1 tbsp. active dry yeast (one packet)
1/2 cup warm water
4 1/2 cups all purpose-flour
1 tsp. salt
4 large eggs
1/4 cup sugar
1/2 cup butter (room temperature)
1/2 cup butter (melted)
1 cup brown sugar
1 tbsp. cinnamon (or more)
1 cup powdered sugar
2 tbsp. butter (melted)
2 tbsp. milk
1 tsp. vanilla extract
- In a bowl with a mixer, combine the yeast and warm water. Let stand for 5 minutes.
- Add 1/2 cup of flour and mix.
- Cover with plastic wrap and let sit for 30 minutes.
- Then add eggs, butter, salt, and remaining 4 cups of flour to the yeast mixture.
- Use the dough hook and knead on medium speed for about 10 minutes or until smooth.
- Knead by hand on a floured surface a few times.
- Place dough in a greased bowl and let it rise for about 2 hours (or more).
8. After the dough has doubled in size, transfer it to a floured surface and roll it out with a rolling pin. Roll it to about 15 x 10 inches.
9. Brush the dough with the melted butter.
10. Sprinkle the top with brown sugar and cinnamon.
11. Start at one end and roll up the dough carefully.
12. Cut the cinnamon rolls about 1/2 to 1 inch thickness.
13. Place in a greased circular pan. (I used two circular pans because this made about 15 cinnamon rolls.)
14. Cover the dishes with saran wrap and place in the refrigerator overnight.
15. Get your cinnamon rolls out of the refrigerator about an hour prior to baking.
16. Preheat your oven to 350 degrees.
17. Cook cinnamon rolls for 30 minutes or until lightly brown.
18. Remove from the oven and let cool for 10 minutes.
19. Mix all ingredients for the icing together with a whisk. Add icing to the top of the cooled cinnamon rolls.
Chris and I have started a tradition we hope to continue! We make cinnamon rolls for Christmas morning. This recipe allows us to pre-make the rolls so we don’t have to slave away in the kitchen early on Christmas morning.
This recipe makes about 15 cinnamon rolls. I would recommend doubling this recipe for a larger group. Six adults devoured all 15 of our rolls!