Description
Delicious homemade cinnamon rolls topped with cinnamon honey butter.
Ingredients
Scale
- 2 1/3 cups warm milk
- 3 1/2 teaspoons active dry yeast
- 1/3 cup granulated sugar (divided)
- 2 eggs + 2 yolks
- 1 1/2 tablespoons light brown sugar (packed)
- 1/4 cup unsalted butter (melted)
- 8 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 cup unsalted butter (melted for brushing on rolls after baking)
- 1/2 cup unsalted butter (softened)
- 3 tablespoons confectioners’ sugar
- 2 tablespoons honey
- 1 – 1 1/2 teaspoons cinnamon
- 1/2 teaspoon vanilla
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, add the warm milk, active dry yeast, and 2 teaspoons granulated sugar, and proof for 5 minutes.
- After 5 minutes, add the eggs, yolks, remaining granulated sugar, brown sugar, and beat momentarily to combine.
- Add the flour and salt, and beat momentarily to combine.
- Switch to the dough hook, and knead on medium speed for 6 minutes.
- If doing by hand, turn the dough out onto a floured countertop and knead for about 10 minutes. This is a sticky, tacky, moist dough, resist the urge to add more flour.
- After kneading, spray a large mixing bowl with nonstick cooking spray, place the dough in the bowl, cover with plastic wrap, and allow it to rise for about 90 minutes or until doubled in size.
- Once doubled, punch the dough down and roll it out into a rectangle, about 16×20-inches and 1/2-inch thick.
- Slice the dough into approximately 40 pieces using a pizza wheel.
- Transfer pieces of dough to baking sheets (12 pieces per sheet) and allow to rise again for 30 to 45 minutes.
- Preheat your oven to 350F.
- Bake for about 35 minutes or until lightly golden browned.
- Transfer the rolls to a wire rack after baking and brush tops with the remaining melted butter.
- For the frosting, beat together all frosting ingredients until smooth and fluffy.
- Serve rolls with the cinnamon honey butter.
Notes
- Check the temperature of the milk to ensure it’s between 105-110F for proofing the yeast.
- If dough is too sticky, add flour 1 tablespoon at a time.
- Rising times may vary depending on the temperature of your kitchen.
- Bake only 2 baking sheets at a time for best results.
- Consider refrigerating half the dough if you can’t bake all 40 rolls at once.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg