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How to Make Cinnamon Rolls

How to Make Cinnamon Rolls

This recipe is rated on average, those who have baked before will have no problem with this recipe, while new bakers may face difficultly. Always be safe when operating an oven.

INGREDIENTS:

Dough-

¼ oz. yeast

½ cup warm (70-80 degrees F) water

½ cup milk

¼ cup sugar

1/3 cup soft butter

1 tsp. salt

1 egg

3 ½ cup- 4 cups flour

Filling-

½ cup butter

¾ cup sugar

2 Tb. Cinnamon

OTHER ITEMS NEEDED:

Wooden Spoons for mixing

Whisk

Small Bowl (for yeast)

At minimum, 2 Measurement Cups

Small measurement instruments

Two Large Bowls

1 Saucepan

Rolling Pin

Pastry Brush

Knife

6×9 in. Cooking pan or Cookie Sheet

Optional: Mixer

DIRECTIONS:

1. Pour the warm water into the small bowl. Then sprinkle the yeast over it. Optional: Add one tsp of sugar, and then stir.

2. While whisking, pour the milk and sugar into one of the large bowls. Add the soft butter, whisk until small clumps of butter are left. Add in salt, then egg, stir until blended.

3. Pour the milk mixture into the saucepan. Turn the stove top temperature to medium, and stir gently until the milk begins to bubble slightly.

4. Allow the milk mixture to cool until comfortable to the touch. Pour it back into the original large bowl it came from.

5. Add one cup of flour at a time, mixing in between. If the dough is beginning to get tough to stir, go to step 6.

6. Pour in the water-yeast mixture, stirring until easy to stir.

7. Mix in about ¼ cup of flour at a time, until the dough is easy to handle.

8. Flour a clean surface, and then knead the dough at minimum five minutes, to a maximum of ten minutes.

9. Place the dough in a greased large bowl, covered with a pastry cloth or plastic wrap. Let it rise in warm area for 1-1.5 hours, or until dough has doubled in size.

10. Take dough out of the bowl. Roll the dough out to a rectangle of any size; however, do not roll to thin or the resulting log will break easily.

11. Melt the butter for the filling, and using the pastry brush, spread the butter evenly from the center out. Leave a small space all around the edges to avoid spillage. Sprinkle the cinnamon and sugar over the dough.

12. Roll the dough up, going slow to avoid tearing. With a sharp knife, cut one inch sections into the dough. Place them on a raised pan, or cookie sheet (If the pan has no sides, place the cut rolls farther away from the edge). Cover the rolls with the pastry cloth and allow to rise for an hour.

13. Preheat oven to 350 degrees F. Place the pan into the oven, and allow it to cook at minimum 15 minutes. If the rolls are still doughy, check every five minutes until cook throughly. Allow rolls to cool before eating.