What’s better than waking up to presents from Santa? Waking up to the smell of homemade cinnamon rolls in the oven, perfected by Creative Director Erin Stamm.
INGREDIENTS
Dough
1 pkg (1/4 oz) active dry yeast
1 cup warm milk
½ cup granulated sugar
⅓ cup softened butter
1 tsp salt
2 eggs
4 cups flour
Filling
1 cup packed brown sugar
3 tbsp cinnamon
⅓ cup softened butter
Icing
6 tbsp butter
1 ½ cups powdered sugar
½ tsp vanilla
⅛ tsp salt
INSTRUCTIONS
DOUGH
Dissolve the yeast in the warm milk in a large bowl.
In a separate bowl, add sugar, butter, salt, eggs and flour and mix well. Add the milk and yeast mixture and mix well. (If using a stand mixer, use the dough hook.) Mix well until all ingredients are incorporated.
Place dough into an oiled bowl, cover and let rise in a warm place for about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface until it is approximately 16-18 inches long by 12 inches wide. It should be approximately ¼ inch thick.
FILLING
Combine butter, brown sugar and cinnamon in a bowl.
Spread the mixture evenly over the surface of the dough.
FORMING ROLLS
Roll the dough down to the bottom edge. The roll should be about 18 inches long. Cut the roll into 1½-inch slices.
Place the cut rolls into an oiled 9-inch round pan and then cover with a damp kitchen towel. Let them rise again for another 30 minutes until they double in size.
ICING
Combine and mix ingredients in a bowl.
BAKING AND ICING
Preheat oven to 350° F.
Bake for 20 minutes at 350° F or until golden brown.
