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Special occasions are best commemorated with memorable traditions. Create a new Easter morning breakfast tradition with this family recipe for melt-in-your-mouth cinnamon rolls. A sweet, frosted cinnamon roll triggers a special memory in each of us: going to grandma’s, family reunions, or our own mother’s amazing recipe. Face it, we all have a soft spot for rolls.
There are many recipes and variations for rolls, but these easy-to-make rolls will help you create the most asked for roll in your family and community.
Whether for Easter morning or any other morning, these rolls will be the perfect treat to start any day. Star baking!
Easter Morning Cinnamon Rolls
For the cinnamon rolls
- 2 tbsp cinnamon
- 6-7½ cups flour
- 1 tbsp butter
- ¼ cup brown sugar
- ½ cup granulated sugar
- 3 tbsp granulated sugar
- ⅓ cup salad oil
- ¾ tsp salt
- 2 eggs
- 2 packets instant active dry yeast
- 2 cups water
For the brown butter icing
- ¼ cup butter
- 2 cups confectioners' sugar
- 2 tbsp cream
- 2 tbsp hot water
- 1 ½ tsp vanilla extract
- To a mixer, add water, ½ cup granulated sugar, salad oil, salt and eggs. Beat for two minutes. Make sure to use a dough hook attachment. Add three cups of flour to the mixer.
- Add two packets instant active dry yeast to the mixer. If using the more common active dry yeast, use as normal by adding water and letting foam. Mix well, periodically scraping down the sides of the mixing bowl. Add remaining three to four cups of flour, one at a time. Let each cup of flour incorporate fully before adding more. Add enough flour for the dough to become smooth to the touch. The dough should not stick to the sides of the mixing bowl. It may be easier to finish the dough by hand, kneading it until smooth. Make sure it does not stick to the counter!
- Grease a large bowl and let the dough rise in the bowl until doubled in size. It will take approximately one to two hours to rise. Once twice in size, punch down. Divide the dough into two halves. Let the rough rest a few minutes before rolling out.
- Roll out one half of the dough on a lightly-floured surface until it is approximately 20×13 inches. Brush one tablespoon of melted butter over the surface of the dough.
- Sprinkle brown sugar, cinnamon and 3 tablespoons granulated sugar over the buttered dough.
- Slowly roll the dough, making sure to keep a rectangular shape. Once rolled, pinch the ends together.
- To cut the rolls, make a roll in the center of the dough. Then cut eight rolls on each side of the center roll. A yardstick can be used to aid in the cutting of the rolls. Each half of the dough should produce 17 rolls.
- After cutting the rolls, place in greased pans. To conceal the ends of each half of the dough, place upside down.
- Once all rolls are in a pan, press them down firmly to flatten. Two 9×9 pans and two 9-inch round pans should hold all 34 rolls. Let rolls rise to desired height, about one to two hours.
- Bake at 350°F for 20 to 30 minutes.
- When golden brown, remove from oven and let cool in pans. After several minutes, remove from pan and cool on wire racks.
For the brown butter icing
- Melt butter on stovetop until brown. The better the butter, the easier it will be to brown. Many manufacturers have cheapened butters, making them harder to brown. When the butter has browned, remove from heat and add confectioner sugar. Also add cream, water, and vanilla extract. Mix with an electric mixer, adding more confectioner sugar or cream, until smooth and creamy.
- Spread the finished icing over the warm cinnamon rolls.