Try this Cinnamon Rolls recipe, or contribute your own.

Still searching for what to cook ?

Name: Cinnamon Rolls
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 16
Cuisine: not set
Ingredients: 1 package Active dry yeast; 3/4 cups Milk warmed to 110; 1/4 cup Granulated sugar; 4 Eggs; 4 1/2 cups Flour; 1 1/2 teaspoons Salt; 6 tablespoons Unsalted butter room temp/chuncks; 4 teaspoons Unsalted butter room temp/chuncks; 2/3 cups Light brown sugar firmly packed; 2 teaspoons Cinnamon ground; 1 Orange zest; 1 Egg lightly beaten with 1 tsp. water; 1/2 pound Cream cheese room temp; 4 tablespoons Unsalted butter room temp; 2 teaspoons Vanilla extract; 1 cup Confectioners Sugar sifted

Find the most delicious recipes here

INGREDIENTS

Rolls
1 package Active dry yeast
3/4 cups Milk ; warmed to 110
1/4 cup Granulated sugar
4 Eggs
4 1/2 cups Flour
1 1/2 teaspoons Salt
6 tablespoons Unsalted butter ; room temp/chuncks
Filling
4 teaspoons Unsalted butter ; room temp/chuncks
2/3 cups Light brown sugar ; firmly packed
2 teaspoons Cinnamon ; ground
1 Orange ; zest
1 Egg ; lightly beaten with 1 tsp. water
Frosting
1/2 pound Cream cheese ; room temp
4 tablespoons Unsalted butter ; room temp
2 teaspoons Vanilla extract
1 cup Confectioners Sugar ; sifted

INSTRUCTIONS

To make the dough, in the bowl of an electric stand mixer, dissolve the yeast in the warm milk and let stand until foamy, about 10 minutes. Add the granulated sugar, eggs, the 4 1/2 cups flour and the salt. Attach the dough hook and knead on low speed, adding a little more flour if needed, until the ingredients come together. Toss in the butter and continue to knead until the dough is smooth and springy, about 7 minutes. Lightly oil a large bowl. Form the dough into a ball, put it in the oiled bowl and cover the bowl with plastic wrap. Let the dough rise at room temperature until doubled in volume, 1 1/2 to 2 hours.

Butter a 9-by-13-inch baking dish. Punch down the dough and turn it out onto a lightly floured work surface. Cut the dough in half.

Roll out 1 dough half into a rectangle about 9 by 14 inches. Spread with half of the butter, then sprinkle evenly with half of the brown sugar, half of the cinnamon and half of the orange zest. Starting at the long side closest to you, roll the rectangle away from you, forming a log. Cut the log crosswise into 8 equal slices. Arrange the slices, cut side down, in half of the prepared pan. Repeat with the remaining dough and filling ingredients, and arrange the slices in the other half of the pan. Cover the pan loosely with plastic wrap and let stand in a warm, draft-free spot until puffy, about 1 hour, or refrigerate overnight, then let stand at room temperature for 30 to 60 minutes before baking.

Preheat an oven to 400°F.

Brush the rolls lightly with the beaten egg mixture. Bake until the rolls are golden brown and a toothpick inserted into the center of a roll comes out clean, 20 to 25 minutes.

Meanwhile, make the cream cheese frosting: In the bowl of an electric mixer fitted with the flat beater, combine the cream cheese, butter and vanilla and beat on medium-high speed until light and fluffy, about 2 minutes. Gradually beat in the confectioners’ sugar and continue to beat until thoroughly combined, stopping the mixer to scrape down the sides of the bowl as needed. If the consistency is too soft, refrigerate the frosting until it is spreadable, about 15 minutes.

Transfer the pan with the rolls to a wire rack and let cool slightly, then spread the rolls with the frosting while they are still warm. Pull the rolls apart and serve warm. Makes 16 rolls.

NOTES

Alert editor

Cinnamon Rolls

Rolls
1 package Active dry yeast
3/4 cups Milk warmed to 110
1/4 cup Granulated sugar
4 Eggs
4 1/2 cups Flour
1 1/2 teaspoons Salt
6 tablespoons Unsalted butter room temp/chuncks
 Filling
4 teaspoons Unsalted butter room temp/chuncks
2/3 cups Light brown sugar firmly packed
2 teaspoons Cinnamon ground
1 Orange zest
1 Egg lightly beaten with 1 tsp. water
 Frosting
1/2 pound Cream cheese room temp
4 tablespoons Unsalted butter room temp
2 teaspoons Vanilla extract
1 cup Confectioners Sugar sifted

Butter a 9-by-13-inch baking dish. Punch down the dough and turn it out onto a lightly floured work surface. Cut the dough in half.

Preheat an oven to 400°F.

Brush the rolls lightly with the beaten egg mixture. Bake until the rolls are golden brown and a toothpick inserted into the center of a roll comes out clean, 20 to 25 minutes.

Transfer the pan with the rolls to a wire rack and let cool slightly, then spread the rolls with the frosting while they are still warm. Pull the rolls apart and serve warm. Makes 16 rolls.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (153g)
Recipe Makes: 16 Servings

Calories: 405
Calories from Fat: 128 (32%)

Amt Per Serving		% DV

	Total Fat 14.2g	19 %
	Saturated Fat 8.6g	43 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 0.6g
Cholesterol 41mg		13 %
Sodium 88.5mg		3 %
Potassium 127.5mg		3 %
Total Carbohydrate 69.4g		20 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 68.9g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 405

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe