Cinnamon Rolls Recipe

Joseph Daddario, Staff Photographer


3⁄4 cup milk 2
2 tablespoons crème
1/4 pound unsalted butter
1⁄4 cup + 2 tablespoons sugar
1 tablespoon + 1 1⁄2 teaspoons yeast
3 eggs
3 cups flour
1 1/8 teaspoons vanilla
3⁄4 cup brown sugar
2 1⁄4 teaspoons cinnamon

Filling Ingredients

3 C brown sugar
3 T cinnamon

To get started preheat the oven to 350 degrees Fahrenheit. While that’s heating up mix milk, crème, and lemon juice into a bowl. Cube the butter into the microwavable bowl and microwave for 1 minute. While that is microwaving, com- bine the yeast and sugar in a large bowl add the milk mixture and butter into the yeast/ sugar with a whisk. Once it’s fully mixed whisk in the eggs and vanilla.
Using the paddle attachment, if you have a mixing bowl, blend in the flour gradually. If you do not have one, it’s okay to use a hand mixer. While adding the flour its important not to mix the dough too much or the rolls will be less fluffy. The dough should be just past the point where it would stick to your finger if it were poked. After the dough is mixed, butter a large mixing bowl and put the dough in the buttered bowl to rise.
Check on the dough until it is soft and your finger will leave an indentation when lightly pressed against the dough. If it is not ripe, the dough will slowly spring back. Once the dough has risen flour your tabletop and roll out the dough to about 1⁄2 inch thickness. Combine the brown sugar and cinnamon. Dust the dough with this mixture and roll into a log pinching the end. Cut into 3 inch pieces and lay flat on a baking sheet with parchment paper. Bake 10-15 minutes until golden and enjoy! Yields approx. 6 buns