Yeasty Cinnamon Rolls (YouTube video version, with soft edges)

Yeasty Cinnamon Rolls (YouTube video version, with soft edges)


  • Sweet Yeast Dough
  • ½ cup water
  • ½ cup milk
  • 6 tablespoons unsalted butter softened
  • 3 large eggs room temperature
  • ½ cup plus 2 tablespoons granulated sugar
  • ½ cup white whole wheat flour
  • 4 ½ cups all purpose flour more if needed
  • ½ teaspoon table salt
  • 1 ½ teaspoons baking powder
  • 2 ½ teaspoons instant yeast
  • Filling Ingredients
  • 2 tablespoons ground cinnamon
  • ¾ cup dark brown sugar packed
  • 8 tablespoons (1 stick) unsalted butter, very soft
  • Glaze
  • 2 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 3-4 tablespoons milk


  • In a medium saucepan, heat water, milk and butter over medium low heat just until warm.
  • Add eggs to warm milk mixture and whisk gently.
  • In the bowl of an electric mixer, whisk sugar, white whole wheat flour, 1 cup of the all purpose flour, salt, baking powder and yeast.
  • Using the paddle attachment, slowly add the liquid ingredients on low speed.
  • Raise the speed to medium and mix for 3 minutes.
  • Change to the dough hook attachment and slowly add remaining 3 ½ cups of flour until a dough forms.
  • Pour the dough onto a work surface and lightly knead it using a dough scraper to scoop it up and fold it over onto itself. It should be smooth and elastic. If dough is too sticky, sprinkle a little flour over it.
  • Place the dough in a large greased bowl turning the dough over so the greased side is up. Cover with plastic wrap and allow the dough to rise for about 1 hour or until doubled in size.
  • Prepare Cinnamon Filling: Whisk together cinnamon and sugar until well blended.
  • Using a rubber spatula, blend butter into cinnamon sugar mixture. Set aside.
  • Assemble Cinnamon Rolls: Using a rolling pin, roll out dough into a 13 x 18” rectangle.
  • Using an offset spatula spread the cinnamon sugar butter over entire rectangle.
  • Roll dough starting at the longer side into a tight spiraled log.
  • Spray one 13” x 9” x 2” baking pan with non-stick cooking spray and set aside. Using a long, sharp knife cut the log crosswise into 1-1½ inch thick slices. Place cinnamon rolls cut side up into the pan. There should be a little space between rolls. You should have about 12 rolls total. If you have a few extra rolls, place them on a parchment-lined sheet pan.
  • Cover the pan loosely with plastic wrap and allow to rise for approximately 35 minutes or until almost doubled.
  • Preheat oven to 350° F. Bake cinnamon rolls for approximately 30-35 minutes or until light brown. Rotate pan midway through baking.
  • Prepare glaze while rolls bake: In a medium bowl, whisk together confectioners’ sugar, vanilla extract and enough of the milk until a thick glaze is created. The glaze should NOT be too thin.
  • While they are still warm, drizzle or spread glaze over pan of cinnamon rolls. Best if eaten warm.


Makes approximately 12-15 cinnamon rolls