Sheet Pan Cinnamon  Rolls

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The BEST Sheet Pan Cinnamon Rolls ever! 

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They are fluffy, pillowy soft, gooey, packed with brown sugar and cinnamon, and slathered with a cream cheese frosting.

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To make, bloom the yeast: add the yeast, warm milk, and sugar to a bowl and gently stir. Allow to sit for about 10 minutes, or until foamy on top.

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Then make the dough: add the melted butter, sugar, eggs, egg yolks, salt, and yeast mixture to the bowl of a stand mixer. Whisk together.

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Gradually begin to stir in the bread flour. Stir with a wooden spoon until combined. It will look like a very shaggy dough.

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Add the dough hook, and knead for ~10-15 minutes on medium speed or until the dough is soft and smooth and pulls away from the sides of the bowl.

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Lightly grease a large bowl with baking spray and place the dough in the bowl. Cover with plastic wrap and place a warm, damp towel on top. Rise on the counter or in a warm place for 1 1/2 – 2 hours or until the dough doubles.

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Spread 1/4 cup softened butter all over the bottom of a standard half baking sheet and sprinkle with 1/2 cup brown sugar over the top.

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Punch the dough down and turn the dough out onto a clean & lightly floured work surface. Using a bench scraper, divide the dough in half.

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Using a lightly floured rolling pin, roll the first portion of dough out into a 12×15 inch rectangle, ~1/4 inch thick.

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Spread the softened butter onto the dough. Then mix the brown sugar, cinnamon, and salt in a bowl, sprinkle this all over the butter, and press/rub it into the butter.

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Cut into stripes and roll up each strip and place the cinnamon roll on the prepared sheet pan.

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Let rise again for about 30-60 minutes or cover with plastic wrap and refrigerate overnight.

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Bake for 25-30 minutes or until the tops are golden brown.

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Spread on top of warm rolls and enjoy them right away because you just made the best homemade cinnamon rolls and should be proud!

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For full recipe, instructions, helpful tips, nutrition and more swipe up or visit blog!

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