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Enriched dough

Soft Stand Mixer Cinnamon Rolls

Published

Enrich a yeast dough gradually, roll it evenly, and finish with a simple vanilla glaze.

Prep: 35 minutesRise: 2 hoursCook: 25 minutesMakes: 12 rolls
Soft Stand Mixer Cinnamon Rolls served and ready to eat

What you need

  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon kosher salt
  • 3/4 cup warm milk
  • 2 large eggs
  • 6 tablespoons unsalted butter, softened and divided
  • 1/2 cup packed brown sugar
  • 1 tablespoon cinnamon
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla

Method

  1. Fit the dough hook. Mix the flour, sugar, yeast, and salt on low. Add 3/4 cup milk and the eggs and mix until a rough dough forms.
  2. Add 4 tablespoons butter gradually, then knead at the model-approved speed until smooth and elastic. Cover and rise until doubled, about 75 minutes.
  3. Roll into a 12-by-18-inch rectangle. Spread with the remaining butter and sprinkle with brown sugar and cinnamon. Roll tightly, cut into 12, and arrange in a greased 9-by-13-inch pan.
  4. Rise until puffy, 35 to 45 minutes. Bake at 350 degrees F for 23 to 28 minutes. Whisk the confectioners' sugar, 2 tablespoons milk, and vanilla and glaze warm rolls.

Stand mixer lesson

Butter coats flour, so adding it after the dough begins developing helps preserve structure. The finished dough should be soft and elastic, not dry.

Use weight and windowpane cues rather than adding flour until the bowl is spotless.

Make ahead

Cover shaped rolls and refrigerate overnight. Let them finish rising at room temperature before baking.

Refrigerate leftovers that include perishable frosting ingredients; this simple glaze can stay covered at room temperature for a short serving period.

Products that fit this enriched dough

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Safety note: Wash hands, tools, and counters after raw flour and eggs, and bake the rolls fully before tasting.

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