Is there anything cozier than the smell of fresh, homemade cinnamon rolls baking in the oven? Soft, fluffy dough swirled with rich buttery cinnamon filling and finished with warm, melty icing… these are the kind of cinnamon rolls that beat anything from a store-bought can and are worth the extra effort. Whether you’re baking for a slow weekend breakfast, a holiday morning, or just because, this recipe is sure to become a favorite in your home.
Ingredients:
- 2 cups milk
- ½ cup sugar
- ½. cup canola oil
- 1 packet or 2 teaspoons instant yeast
- 4 ½ cups all purpose flour, divided
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon salt
- 2 tablespoons melted butter
Filing:
- 2 sticks butter
- 2 tablespoons cinnamon
- 1 cup granulated sugar
Icing:
- 4 cups powdered sugar
- ⅓ cup milk
- 3 tablespoons melted butter
- 1 teaspoon vanilla
- dash of salt
Directions:
1. To make the dough, place the milk, sugar, and oil in a medium saucepan and turn the heat to medium low. The goal here is to dissolve the sugar and warm the milk so the yeast will activate. Don’t let the mixture get hotter than bathwater or you could kill the yeast!
2. Allow to heat on the stovetop, stirring frequently until the sugar is dissolved and the milk is warm.
3. Turn off the stovetop and remove the pan from the heat. Sprinkle the yeast evenly on top of the milk mixture and let sit for one minute.
4. Add four cups of flour to a large bowl. Pour in the milk mixture and stir until well combined.
5. Cover the bowl with a clean towel or plastic wrap and set aside to rise for one hour or until doubled in size.
6. When the dough is finished rising, add the remaining flour, the baking soda, baking powder, and salt.
7. Stir to combine. At this point it may be easier to transfer the dough to a floured surface and knead to combine the ingredients.
8. Brush the two tablespoons of melted butter on a rimmed baking sheet and set aside.
9. Put the butter for the filling in a bowl and microwave about 30 seconds to a minute. It should be easily spreadable but not melted.
10. Generously flour your workspace, the rolling pin and the top of the dough. Roll the dough out into a large rectangle, about 30 x 12 inches, using more flour as needed.
11. Spread the softened butter evenly on the dough, going all the way to the edges. Evenly sprinkle the sugar on top of the butter, and then the cinnamon.
12. Roll the dough, starting from the top and working towards yourself, keeping it tight.
13. Using a sharp knife, cut the log into 24 rolls and place on the prepared baking sheet.
14. Cover the rolls again with a clean towel and let rise for 20 minutes. Preheat your oven to 375 degrees.
15. Bake the rolls for about 20 minutes, rotating the sheet halfway through baking time for even browning.
16. While the rolls are baking, make the icing. Whisk together all icing ingredients in a bowl.
17. When the rolls are finished baking, remove them from the oven and allow to cool for a few minutes before spreading the icing on top. Enjoy!
Serve them fresh and enjoy them while they’re warm. We think these cinnamon rolls are best shared with family, friends, and a hot cup of coffee.
Twin Tip: Short on time? Prepare the dough ahead of time and freeze it. When you’re ready to bake, let the dough thaw, then continue with the recipe as directed for fresh, homemade cinnamon rolls with less day-of prep.
Happy Rolling,
Beth & Katie | Twins at the Table
