The BEST Cinnamon Rolls Recipe
About this recipe
These cinnamon rolls are a delightful breakfast treat, known for their soft, fluffy texture and rich buttery flavor. This recipe from Preppy Kitchen ensures that each roll is perfectly swirled with sweet cinnamon and brown sugar, creating a mouthwatering experience that’s hard to resist.
What sets this version apart is the double rise technique, which is made possible by using active dry yeast instead of instant yeast. This results in a lighter, airier roll that’s perfect for special occasions or a cozy weekend brunch.
Ingredient notes
- 240 ml of warm milk should be about 110°F.
- 2.25 tsp of active dry yeast is equivalent to 1 packet.
Tips from Preppy Kitchen’s video
- Make sure your yeast is active by letting it froth for about 5 minutes after mixing with warm milk and sugar; if it doesn't froth, your yeast may be bad and you'll need to start over.
- Knead the dough for 8-10 minutes until it's tacky but not sticky to ensure the perfect texture for your rolls.
Good to know
- How long does it take for the dough to rise?
- The dough should rise for about 1.5 to 2 hours until it has doubled in size.
- What size should I roll the dough into?
- Roll the dough into a 12x24 inch rectangle before adding the filling.
- How do I cut the cinnamon rolls without squishing them?
- Use dental floss or string to cut the rolls by wrapping it around the log and pulling tight, which helps maintain their shape.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In the bowl of a stand mixer, add warm milk, granulated sugar, and active dry yeast. Mix and let sit for about 5 minutes until frothy.
- 2
In a large bowl, combine all-purpose flour, light brown sugar, salt, and cinnamon. Mix well to distribute ingredients.
- 3
Melt the butter in a microwave-safe bowl and set aside.
- 4
Once the yeast is frothy, add the dry ingredients, melted butter, egg, and vanilla extract to the mixer. Mix on low until combined, then increase to medium and knead for 8-10 minutes until the dough is tacky but not sticky.
- 5
Transfer the dough to a lightly oiled bowl, cover loosely, and let rise in a warm place until doubled in size, about 1.5 to 2 hours.
- 6
For the filling, mix brown sugar and cinnamon in a medium bowl and set aside.
- 7
Once the dough has risen, dump it onto a lightly floured surface and roll it into a 12x24 inch rectangle.
- 8
Spread softened butter over the dough, leaving one short edge without butter. Sprinkle the cinnamon sugar mixture evenly over the buttered dough.
- 9
Starting from the buttered edge, roll the dough tightly into a log. Cut the log into 2-inch slices using dental floss or string.
- 10
Place the slices in a buttered 9x13 inch baking dish and let them rise for another 30 minutes before baking.
Heads up — we had to guess a little:
- The total time includes rising and baking time.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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