Makes: 24 rolls
Prep time: 15 min
Cook time: 30 min
Cinnamon Roll Dough
cups warm whole milk
packages yeast or 1T + 1 1/2t
cup white sugar
cups ap flour
cup unsalted butter
cup light brown sugar
cup corn syrup
cup raisins and/or 1/2c chopped pecans
In This Recipe
- Make Dough: In a large bowl or stand mixer fitted with whisk attachment, mix warm milk with sugar and sprinkle with yeast. Allow stand until bubbling, about 5-10 minutes.
- With machine running on low speed, add beaten eggs 1 at a time, then the softened butter and salt.
- Add in flour, 1 cup at a time, letting the flour fully incorporate into the dough before adding the next cup. Switch attachment for dough hook and knead on medium speed for 10 minutes, adding a bit more flour as necessary so that the dough easily leaves the side of the bowl.
- Place kneaded dough in a buttered bowl, cover with saran wrap and place in a warm spot to rise until about doubled in size, about 2 hours. Punch dough down, then cut in half so it is easier to manage.
- Make Filling: Melt butter. Add light brown sugar, corn syrup, cinnamon, and raisins/pecans if using.
- Form, cook, or store: Roll each dough half out into an 18" x 12" rectangle, this doesn't have to be perfect.
- Spread half of the filling across the dough. Using two hands, gently roll up the dough from the longer end, away from you.
- Slice into 2 inch pieces and transfer to a buttered casserole dish (not glass if baking from frozen!). Leave a little bit of room between each roll, as they expand as they bake. Repeat with remaining dough.
- Bake at 400F for 25-30 minutes, until lightly golden. Rest for 10 minutes before serving.
- Alternatively, you can refrigerate rolls overnight before baking off, or wrap the whole casserole dish well in a layer of saran wrap followed by tin foil and then transfer to freezer. Make sure to remove from fridge and come back to room temperature for about 1 hour before baking. However, if baking from freezer, bake at 400F for 35-40 minutes, uncovered.