Homemade Cinnamon Rolls Ingredients: Dough: 6 cups warm milk (around 105–110°F) 10–12 cups bread flour (start with 10, add more if needed) 1 cup granulated sugar 2 tablespoons yeast (active dry or instant) 2 teaspoons salt 1/2 cup unsalted butter, melted Filling: 1 cup butter, softened 1 cup brown sugar 1 cup granulated sugar 3 tablespoons ground cinnamon Instructions: Make the sponge (starter): In a large bowl, combine about 4 cups of the bread flour, the yeast, and 2 cups of warm milk. Mix until smooth, cover with a towel or plastic wrap, and let it proof in a warm spot for 45 minutes. Finish the dough: After proofing, add the remaining milk, sugar, salt, melted butter, and most of the remaining flour. Mix and knead until the dough is soft and slightly tacky but not sticky (about 8–10 minutes). Add more flour as needed. First rise: Cover the dough and let it rise in a warm place until doubled in size — about 1 to 1½ hours. Roll out: Punch down the dough and roll it out on a lightly floured surface into a large rectangle, about ½ inch thick. Add the filling: Spread the softened butter evenly over the dough. In a bowl, mix the brown sugar, white sugar, and cinnamon. Sprinkle the mixture evenly over the buttered dough. Roll and cut: Starting from the long side, roll the dough up tightly into a log. Slice into even rolls (about 1½ to 2 inches thick) and place them in greased baking pans. Second proof: Cover and let the rolls rise again until puffy — about 30–45 minutes. Bake: Preheat your oven to 350°F (175°C). Bake for 25–30 minutes, or until golden brown on top.
1 Comment
Homemade Cinnamon Rolls
Ingredients:
Dough:
6 cups warm milk (around 105–110°F)
10–12 cups bread flour (start with 10, add more if needed)
1 cup granulated sugar
2 tablespoons yeast (active dry or instant)
2 teaspoons salt
1/2 cup unsalted butter, melted
Filling:
1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
3 tablespoons ground cinnamon
Instructions:
Make the sponge (starter):
In a large bowl, combine about 4 cups of the bread flour, the yeast, and 2 cups of warm milk. Mix until smooth, cover with a towel or plastic wrap, and let it proof in a warm spot for 45 minutes.
Finish the dough:
After proofing, add the remaining milk, sugar, salt, melted butter, and most of the remaining flour.
Mix and knead until the dough is soft and slightly tacky but not sticky (about 8–10 minutes). Add more flour as needed.
First rise:
Cover the dough and let it rise in a warm place until doubled in size — about 1 to 1½ hours.
Roll out:
Punch down the dough and roll it out on a lightly floured surface into a large rectangle, about ½ inch thick.
Add the filling:
Spread the softened butter evenly over the dough.
In a bowl, mix the brown sugar, white sugar, and cinnamon. Sprinkle the mixture evenly over the buttered dough.
Roll and cut:
Starting from the long side, roll the dough up tightly into a log.
Slice into even rolls (about 1½ to 2 inches thick) and place them in greased baking pans.
Second proof:
Cover and let the rolls rise again until puffy — about 30–45 minutes.
Bake:
Preheat your oven to 350°F (175°C).
Bake for 25–30 minutes, or until golden brown on top.