Homemade Cinnamon Rolls Recipe
These Homemade Cinnamon Rolls are pillowy soft, slightly gooey and dripping with decadent icing that forces you to come back for more.
Servings: 30 cinnamon rolls
Calories: 346kcal
Ingredients
For the Cinnamon Rolls
- 4 1/2 tsp active dry yeast (two 1/4 ounce packages)
- 1 cup granulated sugar plus a pinch
- 1 cup lukewarm water
- 1/4 cup plus 2 tablespoons shortening or unsalted butter Crisco is preferred
- 1 tbsp kosher salt
- 2 cups hot water
- 9 cups unbleached all-purpose flour plus more for dusting
- 2 large eggs beaten
- Nonstick cooking spray
- 1/2 cup unsalted butter room temperature (8 tablespoons)
- 1 1/2 cups packed light brown sugar
- 1 cup raisins optional
- 2 tbsp ground cinnamon
For the Frosting
- 4 tbsp unsalted butter room temperature
- 4 cups confectioners sugar
- 4-6 tbsp whole milk
- 1 tsp pure vanilla extract
Instructions
For the Cinnamon Rolls
- In a small bowl, combine the yeast and a pinch of the granulated sugar with the lukewarm water and set aside for 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the 1 cup granulated sugar, the shortening, and salt plus the hot water and beat for 30 seconds. Let the mixture cool to lukewarm temperature.
- Add 2 cups of the flour and mix until smooth. Add the yeast mixture and mix until well combined.
- Add the beaten eggs and mix once again.
- Fit the mixer with the dough hook. Continue mixing, gradually adding the remaining 7 cups flour. Mix for about 2 minutes.
- Turn out the dough on a lightly floured surface. Knead by hand, adding a light dusting of flour if the dough is still sticky, until the dough is satiny and smooth, about 1 minutes.
- Return the dough to the mixing bowl and cover with a clean kitchen towel. Let the dough rise for 30 minutes, until doubled in size.
- Grease two 9x13 inch baking pans with nonstick cooking spray and set aside. Divide the dough in half. With a rolling pin, roll one portion into a rectangle, about 22x13 inches. Spread evenly with 4 tablespoons of the butter.
- Sprinkle with 3/4 cup of the brown sugar, 1/2 cup of the raisins (if using), and 1 tablespoon of the cinnamon.
- Starting from one of the long sides of the rectangle, roll the dough into a log. Using a piece of unflavored dental floss or a thin piece of thread, cut the log into 1 1/2 inch thick rolls. Do this by first sliding the floss underneath the dough so you have at least a few inches on either side of the rolls.
- Pull up the ends of the floss and loop them together as though you were going to tie a knot. Tighly pull the floss until it slices through the dough. Arrange the rolls in one baking pan, swirl side up and about 1/2 inch apart.
- Repeat with the remaining portion of dough and the butter, brown sugar, raisins, and cinnamon.
- Allow the rolls to sit at room temperature until they've doubled in size, 1 to 1 1/2 hours.
- Preheat the oven to 350 F.
- Bake the rolls for 28 to 32 minutes, until golden brown and baked through. Let the rolls cool to room temperature.
For the Frosting
- In a medium bowl, whisk together the butter, confectioners' sugar, milk and vanilla. Generously spread over the cooled cinnamon rolls and serve.
Notes
You can refrigerate the unrisen unbaked rolls overnight and bake them in the morning. After you cut the dough into rolls and place in the pans, cover with plastic wrap and refrigerate. In the morning, let the rolls come to room temperature so they can rise a little then bake and enjoy!
Nutrition
Calories: 346kcal | Carbohydrates: 67g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 245mg | Potassium: 109mg | Fiber: 2g | Sugar: 33g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg