Homemade Cinnamon Rolls

Course Bread, Breakfast

Cuisine American, Southern

Keyword best-cinnamon-rolls, homeade-cinnamon-rolls, southern-cinnamon-rolls-recipe

Prep Time 25

Cook Time 25

Rising time 2

Total Time 2 50

Servings rolls

Calories 210kcal

Ingredients

Dough:
2 (1/4 oz each) packets rapid rise yeast (i.e. Two 1/4 oz packets)
1 1/3 cup milk lukewarm (110°F)
1/4 cup granulated sugar
5 1/2 cups all purpose flour plus additional for dusting
1 tsp salt
4 Tbsp unsalted butter melted
1 large egg beaten
Filling:
4 Tbsp unsalted butter softened
1/2 cup granulated sugar
1 Tbsp ground cinnamon
1/8 tsp ground nutmeg
Frosting:
1 1/2 cup powdered sugar
1 tsp pure vanilla extract
3 Tbsp heavy cream plus additional as needed to thin

Instructions

In a a large measuring cup or bowl dissolve yeast in milk. Set aside to bloom for 5-7 minutes until frothy.
In a large mixing bowl use a whisk to sift together flour, sugar and salt. Make a well in the center.
Add butter and yeast mixture to the well. Stir together, adding egg while mixture is still loose. Mix well.
Using an electric mixer fitted with a dough hook, knead the dough for 5 minutes or until it pulls away from the side of the bowl. If the dough is too sticky, add additional flour 1 Tbsp at time, up to 1/2 cup. (Alternately, knead the dough by hand for 5 minutes on a lightly floured surface.)
Grease the sides and bottom of a clean bowl. Transfer dough to bowl. Cover with a damp towel and let sit for 1 hour or until doubled.
Punch down dough. Turn out onto a floured surface. Turn to coat with flour working in additional flour just until the dough isn't sticky. Press into a 24x12 inch rectangle. Spread softened butter from end to end.
In a small bowl mix together granulated sugar, cinnamon and nutmeg. Sprinkle evenly over butter.
Using floured fingers begin rolling from widest edge ending seam side down. Use dental floss or a sharp knife to cut into 24 even pieces.
Butter the bottom and sides of a 12-inch cast iron skillet or a 13x9-inch baking pan. Arrange cinnamon rolls side by side in the skillet. Cover with damp cloth and let rise 1 hour in a warm place or until doubled.
Preheat oven to 350°F. Uncover cinnamon rolls. Bake for 30 minutes or until puffed and golden brown.
Frosting: In a small mixing bowl whisk together powdered sugar, vanilla and cream. Add additional cream until it reaches desired consistency. Frost cinnamon rolls.
Serve warm or at room temperature.

Notes

Test the Temperature of the Scalded Milk - Don't be intimidated by any recipe that uses a thermometer. It's takes the guesswork out of checking the temperature of the milk and you won't risk killing the yeast by it being too hot or too cool, to bloom the yeast.

Stand Mixer - Using a stand mixer fitted with a dough hook is the easiest way to knead the cinnamon roll dough. If you don't have one, good ole elbow grease still works. You can knead this dough by hand on a lightly floured nonstick surface until its elastic.

Fully Combine Prior to Kneading By Hand - Should you choose to knead by hand, use a large spatula to mix the wet into the dry ingredients. Make certain all of the ingredients are fully incorporated before turning out onto the floured surface for kneading.

Alternate Pan - I love pulling out my cast iron skillet whenever I get the chance. These homemade cinnamon rolls bake up beautifully in one, but you can also use any similarly sized oven-safe skillet or a 13x9-inch baking pan.

Flour - You can use bread flour in place of all purpose flour for a more chewy texture.

Sugar - You can use light brown sugar for the filling for a more caramelized flavor.

Active Dry Yeast - You can use the same amount of active dry yeast. It will take longer for the dough to rise.

Nuts - You can sprinkle the cinnamon roll filling with pecans, walnuts or toffee bits.

Cream Cheese Frosting - You can use a cream cheese frosting in place of the glaze, if you prefer.

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