@chefsarahdevight: And it’s special to me 🥰 My mom was not the greatest cook growing up, that was my dad, but I’ll always remember were her amazing cinnamon rolls. Every time I make these whether it’s for the restaurant or for my family I remember her and all her lessons. When she was teaching me how to make cinnamon rolls, she would tell me the sugar needed to “look like a shag rug” and she always said be generous with the butter and coated the work surface and the top of the dough with a thick smear of butter. She is gone her memory stays with me. ❤️🕊️ #cinnamonroll #baking #BakeWithMe #recipes #dessert Ingredients Starter 1 cup flour 2 1/2 tsp yeast 1 cup water Dough * Starter * 3 cups hot milk * 1/2 cup soft unsalted butter * 2 tsp salt * 1/4 cup sugar * 7 -9 cups flour Filling * Soft butter, enough to coat the dough * Brown sugar * White sugar * Cinnamon * Heavy cream Method 1. Make starter by combining one cup of flour with 2 1/2 teaspoons of yeast and one cup of warm water, cover and let proof for 45 minutes. 2. Heat milk until warm but not scalded (110 degrees or so) add butter. 3. Pour in the milk and butter into the starter 4. Add sugar and salt. 5. Begin adding flour little by little until it forms a workable ball. 6. Lightly flour your work surface and turn dough out onto the table. Knead, adding a little flour as needed so it does not stick. 7. Knead for about 10 minutes. 8. Proof dough for 40 minutes, or until doubled in size. 9. Roll dough into a rectangle. Spread enough soft butter over the surface to fully coat it. 10. Add a generous amount of brown sugar, white sugar, and cinnamon. Use your hands to spread the mixture evenly over the dough. 11. Roll tightly into a log and cut into equal-sized rolls. You should get about 10–12 large cinnamon rolls. 12. Place rolls onto a buttered cookie sheet or casserole dish with sides. Cover with plastic wrap and proof again until doubled in size. 13. Pour a little heavy cream over the top of the rolls. 14. Bake at 350°F for 30–35 minutes, or until golden brown and cooked through.

Chef Sarah

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Wednesday 27 May 2026 23:14:29 GMT