The Ultimate Cinnamon Roll Recipe

Homemade Cinnamon Roll Recipe from “Taste of Tizzy T”

While not a staple on every trip, April Agee often hears the rumblings of the popular “cinnamon roll” recipe. When special-requested, she gets up extra early in the morning to start on this incredibly tasty recipe from Taste of Tizzy T to bring ooo’s and aaa’s to passengers on board!

Ingredients:

• For the Dough:

  • 1 cup warm milk (115°F)

  • 2 1/2 teaspoons instant dry yeast (e.g., Red Star Platinum Baking Yeast)

  • 2 large eggs, at room temperature

  • 1/3 cup salted butter, melted or very softened (below 110°F)

  • 1/2 cup granulated sugar

  • 1 teaspoon salt

  • 4 1/2 cups bread flour (divided, up to 4 1/4 cups may be used)

• For the Filling:

  • 1/2 cup salted butter, almost melted

  • 1 cup packed brown sugar

  • 2 tablespoons cinnamon

  • 1/2 cup heavy cream (for pouring over risen rolls)

• For the Frosting:

  • 6 ounces cream cheese, softened

  • 1/3 cup salted butter, softened

  • 2 cups powdered sugar

  • 1/2 tablespoon maple extract (or vanilla)

Instructions:

1. Pour the warm milk (115°F) into the bowl of a stand mixer, sprinkle yeast overtop, and let sit for 3-4 minutes until frothy.

2. Add eggs, butter, and sugar; mix until combined.

3. Stir in salt and 4 cups of flour (reserve 1/2 cup, adding only if needed), mixing with the beater blade until barely combined; let rest for 5 minutes.

4. Switch to the dough hook, knead on medium speed for 5-7 minutes, adding up to 1/2 cup more flour if needed to form a smooth, elastic, tacky dough that pulls away from the bowl sides (slightly sticky bottom is fine).

5. Transfer dough to a greased large bowl, cover with a towel or wax paper, and let rise in a warm place (e.g., oven at lowest setting, turned off) for about 30 minutes until doubled (avoid over-rising for dense rolls).

6. Prepare the filling by mixing butter, brown sugar, and cinnamon in a medium bowl until well combined; set aside.

7. On a floured surface, roll dough into a 24x15-inch rectangle, spread filling evenly with a spatula, and roll tightly from the long side into a jelly roll.

8. Cut into 12 slices, place in a greased 9x13 baking pan, cover, and let rise for 20 minutes while preheating oven to 375°F.

9. Warm heavy cream until just warm (not hot), pour over risen rolls to soak in, then bake for 20-30 minutes until lightly golden and centers are cooked (cover with foil if browning too fast).

10. For frosting, beat cream cheese and butter until smooth, add extract and powdered sugar, and blend until combined; spread over cooled rolls.