Best Cinnamon Rolls

Large Rolls

Small Rolls

Best Cinnamon Rolls

 

4 to 4 ½ cups all-purpose flour

1 package active dry yeast

1 cup milk

1/3 cup sugar

1/3 cup butter

1 teaspoon Kosher salt

2 large eggs

 

In a medium sauce pan, add milk, sugar, butter and heat to 115 F over low heat or until butter is melted. Stir constantly.

In a large bowl (stand mixer with dough hook) add 2 cups flour, salt and yeast, stir. Stir in milk mixture. Add eggs. Thoroughly mix. With mixer on high, add rest of flour ½ cup at a time. Knead: Mixer with dough hook knead 3 minutes. Knead by hand 6 minutes. Butter a large glass bowl. Add the dough. Turn the dough once. Cover with clean towel. Let rise for 1 hour.

Punch dough. Invert the bowl over the dough. Let rest for 10 minutes. 

Roll out dough to 9x13 rectangle.

Spread the dough with soft butter. Sprinkle cinnamon mixture over the dough.

For large cinnamon rolls, roll the dough from the wide side.

For smaller cinnamon rolls, cut the dough in half and roll the dough from the long side.

Roll dough tightly. Pinch the seams together. Cut using a serrated knife. Place in a buttered baking dish.

Cover and let rise for 1 hour.

Bake 375 F for 20 -30 minutes.

Enjoy or drizzle with icing**.

*Cinnamon mixture:  Stir together: ½ cup sugar and 2 teaspoons cinnamon

**Icing: 1 cup confectioner’s sugar, 1 Tablespoon milk, ½ teaspoon vanilla extract