Classic Cinnamon Rolls
12 servings
Prep time: 1.5 hours (includes chill time)
Cook time: 12-15 mins
Dough
1 cup whole milk, room temperature
1 large egg, lightly beaten, room temperature
¼ cup lard, room temperature
¼ cup warm water (80–100°F)
1 Tbsp vanilla
4 cups all purpose flour
3 Tbsp cane sugar
½ tsp salt
1 Tbsp instant yeast
Filling
1/2 cup butter softened
1/2 cup brown sugar
1/2 cup cane sugar
1 Tbsp cinnamon
Glaze
1-1/2 c powder sugar, sifted
1-2 tbsp water
Directions
- Make the Dough – In a stand mixer fitted with a dough hook, combine all dough ingredients.
Mix about 5 minutes, or until the dough is smooth and pulls away from the bowl. - First Rise – Lightly grease a large bowl with lard or oil.
Place the dough inside, cover, and let rise until nearly doubled, about 1–1.5 hours. - Prepare the Filling – In a small bowl, mix all filling ingredients into a thick, spreadable paste.
- Shape the Roll – Once the dough has doubled, punch it down. Roll it into about a 15 × 20 inch rectangle. Spread the filling evenly over the surface. Roll tightly from the long edge to form a log. Slice into 12 equal rolls and place on a parchment-lined sheet pan.
- Bake – Bake at 375°F (190°C) for about 20 minutes, or until golden brown.
- Make the Glaze – Whisk together the powdered sugar and 1–2 Tbsp water until smooth. Warm the glaze in the microwave for a few seconds to make it easier to spread. Drizzle over warm cinnamon rolls.
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