Cinnamon Rolls

4.69 from 19 votes

These CINNAMON ROLLS are soft, fluffy and gooey. They are super simple to make and are filled with the perfect cinnamon mixture!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: cinnamon rolls

Servings:

Calories: 299kcal

Author: Joanna Cismaru

Ingredients

4 cups all-purpose flour
2 teaspoon instant yeast
½ teaspoon salt
¼ cup sugar
1/2 cup butter unsalted, softened
2 large eggs
½ cup milk warm
½ cup brown sugar packed
2 teaspoon cinnamon
½ cup water warm
2 tablespoon sugar

US Customary - Metric

Instructions

In a small bowl add the warm water, yeast a 1 tsp of sugar and let the yeast activate. In the mixing bowl of your mixer add the melted butter, warm milk, 1/4 cup of sugar, eggs, and salt and mix well. Add the yeast mixture and mix.
Add a cup of flour at a time and mix until you've added all the flour. Knead for a minute.
Place in an oiled bowl and let the dough rise until doubled in size, may take up to 2 hours.
In a small bowl mix the sugar, brown sugar and the cinnamon.
After rising, roll out the dough into 3/4 inch thick rectangle.
Spread with the cinnamon/sugar mixture. Roll it up and seal the edges.
Cut into 1 to 1 1/2 inch slices.
Place the rolls in a 9x13 in baking pan and let them rise for about another 1/2 hour.
Preheat oven to 375 degrees.
Bake for about 25 to 30 minutes.

Notes

Prep time does not include time to let the dough rise.
Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
Make sure your water is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the water should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.
If after dissolving the yeast in the warm water, the yeast didn't start to froth up, do not continue with the rolls, your dough will not rise.
TIP: To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough as specified in step 4 in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good.
You could prepare this the day before up until step 8. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.
To freeze unbaked rolls, complete everything up to and including step 8, then wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them.

Nutrition