Cinnamon Rolls

Cinnamon Rolls

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    • 2 ¾ Cups Ibis All Purpose Flour
    • ¼ Cup Granulated Sugar
    • ½ tsp Salt
    • 2 ¼ tsp Instant Yeast
    • ½ Cup Milk
    • ¼ Cup Water
    • 3 tbsp Unsalted Butter
    • 1 Large Egg
    • Filling

    • 3 tbsp Unsalted Butter, Softened to Room Temperature
    • 1 tbsp Ground Cinnamon
    • ¼ Cup Granulated Sugar or Packed Light or Dark Brown Sugar
    • Icing

    • 1 Cup Confectioners' Sugar
    • ½ tsp Pure Vanilla Extract
    • 2-3 tbsp Strong Brewed Coffee or Milk


    • Make the Dough:
    • 1. Whisk the flour, sugar, salt and yeast together and set aside
      2. Combine the milk, water, and butter together in a heatproof bowl
      3. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch
      4. Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer
      5. On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl, cover loosely, and let rest for about 10 minutes
    • Fill the Rolls:
    • 1. After 10 minutes, roll the dough out in a 14x8 inch rectangle
      2. Spread the softened butter on top
      3. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly
      4. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish
    • Rise:
    • 1. Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes
    • Bake the Rolls:
    • 1. After the rolls have doubled in size, preheat oven 375 F
      2. Bake for 25-28 minutes until lightly browned
    • Making Icing:
    • 1. Whisk the confectioners' sugar, vanilla extract, and coffee/milk together
      2. Drizzle or spread over warm rolls

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