Twins in the Kitchen · Official recipe
Cinnamon rolls, from mix to icing
Soft, swirled cinnamon rolls made with 50Express. Follow the tested recipe, then shop the supplies you need.
Standard batch · 2 lb of mix
One 2 lb bag makes one standard batch. Measure 2 lb from larger packages. Weight and volume equivalents were tested by Bakers Express; water ounces are by weight.
Dough ingredients
| Ingredient | Weight | Cups & spoons |
|---|---|---|
| 50Express Cinnamon Roll Mix | 2 lb | 8 cups |
| Large egg | 1.8 oz | 1 large egg |
| Instant gold yeast | 0.8 oz | 2½ tablespoons |
| Water, divided | 13 oz by weight | 1⅔ cups |
Cinnamon spread
| Ingredient | Weight | Cups & spoons |
|---|---|---|
| Softened butter | 162.5 g | Approx. ½ cup + 3½ tablespoons |
| Brown sugar | 162.5 g | ½ cup + ⅓ cup |
| Ground cinnamon | 18.75 g | 2½ tablespoons |
| Vanilla | 12.5 g | 2½ teaspoons |
Have ready: mixer, dough hook, paddle, bowl, plastic wrap, rolling pin, pan or mini tins, cooking spray or oil, and a little flour for your work surface.
Finish with 50Express Buttercreme Style Cream Cheese Icing after cooling.
Step-by-step instructions
Mix the dough
Add half the water and the egg to the mixing bowl. Add the measured cinnamon roll mix and gold yeast. With the dough hook, mix on low for 2 minutes, then add the remaining water. Mix on medium for 5 minutes and scrape the bowl. Mix for 10–12 more minutes, then transfer to a lightly floured surface.
Knead & first rise
Stretch and fold the dough inward while rotating until smooth. Shape into a ball, place in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place for 30–60 minutes, or until doubled in size. Prepare your pan and filling while the dough rises.
Make the cinnamon spread
Combine the brown sugar, softened butter, cinnamon and vanilla in the mixing bowl. Use the paddle on medium speed until it becomes a creamy paste.
Roll, fill & cut
Gently deflate the risen dough. Roll into a 30 × 12-inch rectangle and spread the filling evenly over the surface. Roll into a log and cut into 1½-inch slices. Place in your prepared pan or mini tins.
Second rise — before baking
Let the cut rolls proof in their prepared pan or mini tins until doubled in size. This is a second rise, in addition to the first dough rise. Then move on to baking.
Bake until golden
Bake at 325°F for 20–25 minutes, or until golden brown.
Cool & ice
Let the rolls cool for 10–15 minutes, or until cool to the touch. Spread 50Express Buttercreme Style Cream Cheese Icing over the tops.
Shop this recipe
Buy only what you need. Quantities below are packages to purchase, not ingredient measurements. Choose gold or pink tins; each pack contains 12.
Also have ready: egg, water, butter, brown sugar, cinnamon and vanilla. Butter is sold in store only. Find a store →
