Directions

Please Note: This recipe is too large for a small stand mixer. Halve the recipe or use a 7-quart (or larger) stand mixer.

1. Olive Oil Note: This cinnamon roll recipe is an old family favorite and includes olive oil in the dough. Olive oil creates an incredibly soft, fluffy roll that stays tender for days. If preferred, you may substitute it with an equal amount of melted butter. Simply allow the butter to cool slightly before adding it to your dough mixture.

Step One: Prepare Dough

1. Mix together 1 brown sugar, 2 cups granulated sugar, and cinnamon. Set aside.

2. In a large mixing bowl, dissolve yeast, 1/2 cup granulated sugar, and 3 cups lukewarm water .
3. To the same mixing bowl, add olive oil, salt, and 1/2 cup granulated sugar. Mix well.

4. Add 10–12 cups of flour, one cup at a time, mixing well after each addition. Stop adding flour once the dough becomes stiff and no longer sticky. Knead the dough using the dough hook on medium speed for about 10 minutes.

5. Place kneaded dough into large greased bowl and cover with cloth.
6. Let rise for approximately 1-3 hours or until doubled.
7. Divide dough in half. Refrain from punching down.

8. Sprinkle flour onto countertop and roll one half into large rectangle ¼ inch thick.

9. Spread ½ cup soft butter onto rectangle shaped dough.

10. Sprinkle 1/2 of the cinnamon mixture over the dough.
11. Beginning with the wider side of the rectangle, roll dough into tube shape.
12. Repeat process with other half of the dough.

13. Cut each tube into slices approximately 1-¼ inch thick. Each tube yields approx. 12-18 rolls.

14. Place slices on baking tray 1 inch apart.

15. Cover with cloth and allow rolls to rise until puffy and nearly doubled in size, about 45 min to 1 hour depending on room temperature. Note: do not allow rolls to rise too long/overproof or they will deflate after baking.

16. Bake at 350 degrees until the center rolls reach 190°F internally or until lightly golden (approx. 15-25 minutes).

Step Two: Prepare Icing and Frost Cinnamon Rolls

1. Using an electric mixer, mix together 1/2 cup melted butter, 6 TBSP evaporated milk, 1 tsp vanilla, and 1 lb. powdered sugar.
2. Consistency should be thin but not runny.

3. Brush or pour over tops of cinnamon rolls 5 minutes after they’ve been removed from the oven.

Package Your Cinnamon Rolls

1. For 2 pack cinnamon rolls, I do the following: Bake directly in these baking pans at 350F for 15-25 minutes. Package with a wrap/sticker. Sell for $8-$10.

2. For single cinnamon rolls, bake on a parchment paper lined cookie sheet at 350F for 15-25 minutes. Package in a pink or white boutique box lined with greaseproof paper. Add an optional wrap/sticker. Sell for $5.