Cinnamon Rolls








  • 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


  • 1

    Melt ½ cup (1 stick) butter and set aside to cool.

  • 2

    Add 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.

  • 3

    In a medium bowl, blend together 3 tablespoons sugar, 3 cups of flour and 2 teaspoons salt.

  • 4

    Once yeast has proofed, blend in eggs, butter and flour mixture using low speed of mixer.

  • 5

    Attach 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.

  • 6

    Use 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.

  • 7

    Punch dough down and let stand 15 minutes.

  • 8

    Line 2 large baking sheets with parchment paper.

  • 9

    Combine sugars, cinnamon and salt in a small bowl.

  • 10

    On a lightly floured surface, roll and stretch dough into a 24×9-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.

  • 11

    Cut 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.

  • 12

    Place 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.

  • 13

    Preheat oven to 350˚F.

  • 14

    Bake 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.

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