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How to make the best Sheet Pan Cinnamon Rolls with step by step pictures. You and your family will adore these, just like we do!

Sheet Pan Cinnamon Rolls

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  • Author: Julie
  • Prep Time: 2 hours
  • Cook Time: 27 mins
  • Total Time: 2 hours 27 mins
  • Yield: 42 rolls 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American

Description

How to make the best Sheet Pan Cinnamon Rolls with step by step pictures. You and your family will adore these, just like we do!

Ingredients

Scale

For the Dough

  • 2 1/4 teaspoon dry active yeast
  • 2 tablespoons warm water
  • 2 cups warm milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 egg beaten
  • 5 1/2 – 6 cups all purpose flour
  • 3/4 cup melted butter (warm, not hot)

For the Filling

  • 3/4 cups almost melted butter
  • 3/4 cups brown sugar
  • 3/4 cups granulated sugar
  • 3 tablespoons ground cinnamon

For the Icing

  • 2 cups powdered sugar
  • 2–3 tablespoons milk (more if needed by the 1/2 teaspoon)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Line a half sheet baking pan with parchment paper and set aside.
  2. In a large bowl, mix yeast and warm water together and let sit for 5 minutes.
  3. Stir in warm milk, sugar, salt and egg and mix by hand.
  4. Add three cups of the flour, and mix until smooth.
  5. Pour in melted butter and stir until incorporated.
  6. Gradually add 2 1/2 more cups of flour and mix by hand. This will take some muscle!
  7. Add the remaining cup of flour and stir. The dough should be sticky, but pulling away from the side of the bowl.
  8. Cover the bowl with a clean kitchen towel, and place in a warm place (near a window, on top of the oven) to rise for 1 hour.
  9. Punch the dough down, and pour out onto a well-floured surface. Have extra flour nearby to add as needed.
  10. Roll out the dough, making sure it is not sticking to your work surface and adding flour as needed to about 12 inches by 42 inches.
  11. Mix up the filling until smooth, and the spread evenly over the dough.
  12. Roll up the dough, starting from the long end.
  13. Using a piece of dental floss, cut 1 inch sections of dough* from the roll and place them onto your baking sheet. You will have seven rows of six rolls to equal 42 rolls.
  14. Cover the rolls with a clean kitchen towel and let rise while the oven preheats to 350 degrees for 15 minutes.
  15. Bake @350 degrees for 22-27 minutes. You will want the tops of the rolls to be golden brown. If they are not golden, the rolls in the very middle of the pan may still be doughy underneath.
  16. Let the rolls cool in the pan for 5-10 minutes while you mix up the icing, and then drizzle icing (I put mine in a Ziploc bag and snip a tiny bit of the corner) over the rolls.

Notes

*To cut the dough with dental floss, place a 10 inch piece of floss underneath the roll of dough where you want to cut. Bring the two ends up around the dough and cross them, the pull tightly to sever the dough without flattening it.
A serrated knife will work as well, but does tend to flatten the roll more than the dental floss.

Nutrition

  • Serving Size: 1 Roll
  • Calories: 189
  • Sugar: 14g
  • Sodium: 75mg
  • Fat: 7.1g
  • Saturated Fat: 4.4g
  • Unsaturated Fat: 2.1g
  • Trans Fat: 0.3g
  • Carbohydrates: 29g
  • Fiber: 0.8g
  • Protein: 2.6g
  • Cholesterol: 23mg

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Find it online: https://lovelylittlekitchen.com/sheet-pan-cinnamon-rolls/