Fluffy, tender, sweet, butter and ridiculously good, these Stroud’s Cinnamon Rolls are heavenly! They’re perfect for anytime of the day. You’re going to fall in love with them.
If you’re like me, you have probably never tasted or even heard of Stroud’s Cinnamon Rolls, until now that is. They’re served at the Oak Ridge Manor in Kansas City, MO and are a customer favorite.
After getting a recent issue of Cook’s Country magazine and seeing these rolls in there, I knew it was my duty as a blogger to make and share this recipe with you ASAP. These cinnamon rolls are not your typical/normal “cinnamon roll” They’re basically a cross between a dinner roll and a cinnamon roll. Instead of the cinnamon sugar mixture being swirled up inside the roll, the mixture coats the outside of the rolls and they are heavenly!
They’re seriously phenomenal and it’s impossible to stop at just one. So you might want to be prepared to take some over to a neighbor like I did so you don’t eat the entire plate.
If that doesn’t make your mouth water, then I don’t know what will.
You guys, these are seriously fantastic and really simple to make. I changed up the way the dough is mixed because I didn’t love how the instructions had you do it. They turn out perfectly and now the dough comes together even easier.
HOW TO MAKE STROUD’S CINNAMON ROLLS:
- Whisk together warm milk, butter, and egg in the bowl of a stand mixer. Add flour and yeast and using the dough hook, mix on low speed until all flour is moistened, about 2 minutes. Let stand for 15 minutes.
- Add sugar and salt and mix until dough is smooth (dough will be slightly tacky/sticky and stick to the bottom of the bowl). Scoop dough into a large, greased bowl. Cover tightly with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
- Combine sugar, cinnamon, and salt in bowl. Reserve ¾ cup cinnamon sugar. Place remaining cinnamon sugar in shallow dish. Place 6 tablespoons melted butter in second shallow dish.
- Grease 13 by 9-inch baking dish. Turn out dough onto counter and divide into fifteen portions (about 1 oz each). Place a portion of dough in your palm and roll against counter into smooth, tight ball. Repeat with remaining dough.
- Roll each dough ball in melted butter in shallow dish, then roll in cinnamon sugar in shallow dish. Place dough balls in prepared dish in 3 rows of five into the prepared pan. Cover loosely with plastic and let rise at room temperature until doubled in size, about 1 hour (cinnamon sugar coating may crack during rising; this is OK). Adjust oven rack to middle position and heat oven to 350 degrees.
- Bake until puffed and golden brown, about 25 minutes.
- Whisk reserved cinnamon sugar and remaining 6 tablespoons melted butter in bowl until combined (mixture may look separated). Brush tops and sides of hot rolls with cinnamon sugar–butter mixture (use all of it) and let cool in dish for 10 minutes. Remove rolls from dish and serve warm.
The pan on the left is how they will look after you have rolled the dough balls in the melted butter and cinnamon/sugar mixture. The pan on the right is how they look after they have raised. The sugar mixture on top will crack on of the some of the rolls and that’s just fine.
Look at these beauties after they come out of the oven and are brushed with more melted butter and cinnamon & sugar. Oh my goodness I want one right now.
CAN I MAKE THESE ROLLS AHEAD OF TIME?
Yes you absolutely can. Before letting the dough balls rise for the second time (step 5) cover the baking dish with plastic wrap and refrigerate for up to 24 hours. Let dough balls sit at room temperature for 1 hour before baking. (You do roll them in the butter and cinnamon/sugar mixture first and then cover the dish with plastic wrap.)Print
Recipe Source: Cook’s Country Magazine June/July 2020