Cinnamon Roll Dough

Cinnamon Roll Dough

A soft, enriched yeasted dough that rolls out easily and bakes into tender, pillowy cinnamon rolls.

Total 2 hr 45 min Makes 16 rolls Calories 180/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This enriched dough combines milk, butter, and eggs for a soft, slightly sweet base that's easy to roll and shape. A short knead and two rises build the light, fluffy texture cinnamon rolls are known for, making it the foundation for a weekend breakfast or holiday brunch spread.

Ingredients

  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour

Method

  1. In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit until foamy.

  2. Add the remaining sugar, melted butter, eggs, and salt to the yeast mixture and whisk to combine.

  3. Add the flour and mix with the dough hook on low speed until a soft dough forms, about 2 minutes.

  4. Increase to medium speed and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 6 minutes.

  5. Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled in size.

  6. Punch down the dough and turn it out onto a lightly floured surface, ready to be rolled out, filled, and shaped according to your cinnamon roll recipe.

  7. If not using immediately, wrap the dough tightly and refrigerate for up to 24 hours; bring to room temperature for 30 minutes before rolling.

Rate this recipe

★ 3.9 (1)

Cinnamon Roll Dough

This enriched dough combines milk, butter, and eggs for a soft, slightly sweet base that's easy to roll and shape. A short knead and two rises build the light, fluffy texture cinnamon rolls are known for, making it the foundation for a weekend breakfast or holiday brunch spread.

2 hr 45 min 16 rolls 180 cal

Ingredients

  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour

Method

  1. 1

    In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit until foamy.

  2. 2

    Add the remaining sugar, melted butter, eggs, and salt to the yeast mixture and whisk to combine.

  3. 3

    Add the flour and mix with the dough hook on low speed until a soft dough forms, about 2 minutes.

  4. 4

    Increase to medium speed and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 6 minutes.

  5. 5

    Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled in size.

  6. 6

    Punch down the dough and turn it out onto a lightly floured surface, ready to be rolled out, filled, and shaped according to your cinnamon roll recipe.

  7. 7

    If not using immediately, wrap the dough tightly and refrigerate for up to 24 hours; bring to room temperature for 30 minutes before rolling.