Makes 24 small cinnamon rolls
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Brown Sugar
Salt
Unsalted Butter (Melted)
Whole Milk (Room temp)
Large eggs (Room temp)
Instant Yeast
Cinnamon
100% Pure Vanilla Extract
Confectioners’ Sugar
Tools you’ll need
11X17 inch pan
Rolling pin
Pastry Brush
Parchment Paper
Stand mixer (With dough hook attachment)
Preparing your dry ingredients
Step 1- Add 4 Cups All-purpose flour, 1/2 Cup sugar, 1 heaping tablespoon of instant yeast and 1/4 teaspoon salt. Stir all ingredients together.
PREPARING YOUR WET INGREDIENTS
Step 2- In a separate bowl add 1 1/4 Cup warm whole milk, 1 stick unsalted butter (Melted) and 2 Large eggs (At room temperature) and mix until well combined.
Step 3- Add wet ingredients into dry ingredients. Mix all ingredients until mixture forms a dough. Once done dough should not stick to your hands. If dough does appear to be sticky add 1/4 cup all-purpose flour and mix until well combined.
Step 4-Add flour onto the surface of your table. Place dough on top of the table. Knead 10 times. Once done form dough into a small rectangle. Let dough rest for 10 minutes.
Step 5- Take Rolling pin and roll dough into a 30 inch long by 15-inch-wide rectangle.
Step 6- In a small bowl add 1/2 cup sugar, 1/2 cup brown sugar and 4 tablespoons of cinnamon. Stir all ingredients together.
Step 7- Melt 5 tablespoons of unsalted butter. Generously spread butter on to flattened dough surface. Careful not to spread butter onto the edges of dough.
Step 8-Generously sprinkle cinnamon sugar mixture on top of dough. Careful not to sprinkle cinnamon sugar mixture on the edges of dough.
Step 9- Take edges of dough and roll toward you like your rolling a jelly roll. Proceed to roll the dough until it reaches the opposite edge of the dough.
Step 10- Seal the dough by pressing down on the edges with your fingers.
Step 11- Spread butter on to your baking pan. Place a sheet of parchment paper inside the pan.
Step 12- Cut cinnamon roll dough into 1 1/2-inch-thick slices. If dough appears to be loose on the slices pull the dough from around the cinnamon roll and proceed to stretch, it going back around the dough.
Step 13- Place your cinnamon roll dough on to your baking pan. Cover with a cloth. Let sit in warm spot for 2 hours. In order for the dough to rise the temperature in the kitchen must be around 80 degrees. It can take 2 hours to rise depending on the temperature of the area your dough is in.
PREHEAT OVEN TO 350 DEGREES
Step 14- Place cinnamon rolls into a preheated 350-degree oven and bake for 15 to 20 minutes. Once rolls are done let cool for 5 minutes then proceed to next step.
Step 15- In a small bowl add 1 1/4 Cup of confectioners’ Sugar, 3 tablespoons of melted unsalted butter, 2 tablespoons of warm whole milk, and 1 teaspoon of 100% Pure Vanilla extract. Mix until well combined Mixture should be slightly thick and creamy with NO visible lumps.
Step 16- Pour cinnamon roll icing over the top each of your cinnamon rolls. If you run out for any reason just double the cinnamon roll icing recipe.
Step 17-Serve warm and enjoy!
Store your cinnamon rolls by placing them into an airtight bag or container. You can also individually wrap each cinnamon roll with plastic wrap if you like. Rolls will stay fresh up to a week.
YouTube instructional video
