Breakfast / Brunch
Classic Homemade Cinnamon Rolls
Whether it's Christmas, Easter, or Sunday morning, homemade cinnamon rolls guarantee everyone makes it to the table for breakfast. The secret to this recipe is rolled oats. These give your cinnamon rolls an earthy, nutty flavor that you don't get other recipes. Drizzled with a vanilla bean frosting, these tender cinnamon rolls are the ultimate comfort food.
FOR THE DOUGH, HEAT:
FOR THE FILLING, COMBINE:
FOR THE FROSTING, BEAT:
Proof the yeast in the warm milk mixture — it should be foamy and bubbly after 5 minutes. If it’s not, check the expiration date on the yeast.
For the dough, heat milk, shortening, and brown sugar in a saucepan over medium-low until shortening is melted; transfer to the bowl of a stand mixer. Let mixture cool to 100–110°, then whisk in yeast and proof until foamy, about 5 minutes.
Soak oats in hot water until all water is absorbed.
Add 2 cups flour and eggs to the yeast mixture and mix on low with the paddle attachment until combined. Switch to the dough hook and add remaining 2 cups flour, oats, and salt. Mix on low speed until incorporated, then increase speed to medium and mix until dough pulls away from the side of the bowl, about 7 minutes.
Transfer dough to a bowl coated with nonstick spray, cover with plastic wrap, and let rise in a warm place until dough doubles in size, about 2 hours; punch down dough.
For the filling, combine butter, brown sugar, cinnamon, and salt.
Coat a 9×13-inch baking pan with butter. Transfer dough to a floured surface and gently press to remove air bubbles. Divide dough in half and roll one piece into a 10×16-inch rectangle.
Spread half the filling over dough, leaving a ½-inch border. Starting at the short end, roll dough, jelly roll-style, into a log. Repeat filling and rolling with second dough half. Freeze logs 10 minutes to firm.
Slice each log into six rolls and arrange in prepared pan. Cover rolls with a towel and let rise until puffy, about 1 hour; remove towel.
Preheat oven to 375°.
For the frosting, beat butter, powdered sugar, milk, vanilla bean paste, and salt with a mixer until combined.
Bake rolls until brown, 30–35 minutes. Cool rolls in the pan for 10 minutes, then top with frosting.
Dough should spring back when pressed with a fingertip after kneading with the dough hook.
Lift the edge of the doubled dough and press out the air bubbles to redistribute the yeast cells.
Roll up the dough jelly roll-style, starting on the short side. Freeze logs briefly for easier cutting.
% Daily Value*
Total Fat 25g 38%
Saturated Fat 12g 60%
Cholesterol 74mg 24%
Sodium 559mg 23%
Carbs 76g 25%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.