Go Back

High Altitude Cinnamon Rolls

These soft and chewy rolls are packed with cinnamon flavor. Thoroughly tested at 7200 feet.
Total Time3 hours 30 minutes
Course: Breakfast, Dessert, Snack
Servings: 12 rolls

Equipment

  • Food thermometer
  • Two 9x13-inch baking dishes
  • Parchment paper

Ingredients

Cinnamon Rolls

  • 3/4 cup milk
  • 1 1/8 cups water
  • 10 Tablespoons butter cut into chunks
  • 6 - 6 1/2 cups all-purpose flour plus extra for dusting the counter
  • 1 teaspoon salt
  • 4 teaspoons active dry yeast at lower elevations use 2 packets active dry yeast
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/4 cups brown sugar packed
  • 7 teaspoons cinnamon
  • 8 Tablespoons softened butter 1 stick, ½ cup

Icing

  • 2 cups powdered sugar
  • 1-2 pinches salt
  • 1/2 teaspoon vanilla
  • 2-3 Tablespoons milk
  • 2 teaspoons butter

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
  • Heat milk, water, and butter until 115-120°F. Butter does not need to melt.
  • In mixing bowl, combine 3 cups of flour, salt, yeast, and sugar.
  • Add milk mixture. Beat well. Beat in two eggs.
  • Continuing beating, adding flour as needed, until soft dough forms.
  • Sprinkle flour on a clean surface. Remove dough from bowl and knead until smooth and satiny.
  • Place in a covered bowl and let rise until doubled, approximately 1 1/2 to 2 hours.
  • Make the filling by combining brown sugar, cinnamon, and butter to form a paste.
  • Flour surface and roll dough out to a very large rectangle. Keep edges as straight as possible.
  • Spread filling paste over entire rectangle leaving about 1/2-inch of one long edge plain.
  • Roll up towards plain long edge, pinch to seal.
  • Cut into 12 even pieces. Place in two 9x13 baking dishes that are lined with parchment paper.
  • Cover and let rise until about doubled, approximately 1 hour.
  • Bake at 325°F (glass pan) or 350°F (metal pan) until brown and done in the middle of the rolls. The internal temperature in the center of the rolls should be 188°F. Bakes for 30-45 minutes.
  • While rolls are baking, make the icing. Beat together powdered sugar, salt, vanilla, butter, and 2 Tablespoons milk. Add additional milk as necessary until icing is spreadable.
  • Just after removing rolls from oven, frost with about 1/3 to 1/2 of icing. It will melt down into the rolls. After rolls have cooled, frost with the remainder of the icing.