Cinnamon Rolls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix wet base: Warm milk, stir in yeast + sugar. Let it foam (5–10 min if using active dry).

Step 2

Add eggs and butter, whisk until smooth (butter should be soft, not melted).

Step 3

In a stand mixer bowl, add flour + salt. Mix well. Pour in wet ingredients. Mix with dough hook on medium speed 7–8 min until dough is smooth, elastic, and slightly tacky.

Step 4

Place dough in lightly oiled bowl, cover. Rise until doubled, ~1–1.5 hrs at warm room temp.

Step 5

Mix brown sugar, cinnamon, and butter until smooth.

Step 6

Roll dough into a 16×12 inch rectangle (lightly flour surface, don’t deflate too much).

Step 7

Spread cinnamon sugar mixture evenly.

Step 8

Roll up tightly from long edge. Cut into 12 rolls (dental floss or sharp knife).

Step 9

Arrange in greased 9×13 pan, leaving slight gaps.

Step 10

Cover pan loosely, rise until puffy and almost doubled, ~45–60 min. Tip: Dough should jiggle slightly if you shake pan gently — that’s ready to bake.

Step 11

Preheat oven to 350°F (175°C). Optional trick for softness: pour ½ cup warm heavy cream gently over rolls just before baking.

Step 12

Bake 22–26 min until lightly golden on top, centers register ~190°F. Don’t overbake.

Step 13

Spread frosting ver cinnamon rolls while still warm.