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Homemade Cinnamon Rolls

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Homemade Cinnamon Rolls Image
@williamsmi3
Recipe Options

Ingredients

Servings: 12
Scale:
Scale
0.25
0.5
1
2
3
4
5
6

Dough

Filling

Frosting

Steps

1
Let yeast activate in warm water. 10 mins
2
Mix the yeast-water mixture with the remaining dough ingredients and half of the flour till smooth. Add enough remaining flour to make a dough that is soft and slightly sticky. (It should be sticky, but not stick to your finger.) Knead for about 3-5 minutes in the stand mixer. If you are kneading by hand, it will take much longer. Let rise (covered) 1 hour.
3
Mix butter, and double the amount of sugar and cinnamon in a bowl. The mixture should be slightly clumpy and not runny. Either add sugar or butter if necessary.
4
On a lightly oiled countertop, roll dough out into a rectangle, spread the butter cinnamon sugar mixture evenly. If you want, you can add nuts or raisins at this point.
5
Roll the dough up lengthwise, and pinch the seam together to seal. Cut into slices 1.5 inches wide.. Place rolls on a greased jelly roll pan or cookie sheet and let rise (covered) till doubled, about 2 hours.
6
Bake at 350° for about 20-25 minutes or till lightly browned. Whisk all frosting ingredients together till smooth. Frost cinnamon rolls while they are still warm.

Notes

Original recipe: I use instant yeast for all my breads because you don't have to dissolve it in water, you can just add it with the other ingredients. You also eliminate the first rising, where you let the dough rise in the bowl. If you are using regular yeast, you will have to dissolve it in water and let the dough rise for about 45 minutes before you form the rolls.

Nutrition Facts

  • Calories
    875kcal
    43%
  • Fat
    37g
    1%
  • Saturated Fat
    11g
    0%
  • Carbohydrates
    132g
    6%
  • Fiber
    3g
    0%
  • Sugar
    43g
    2%
  • Protein
    15g
    0%
  • Cholesterol
    72mg
    3%
  • Sodium
    550mg
    27%
Percent Daily Values are based on a 2,000 calorie diet.
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