Miller and Paine Cinnamon Rolls are a Lincoln, Nebraska, specialty. Rolling out the sweet dough and filling it with butter, sugar, and cinnamon makes these cinnamon rolls.
The dough is rolled into a log, split into rolls, and baked till golden brown and fluffy.
A powdered sugar-milk coating tops cinnamon rolls. They’re a Midwest treat and Lincoln’s symbol.
How to Make Miller and Paine cinnamon rolls
I’ve tasted my fair share of baked goods over the years. But one pastry that has always stood out to me as the ultimate comfort food is the Miller and Paine Cinnamon Roll.
There’s just something about the fluffy, sweet dough and the perfectly spiced cinnamon filling that makes me feel warm and fuzzy inside.
But as much as I love indulging in a fresh cinnamon roll from the bakery, I’ve always wanted to learn how to make them myself.
And after hours of experimenting in the kitchen and a fair share of burnt batches, I’ve finally perfected a recipe that rivals the original.
Now, I’ll be sharing my step-by-step guide to making the perfect Miller and Paine Cinnamon Rolls in your own kitchen.
From kneading the dough to rolling out the perfect swirl, I’ll walk you through each step of the process with easy-to-follow instructions and helpful tips.
Miller and Paine Cinnamon Rolls Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp. salt
- 2 1/4 tsp. active dry yeast
- 3/4 cup whole milk
- 1/4 cup water
- 1/4 cup unsalted butter
- 1 large egg
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 tbsp. ground cinnamon
For the Glaze:
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1 tsp. vanilla extract
Step-by-Step Instructions to Make Miller and Paine Cinnamon Rolls
Make the Dough
In a large mixing bowl, whisk together the flour, sugar, salt, and yeast.
In a small saucepan, heat the milk, water, and butter over low heat until the butter is melted and the mixture is warm to the touch (around 110°F).
Add the milk mixture and egg to the flour mixture and stir until a soft dough forms.
Knead the dough on a floured surface for 5-7 minutes, or until it is smooth and elastic.
Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Make the Filling
In a medium mixing bowl, stir together the softened butter, brown sugar, and cinnamon until well combined.
Assemble the Rolls
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 16 x 12 inches).
Spread the filling evenly over the dough, leaving a small border around the edges. Roll the dough up tightly, starting from the long side, and pinch the edges to seal.
Cut the rolled dough into 12 even slices using a sharp knife or a piece of dental floss.
Place the slices in a greased 9 x 13-inch baking dish, cover them with a damp towel, and let them rise in a warm, draft-free place for about 30 minutes, or until they are puffy and have doubled in size.
Bake the Rolls
Preheat the oven to 375°F. Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and puffy. Remove them from the oven and let them cool slightly.
Make the Glaze
In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Glaze the Rolls
Once the rolls have cooled slightly, drizzle the glaze over the top of them using a spoon or a pastry bag. Serve the cinnamon rolls warm, with a hot cup of coffee or tea.
Miller and Paine Cinnamon Rolls Variations
Cream Cheese Icing: The original recipe asks for a powdered sugar and milk glaze, but you can upgrade your cinnamon rolls with a luscious cream cheese icing.
Mix cream cheese, powdered sugar, and vanilla essence until smooth and spread over heated cinnamon rolls.
Chocolate and Hazelnut Filling: For a luxurious spin on cinnamon filling, use melted chocolate and finely chopped hazelnuts. Spread the mixture over the dough and continue the process.
Orange Glaze: If you like cinnamon and citrus, add fresh orange zest to the glaze for a bright and tart variation. Mix powdered sugar, milk, and orange zest until smooth and sprinkle over heated cinnamon rolls.
Maple & Bacon: Add crumbled bacon and maple syrup for a delicious cinnamon roll. The sweet-and-salty combo will suit everyone.
Apple Pie Cinnamon Rolls: If you like apple pie, add thinly sliced apples to the filling for a fruity variation. Sprinkle cinnamon sugar and proceed as usual.
Can I freeze the cinnamon rolls?
Yes, you can freeze the unbaked cinnamon rolls. After assembling the rolls, place them on a baking sheet lined with parchment paper and freeze for 1-2 hours, or until they are firm.
Transfer the rolls to a freezer-safe container and freeze for up to 2 months. To bake, thaw the rolls in the refrigerator overnight and then let them sit at room temperature for 30 minutes before baking.
How can I make sure my cinnamon rolls are fluffy and tender?
The key to fluffy and tender cinnamon rolls is to make sure the dough is well-kneaded and rises properly. Be sure to knead the dough for at least 5-7 minutes, or until it is smooth and elastic. Also, make sure the dough rises in a warm, draft-free place. If the room is too cold, the dough won’t rise properly and the rolls will be dense.
Can I use a different type of milk in this recipe?
Yes, you can use any type of milk in this recipe, such as skim milk, 2% milk, or almond milk. Just make sure the milk is warm to the touch before adding it to the flour mixture.
Can I add nuts or raisins to the filling?
Yes, you can customize the filling to your liking by adding chopped nuts, raisins, or other dried fruit. Just sprinkle them over the filling before rolling up the dough.
Miller and Paine Cinnamon Rolls Recipe
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp. salt
- 2 1/4 tsp. active dry yeast
- 3/4 cup whole milk
- 1/4 cup water
- 1/4 cup unsalted butter
- 1 large egg
For the Filling:
- 1/2 cup unsalted butter softened
- 1 cup packed brown sugar
- 2 tbsp. ground cinnamon
For the Glaze:
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1 tsp. vanilla extract
Instructions
Make the Dough
- In a large mixing bowl, whisk together the flour, sugar, salt, and yeast. In a small saucepan, heat the milk, water, and butter over low heat until the butter is melted and the mixture is warm to the touch (around 110°F).
- Add the milk mixture and egg to the flour mixture and stir until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes, or until it is smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Make the Filling:
- In a medium mixing bowl, stir together the softened butter, brown sugar, and cinnamon until well combined.
Assemble the Rolls:
- Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 16 x 12 inches).
- Spread the filling evenly over the dough, leaving a small border around the edges. Roll the dough up tightly, starting from the long side, and pinch the edges to seal.
- Cut the rolled dough into 12 even slices using a sharp knife or a piece of dental floss. Place the slices in a greased 9 x 13 inch baking dish, cover with a damp towel, and let them rise in a warm, draft-free place for about 30 minutes, or until they are puffy and have doubled in size.
Bake the Rolls:
- Preheat the oven to 375°F. Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and puffy. Remove them from the oven and let them cool slightly.
Make the Glaze:
- In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Glaze the Rolls:
- Once the rolls have cooled slightly, drizzle the glaze over the top of them using a spoon or a pastry bag. Serve the cinnamon rolls warm, with a hot cup of coffee or tea.
