Recipe: Cinnamon Rolls

There are few things better than warm, gooey cinnamon rolls. We all feel pretty sneaky, because we've managed to convince the world that it's acceptable to eat this clearly dessert food for breakfast. And as cinnamon roll experts, we can confidently say that if you've never tasted a homemade cinnamon roll, you haven't tried the best of the best. This from-scratch cinnamon roll recipe makes enough to feed a crowd (or, for everyone to have seconds). This show-stopping recipe tops the list of our editors favorite Christmas brunch sweet treats, but we're betting it'll become a regular request at your breakfast table. 

Start by stirring together an envelope of active dry yeast and warm water. Add a teaspoon of sugar and let stand for 5 minutes. Beat softened butter with an electric stand mixer until it’s creamy. Gradually add sugar and salt. Continue beating until the mixture is light and fluffy. Add your eggs one at a time and beat until the batter is fully blended. Stir in the yeast mixture. Combine flour and nutmeg and gradually add to the butter mixture while beating on low until well blended (about 1 minute). Turn the dough out onto a well-flour surface and knead until smooth. Add more bread flour as needed to prevent dough from sticking. Put dough in a lightly greased bowl, cover, and let rise in a warm place for about an hour and a half to two hours. It should double in build. Punch dough down and roll into a rectangle. Spread the dough with very soft butter, then sprinkle the top with a combination of brown sugar, cinnamon, and sugar. Add pecans if you like. Roll the dough in jelly-roll fashion and cut in slices. Cover with plastic wrap and let the rolls rise for another hour until they have doubled in bulk. Bake for 20 to 22 minutes or until golden brown. Spread cream cheese icing over the rolls before serving warm.

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