Cinnamon Rolls

Buttery, brioche-like dough made for the BEST Cinnamon Rolls ever!

Cinnamon Rolls | Tender, buttery dough filled with brown sugar and cinnamon and drizzled with a simple glaze

Sugar Withdrawals

Nick and I both gave up desserts for Lent. He, though, had been hounding me for weeks to make cinnamon rolls. We were both missing our sweets! This was my third recipe attempt this winter and definitely the best. The tender, buttery dough was exquisite and all these needed with a little drizzle of a powdered sugar glaze as a finishing touch.

Cinnamon Rolls | Tender, buttery dough filled with brown sugar and cinnamon and drizzled with a simple glaze

Cinnamon Rolls

Bill’s grandmother used to make dinner rolls, bread, pies and/or cinnamon rolls from scratch every weekend. She lived with his family for years, and they were all spoiled by her incredible baked goods. She didn’t need a recipe, just made the dough by feel. Unfortunately, that means there were no recipes left behind. I can’t say my family is extremely picky when it comes to this breakfast treat. For years and years, we had a stash of Sara Lee frozen cinnamon rolls that just took a zap in the microwave before chowing down. There may not have been visible tears when these were discontinued, but, I promise, there was much sadness. But using a Kitchen Aid mixer with a dough hook, homemade cinnamon aren’t that daunting. I hope you’ll give this recipe a try.
Cinnamon Rolls | Tender, buttery dough filled with brown sugar and cinnamon and drizzled with a simple glaze

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Cinnamon Rolls

Serves 12 rolls     adjust servings

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins

The ultimate cinnamon roll recipe. This one always gets rave reviews from my family!

Ingredients

    Dough

    • 3/4 cup warm whole milk (about 110º)
    • 1 packet (2 1/4 teaspoons) instant yeast (I use Red Star Platinum Yeast)
    • 3 eggs, at room temperature
    • 4 1/4 cups flour
    • 1/2 cup cornstarch
    • 1/2 cup sugar
    • 1 1/2 teaspoons salt
    • 12 tablespoons (1 1/2 sticks) butter, at room temp, cut into 12 pieces

    Filling

    • 1 1/2 cups brown sugar
    • 1 1/2 tablespoons ground cinnamon
    • 4 tablespoons butter, at room temperature

    Glaze

    • 1 1/4 powdered sugar, sifted
    • 2 tablespoons milk
    • 1/2 teaspoon vanilla

    Instructions

    1. Line a 13×9-inch baking pan with non-stick foil. Set aside.
    2. Combine the warm milk and yeast in Pyrex in a bowl and whisk until the yeast dissolves. Mix in the eggs. In the bowl of a stand mixer with the paddle attachment, combine the flour, cornstarch, sugar and salt. Mix to combine. With the mixer on low, slowly add the warm milk mixture and continue mixing until the dough comes together, about 1 minute. Increase the speed to medium and add the butter, one piece at a time, till incorporated. Switch to the dough hook and continue to mix until the dough is smooth and comes away from the sides of the bowl, about 10 minutes. Knead the dough a few times on a lightly floured surface and form the dough into a smooth ball. Place the dough in a greased bowl. Cover with plastic wrap and place in the warm spot and let rest till doubled in size, about 2 hours.
    3. Mix the brown sugar, cinnamon and salt together in a small bowl. Roll into an 18-inch square on a lightly floured surface and spread with the softened butter. Sprinkle the filling evenly over the dough and press gently. Starting with the edge nearest you. roll the dough into a cylinder and pinch lightly to seal the seam. Cut the roll into 12 equal pieces (I used a piece of dental floss) and place the pieces to the prepared pan. Cover the pan with plastic wrap and let rise in warm spot until doubled, about 1 hour.
    4. Preheat oven to 350 º. Bake the rolls for 35-40 minutes, until they are golden brown. While the buns bake, make the glaze by whisking the powdered sugar, milk and vanilla in a medium bowl and set aside. Let rolls cool about 15 minutes, then drizzle on glaze with a spoon.

    by

    Recipe Notes

    !Adapted from Cook's Country
    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 452kcal Calories from fat 157
    % Daily Value
    Total Fat 17g26%
    Saturated Fat 10g50%
    Transfat 1g
    Cholesterol 82mg27%
    Sodium 293mg12%
    Carbohydrate 67g22%
    Dietary Fiber 2g8%
    Sugars 27g
    Protein 7g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories2000
    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g
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    Comments

    1. I can smell the goodness!

    2. I should NOT have clicked on this page. I want one. . .NOW! 😀

    3. Great looking Cinnamon Buns!

    4. Thanks

    5. I haven’t had breakfast yet and now my tummy is grumbling for these scrumptious-looking Cinnamon Rolls! Yum!

    6. Stunning!!! I love your cinnamon rolls…. so comforting!

    7. I’ve never used cornstarch in cinnamon rolls before but that sounds like a great idea! I bet it really helps with texture!

    8. Liz, these cinnamon rolls look fabulous! Buttery, brioche-like dough?!! Swoon!

    9. Love a classic cinnamon roll or as we call them sinnamon rolls!

    10. More cinnamon rolls? Somehow I always relate these rolls to American. Hahaha! Yum! xoxo

    11. I haven’t made cinnamon rolls for my boys in so long – it’s definitely time!

    12. What a great recipe to wake up to. My kids would absolutely love this for breakfast!

    13. These look so amazing! I need to make them for my family!

    14. I’m telling you Liz – I smell the cinnamon!! The best aroma for me 🙂
      I’m drooling, and it’s not fair 🙂

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