The Best Cinnamon Rolls

The Best Cinnamon Rolls requires approximately 45 minutes from start to finish. This morn meal has 330 calories, 6g of protein, and 7g of fat per serving. This recipe serves 16 and costs 55 cents per serving. This recipe from My Kitchenes Capades requires butter, cinnamon, salt, and eggs. This recipe is liked by 46 foodies and cooks. Overall, this recipe earns a not so super spoonacular score of 34%. If you like this recipe, you might also like recipes such as Overnight Cinnamon Rolls – you can bake fresh and hot cinnamon rolls in the morning, {Slow Cooker} Cinnamon Roll Fondue with 20-minute Miniature Cinnamon Rolls, and Pumpkin Cinnamon Rolls with Maple Cinnamon Cream Cheese Frosting.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

In your stand mixer with your paddle attachment, mix together the flour, yeast and sugar. In a medium microwave safe bowl, heat the milk and butter for 1 1/2 minutes on high so the butter melts. Turn the mixer on and slowly add the milk to the bowl, then the eggs, cinnamon and salt. Beat for 2 minutes, then stop the mixer to scrape down the sides of the bowl. Beat again for another 3 minutes then transfer the very soft and very sticky dough into a large greased bowl and cover with plastic wrap. Allow it to rise in a warm, draft free place for 2 hours. I stick mine inside the microwave :)Mix the brown sugar, cinnamon and nutmeg together in a small bowl. Once the dough has risen, roll it out onto a floured counter top to a 16 x 12 inch rectangle. Spread the soft butter over the dough then sprinkle the filling evenly over the butter. Starting at the long edge, roll the dough tightly into a log and pinch the seam closed with your fingers. With the seam side down, cut dough into 16 equal pieces with a very sharp, thin knife.Grease two 9 inch round cake pans and evenly place the rolls in the pans. Cover with plastic wrap and allow to rise for 45-60 minutes until almost doubled in volume. Preheat oven to 375 degrees and bake the rolls until golden brown on top, about 18 minutes. Mix together the glaze. Remove from the oven and invert immediately onto a cooling rack. Cool for 10 minutes and then invert onto a plate so the right side is up. Drizzle the rolls with the glaze and serve immediately.

 

Step by step:

1. In your stand mixer with your paddle attachment, mix together the flour, yeast and sugar. In a medium microwave safe bowl, heat the milk and butter for 1 1/2 minutes on high so the butter melts. Turn the mixer on and slowly add the milk to the bowl, then the eggs, cinnamon and salt. Beat for 2 minutes, then stop the mixer to scrape down the sides of the bowl. Beat again for another 3 minutes then transfer the very soft and very sticky dough into a large greased bowl and cover with plastic wrap. Allow it to rise in a warm, draft free place for 2 hours. I stick mine inside the microwave :)

2. Mix the brown sugar, cinnamon and nutmeg together in a small bowl. Once the dough has risen, roll it out onto a floured counter top to a 16 x 12 inch rectangle.

3. Spread the soft butter over the dough then sprinkle the filling evenly over the butter. Starting at the long edge, roll the dough tightly into a log and pinch the seam closed with your fingers. With the seam side down, cut dough into 16 equal pieces with a very sharp, thin knife.Grease two 9 inch round cake pans and evenly place the rolls in the pans. Cover with plastic wrap and allow to rise for 45-60 minutes until almost doubled in volume. Preheat oven to 375 degrees and bake the rolls until golden brown on top, about 18 minutes.

4. Mix together the glaze.

5. Remove from the oven and invert immediately onto a cooling rack. Cool for 10 minutes and then invert onto a plate so the right side is up.

6. Drizzle the rolls with the glaze and serve immediately.