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: 12 rolls
Ingredients
- 4 ⅓ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 ¼ tsp (1 pkg) instant yeast
- 1 tsp kosher salt
- 1 ⅓ cups whole milk warmed to 100-110°F
- ⅓ cup neutral oil plus more to oil the bowl
- 1 large egg
- 8 tbsp (1 stick) unsalted butter room temperature
- ½ cup light brown sugar
- 1 tbsp ground cinnamon
For the brown butter icing
- 4 tbsp unsalted butter
- 2 tbsp whole milk
- 1 ½ tsp vanilla extract
- 2 cups sifted powdered sugar
Instructions
- In the bowl of a stand mixer, combine the flour, sugar, yeast, salt, milk, oil, and egg. On medium-low speed, using the dough hook, mix until a shaggy dough is formed, 2 minutes.4 ⅓ cups all-purpose flour, ⅓ cup granulated sugar, 2 ¼ tsp (1 pkg) instant yeast, 1 tsp kosher salt, 1 ⅓ cups whole milk, ⅓ cup neutral oil, 1 large egg
- On medium speed, continue mixing until the dough is smooth, pulling away from the sides of the bowl, and slightly sticks to the bottom of the bowl. The dough will be tacky, but release from the sides when the mixer is running, 5-8 minutes.
- Place the dough in a lightly oiled bowl. Cover and let the dough rise in a warm area until doubled in size, about 1-1 ½ hours.
- While the dough is rising, in a separate bowl, combine the butter, brown sugar, and cinnamon. Mix together and set it aside. Grease a 9 x 13-inch baking dish and set it aside.8 tbsp (1 stick) unsalted butter, 1 tbsp ground cinnamon, ½ cup light brown sugar
- Once risen, punch down the dough to remove any bubbles. Roll out 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 filling over the dough, 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.
- Slice into 12 individual rolls, and place in the prepared baking dish. Cover loosely and allow the rolls to rise until they are puffed and touching each other 35-45 minutes in a warm area. 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, 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.4 tbsp unsalted butter, 2 tbsp whole milk, 1 ½ tsp vanilla extract, 2 cups sifted powdered sugar
- Spread the finished icing over the warm cinnamon rolls.
Nutrition
Serving: 1roll | Calories: 271kcal