Stroud's Cinnamon Rolls
By Jessica RudolphPublished on April 21, 2020
Time
1¾ hours, plus 2 hours rising
Yield
Makes 15 rolls
Ingredients
Dough
½ cup plus 2 tablespoons warm milk (110 degrees)1 large egg 2 cups plus 2 tablespoons (10⅝ ounces/301 grams) all-purpose flour 1 ½ teaspoons instant or rapid-rise yeast 2 tablespoons sugar 1 teaspoon table salt 4 tablespoons unsalted butter, softenedCoating
1 ¼ cups (8¾ ounces/248 grams) sugar 4 teaspoons ground cinnamon ½ teaspoon table salt 12 tablespoons unsalted butter, melted, dividedBefore You Begin
We developed this recipe using a 4½-quart stand mixer. If using a larger mixer, you may need to increase the mixing time after adding the butter in step 2 to about 10 minutes. If the dough doesn't come together in the mixer, switch to a paddle attachment and mix just until the dough comes together. Then switch back to the dough hook and keep kneading. Use an instant-read thermometer to make sure that the milk is the correct temperature. We developed this recipe using a ceramic baking dish. If you choose to use a metal baking pan, reduce the baking time to 20 minutes. The slight tackiness of the dough aids in rolling it into smooth balls in step 4, so do not dust your counter with flour.
Instructions
- Whisk milk and egg together in bowl of stand mixer. Add flour and yeast. Fit mixer with dough hook and mix on low speed until all flour is moistened, about 2 minutes, scraping down dough hook and bowl as needed. Let stand for 15 minutes.
- Add sugar and salt and mix on medium-low speed for 5 minutes. With mixer running, add butter, 1 tablespoon at a time. Continue to mix on medium-low speed 5 minutes longer, scraping down dough hook and bowl occasionally (dough will stick to bottom of bowl). Transfer dough to greased large bowl. Cover tightly with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
- Combine sugar, cinnamon, and salt in bowl. Reserve ¾ cup cinnamon sugar. Place remaining cinnamon sugar in shallow dish. Place 6 tablespoons melted butter in second shallow dish.
- Grease 13 by 9-inch baking dish. Turn out dough onto counter and divide into fifteen 1⅓-ounce (38-gram) portions; divide any remaining dough evenly among portions. Working with 1 portion at a time, cup dough with your palm and roll against counter into smooth, tight ball.
- Working with 3 or 4 dough balls at a time, roll dough balls in melted butter in shallow dish, then roll in cinnamon sugar in shallow dish. Place dough balls in prepared dish in 3 rows of five. Cover loosely with plastic and let rise at room temperature until doubled in size, about 1 hour (cinnamon sugar coating may crack during rising; this is OK). Adjust oven rack to middle position and heat oven to 350 degrees.
- Bake until rolls are puffed and golden brown and register at least 200 degrees in center, about 25 minutes. Whisk reserved cinnamon sugar and remaining 6 tablespoons melted butter in bowl until combined (mixture may look separated). Brush tops and sides of hot rolls with cinnamon sugar–butter mixture (use all of it) and let cool in dish for 10 minutes. Remove rolls from dish and serve warm.
- Before letting dough balls rise for second time in step 5, cover baking dish with plastic wrap and refrigerate for up to 24 hours. Let dough balls sit at room temperature for 1 hour before baking.
for the dough
for the coating
to make ahead
Time
1¾ hours, plus 2 hours risingYield
Makes 15 rollsIngredients
Dough
Coating
Test Kitchen Techniques
Ingredients
Dough
Coating
Test Kitchen Techniques
Ingredients
Dough
Coating
Test Kitchen Techniques
Why This Recipe Works
Unlike their spiraled cousins, these soft and fluffy rolls are coated, not filled, with a crunchy, buttery cinnamon sugar mixture. They're modeled after the dinner rolls at Stroud's Oak Ridge Manor in Kansas City, Missouri, which are served by the basketful alongside fried chicken. For our version, we used a yeasted dough enriched with milk, butter, and eggs for a pillowy, tender roll. After bringing the dough together in a mixer and letting it rise, we shaped individual rolls and rolled them in melted butter and cinnamon sugar to ensure an even coating, and then we let them rise once more in a baking dish. After baking the rolls, we brushed them generously with a cinnamon sugar–butter mixture; the warm rolls absorbed the melted butter for even more richness, and the sugar added extra crunch to the tops and sides.
Before You Begin
We developed this recipe using a 4½-quart stand mixer. If using a larger mixer, you may need to increase the mixing time after adding the butter in step 2 to about 10 minutes. If the dough doesn't come together in the mixer, switch to a paddle attachment and mix just until the dough comes together. Then switch back to the dough hook and keep kneading. Use an instant-read thermometer to make sure that the milk is the correct temperature. We developed this recipe using a ceramic baking dish. If you choose to use a metal baking pan, reduce the baking time to 20 minutes. The slight tackiness of the dough aids in rolling it into smooth balls in step 4, so do not dust your counter with flour.
Instructions
- Whisk milk and egg together in bowl of stand mixer. Add flour and yeast. Fit mixer with dough hook and mix on low speed until all flour is moistened, about 2 minutes, scraping down dough hook and bowl as needed. Let stand for 15 minutes.
- Add sugar and salt and mix on medium-low speed for 5 minutes. With mixer running, add butter, 1 tablespoon at a time. Continue to mix on medium-low speed 5 minutes longer, scraping down dough hook and bowl occasionally (dough will stick to bottom of bowl). Transfer dough to greased large bowl. Cover tightly with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
- Combine sugar, cinnamon, and salt in bowl. Reserve ¾ cup cinnamon sugar. Place remaining cinnamon sugar in shallow dish. Place 6 tablespoons melted butter in second shallow dish.
- Grease 13 by 9-inch baking dish. Turn out dough onto counter and divide into fifteen 1⅓-ounce (38-gram) portions; divide any remaining dough evenly among portions. Working with 1 portion at a time, cup dough with your palm and roll against counter into smooth, tight ball.
- Working with 3 or 4 dough balls at a time, roll dough balls in melted butter in shallow dish, then roll in cinnamon sugar in shallow dish. Place dough balls in prepared dish in 3 rows of five. Cover loosely with plastic and let rise at room temperature until doubled in size, about 1 hour (cinnamon sugar coating may crack during rising; this is OK). Adjust oven rack to middle position and heat oven to 350 degrees.
- Bake until rolls are puffed and golden brown and register at least 200 degrees in center, about 25 minutes. Whisk reserved cinnamon sugar and remaining 6 tablespoons melted butter in bowl until combined (mixture may look separated). Brush tops and sides of hot rolls with cinnamon sugar–butter mixture (use all of it) and let cool in dish for 10 minutes. Remove rolls from dish and serve warm.
- Before letting dough balls rise for second time in step 5, cover baking dish with plastic wrap and refrigerate for up to 24 hours. Let dough balls sit at room temperature for 1 hour before baking.
for the dough
for the coating
to make ahead
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