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Makes 12 rolls


Glazed Cinnamon Rolls are delicious for a festive holiday breakfast.


5 to 51/3 cups WHITE LILY Enriched Bleached All-Purpose Flour, divided

1/3 cup granulated sugar

2 1/4 teaspoons instant yeast

2 1/4 teaspoons kosher salt, divided

1 1/4 cups whole milk

3/4 cup unsalted butter, room temperature* and divided

1 large egg, room temperature

Nonstick cooking spray

3/4 cup firmly packed light brown sugar

1 1/2 tablespoons ground cinnamon

1/4 teaspoon ground nutmeg

2 1/2 cups confectioners’ sugar

1/4 cup whole milk

2 tablespoons unsalted butter, melted

1/4 teaspoon kosher salt



1.FOR THE CINNAMON ROLLS: Combine 1 1/2 cups flour, granulated sugar, yeast, and 2 teaspoons salt in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-low speed until well combined, stopping to scrape sides of bowl.

2.Heat milk and 1/2 cup butter in medium saucepan over medium heat until butter is melted and an instant-read thermometer registers 120 degrees to 130 degrees. Add milk mixture to flour mixture; beat at medium-low speed for 2 minutes, stopping to scrape sides of bowl. Add egg; beat at medium speed for 2 minutes. With mixer on low speed, gradually add 3 1/2 cups flour, beating just until combined and stopping to scrape sides of bowl

3.Switch to the dough hook attachment. Beat at medium-low speed 8 to 12 minutes or until a soft, tacky dough forms, stopping to scrape sides of bowl and dough hook; add up to remaining 1/3 cup flour, 1 tablespoon at a time, if dough is too sticky. (Dough should pass the windowpane test: see baking tip, but may still stick slightly to sides of bowl.)

4.Spray a large bowl with cooking spray. Add dough to bowl, turning to coat surface. Cover and let rise in warm place (75 degrees) 40 minutes to 1 hour or until doubled in size.

5.Heat oven to 375 degrees. Spray a light metal 13×9-inch baking pan with cooking spray; line pan with parchment paper, letting excess extend over sides of pan.

6.Stir together brown sugar, cinnamon, nutmeg, and remaining 1/4 teaspoon salt in small bowl.

7.Lightly punch down dough; cover and let stand 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle.

8.Spread remaining 1/4 cup butter over dough using a large spatula, leaving a 1/2-inch border on one long side. Sprinkle brown sugar mixture onto butter. Starting with long side opposite border, roll dough into an 18-inch log, pinching seam to seal. Gently shape log with hands to 18 inches and more even thickness, if necessary.

9.Cut log into 12 slices (each about 1 1/2-inch-thick) using a serrated knife dipped in flour, trimming edges slightly if necessary. Place rolls, cut side down, in baking pan. Cover and let rise in warm place (75 degrees) 35 to 40 minutes or until doubled in size.

10.Bake 25 to 28 minutes or until lightly golden and an instant-read thermometer inserted in center registers at least 190 degrees. Cover loosely with foil if rolls brown too quickly. Let cool in pan 10 minutes. Using excess parchment as handles, remove from pan.

11.Spread Sugar Glaze onto rolls using a small offset spatula. Serve warm.


FOR THE SUGAR GLAZE: Stir together all ingredients in a medium bowl until smooth and well combined. Use immediately.


NOTE: Unlike softened butter, room temperature butter should provide no resistance when pressed with a finger. At this point, the butter is softened enough to easily melt as well as spread over dough.


TIP: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat 1 minute, and test again.


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