Cinnamon Rolls Recipe (Traditional)

I have had a bread maker for probably 20 years, so it’s commonplace for me to post recipes using the dough from the bread maker I now have (which is a fabulous Zojirushi brand).   HOWEVER, not everyone (!) has one, so here is my famous Cinnamon Roll Recipe, traditional method 🙂  This is for you, Lottie!!

Cinnamon Rolls Recipe (Traditional)

Ingredients

  • 1 cup warm milk (not hot)
  • 1/2 cup sugar
  • 2 1/2 tsp quick rise yeast
  • 2 eggs, room temperature
  • 1/3 cup unsalted butter, melted
  • 4 1/2 cups bread flour
  • 1 tsp salt
  • Roll Filling:
  • 1/3 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 1/2 tsp ground cinnamon

Instructions

  1. Combine yeast, warm milk and sugar in a bowl. Let it sit for 5-10 minutes until foamy (like beer).
  2. Add eggs, salt and melted unsalted butter.
  3. Mix well.
  4. Add flour, 1 cup at a time, and mix gently. Knead dough until it is no longer sticky. (maybe 8-10 minutes)
  5. Cover with a towel, let rest 10 minutes in a greased bowl.
  6. Preheat oven to 375.
  7. Grease a 9x13 pan, and one other smaller pan.
  8. Remove from bowl, place on floured board. Roll out to about a 16x24 rectangle.
  9. Spread softened butter on top.
  10. Sprinkle the cup of brown sugar over the top, and then cinnamon over that.
  11. Roll up and seal the seam with some water. Slice into 1" slices, maybe slightly smaller depending on the size rolls you want.
  12. Place into greased pans. Cover with aluminum foil.
  13. Let rise in a warm spot until doubled in size, maybe 45 minutes to an hour. They can rise longer, the rolls will just be puffier - which I love!
  14. Bake approximately 14-17 minutes or until lightly brown. Do NOT over bake!
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Spread the warm rolls with Cream Cheese Frosting!

As always – enjoy!!!!

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