Pour warm water in a large mixing bowl. Add yeast and sugar. Let stand 5 minutes.
Scald milk in saucepan on high heat, then turn heat off. Add 1/3 cup butter to milk. Once cool, add milk mixture to yeast and stir well. Add eggs and stir well. Slowly add flour and mix well to form dough.
Sprinkle flour on the working surface and knead dough for about 10 minutes until smooth. Shape dough into ball and place in a large mixing bowl. Cover with damp towel. Let rise in a warm place for 60 minutes or until doubled in size. Press down on the dough, cover, and let rise again for 30 minutes.
Flour working surface and roll out dough to large square. Spread remaining 2 cups of butter over dough. Sprinkle evenly with brown sugar and cinnamon. Roll up dough tightly. Place the seam-side on the bottom. With a knife, cut roll into 16 two-inch portions. Place 8 rolls per pan in two parchment paper-lined metal baking pans.
Cover with a warm, damp towel and let rise in warm place for an additional 60 minutes.
Preheat oven to 350° F.
Place baking pans in the oven and bake 25-30 minutes, until nicely browned and all filling is bubbly. Place a sheet of parchment paper over baking pans and place a cookie sheet on top. Flip pans and cookie sheet over. Allow to sit for 10 minutes.
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Email Recipe
Scratch-Made Cinnamon Rolls
Serves 16
Ingredients:
1 cup warm water
3 tablespoons yeast
1/3 cup sugar
1 cup milk
2 1/3 cups butter
3 eggs
1 1/4 teaspoons salt
6 cups flour, more for working surface
3 cups dark brown sugar
6 tablespoons ground cinnamon
Directions:
Pour warm water in a large mixing bowl. Add yeast and sugar. Let stand 5 minutes.
Scald milk in saucepan on high heat, then turn heat off. Add 1/3 cup butter to milk. Once cool, add milk mixture to yeast and stir well. Add eggs and stir well. Slowly add flour and mix well to form dough.
Sprinkle flour on the working surface and knead dough for about 10 minutes until smooth. Shape dough into ball and place in a large mixing bowl. Cover with damp towel. Let rise in a warm place for 60 minutes or until doubled in size. Press down on the dough, cover, and let rise again for 30 minutes.
Flour working surface and roll out dough to large square. Spread remaining 2 cups of butter over dough. Sprinkle evenly with brown sugar and cinnamon. Roll up dough tightly. Place the seam-side on the bottom. With a knife, cut roll into 16 two-inch portions. Place 8 rolls per pan in two parchment paper-lined metal baking pans.
Cover with a warm, damp towel and let rise in warm place for an additional 60 minutes.
Preheat oven to 350° F.
Place baking pans in the oven and bake 25-30 minutes, until nicely browned and all filling is bubbly. Place a sheet of parchment paper over baking pans and place a cookie sheet on top. Flip pans and cookie sheet over. Allow to sit for 10 minutes.
Remove cinnamon rolls from pans and enjoy!
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