Cinnamon Rolls

About this Recipe

One day...

About this Recipe

Microwave milk and butter together until butter is melted, then cool until the mixture is warm to the touch. Stir in water and sugar, then add yeast and wait until foamy.

Add flour and salt to mixing bowl, pour in liquid and add egg.

Mix until a dough ball forms, then knead lightly for 2-3 minutes (speed 4 on mixer).

Form dough into a ball and place in oiled glass bowl, seam side down.

Spray (or brush, or coat) top of dough ball with oil, then cover bowl with plastic wrap or a clean dish towel.

Let dough rise until it has doubled in size and a finger poked ~1 inch into the dough ball leaves a hole without closing back up.

Roll dough out until it is approximately 18 inches wide and 12-15 inches tall. It should be ~1/3″ thick at 15 inches. If you prefer your cinnamon rolls with a larger swirl, rather than more, you can leave it closer to 12 inches tall and 1/2 inch thick.

In a bowl, combine softened butter, brown sugar and cinnamon and mix until full combined. Spread the mixture all over the dough, leaving 1/2″ uncovered along the long side closest to you. All other edges should have the mixture spread right to the edge.

When spread is evenly distributed, start to roll carefully from the long edge farthest from you (you’re going to end up with an 18″ log of dough).

Using your fingers and starting at the left side of the dough slowly fold the first edge of the dough very slightly, working your way over to the right side. Once you reach the right side, continue to roll and move your way back to the left. You should be able to see the beginnings of a swirl on the side. Work your way back and forth until you’re about a quarter of the way through, then lightly place your palms on top of the log and roll towards you, again moving your way to the right. Continue until you reach the bottom edge with 1/2″ uncovered dough.

Again starting at the left, lightly stretch the edge of the dough towards you and the fold it up onto the dough log, pinching lightly to keep it in place. Make your way all the way to the right, pinching as you go. You should end up with a log of dough 18″ log and about 3 1/2″ across.

Using a sharp knife, cut into 12 1 1/2″ rolls using light hand and a sawing motion. This will prevent the rolls from being squished as you cut them.

Place rolls in a greased 9×13 pan in 4 rows of three with the swirl side visible. Cover with plastic and let rise overnight.

In the morning:

Preheat oven to 375. Bake rolls for 25-30 minutes, or until they reach desired golden color.

While dough is baking, add zest of 1/2 a lemon to a bowl with 1 cup powdered sugar, then combine with 2 Tbsp liquid (water or milk). The icing should be thick and spreadable.

Let cool slightly in pan, then remove to a place, spread icing across and serve while warm.