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Cinnamon Rolls

Cinnamon Rolls
An old-fashioned cinnamon roll! A combination of brown and granulated sugar in the filling adds more flavor.
Yield 12 rolls
12

Reviews

Ingredients

Dough

  • 3 1/4 to 3 3/4 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon table salt
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup butter or shortening
  • 1 large egg

Filling

  • 1/4 cup brown sugar (packed)
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons butter (softened)

Glaze

  • 1 1/2 cups powdered sugar
  • 1/4 cup heavy cream (use more or less until you get desired consistency)
  • 1 teaspoon vanilla bean paste

Instructions

  • In stand mixer bowl, add 1 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and shortening to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add egg; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare Filling: Combine brown sugar, granulated sugar, and cinnamon; set aside.
  • Punch down dough. On lightly floured surface, roll to a 15×12-inch rectangle. Spread with softened butter. Sprinkle Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in greased 13 x 9-inch cake pan. Cover; let rise in warm place until indentation remains after touching.
  • Preheat oven to 375°F.
  • Bake for 20 to 25 minutes until golden brown. Remove from pan; cool on wire rack while making glaze.
  • Make the Glaze: Mix the powdered sugar with the heavy cream and vanilla bean paste until thick and smooth. Add more or less heavy cream to get desired consistency. Spread the glaze over the warm cinnamon rolls.

Notes

Photo by Fake Ginger.

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Review & Comments

Kerri | Reply

Do you have this recipe (Cinnamon Rolls ) but with weights of the ingredients vs the cup measurements?

Red Star Yeast | Reply

Hi Kerri – We don’t have the weight measurements for this recipe, however you can use this chart as a guide: https://www.kingarthurbaking.com/learn/ingredient-weight-chart
You may like to try this recipe instead: https://redstaryeast.com/recipes/easy-cinnamon-rolls/, weights are added to this one.

Happy baking!

Kayleigh | Reply

Can I make the rolls ahead of time before baking? I was thinking about making Saturday but baking on Sunday. Will this work? Would I just do the second proof in The fridge?

Red Star Yeast | Reply

Hi Kayleigh – Yes. After shaping the rolls, cover pan with plastic wrap and place in the refrigerator overnight. Let sit out on counter for at least 1 hour before baking.
Happy baking!

JoAnn Rush | Reply

5 stars
I would like to double this recipe , could you tell me how to do it?

Red Star Yeast | Reply

Hi JoAnn – Double all of the ingredients. If using a stand mixer, make sure it is able to handle up to 7 cups of flour.
Happy baking!

Jean Marie Luther | Reply

Can I use Active dry yeast instead of Platinum yeast?

Red Star Yeast | Reply

Hi Jean Marie – Yes, substitute 1-for-1. Just keep an eye on your dough as rise times may vary.
Happy baking!

Debi | Reply

5 stars
Should these be stored in fridge or at room temp in a air tight container?

Red Star Yeast | Reply

Hi Debi,
Store the cinnamon rolls in an air-tight container for a day or two. If longer, wrap unfrosted/glazed rolls in plastic wrap and aluminum foil, then store in zipper plastic bag or freezer-safe container. Thaw overnight in refrigerator and warm in the oven or microwave. Add glaze/frosting and you’ve got freshly baked cinnamon rolls.

Happy baking!
Carol

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