Never-Fail Cinnamon Rolls
Want homemade Cinnamon Rolls without the fuss? This fail-proof recipe is for you then! Make delicious cinnamon rolls topped with icing, the easy way.
For the Dough
- 2 cups warm water
- 4 1/2 teaspoons dry active yeast 2 packets
- 6 tablespoons granulated sugar divided
- 6 cups all-purpose flour give or take 1 cup, see NOTES below
- 5 tablespoons butter melted and cooled
- 2 teaspoons salt
Cinnamon Roll Filling
- 1/2 cup salted butter very soft but not melted
- 1 1/2 cups packed brown sugar
- 2 tablespoons ground cinnamon
Brown Butter Icing
- 1/2 cup salted butter
- 1/2 cup milk
- 1 teaspoon vanilla
- 4 cups powdered sugar
For the Dough
In a stand mixer, start out by proofing the yeast. Mix warm water, 3 tablespoons of sugar, and yeast together, let stand for 10 minutes, until foamy. (If it didn't foam, throw it out and try again or buy fresh yeast).
Add in remaining sugar and 2 cups of flour. Mix with the dough hook attachment on low-medium speed. Stir in the cooled melted butter and salt. Then add another 1-2 cups of flour. Let the machine knead the flour into the dough for about 2 minutes on low to medium speed. Add in the remaining flour in increments if needed (see my notes on flour below about the perfect dough). Once again let the machine knead the flour into the dough.
Scrape the dough out of the mixing bowl and into a well-greased bowl. Roll it around to coat in oil then refrigerate 2-3 hours or overnight.
Rolling the Cinnamon Rolls
Line a half sheet pan with parchment paper, then butter the parchment paper.
Flour a clean surface and dump the dough onto it. Sprinkle the dough with flour as well as a rolling pin. Roll it into a 24″x18″ rectangle (this doesn’t have to be perfect). Remember to move the dough around while rolling to make sure it isn’t sticking. If it is, add a little more flour.
Using your fingers, spread the softened butter over the dough, leaving a 1-inch border along the top of the longer side (24″ side). Next spread the brown sugar over the butter and then sprinkle on the cinnamon.
Roll the dough up into a tight log, rolling towards the inch border without any filling on it. Once rolled, place the entire log towards you with the seam facing down to help seal it. Cut into even rolls (1 1/2" thick) with a serrated bread knife, then place those rolls onto the half sheet pan. (I ended up with 16 rolls and two end pieces that you can either squeeze in somewhere or just toss).
Cover the rolls with plastic wrap and let rise for 1 hour. Bake for 20-25 minutes at 350 degrees, or until the tops are golden brown.
For the Brown Butter Icing
Melt 1/2 cup of butter in a light-colored pan over medium heat.
Once melted, the butter will then start to foam, swirl your pan as it foams for a minute or two. You’ll start to notice little brown flecks, that’s what you want!
Once the color becomes medium brown remove from heat immediately (we don’t want burnt butter)!
Stir in milk and vanilla. Then, cup by cup, whisk in the powdered sugar until thick.
Pour over warm cinnamon rolls and spread with a knife.
Things you should look for with the dough:
Odds are you are going to add in less or more than 6 cups of flour into the dough and that's okay! If you stick to these visual cues, you'll be fine. And remember, it is better to leave the dough on the sticky side, you can always add more flour in later.
- the sides of the mixing bowl are clean
- dough that sticks to the bottom of the mixing bowl
- smooth dough (or mostly smooth)
- dough that is tacky but not sticky enough to actually stick to your finger
Calories: 511kcalCarbohydrates: 94gProtein: 7gFat: 13gSaturated Fat: 8gCholesterol: 32mgSodium: 411mgPotassium: 131mgFiber: 3gSugar: 56gVitamin A: 375IUCalcium: 53mgIron: 2mg