Best Cinnamon Rolls

Family Recipe Book

Best Cinnamon Rolls

Ingredients

1/2 c (106g)

granulated sugar
1/2 c

neutral flavored oil (canola, vegetable)
2 c

all-purpose flour
4 3/4 c (675g)

all-purpose flour, divided (4c-568g & 3/4c-107g)
1 T

instant yeast
1/2 t

baking powder
1/2 t

baking soda
1 1/2 t

salt
2 c

salted butter, softened
3/4 c (159g)

light brown sugar, packed
1 T

cinnamon
1/4 t

cardamom (optional)

Instructions

Step 1

In the bowl of a stand mixer, add granulated sugar, oil, and scalded milk. Mix and let sit for ~15min to cool slightly.

Step 2

Add 4 cups flour and sprinkle yeast on top. Mix until no dry streaks remain, scraping down side of bowl if needed. Dough will be loose and wet-looking

Step 3

Cover the bowl and let rest until puffy and doubled, 45 min - 1 hr

Step 4

Add remaining 3/4 cup flour, baking powder, baking soda, and salt. Mix until floor is completely incorporated and dough is smooth. Dough should be fairly cohesive but still a little sticky - add more flour if you cannot form a small piece of dough into a ball in your hands.

Step 5

Scrape the dough into a lightly greased bowl, cover, and let rise until doubled, about an hour.

Step 6

On a lightly floured counter (2-3 tbsp), roll or pat the dough into an approx. 18-by-12 inch rectangle. Spread the softened butter evenly on the top. Combine the brown sugar and cinnamon (and cardamom if using) and sprinkle evenly across the top of the butter. Pat down very lightly.

Step 7

Starting with one long end, roll the rectangle into a log without pulling and stretching on the dough (but roll as tight as possible). Roll the seam to the bottom and pat the log into an even thickness.

Step 8

Cut the log into 12 even pieces. Place the rolls on a parchment-lined half sheet pan approx. 1 inch apart, tucking the loose end of the roll underneath. Cover with plastic wrap and let rise until puffy and almost doubled, about an hour.

Step 9

Bake at 350F for 18-25 minutes until lightly golden and baked through. Let cool until warm before frosting.

Additional Notes

I used a 1h / 1h15m / 1h rise time and baked for 22 minutes. In the KitchenAid I used the paddle attachment until after the first rise and then the dough hook afterwards.

These freeze and reheat very well in the microwave. I freeze them frosted.

These are better to be made all in one go but if you want you can do the 2nd rise in the fridge overnight.

Best Cinnamon Rolls

Best Cinnamon Rolls

Ingredients

Instructions

Additional Notes

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