Easy Homemade Cinnamon Rolls #SundaySupper #CookingAdventure

Happy Sunday, everyone! What a great weekend this has been so far. I am celebrating my birthday happily with my family and I still have all day Sunday to have even more fun. I think I will spend today in the kitchen, but before that I want to share my #SundaySupper post, which is something that never fails to put a smile on my face.

This week the #SundaySupper crew is all about adventure! We are all exploring new foods, recipes, and kitchen techniques that we have seen as a challenge. This week’s theme arrived at the perfect time. I received my new Food Network magazine and inside was a recipe for sweet dough, and using it in six different recipes. I thought about making it, and my inner type A said no way, not enough patience in the word. My husband, on the other hand, stepped up to the challenge with bells on and made amazing Homemade Cinnamon Rolls.

Homemade cinnamon rolls

These rolls were delicious!  I am so proud of my husband for tackling this recipe.  I am leaving the recipe as the original from Food Network magazine, however, I of course have my own edits and suggestions.  I wouldn’t be me if I didn’t.

First, we have a side by side refrigerator, and not much space.  I am totally not buttering a bowl, covering with plastic wrap and putting it in my fridge.  That would involve a magnitude of rearranging condiments, and not going to happen.  DH simply put the dough in a gallon size resealable bag.  Easy.

Homemade cinnamon rolls 1

Next the recipe said to spread the butter on the dough, then top with the cinnamon sugar.  This was kind of a disaster, because when you cut the roll into slices a ton of the cinnamon sugar fell right out of the rolls.  Next time I would mix the cinnamon sugar into the butter, and then spread onto the dough.  This way, nothing will leak out as you slice the dough and place the rolls into the baking dish.

I think I would also leave some of the cinnamon,  sugar, and butter mixture for spreading on the top of the rolls just before baking.  I think it would help brown the tops brown a little nicer.  Last note, the magazines recipe for the glaze will make a ton, which is fine if you like your cinnamon rolls that way.  We prefer just a little glaze, so I mixed up a much smaller amount using my go to bundt glaze recipe, just substituting vanilla creamer for the creme brulee flavored creamer.

Homemade cinnamon rolls with glaze

These fresh and doughy rolls were such a hit via pictures alone, that my family has already requested DH make these when we visit them in Florida next month.  That’s pretty darn awesome!  Speaking of awesome…you know where I am heading already don’t you?  Check out these other incredible recipe challenges my foodie friends faced head on this week.  It’s an EPIC collection for sure!

New Expeditions (Sides, Starters & Staples)

Grand Quests (Main Dishes)

Escapades (Sweet Treats & Spirited Companions)

Sunday Supper Movement Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk about the kitchen challenges we tackled this week.  Everyone is welcome!

We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET, and you do not want to miss out on the fun.  Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!



Homemade Cinnamon Rolls #SundaySupper #CookingAdventure
Prep time
Cook time
Total time
Sweet dough cinnamon rolls from Food Network Magazine
Recipe type: Brunch
Cuisine: American
  • sweet roll dough
  • ½ cup whole milk
  • 1¼ oz packet active dry yeast (2¼ teaspoons)
  • ¼ cup sugar
  • 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
  • 1 large egg yolk
  • 1½ teaspoons vanilla extract
  • 2¾ cups all purpose flour, plus more for dusting
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground nutmeg (optional)
  • Classic cinnamon rolls
  • Batch of sweet dough above
  • 1½ sticks of unsalted softened butter, plus more for the pan
  • ⅓ cup granulated sugar
  • 2 tablespoons ground cinnamon
  • For the Glaze
  • 1¼ cups confectioners sugar
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons milk
  • ½ teaspoon vanilla extract
  • pinch salt
  1. To make the sweet dough
  2. Warm ½ cup water and the milk in a saucepan over low heat until a thermometer registers 100 to 110. Remove from heat and sprinkle the yeast on top then sprinkle with a pinch of the sugar; set aside, undisturbed until foamy about 5 minutes.
  3. Whisk the melted butter, egg yolk, and vanilla into the yeast
  4. mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  5. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size. About 1 hour, 15 minutes.
  6. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
  7. To make the rolls- butter a 9 x 13 inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10 by 18 rectangle. Spread the butter over the dough, leaving a 1 inch border on one side. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18 inch log, rolling toward the clean border.
  8. Pinch the seam to seal.
  9. Slip a long taut piece of thread or unflavored floss under the roll, about 1½ inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat cutting every 1½ to make rolls. Place the rolls in the prepared baking dish.
  10. Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour , 10 minutes.
  11. Preheat oven to 350 . Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. let cool 10 minutes in pan.
  12. Make the glaze- Whisk confectioners sugar , melted butter, milk, vanilla, and salt in a bowl until smooth. Drizzle over warm rolls.
  13. Recipe courtesy of Food Network Magazine


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