangle, approx ¼ inch thick.
- spread melted butter over top, leave a ½ inch border all the way around.
to make the filling:
- combine brown sugar and cinnamon, increase amounts if necessary to cover the area.
- sprinkle filling over the butter, leaving the ½ inch border.
- roll the dough from the long side, keeping it as tight as possible.
- when you get to the end, pinch the dough along the edge to seal.
- cut into 24 rounds, using a strong thread (slide underneath roll and “cross” thread to cut dough).
- place rolls on a greased pan (I use stoneware and grease lightly with coconut oil) and bake at 375 degrees for 20-30 minutes until golden brown.
- let cool slightly, then top with glaze.
to make glaze:
- combine powdered sugar, about 2 tablespoons melted butter, 1/2 teaspoon vanilla, hot water and stir until smooth.
Questions & Replies
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If I were writing this recipe I would have noted 4 oz melted butter in milk, then 4 oz for icing. I melted an entire block , 8 oz in the milk and soon after realized I should have only melted 4 oz. I used the expensive Irish Kerrygold butter. I had to make another entire batch then try to blend the dough. Amazing that the results were delish. I will rewrite this for my own recipe book. I used cream cheese icing..real , real good.