Ingredients
- All-purpose flour: 3 1/2 cups
- Rapid rise yeast: 2 1/4 teaspoons
- Granulated sugar: 1/4 cup
- Salt: 1 teaspoon
- Milk: 1 cup
- Water: 1/4 cup
- Butter, melted: 1/4 cup + 1/2 cup
- Brown sugar: 1/2 cup
- Ground cinnamon: 2 tablespoons
Instructions
- Step 1: In a large bowl, combine 1 1/2 cups flour, yeast, sugar, and salt. Heat milk, water, and 1/4 cup melted butter to 120-130°F. Add to dry ingredients and beat until combined.
- Step 2: Gradually add remaining flour until a soft dough forms. Turn dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Step 3: Roll dough into a 15×9-inch rectangle. Spread with 1/2 cup softened butter. Sprinkle evenly with brown sugar and cinnamon.
- Step 4: Starting with the long side, roll dough up tightly. Pinch seam to seal. Cut into 12 slices.
- Step 5: Place rolls in a greased 9×13-inch baking dish. Cover and let rise in a warm place for 20 minutes.
- Step 6: Preheat oven to 375°F (190°C). Bake for 15-20 minutes, or until golden brown. Let cool slightly before frosting.
Notes
- Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
- Reheat leftover rolls in the microwave for 15-20 seconds each, or wrap them in foil and warm them in a 350°F (175°C) oven for about 10 minutes.
- Serve these warm with a generous drizzle of cream cheese frosting and a sprinkle of chopped pecans for extra indulgence.
- For an extra-soft dough, be careful not to overheat the milk and butter mixture, as temperatures above 130°F (54°C) can harm the yeast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American