Who doesn’t love homemade cinnamon rolls! This recipe has been a family favorite for as long as we can remember. You can even make them the night before and bake in the morning! We make these sweet-cinnamony rolls every Christmas morning, they are perfect with a cup of hot cocoa!!
Ingredients
2 1/4 cup warm water
1/2 cup sugar
1 tablespoon yeast
4 tablespoons vegetable oil
1 teaspoon salt
1 egg, beaten
6 cups all-purpose flour
**1/2 cup melted butter for brushing
cinnamon and brown sugar for filling
Icing
Directions
- In the bowl of a stand mixer, add the warm water and sugar. Dissolve.
- Sprinkle the yeast and let bubble for a few minutes.
- Add oil, salt, and 1 cup of flour.
- With a dough hook, begin mixing on low speed. Add in beaten egg.
- Continue to mix and add in the remaining 5 cups of flour.
- Mix until combined and a soft dough texture forms.
- Cover bowl with light cloth and let rise for 1 hour.
- Divide dough in 2 portions. Roll out in a large rectangle on a floured surface.
- Brush with melted butter.
- Sprinkle with a generous amount of cinnamon.
- Sprinkle with a generous amount of brown sugar.
- Roll up and cut at 1.5″ increments with a piece of bakers twine.
- Repeat process with second portion of dough.
A few tips:
We don’t measure the cinnamon, just sprinkle until the dough is covered. The more cinnamon the spicier! We like a lot! The brown sugar is the same way, keep sprinkling it until the entire piece of dough has a nice covering. Cut in increments of about 1.5″.
Place each roll in rows on a greased baking sheet.
This recipe will make enough to fill the tray.
Cover with a cloth and let rise for 30 minutes. Preheat oven to 375 degrees.
Bake at 375 degrees for about 20 minutes, or until tops are lightly brown.
We like to keep the frosting simple – the rolls are pretty sweet by themselves. Mix 4 cups of powdered sugar, 2 teaspoons of vanilla and a few tablespoons of milk. Keep adding milk or powdered sugar to get a nice “icing” consistency for spreading, should be runny. Spread over warm rolls. 
To make the night before, after rolling out the rolls and filling the baking sheet, cover with plastic wrap that has been sprayed with cooking spray. Refrigerate overnight. In the morning, set the rolls out to rise, about 1 hour. Then bake as directed above.