Cinnamon Roll Recipe (Edit recipe)

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These Cinnamon Rolls will be a huge crowd pleaser! a pillowy soft brioche-like dough stuffed with cinnamon sugar will explode with flavour. The best part is they aren't overly sweet, they're just right!

2 hours and 30 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	725
Fat:	31 g
Carbohydrates:	95 g
Protein:	9 g
Cholesterol:	107 g
Sodium:	553 mg
Fiber:	2 g
Sugars:	43 g
Calculated per serving.

Serves: 8

Ingredients

1 cup Whole Milk, warmed to 105F-110F
0.25 cup Granulated White Sugar
2 tsp Active Dry Yeast
0.333 cup Salted Butter, Melted
2 whole Egg
1 whole Egg Yolk
4 cups All Purpose Flour
1 tsp Salt
1 cup Salted Butter, 2 sticks
0.5 cup Light Brown Sugar
0.5 cup Brown Sugar, Dark Brown
1 tsp Ground Cinnamon, or more
1 cup Powdered Sugar
1 Tbsp Half and Half, or whole milk (adjust amount for consistency.
1 tsp Ground Cinnamon
1 tsp Vanilla Extract

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, add your milk (105F-115F).
Add your sugar and yeast.
with a whisk, mix it.
Add your eggs and melted butter, then mix again.
Add your flour and salt and with a rubber spatula, mix it all together until all flour is hydrated.
On a clean surface, dust with flour and pour your dough out.
Knead dough for 8-10 mins.
If dough becomes too sticky, add 1 TBS of flour at a time until it doesn’t stick.
In a greased bowl with either oil or butter, add your dough and roll around until all lubricated.
Cover it with plastic and a towel for 1-2 hours o until it doubles in size.
In a small bowl, add 2 sticks(1 Cup) of softened salted butter, then mix vigorously or with a mixer whip it for 1 minute.
Add your sugars and cinnamon, then mix until incorporated.
Once your doughs first rise is complete, dust your work surface again and pour your dough out.
Dust dough with flour and your rolling pin.
Make sure to dust under rolled dough to avoid sticking.
Roll out until 1/4 (quarter) inch thick.
Spread your cinnamon sugar butter mixture all over.
Roll it up and slice in 8 even pieces.
Please in a grease 9x13 pan.
Then cover again. & Let it proof for another 45 mins.
Once second rise is done, place in a 350F oven for 25-30 mins.
Make a simple glaze with powdered sugar, cream, vanilla & cinnamon
Let it slightly cool, then pour glaze all over cinnamon rolls while they’re still warm.