Easter Morning Cinnamon Rolls
These cinnamon rolls are the perfect recipe to bake for any special occasions. That's why my family lovingly called them Easter morning cinnamon rolls. They have a brown butter icing and will become one of your new favorite recipes!
Servings: 24 rolls
Ingredients
For the cinnamon rolls
- 2 cups whole milk warmed to 100-110°F
- ½ cup granulated sugar
- ⅓ cup neutral oil plus 1 tsp to grease the bowl
- 2 large eggs
- 6 ½ cups all-purpose flour
- 2 ¼ tsp (1 pkg) instant yeast
- 1 tsp kosher salt
- 4 tbsp unsalted butter softened
- 2 tbsp ground cinnamon
- ½ cup light brown sugar
For the brown butter icing
- 4 tbsp unsalted butter
- 3 tbsp whole milk
- 1 ½ tsp vanilla extract
- 2 cups sifted powdered sugar
Instructions
- In the bowl of a stand mixer, combine the warmed milk, ½ cup white granulated sugar, neutral oil, and eggs. Whisk until the eggs are incorporated.2 cups whole milk, ⅓ cup neutral oil, 2 large eggs, ½ cup granulated sugar
- Fit the stand mixer with the dough hook and add the flour and yeast. Mix on low until the flour is mostly combined, 2-3 minutes. Add the salt, then increase the speed to medium. Continue mixing until the dough is smooth and pulling away from the sides of the bowl. The dough will be tacky, sticking slightly to the bottom of the bowl but releasing from the sides when the mixer is running, 4-6 minutes.6 ½ cups all-purpose flour, 2 ¼ tsp (1 pkg) instant yeast, 1 tsp kosher salt
- Add 1 tsp of neutral oil to a large bowl, then roll the dough in it to coat. Cover and let the dough rise in a warm area until doubled in size, about 1 ½ hours.⅓ cup neutral oil
- While the dough is rising, in a separate bowl, combine the brown sugar and cinnamon. Mix and set it aside. Butter three 9-inch round cake pans and set them aside.½ cup light brown sugar, 2 tbsp ground cinnamon
- Once risen, punch down the dough to remove any bubbles. Divide into two halves. Roll out half of the dough on a lightly floured surface until it is approximately 16 inches by 12 inches. Turn the rectangle so the long side is facing you. If the dough tends to shrink, allow it to rest for 5 minutes before continuing the rolling. Spread half of the butter, then sprinkle with half of the brown sugar mixture, leaving a ½-inch border along the long side farthest away from you. Working from the long side, nearest you, tightly roll up the dough, ending at the bare ½-inch. Tightly pinch the dough together along the seam. Repeat with the remaining half of the dough.4 tbsp unsalted butter
- Slice each long roll into 12 individual rolls, and divide them evenly in the prepared pans. Cover loosely and allow the rolls to rise for 45 minutes in a warm area, or until about doubled in size. Meanwhile, preheat the oven to 350°F.
- Once the rolls have risen, gently remove the cover and bake in the preheated oven until golden on top and reach an internal temperature of 190-200°F, 18-24 minutes. Remove from the oven and set aside to cool.
- While the rolls are cooling, make the brown butter icing: In a 4-quart saucepan, melt the butter over medium heat. Continue to cook until the milk solids in the butter turn golden brown, 3-5 minutes. Remove from the heat and add the milk, vanilla extract, and powdered sugar. Whisk until smooth and creamy. If the icing is made ahead and cools, it can be thinned to a spreadable consistency with a splash of milk. Spread the finished icing over the warm cinnamon rolls.4 tbsp unsalted butter, 3 tbsp whole milk, 1 ½ tsp vanilla extract, 2 cups sifted powdered sugar
Nutrition
Serving: 1roll | Calories: 271kcal