Ingredients
- All-purpose flour: 4 cups
- Active dry yeast: 2 1/4 teaspoons
- Granulated sugar: 1/2 cup
- Salt: 1 teaspoon
- Warm milk (110-115°F): 1 cup
- Unsalted butter, melted: 1/4 cup
- Large eggs: 2
- Ground cinnamon: 2 tablespoons
Instructions
- Step 1: In a large bowl, dissolve yeast and sugar in warm milk. Let stand for 5 minutes until foamy.
- Step 2: Add melted butter, eggs, and salt to the yeast mixture. Mix well. Gradually add the flour, mixing until a soft dough forms.
- Step 3: Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 4: Punch down the dough and roll it out into a large rectangle (approximately 12×18 inches). Spread softened butter evenly over the dough, then sprinkle generously with cinnamon sugar mixture.
- Step 5: Starting from one long end, tightly roll up the dough into a log. Cut the log into 12 equal slices. Place the slices cut-side up in a greased baking dish.
- Step 6: Cover and let rise for another 30-45 minutes. Preheat oven to 375°F (190°C) and bake for 20-25 minutes, or until golden brown. Let cool slightly before frosting.
Notes
- To keep leftover cinnamon rolls soft, store them in an airtight container at room temperature for up to 2 days.
- For a warm, gooey treat, microwave individual cinnamon rolls for 15-20 seconds or warm in a low oven (200°F) for 5-10 minutes.
- Serve these warm with a generous drizzle of cream cheese frosting and a sprinkle of chopped pecans for added indulgence.
- Chef's Tip: Make sure your milk is within the 110-115°F range for optimal yeast activation, as milk that's too hot can kill the yeast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American