Cinnamon Rolls
Total Time
1 hr 50 mins
Prep Time
1 hr 30 mins
Cook Time
20 mins
Rating
4.8 out of 5 stars
(525)
Ingredients
24
- 4 1/2 teaspoons active dry yeast (2 packets)
- 1 cup lukewarm water
- 1 teaspoon granulated sugar, to proof the yeast
- 6 tablespoons shortening or unsalted butter
- 1 cup granulated sugar
- 9 cups unbleached all-purpose flour (more if the dough is sticky, up to 10 cups)
- 2 cups hot water
- 2 large eggs, beaten
- 1 tablespoon salt
- ½ cup softened butter, divided
- 1 1/2 cups brown sugar, divided
- 1 cup raisins, optional
- 2 tablespoons ground cinnamon, divided
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 4 tablespoons milk, more if necessary
- 1 teaspoon vanilla extract
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Preparation
Step 1
In a small bowl, combine the yeast and a pinch of the granulated sugar with the lukewarm water. Set aside for 5 minutes or until the yeast bubbles up.
Step 2
In the bowl of a stand mixer, add shortening or butter, sugar, and salt to the 2 cups of hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature.
Step 3
Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
Step 4
Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand until dough feels satiny and smooth.
Step 5
Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape, about 22 X 13 inches.
Step 6
Spread dough evenly with half of the softened butter, about ¼ cup. Sprinkle dough with half of the brown sugar, raisins, and cinnamon.
Step 7
Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13-inch baking pans, leaving about 2 inches between the rolls so they have room to rise.
Step 8
Now follow the exact same steps with the other half of the dough.
Step 9
Cover the pans with a clean kitchen towel. Let the rolls rise until double in bulk.
Step 10
Preheat oven to 350 degrees F. Bake for 20-30 minutes or until cinnamon rolls are golden brown on top and cooked in the middle.
Step 11
Remove from the oven and let the rolls cool to room temperature.
Step 12
While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla.
Step 13
Frost the cooled cinnamon rolls generously.
Step 14
Save recipe for the next time?
Chef's notes
You can refrigerate the rolls overnight and bake in the morning. Don't let the dough rise a second time if you are going to do this. Put the rolls in pans and cover with plastic wrap, then refrigerate overnight. In the morning, let them come to room temperature and give them time to rise. This will take 2-3 hours, depending on the temperature of your house. Then bake as directed.
Cinnamon rolls freeze beautifully and you can freeze them a few different ways. You can freeze unbaked cinnamon rolls. If I am going to freeze unbaked cinnamon rolls, I like to put them in aluminum foil disposable pans so I can put them in the freezer.
