Homemade Cinnamon Rolls
Recipe by Rachel Ballinger
🎶 All I Have To Offer You Is Me
Dough
• 2 cups lukewarm milk
• 4 tbsp butter, softened
• ¼ cup white sugar
• 2 tsp salt
• 1½ tbsp dry instant yeast (2 packets – ¼ oz each)
• 2 eggs
• 5–6 cups flour
Filling
• 1 stick (½ cup) butter, softened
• 2 tbsp ground cinnamon (generous even sprinkle)
• 1 cup brown sugar
Icing
• 1 stick (½ cup) butter (or 4 tbsp butter + 4 oz cream cheese)
• 2 tsp vanilla extract
• 4 tbsp milk (plus more as needed for consistency)
• 2 lb bag powdered sugar
Directions
Make the dough:
1. In a small pot on the stove, warm the milk to lukewarm. Pour into a large mixing bowl.
2. Add the softened butter, sugar, salt, and sprinkle the yeast on top.
3. Add the eggs, then gradually stir in the flour until the mixture becomes too thick to stir.
4. Turn the dough out onto a floured surface and knead, adding more flour as needed, for about 5 minutes until you have a smooth, elastic dough.
5. Cover and let rise for about 1 hour, or until doubled in size.
6. Oil your hands with olive oil and punch down the dough. Oil the bowl, flip the dough over so the smooth side is on top, cover, and let rise again for about 1 hour or until doubled in size.
Shape the rolls:
7. Preheat oven to 400°F (200°C).
8. Place the risen dough on a floured surface. Use a rolling pin to roll it into a large rectangle.
9. Spread the stick of softened butter evenly over the dough.
10. Evenly sprinkle a generous layer of cinnamon on top of the butter.
11. Spread the brown sugar evenly over the cinnamon.
12. Roll the dough rectangle evenly into a long log.
13. Use a piece of thread to cut the log into 1” slices.
14. Place the slices in an oiled pan. Cover with a cloth and let rise for about 15 minutes.
Bake:
15. Bake for 15 minutes in the preheated 400°F oven until golden brown.
16. Remove from oven and let the rolls cool.
Icing:
17. In a mixing bowl, beat the butter (or butter + cream cheese) with a mixer.
18. Add the vanilla extract, milk, and powdered sugar (add the sugar slowly to avoid a mess). Beat until smooth.
19. Add more milk as needed until you reach the desired consistency.
20. Ice the cooled rolls and enjoy!
Yield: About 18–20 rolls
Tips:
• The thread method gives clean, neat slices without squishing the rolls.
• For extra gooey rolls, pour a little heavy cream over the tops right before baking.
• Dough can be made the night before — after the second rise, cover and refrigerate, then bake fresh in the morning.
• Best served warm, but icing on cooled rolls keeps the frosting nice and thick.
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