Original Cinnamon Rolls

Ingredients

• 4 cup milk of choice (For the dough)
• 1 cup butter (For the dough)
• 1 cup cane sugar (For the dough)
• 1 tbsp active dry yeast
• 9.5 cup all-purpose flour (Recipe specifies 9–10 cups total; use 7 cups initially, then 1–2 more cups after the first rise, plus more if needed)
• 1 tsp baking powder (Add after the first rise)
• 0.5 tsp baking soda (Add after the first rise)
• 1 tbsp salt (Add after the first rise)
• 1 cup butter (Melted; for the filling)
• 1 cup brown sugar (For the filling)
• 1 cup cane sugar (For the filling)
• 0.25 cup ground cinnamon (For the filling)
• 4 cup powdered sugar (For the icing)
• 2 tsp vanilla extract (Alternatively, use 1 vanilla bean, scraped)
• salt (A hefty pinch; for the icing)
• 2 tbsp hot brewed coffee (For the icing)
• 3.5 tbsp milk of choice (Recipe specifies 3–4 tablespoons; for the icing)
• 4 tbsp butter (Melted; for the icing)

Steps

1. 1

   In a large stockpot, combine the 4 cups milk, 1 cup butter, and 1 cup cane sugar. Heat until the mixture is scalding hot, but do not let it boil. Remove the pot from the heat and let the mixture cool until it is warm to the touch.

2. 2

   Stir in the active dry yeast until well distributed. Let the mixture stand for about 10 minutes, until the yeast has activated.

3. 3

   Add 7 cups of the flour and mix until a cohesive dough forms.

4. 4

   Cover the stockpot with a lid and let the dough rise for about 1 hour. It should become bubbly and noticeably expanded.

5. 5

   Add 1–2 more cups of flour, the salt, baking powder, and baking soda. Mix thoroughly; using your hands is suggested. The dough should be soft and slightly tacky, but not overly sticky. Add a little more flour if necessary.

6. 6

   Use the dough immediately, or refrigerate it for up to 3 days. For the best flavor and texture, chill it for at least 12–24 hours before baking.

7. 7

   When ready to shape the rolls, lightly flour a large countertop and place the dough on it. If the dough is too large to handle comfortably, divide it in half and work in two batches.

8. 8

   Using a rolling pin, roll the dough into a long rectangle about 1/4–1/3 inch thick. Lightly flour the work surface as needed to prevent sticking or tearing.

9. 9

   Combine the melted butter, brown sugar, cane sugar, and ground cinnamon for the filling. Spread the mixture evenly over the dough, leaving a small border around the edges.

10. 10

    Starting at the top of the rectangle, gently tuck and roll the dough toward you to form a log. Take care with the large sheet of dough. When you reach the far edge, pinch the seam along the bottom to seal it and prevent the filling from escaping.

11. 11

    Slice the log into rolls about 1 1/2 inches wide, or adjust the width to your preference.

12. 12

    Generously butter one or more 9-by-13-inch pans, a sheet tray, or cast-iron skillets. Arrange the sliced rolls in the prepared pans.

13. 13

    Cover the pans with a tea towel and let the rolls rise for about 30 minutes.

14. 14

    Preheat the oven to 350°F (175°C). Bake the regular-size rolls for 20–25 minutes, until lightly golden on top.

15. 15

    While the rolls are warm, whisk together the powdered sugar, vanilla, salt, hot brewed coffee, milk, and melted butter until smooth and silky. Spread the icing generously over the warm rolls and serve.

Notes

The dough may be refrigerated for up to 3 days. The recipe recommends chilling it 12–24 hours before baking for the best results. The source also notes that the rolls can be prepared through slicing and placing them in the pan, then covered tightly for later baking; the supplied excerpt is truncated before giving complete make-ahead timing.

Nutrition per serving

• breakfast
• dessert
• baked
• make-ahead
• vegetarian
• sweet rolls
• yeast dough
• holiday baking