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Cooked cinnamon rolls in a baking dish

Cinnamon Rolls

Sean
These cinnamon rolls are the perfect breakfast indulgence. These buttery soft rolls are filled with brown sugar, cinnamon and nutmeg and topped with icing. They are perfect with a cup of coffee, part of a brunch spread, or for a special holiday celebration.
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Prep Time 40 minutes
Cook Time 20 minutes
Rising Time 2 hours
Total Time 3 hours
Course Bread, Breakfast, Brunch
Cuisine American
Servings 12 rolls
Calories 330 kcal

Equipment

  • Rolling Pin
  • Stand mixer with dough hook attachment
  • Mixing Bowl
  • Cling film
  • 9 x 13 inch baking dish
  • Whisk
  • Spatula
  • Plain floss or thin twine/string

Ingredients
 
 

Dough

  • 3½ cups flour
  • ¾ cup milk whole
  • ¼ cup butter unsalted softened
  • 2 eggs beaten
  • 3 tablespoons sugar
  • 2¼ teaspoons active dry yeast 1 packet
  • 1½ teaspoon salt

Cinnamon filling

  • ½ cup brown sugar packed
  • 4 tablespoons butter unsalted, softened
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg

Glaze

  • 1¼ cup powdered sugar
  • 2 tablespoons milk

Instructions
 

Making the dough

  • Heat the milk to 110°F or 43°C.
    ¾ cup milk whole
  • In the bowl of a stand mixer add the milk, sugar and yeast. Stir to dissolve and let sit for 5 minutes. The milk should have a layer of bubbles on top.
    ¾ cup milk whole, 3 tablespoons sugar, 2¼ teaspoons active dry yeast
  • Add the flour, salt, eggs and butter to the milk and mix on low, the first 2 speed settings, until the dough ball pulls away from the sides of the bowl, about 5-10 minutes.
    3½ cups flour, ¼ cup butter unsalted, 2 eggs, 1½ teaspoon salt
  • Roll into a ball, gently poke the ball of dough and if it springs back, a small dent is ok, the dough is ready to rise. If the outside isn’t smooth and does not spring back then knead for another 5 minutes on the counter by hand.
  • Place the bough ball into a bowl lightly greased with butter, cover with cling film and allow to rise until doubled. This can take between 45-90 minutes depending on the temperature of the kitchen.

Making the filling

  • Using a spatula combine the cinnamon, brown sugar, nutmeg, ginger, sugar, and butter. Mix until the dry paste forms, it may be a little clumpy and that is ok.
    ½ cup brown sugar, 4 tablespoons butter, 3 tablespoons sugar, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg

Making the cinnamon rolls

  • On a lightly floured surface roll out the dough to a 12 x 18-inch rectangle.
  • With a spatula spread the filling evenly across the dough leaving about a 1-inch margin on one of the longer sides.
  • Starting with the other longer side gently roll the dough to create long log.
  • Using a length of floss create a loop around the end of the log and pull until it slices through the roll to create a flat side. Repeat on the other end.
  • Use a knife to score 11 evenly spaced marks across the top of the rolls. Repeat the same cutting technique with the floss and place the rolls into the baking dish.
  • Cover the baking dish with cling film and allow to double in size, about an hour.
  • Preheat the oven to 350°F, 177°C, or gas mark 4.
  • Remove the cling film and bake for 20-25 minutes or until golden brown.
  • In a mixing bowl combine the powdered sugar and milk. Once the rolls have slightly cooled spoon or pour the glaze over the rolls.
    1¼ cup powdered sugar, 2 tablespoons milk

Nutrition

Serving: 1rollCalories: 330kcalCarbohydrates: 57gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 50mgSodium: 313mgPotassium: 97mgFiber: 1gSugar: 28gVitamin A: 304IUVitamin C: 0.01mgCalcium: 44mgIron: 2mg
Nutrition Disclaimer*
Keyword Bread, Brunch, Cinnamon
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