Breads & Bakingculinaryhill5.0
Homemade Cinnamon Rolls
These cinnamon rolls take a little time, but the payoff is a pan of soft, gooey rolls that taste every bit as good as they look.
👥 12 Servings⏱️ Prep & Cook: 3h 10m⏳ Prep: 10 min🔥 Cook: 3h👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●microwave
- ●pan
- ●spatula
- ●oven
📝 Preparation Steps
1
To make the dough:
2
In a small saucepan, bring the milk to a scalding temperature (when a skin forms on top of the milk, about 170 degrees), stirring frequently. Remove immediately from heat after scalding.
milk1 cupbuttermilk2 tablespoons
3
Meanwhile, combine 1/3 cup butter, sugar, and salt in a medium bowl. Pour scalded milk over the top and cool to 110 degrees to 115 degrees, stirring occasionally. Whisk in the eggs.
milk1 cupbuttermilk2 tablespoons
4
While the scalded milk mixture is cooling, add the yeast to the warm water (110 degrees) and let it "bloom" for ⏱️ 5 minutes.
milk1 cupbuttermilk2 tablespoons
5
In an electric mixer fitted with the dough hook attachment, combine 4 1/2 cups flour, yeast, and water. With the motor running on low, slowly drizzle in the scalded milk mixture.
milk1 cupbuttermilk2 tablespoons
6
Increase the mixer speed to medium and mix until shiny and smooth, 6 to ⏱️ 10 minutes. If the dough is sticky after ⏱️ 3 minutes, add the remaining ½ cup flour, 1 tablespoon at a time, until the dough comes together. Using a small, microwave-safe dish, melt the remaining butter for 15 to ⏱️ 20 seconds.
7
Turn out the dough onto a heavily floured surface and shape into a ball. Place in a greased bowl and brush with 1 teaspoon melted butter. Cover the bowl with plastic wrap and let proof (rise) in a warm place (80 degrees to 85 degrees) until doubled in volume, about 1 1/2 to ⏱️ 2 hours.
8
To make the filling:
9
While the dough is rising, mix the filling. In a medium bowl, whisk together brown sugar, 1/4 cup granulated sugar, cinnamon, and salt until combined.
cup granulated sugar1/4ground cinnamon1 tablespoon
10
Coat a 9-inch by 13-inch cake pan with nonstick spray. Turn out the dough onto a lightly floured surface. Roll into a 12-inch by 18-inch rectangle and brush with the remaining melted butter.
11
Sprinkle filling to within 1/2 inch of the edge of the dough and press into an even layer. Using a bench scraper or metal spatula, loosen the dough from the counter if necessary.
12
Starting at a long edge of the rectangle, roll the dough to form a tight cylinder. Pinch seam to seal. Arrange cylinder seam side down and cut into 12 equal pieces. Using your hand, slightly flatten each piece of dough to seal open edges and keep the filling in place.
13
Arrange rolls in prepared cake pan. Cover the rolls with plastic wrap and let proof in a warm place (80 degrees to 85 degrees) until doubled in size, about 30 to ⏱️ 45 minutes (see note 3). Pour heavy cream evenly over the rolls after this second proofing.
14
To make the icing:
15
While the rolls are proofing the 2nd time, make the icing. In a medium bowl, combine cream cheese, buttermilk, and powdered sugar and stir until smooth.
milk1 cupbuttermilk2 tablespoonspowdered sugar (4 ounces)1 cup
16
Preheat the oven to 325 degrees. Bake until the rolls are golden brown, about 25 to ⏱️ 30 minutes. Switch the positions and rotate the orientation of the sheets halfway through baking time. Remove from the oven and immediately drizzle with icing.
Nutrition Facts
calories
485 kcal
fat Content
18 g
serving Size
1 roll
fiber Content
2 g
sugar Content
37 g
sodium Content
488 mg
protein Content
7 g
cholesterol Content
46 mg
carbohydrate Content
74 g
saturated Fat Content
6 g
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