These ninety minute cinnamon rolls are easy, tasty, and quick for a cinnamon roll. If you've made other recipes, you know how long they often take. The dough comes out soft and pillow-y, with a nice, mild yeast roll flavor. They are dreamy. These cinnamon rolls also freeze and reheat well, making them quite convenient for making a batch and not eating them all at once.
I have tried a few homemade cinnamon roll recipes over the years, and this has been my favorite recipe. It's my holy grail cinnamon roll recipe. I hope if you make it you'll agree!
adapted slightly from allrecipes.com
3/4 cup milk
3/4 cup (1.5 sticks) softened butter, divided
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 cup brown sugar, packed
1 tablespoon ground cinnamon
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/2 stick butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, and remaining stick of butter.
Roll out dough into a 12x9 inch rectangle. Spread dough with butter/sugar mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a buttered 9x13 pan. Cover and let rise until doubled, about 30 minutes. In the meantime, heat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Let cool slightly and then top with icing if desired.*(see notes)
- I desired icing. I used this icing, made with vanilla extract and it was perfect.
- I'm not sure if it was atmospheric influence or not, but I had to add extra flour (used unbleached AP flour)- maybe about a 1/4 cup extra.