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Cinnamon Rolls

Prep Time:2 Hours
Cook Time:25 Minutes

Nutritional Information

A challah dough is used for these cinnamon rolls which make them even richer in flavor!


  • For the Dough:
  • 4 teaspoons active dry yeast
  • 1 cup warm water heated to 100 degrees F
  • 1/4 cup granulated sugar
  • 1/4 cup canola oil
  • 4 egg yolks
  • 3 1/4 cup all purpose flour
  • 1 1/4 teaspoon kosher salt
  • 1 egg, lightly beaten
  • For the Filling:
  • 1/2 cup granulated sugar
  • 3 tablespoons cinnamon, ground
  • 1/4 cup unsalted butter, melted
  • For the Glaze:
  • 1 cup powdered sugar
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons vanilla bean paste or vanilla extract
  • 2 teaspoons salt
  • as needed heavy cream


  • 1. For the Filling:
  • 2. In a bowl combine the granulated sugar, cinnamon and butter. Stir together until thoroughly combined. Set aside.
  • 3. For the Dough:
  • 4. In the bowl of an electric mixer, stir together the yeast and water; let sit until foamy, about 10 minutes. Whisk in sugar, oil, egg yolks; add flour and salt. Change to the dough hook and combine ingredients until a dough forms, about 5 minutes. The dough should pull away from the sides of the mixing bowl. Turn the dough out onto a clean work surface (lightly dusted with flour if needed) and knead until the dough is smooth, about 8 minutes. Place dough in a greased bowl and cover with plastic wrap. Let sit until doubled in size, about 1 hour.
  • 5. Turn dough out onto a clean work surface (lightly dusted with flour if needed) and punch down dough. Let rest 10 minutes covered with plastic wrap.
  • 6. Preheat EGG to 350 degrees F using indirect heat.
  • 7. Roll the dough out into a rectangle about 1/4 inch thick. Evenly spread the cinnamon filling onto the dough leaving a 1/8 inch border all the way around the rectangle. Take the longest edge closest to you and begin to roll the dough away from you. With the seam side down, cut 1/4 inch thick slices and place them on a greased baking sheet 1/4 inch apart from each other, Cover with plastic wrap and let sit for 30 minutes. Brush with egg; bake until browned, about 20 - 25 minutes. Remove from EGG.
  • 8. For the Glaze:
  • 9. In a bowl combine the powdered sugar, butter, vanilla bean paste and salt. Stir until completely smooth. Add heavy cream a little at a time until desired thickness is reached. Using a pastry brush, coat the tops of the cinnamon rolls while they are warm. Serve the cinnamon rolls warm or at room temperature.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828