I have tried many recipes for homemade cinnamon rolls and have never found any recipe that was worth the effort.  Though the following recipe seems long, it is well worth every step and is pretty simple if you have a kitchen aid type mixer where the dough hook does all of the kneading for you!  I don’t think you will be disappointed in the end result.



1 3/4 cups warm whole milk (105-110 degrees)
2 (3/4 ounce) packages active dry yeast
3/4 cup granulated sugar (divided)
1 1/4 cups butter, softened and divided
1 large egg
1 tsp salt
1 tsp vanilla extract
5 cups plus 2 TBSPs bread flour, plus more for dusting
2 TBSPs ground cinnamon
1/4 cup half and half
1 TBSP light corn syrup
2 1/2 cups confectioners sugar

In a medium bowl or glass measuring cup, stir together milk, yeast, and 1 TBSP granulated sugar.  Let stand for 5 minutes or until mixture is foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the milk mixture, 3 TBSPs granulated sugar, 1/2 cup softened butter, and next 3 ingredients. Beat at medium speed until combined.

Gradually add 5 cups flour to yeast mixture, beating on medium speed until a smooth and elastic dough forms (dough will be sticky).  Spray a large bowl with cooking spray.  Form dough into a ball and place in bowl, turning to grease top.  Cover with plastic wrap and let stand in a warm place (85 degrees) free from drafts, for 1 hour or until doubled in size.

In a medium bowl, stir together remaining 3/4 cup softened butter, remaining 1/2 cup granulated sugar, 2 TBSPs flour, and cinnamon for filling.  Set aside.

Punch down dough, and on a heavily floured surface, roll dough into a 24×12-inch rectangle.  Spread with butter and cinnamon mixture.  Starting with the long side, carefully roll up dough jelly-roll style, pinching seams to seal.  Cut into 16 rolls, 1 1/2 inch thick.

Preheat oven to 350 degrees.  Spray a 13×9-inch baking pan with cooking spray.  Place rolls in prepared pan.  Cover and let stand in a warm place (85 degrees) free from drafts for 45 minutes or until doubled in size.

Bake for 25 minutes or until rolls are golden brown.

In a small bowl whisk together the half and half, corn syrup, and confectioners sugar until smooth.  Drizzle over warm rolls.

To freeze:  Prepare recipe as directed through rolling and cutting of the rolls.  Place rolls in prepared pan, wrap pan in 2 layers of plastic wrap, and freeze for up to 3 months.  Thaw rolls overnight in the refrigerator and let rise in a warm place for 1 to 1 1/2 hours or until doubled in size.  Bake as directed in the above directions.


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