Warm cinnamon butter melting down the sides of these giant cinnamon rolls and into the grooves makes them a standout.
15 tablespoons granulated sugar, divided
2 tablespoons active dry yeast
3/4 teaspoon salt
2 tablespoons shortening or butter
1 large egg
3 3/4 cups flour, plus about 1/4 cup for rolling
3 tablespoons plus 1 tsp. cinnamon
3/4 cup packed light brown sugar
1/2 cup butter, softened
How to Make It
In a large bowl of a stand mixer fitted with the paddle attachment, mix 1 tbsp. granulated sugar, 1/4 cup warm (110°) water, and yeast. Let stand until softened, about 5 minutes. Add 1 1/4 cups more warm water, salt, 6 tbsp. granulated sugar, shortening, and egg. Mix until blended.
Change to dough hook, gradually add 3 3/4 cups flour, and beat on medium speed until dough is smooth and stretchy and pulls away somewhat from inside of bowl, about 10 minutes (dough will still feel quite wet).
Remove hook from bowl and loosely cover bowl. Let dough rise at room temperature until doubled, about 40 minutes.
In a small bowl, combine 3 tbsp. cinnamon with 1/2 cup granulated sugar. Generously flour a large work surface and scrape dough onto it. Generously sprinkle dough and a rolling pin with flour.
Very gently roll and pat dough into a 10- by 24-in. rectangle, keeping a light coating of flour on dough but trying not to work it in. Sprinkle with cinnamon-sugar mixture and brown sugar, then roll dough into a log starting from a 10-in. side. Cut dough straight down into 8 equal slices. Place slices cut-side up in a greased 10-in. springform pan. Let stand until puffy, about 30 minutes. Preheat oven to 325°.
Set springform pan on rimmed baking pan and bake rolls until golden and a toothpick inserted into the center roll (avoid cinnamon-sugar swirls) comes out clean, about 45 minutes. Let cool in pan on rack, 30 minutes. Meanwhile, make the cinnamon butter: In the bowl of a stand mixer, beat butter with 1 tsp. cinnamon until blended.
Run a knife around inside of pan to release rolls; remove pan rim. With a serrated knife, cut rolls apart and top each with about 1 tbsp. cinnamon butter. Put rolls on a platter and place in warm oven until butter has mostly melted, about 1 minute.
Make ahead: Instead of letting rolls rise on the counter (step 5), immediately cover with a piece of oiled plastic wrap and chill overnight. In the morning, let stand at room temperature until puffy and no longer cold, about 1 1/4 hours. Bake as directed.
This was also my first time making cinnamon rolls and am so happy I found such an easy recipe. The rolls are so delicious and I can't wait to try this with other ingredients. The only change I made is I roasted some walnuts in the cinnamon butter with a little more sugar and topped them with it. It was a nice little touch.
This recipe is simply amazing. Simple, easy to follow instructions. These rolls turn out very similar to Cinnabon rolls. Amazing! I'm going to try adding pecans to it the next time I make it. Awesome, awesome recipe. Delicious!
UNBELIEVABLE! PERFECT! I have subtituted 1 cup whole wheat flour with great success, too. Also have used this to make two loaves of bread, just roll up and slice in half instead of eight pieces. Also made with cheese/garlic instead of cinnamon and they were AWESOME! This is a wonderful, versatile, fail-proof recipe. Five stars ain't enough!
This was an amazing recipe! First time I've made cinnamon rolls from scratch and this was so simple and came out amazing. I will definitely be using this for a special recipe when I need one. I did everything as it said, although I had to leave the dough in the fridge for just a few hours while I went out instead of letting them rise after they were rolled, still turned out amazing. And surprising how little sugar and butter there is from what I would have expected!