Recipe courtesy of Mountain Shadows Restaurant

Mrs. Manwarren's Cinnamon Rolls

  • Level: Intermediate
  • Total: 4 hr 5 min (includes rising times)
  • Active: 35 min
  • Yield: 8 rolls
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Ingredients

Dough:

1 stick salted butter, cubed, plus more for greasing the pan

1 cup milk 

1/2 cup plus 1 teaspoon granulated sugar

1/2 teaspoon kosher salt

3 large eggs, slightly beaten 

2 teaspoons vanilla 

One 1/4-ounce packet yeast 

1/4 cup hot water, 110 degrees 

4 to 5 cups all-purpose flour, plus more for dusting

1/2 teaspoon Instant Clear Jel thickener, optional 

Filling:

4 tablespoons salted butter, melted

1 cup packed brown sugar 

1/4 cup ground cinnamon 

1/4 teaspoon salt 

1 teaspoon all-purpose flour

Glaze:

1 pound confectioners' sugar

2 tablespoons maple extract 

1 to 2 tablespoons milk 

Directions

  1. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
  2. For the dough: Scald the milk. In a stand mixer with the dough attachment, combine the salt, butter and 1/2 cup granulated sugar. Add the scalded milk. Add the eggs and vanilla and mix until combined.
  3. In a separate bowl, add the yeast to the hot water with 1 teaspoon granulated sugar. Let the yeast mixture sit for 3 minutes to make sure the yeast activates. It should foam and start to bubble.
  4. Add the yeast mixture to the mixer. Add 4 cups flour and Clear Jel Instant, if using, to the mixer. Mix on low speed for 3 minutes. If the dough is too sticky, add flour in 1/4-cup increments, using no more than 5 cups of flour total.
  5. Let the dough rise in the mixer bowl until it doubles in size, 1 to 1 1/2 hours. Punch down the dough. Roll out on a floured surface to a 12-by-8-inch rectangle.
  6. For the filling: Spread the melted butter on the rolled-out dough.
  7. In a bowl, combine the brown sugar, cinnamon and salt. Spread the filling mixture on top of the buttered dough. Lightly dust with 1 teaspoon flour.
  8. Roll the dough into a log. Cut the log into 8 pieces. Place in the prepared pan. Let the dough rise again until it doubles, 1 to 1 1/2 hours. Bake until golden brown, 20 to 30 minutes.
  9. For the glaze: Mix the confectioners' sugar, maple extract and milk in a bowl.
  10. Allow the cinnamon rolls to cool a bit, then drizzle with the glaze.

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