
Breads
Cinnamon Rolls

Servings
24
Level
Medium
Ingredients
- ½ cup (1 stick) Challenge Unsalted Butter, melted
- 1 cup warm water (100 - 115˚F)
- 1 package (¼ ounce) active dry yeast
- 4 Tablespoons sugar, divided
- 4¼ - 4½ cups bread flour, divided
- 2 teaspoons salt
- 2 large eggs
- ½ cup light brown sugar
- ½ cup sugar
- 1 Tablespoon cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) Challenge Unsalted Butter, softened
Directions
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1Melt ½ cup (1 stick) butter; set aside to cool.
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2Add yeast and 1 Tablespoon of sugar to warm water in mixer bowl. Let stand 5 to 10 minutes to allow the yeast to proof. Mixture will become foamy.
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3In a medium bowl, blend together 3 Tablespoons sugar, 3 cups of flour and 2 teaspoons salt.
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4Once yeast has proofed, blend in eggs, butter and flour mixture using low speed of mixer.
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5Attach dough hook to mixer and gradually add remaining flour until dough clings to hook and cleans the sides of the bowl. Continue mixing on low speed for a couple of minutes to knead the dough until it is smooth and elastic. (If using a mixer without a dough hook, remove dough to a floured surface and then knead and mix in flour.) Dough will be slightly sticky to the touch.
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6Use a spatula to round the surface of the dough in the mixing bowl. Cover the bowl and allow the dough to rise in a warm spot until doubled in size, about 1 to 1½ hours.
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7Punch dough down and let stand 15 minutes.
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8Line 2 large baking sheets with parchment paper.
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9Combine sugars, cinnamon and salt in a small bowl.
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10On a lightly floured surface, roll and stretch dough into a 24x9-inch rectangle. Spread with softened butter and sprinkle evenly with sugar mixture. Tightly roll up dough jelly-roll fashion starting at the long side to form a log and pressing edge to seal.
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11Cut log into 24 slices starting in the middle of the rolled log and dividing segments twice and cutting final segments into thirds; this will help keep slices more evenly sized as the dough expands.
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12Place slices about 2 inches apart on prepared baking sheet. Cover and let rise in a warm place, free from draft, until doubled in size – about 1 hour.
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13Preheat oven to 350˚F.
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14Bake cinnamon rolls until lightly browned, 15 to 20 mins. Let the rolls cool on the parchment lined pans on which they were baked; this allows most of the cinnamon filling to remain with the rolls.