Cinnamon Rolls 2

This is a bakery-scale cinnamon roll recipe that makes 6 to 7 dozen, so clear some counter space. A rich yeast dough loaded with eggs, milk, and shortening rises for two hours, gets rolled out, filled with a cinnamon-sugar-nut mixture, and baked until golden. The maple-flavored icing goes on while they’re still warm.

The dough should feel smooth and slightly tacky after four minutes of mixing. Don’t add extra flour just because it feels soft. A wetter dough makes softer, fluffier rolls. The shortening keeps the crumb tender and the rolls moist for days.

Two rises plus a rest period build flavor and structure. Punch the dough down after the first rise, let it rest 20 minutes, then divide, shape, and rest again before rolling out. Skipping these rests makes the dough fight back and spring into shape instead of rolling flat.

Pro Tips

• Dissolve the yeast in warm water (about 110°F / 43°C), not hot. Hot water kills the yeast and the dough won’t rise.
• Roll the dough to exactly ¼ inch thick and 12 inches wide. Too thick and the rolls will be doughy in the center.
• Cut the log with a sharp knife or unflavored dental floss. A dull knife crushes the layers flat.
• Ice while warm so the glaze melts slightly and seeps into every crevice.

Variations

• Add raisins to the cinnamon-sugar filling for a more traditional bakery roll.
• Swap the maple icing for a tangy cream cheese frosting.
• Use pecans or walnuts in the filling, or sprinkle ground nuts on top of the icing.