Knaus Berry Farm Cinnamon Rolls Recipe
Bring home the famous Knaus Berry Farm Cinnamon Rolls Recipe with this soft, buttery recipe packed with cinnamon sugar, warm dough, and a melty glaze.
Equipment
- Large mixing bowls
- Stand mixer with dough hook (optional but helpful)
- Measuring cups and spoons.
- 9x13 baking dish or similar size
- Sharp knife or dental floss for cutting rolls
- Small saucepan for melting butter
- Kitchen towel or plastic wrap for dough rising
Ingredients
For the Dough
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 1/2 cup softened unsalted butter
- 2 large eggs
- 1 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
For the Cinnamon Filling
- 1/2 cup softened unsalted butter
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla
For the Glaze
- 2 cups powdered sugar
- 3 –4 tablespoons milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla
Instructions
Activate the Yeast
- In a bowl, add your warm (not hot!) milk. Sprinkle the yeast and a tablespoon of sugar on top. Let it sit for 5–10 minutes until foamy. This is the moment when your dough officially wakes up and says hello.
Make the Dough
- In a stand mixer bowl (or a large regular bowl), add the yeast mixture, the rest of the sugar, softened butter, eggs, and salt. Mix until combined. Slowly add flour until the dough becomes smooth and slightly tacky but not sticky.
- Knead for 5–7 minutes until the dough passes the bounce-back test—poke it and it slowly springs back.
Let It Rise
- Grease a bowl, place your dough inside, cover, and let it rise for 1–1.5 hours. It should double in size and look like it took a big deep breath.
Prepare the Filling
- Stir together the softened butter, brown sugar, cinnamon, and vanilla. Don’t overthink it—just blend until it looks like sugary cinnamon mud.
Roll Out the Dough
- Place the dough on a floured surface and roll it into a rectangle, roughly 16x12 inches. Brush a thin layer of butter, then spread your cinnamon mixture evenly across—don’t skimp, this is where the magic lives.
Roll It Up
- Roll the dough tightly from the long edge. When you’re done, you should have a big cinnamon log that smells heavenly.
Cut the Rolls
- Use floss (trust me!) or a sharp knife to cut 12 thick rolls. Place them in a greased baking dish, cover, and let them rise again for 30 minutes.
Bake
- Bake at 350°F (175°C) for 20–25 minutes until lightly golden. They shouldn’t get too dark—these rolls are meant to stay soft, tender, and lightly bronzed.
Glaze Them
- Whisk together glaze ingredients and pour over the warm rolls. It melts into the spirals and creates that classic Knaus Berry sheen.