No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cinnamon Roll Dough

This recipe has been adapted from "HomeBaking -- Sweet and Savory Traditions From Around the World" by Jeffrey Alford and Naomi Duguid. Use this dough to make Truck Stop Cinnamon Rolls.

  • Yield: Makes about 5 pounds
Cinnamon Roll Dough


  • Vegetable oil, for oiling bowl
  • 1 tablespoon active dry yeast
  • 5 cups warm (110 degrees) water
  • 10 to 13 cups unbleached all-purpose flour, plus more for work surface
  • 1/2 cup dark-brown sugar
  • 1 tablespoon salt


  1. Lightly oil a large bowl; set aside. In a large bowl, dissolve the yeast in the water. Add 5 cups flour, and stir to combine. Stir in the sugar and salt. Add remaining flour, 1 cup at a time, stirring until a sticky dough forms. When the dough becomes too stiff to stir, turn it out onto a well-floured work surface. Knead, incorporating only as much flour as needed to make a smooth and elastic dough, 8 to 10 minutes. Transfer to prepared bowl, cover with plastic wrap, and let rise until doubled in bulk, 1 1/2 to 2 hours.


Reviews (2)

  • Kat Spang 8 Mar, 2013

    Enter your review...

  • Iallen 22 Aug, 2009

    I have never made bread before. Can I make this the night before and put them in the fridge? If so, how long should I leave them out once I take it out of the fridge to reach the room temperature or to the point where I can use it? Thank you!! :)

Related Topics