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Cinnamon Rolls
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Cinnamon Rolls

Prep Time1 hour 45 minutes
Cook Time12 minutes
Total Time2 hours
Course: Breakfast, Dessert
Servings: 16 rolls

Ingredients

  • 1 cup whole milk
  • 10 tbsp butter, divided
  • 3 tbsp granulated sugar plus 2 tablespoons, divided
  • 1 egg at room temperature
  • 1 pkg (or .25 ounces) dry active yeast (or 2 ¼ tsp)
  • 3 cups all purpose flour
  • ½ tsp Morton's kosher salt
  • 2 tbsp brown sugar
  • 2 tbsp ground cinnamon

For the glaze

  • 1 cup powdered sugar
  • 3 tbsp maple syrup
  • 1 ½ tbsp milk
  • ½ tsp ground cinnamon
  • pinch salt

Instructions

  • Warm milk in a saucepan until just starting to steam. Do not let boil.
  • Remove the milk from heat and add butter to pan. Swirl until melted.
  • Next, add the yeast and 3 tablespoons of sugar to milk mixture. Let sit for 5 minutes until bubbly.
  • Add milk mixture to a mixing bowl along with one room temperature egg. Whisk to combine. Add flour and salt and knead for 5 minutes and until smooth.
  • Place dough in a large oiled bowl, cover with saran wrap and a towel and set in a warm, dry location to rise for one hour or until the dough has doubled in size.
  • Roll the dough out into a 25 inch by 8 inch rectangle. Brush dough with 7 tablespoons of very soft butter, leaving a half-inch edge at the top and bottom of the dough.
  • Sprinkle the dough with 2 tablespoons each of brown sugar, granulated sugar and ground cinnamon.
  • Roll the dough into a long cylinder starting at the top and working your way to the bottom. Crimp the seam to seal.
  • Cut the dough roll in half, then each half into 8 even slices. You will end up with 16 slices altogether.
  • Place 8 slices into each of the two cake pans that have been buttered.
  • If baking immediately, set the cake pans in a warm, dry location and allow the rolls to rise until they filled the pan, about 30 minutes.
  • If baking the following day, tightly wrap the rolls in saran wrap and foil and store in the refrigerator. When ready to bake, unwrap the cake pans and let the rolls come up to room temperature and rise, about 1.5 - 2 hours.
  • Once the rolls have risen, bake in an oven set to 350°F, for 12-14 minutes. Let rolls cool for 10 minutes, then drizzle with glaze.
  • To make the glaze, whisk one cup of powdered sugar, 3 tablespoons of maple syrup, 1 ½ tablespoons of milk, ½ teaspoon of ground cinnamon and a pinch of salt in a small bowl until smooth. Drizzle over the pans of cinnamon rolls.
  • Serve cinnamon rolls with coffee, tea or cold milk and enjoy!