Breakfast | Bread | Sweet Breads | Recipes
Traditional Cinnamon Rolls
These soft, gooey cinnamon rolls are perfect for any occasion, whether it’s a cozy weekend morning or a family gathering. With a rich, buttery dough and a sweet cinnamon filling, these rolls are topped with a creamy frosting for the ultimate indulgence.
Traditional Cinnamon Rolls
Delicious homemade cinnamon rolls that are soft, sweet, and perfect for breakfast or dessert. Topped with a simple powdered sugar frosting, they’re sure to be a family favorite.
Ingredients
- 2 1/2 cups warm water
- 2 1/2 Tablespoon active dry yeast
- 7 Tablespoons granulated sugar
- 1/2 cup butter
- 7 cups all-purpose flour
- 2/3 cup dry milk
- 3/4 Tablespoon salt
- 3 large eggs beaten
Cinnamon Filling
- 1/4 cup butter melted
- 1 cup granulated sugar
- 2 1/2 Tablespoons ground cinnamon
Frosting
- 1/2 bag powdered sugar
- 1/3 cup butter melted
- canned milk frosting consistencey
- pinch of salt
Instructions
- Prepare the dough:In a large mixing bowl, sift dry ingredients together (flour, salt). In a separate bowl, dissolve yeast and 2 tablespoons sugar in warm water. Add the yeast mixture to the dry ingredients and mix well. Add eggs, softened butter, and dry milk, mixing until combined. Knead dough in the bowl for 10 minutes or until smooth. Cover and let it rise until double in bulk (approximately 1-2 hours). Punch down the dough once it has doubled in size.Prepare the cinnamon-sugar filling:In a small bowl, combine 1 cup granulated sugar with 2 1/2 tablespoons ground cinnamon. Set aside. In a separate bowl, soften 1/4 cup butter.Shape and fill the rolls:After the dough has risen, roll it out into a large rectangle on a lightly floured surface. Spread the softened butter evenly across the dough, leaving about 1 inch on the edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface.Roll and cut:Carefully roll the dough into a log from the long edge, ensuring the cinnamon-sugar filling stays in the center. Slice the dough into even pieces (about 12 rolls), and place them into a greased 9x13-inch baking pan or your desired pan.Second rise:Cover the rolls with a damp cloth and let them rise again until doubled in size (about 30-45 minutes).Bake:Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown. Check doneness by inserting a toothpick – it should come out clean when the rolls are done.Prepare the frosting:While the rolls are baking, combine powdered sugar, melted butter, and a bit of canned milk in a bowl. Stir until smooth. If you need a thinner consistency, add more milk as necessary.Frost and serve:Once the cinnamon rolls are finished baking, remove them from the oven and let them cool for about 10 minutes. Drizzle the frosting over the warm rolls. Serve and enjoy!
Notes
- Make-ahead tip: You can prepare the dough and let it rise overnight in the fridge, then bake the rolls in the morning.
- For extra gooey rolls: Add a bit of brown sugar to the cinnamon-sugar mixture for an extra caramelized flavor.
- Freezing tip: These cinnamon rolls can be frozen before or after baking. To freeze before baking, prepare and slice the rolls, then place them in the freezer on a tray. Once frozen, store them in a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
