There’s no time like the holidays to enjoy something warm, gooey, and totally indulgent. Enter: cinnamon rolls! Make these cinnamon rolls to impress guests, bring to your next holiday party, or just devour at home.
For the Dough:
- 1¼ cups milk, warmed
- ½ cup sugar
- 1 Tbsp. active-dry yeast
- ½ tsp. salt
- ½ cup butter, softened
- 2 eggs
- 4½ cups bread flour
For the Filling:
- ½ cup of butter, softened
- 1 cup sugar
- 1 Tbsp. cinnamon
For the Glaze:
- ½ cup browned butter
- 3 Tbsp. whole milk
- 2 tsp. vanilla extract
- 1 tsp. cinnamon
- 3½ cups confectioner’s sugar
- Pour the milk and half of the sugar (¼ cup) into a mixing bowl and stir together.
- Sprinkle in the yeast and allow the mixture to sit until the yeast starts to bubble and foam, about 5 minutes.
- Stir in the remaining sugar (¼ cup), salt, butter, and eggs. Mix until combined and begin adding the flour slowly to incorporate.
- Once the flour is mixed in, knead it on a clean, lightly floured surface. Knead until smooth, about 7 minutes.
- Place the dough in a lightly greased bowl, cover it with a clean, damp towel, and let it rest until the dough has doubled in size, about an hour.
- While the dough is resting, simmer both the butter for the glaze and butter for the filling (1 cup total) in a medium saucepan until brown, about 15 to 20 minutes.
- Divide the butter into two separate bowls and let them cool for about 20 minutes.
- In another bowl, mix together the sugar and cinnamon for the filling (1 cup sugar, plus 1 tsp. cinnamon).
- Once the dough has doubled in size, punch down the center and turn it onto a clean, lightly floured surface. Roll out the dough until it’s about ¼-inch thick.
- Brush the dough with browned butter from one of the bowls. Dust with the cinnamon-sugar mixture.
- Roll the rectangle of dough until it’s in the form of a log, and pinch the seam shut. With the seam side down, cut into 10 cinnamon rolls.
- Place the cinnamon rolls into a lightly greased baking dish and cover with a clean, damp towel. Let it rest until the rolls double in size, about an hour.
- Preheat the oven to 350° F and bake them for 25 to 30 minutes.
- For the glaze, stir the milk, vanilla, cinnamon, confectioner’s sugar, and remaining browned butter until combined. Slowly stir in the sugar.
- Pour half the glaze over the cinnamon rolls as they cool for another 30 minutes, and save half for when they’re ready to serve.
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