Yeasty Cinnamon Rolls (podcast version)

Yeasty Cinnamon Rolls (podcast version)


  • Sweet Yeast Dough
  • 1 cup water
  • 1 cup milk
  • 12 tablespoons 1 ½ sticks or ¾ cup unsalted butter, softened
  • 5 large eggs room temperature
  • 1 ¼ cups granulated sugar
  • 1 cup white whole wheat flour
  • 9 cups all purpose flour plus up to 1 cup more if needed
  • 1 teaspoon table salt
  • 1 tablespoon baking powder
  • 1 tablespoon plus 2 teaspoons instant yeast
  • Filling Ingredients
  • 4 tablespoons ground cinnamon
  • 1 ½ cups dark brown sugar packed
  • 2 sticks or 1 cup unsalted butter very soft
  • Glaze
  • 4 cups confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 4-6 tablespoons milk or cream


  • 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, 2 cups 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 7 cups of flour until a dough forms. If the dough is too sticky, add up to one more cup of flour.
  • 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.
  • 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: Divide dough into 2 equal pieces. Using a rolling pin, roll out one half of the dough into a 13 x 18” rectangle.
  • Using an offset spatula spread one half of the cinnamon sugar butter over entire rectangle.
  • Roll dough starting at the longer side into a tight spiraled log.
  • Spray two 13” x 9” x 2” baking pans 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 pans, you should have about 12 rolls total. It is ok if the rolls are touching.
  • Repeat rolling out remaining half of the dough and fill and roll up as above. Cut into 12 more rolls and place into the remaining pan.
  • Cover each pan loosely with plastic wrap and allow to rise for approximately 35 minutes or until doubled.
  • Preheat oven to 350° F. Bake cinnamon rolls for approximately 25 minutes or until light brown. Rotate pans midway through baking.
  • Prepare glaze while rolls bake: In a medium bowl, whisk together confectioners’ sugar, vanilla extract and enough of the milk or cream until a thick glaze is created. The glaze should NOT be too thin.
  • While they are still warm, drizzle or spread glaze over each pan of cinnamon rolls. Cool.


Makes approximately 2 dozen cinnamon rolls