Homemade Cinnamon Rollsdownloademail this post

Homemade Cinnamon Rolls

Active Time: 25 minutes
Total Time: 1 hour plus standing
Makes: 12 rolls


Schnucks nonstick cooking spray
1 cup Schnucks vitamin D whole milk
2 envelopes (1/4 ounce each or 2-1/4 teaspoons each) active dry yeast
1/2 cup plus 1 teaspoon Schnucks granulated sugar, divided
8 tablespoons Schnucks unsalted butter (1 stick), divided
2 Schnucks large eggs, room temperature
1 teaspoon salt
4-1/4 cups Schnucks all-purpose flour plus additional for dusting


1-1/2 cups packed Schnucks light brown sugar
3 tablespoons Schnucks ground cinnamon


2 cups Schnucks powdered sugar
2 tablespoons water
1/2 teaspoon Schnucks pure vanilla extract

1. Prepare Dough: Spray 13 x 9-inch baking pan with cooking spray. In microwave-safe small bowl, heat milk in microwave oven on high 1 minute or until hot. Pour milk into large warm bowl; stir until milk is very warm but not hot or about 110°F.

2. Sprinkle yeast and 1 teaspoon sugar over warm milk; stir until well combined. Let stand 5 minutes.

3. Meanwhile, in microwave-safe small bowl, heat 4 tablespoons butter in microwave oven on high 30 to 45 seconds or until melted. In small bowl, with whisk, lightly beat eggs. With wooden spoon, stir salt, remaining 1/2 cup sugar, melted butter and eggs into yeast mixture until combined. Add flour and stir until dough pulls away from sides of bowl and dough ball begins to form.

4. On lightly floured work surface, knead dough 4 to 6 minutes or until smooth and slightly tacky; return dough to bowl. Lightly spray dough with cooking spray; cover bowl with plastic wrap. Let stand in warm place 1 to 2 hours or until dough has doubled in size.

5. Meanwhile, prepare Filling: In medium bowl, combine brown sugar and cinnamon.

6. Lightly flour work surface and rolling pin. Gently punch down dough and transfer to work surface, kneading once or twice; roll dough into 12 x 18-inch rectangle. Melt remaining 4 tablespoons butter and brush over top of dough; evenly sprinkle brown sugar mixture over dough. Starting with long side, tightly roll up dough around filling, brushing off excess flour as you roll. Pinch seam tightly to seal.

7. With serrated knife, cut dough crosswise into twelve 1-1/2-inch-thick rolls. Place rolls, cut side down, into prepared pan. Loosely cover with plastic wrap; let stand 30 minutes to rise.

8. Preheat oven to 350°F. Bake rolls 18 to 20 minutes or until golden brown.

9. Meanwhile, prepare Icing: In medium bowl, with whisk, stir powdered sugar, water and vanilla until smooth. Drizzle icing over rolls.

Each roll: about 487 calories, 9 g total fat (6 g saturated), 53 mg cholesterol, 225 mg sodium, 95 g carbohydrate, 3 g fiber, 56 g sugars, 7 g protein

Cook’s Wisdom

Note that there are several different types of yeast. Make sure to use active dry yeast for this recipe.