If there were one go-with-the-flow dough, this would be it. Customize this adaptable dough to your personal preference. Simple yet forgiving, this one will become a staple in your recipe box.
Cinnamon Roll Dough
Makes dough for 10 to 12 rolls, 12 jumbo individual rolls, or 1 (9-inch) twist
- 1 cup (240 grams) warm whole milk (105°F/40°C to 110°F /43°C), divided
- 1 (0.25-ounce) package active dry yeast
- ⅓ cup (76 grams) unsalted butter, melted
- ⅓ cup (67 grams) granulated sugar
- ¼ cup (60 grams) sour cream
- 1 large egg (50 grams)
- 4 cups (500 grams) all-purpose flour, divided
- 1 teaspoon (3 grams) kosher salt
- In a medium bowl, combine ¾ cup (180 grams) warm milk and yeast. Let stand until mixture is foamy, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, stir together melted butter, sugar, sour cream, egg, and remaining ¼ cup (60 grams) milk.
- In a large bowl, whisk together 3⅔ cups (459 grams) flour and salt. Stir half of flour mixture into butter mixture. With mixer on low speed, add yeast mixture, beating just until combined. Beat in remaining flour mixture. Switch to the dough hook attachment. Beat at medium speed until smooth and elastic, about 4 minutes. Add remaining ⅓ cup (42 grams) flour, if needed (dough should not be sticky).
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.