Cinnamon Rolls - Master Cookbook Recipe # 143

Name: Cinnamon Rolls - Master Cookbook Recipe # 143
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Yield: 1 (One) 13x9 inch pan
Cuisine: Southern
Ingredients: 1/4 cup warm water; 1 packet (2 1/4 tsp) active dry yeast; 1 cup warm milk; 4 1/2 cups bread flour (divided: 3 cups then 1 1/2 cups); 1/3 cup granulated sugar; 2 large eggs (room temperature); 1 tsp salt; 1 tsp ground cinnamon; 3/4 cup salted butter (room temperature); 5 Tbsp ground cinnamon; 2/3 cup sugar; 1/2 tsp vanilla extract; 3 Tbsp salted butter (room temperature); 1 1/2 cups powdered sugar; 1/4 cup milk (approx.)

The use of bread flour and the specific whisking step for the milk and yeast creates a structure that is much lighter than a standard roll. The addition of cinnamon directly into the dough ensures flavor in every single bite, not just the filling!

This is recipe #143 in Tammy’s Master Cookbook.

Prep time: 2 hrs Cook time: 25 minTotal time: 2 hrs 25 min

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Ingredients

The Dough:
1/4 cup warm water
1 packet (2 1/4 tsp) active dry yeast
1 cup warm milk
4 1/2 cups bread flour (divided: 3 cups then 1 1/2 cups)
1/3 cup granulated sugar
2 large eggs (room temperature)
1 tsp salt
1 tsp ground cinnamon
The Filling:
3/4 cup salted butter (room temperature)
5 Tbsp ground cinnamon
2/3 cup sugar
1/2 tsp vanilla extract
The Icing:
3 Tbsp salted butter (room temperature)
1 1/2 cups powdered sugar
1/4 cup milk (approx.)

Instructions

Bloom Yeast: Combine warm water and yeast; let sit for 5 minutes.
First Mix: Add the yeast mixture and warm milk to a stand mixer with a whisk attachment. Whisk on medium for 5 minutes. Switch to a dough hook, add 3 cups of bread flour, and knead on low for 5 to 7 minutes.
First Rise: Place dough in a greased bowl, cover, and let double in size in a warm place.
Second Mix: Punch down the dough. In the mixer with the dough hook, add the sugar, eggs, salt, and 1 tsp cinnamon. Gradually add the remaining 1 1/2 cups of flour, 1/4 cup at a time, and mix for 5 minutes.
Fill & Roll: Use a hand mixer to blend filling ingredients until creamy. Roll dough into a rectangle on a floured surface. Spread filling evenly, roll up from the short side, and cut into 1 1/2-inch slices.
Second Rise: Place slices in a greased 13x9 dish. Cover with plastic wrap and let double in size again.
Bake: Remove wrap and bake at 350°F until golden brown.
Glaze: Whisk icing ingredients together and spread over the rolls while they are still hot.

Notes

Tammy’s Tip: "Don't hurry with that yeast! Make sure your milk and water are warm, not hot, or you'll kill it. Giving it that second rise in the pan is what makes them so big and fluffy,just like the ones at the mall, but way better because they're made with love right in your kitchen!"