I love cinnamon rolls. I mean, who doesn’t? Make them correctly, or buy them from a certain cinnamon roll store (you know what I’m talking about!), and you’ll never go back to canned! Seriously, the canned versions don’t taste like rolls. You can’t really call it a cinnamon roll because it’s bread with cinnamon/sugar and icing.
So I recently made dinner rolls for my family, and I was told that they would probably make good cinnamon rolls. So today, the day before Thanksgiving, I thought it would give it a try.
Can I brag that it was a success with my family? We had it for dinner. And I was called the best mom ever!
So here’s the recipe for homemade cinnamon rolls:
- 2 tbsp active yeast
- 1/2 cup warm water
- 1 tbsp sugar
- 2 cups warm milk
- 4 tbsp unsalted butter
- 1 egg
- 1/3 cup sugar
- 2 tsp salt
- 5-6 cups flour
- 1/4 c butter, softened – or partially melted
- 2 tbsp cinnamon
- 1 cup brown sugar, packed
- 1/2 stick butter, softened
- 2 tbsp milk
- 2 cups powdered sugar
- Combine yeast, water and tablespoon of sugar together and mix
- Let sit 5-7 minutes
- Combine milk, egg, butter, sugar, and salt in mixer bowl (I used my KitchenAid mixer)
- Add yeast mix in with it and mix together
- Add a cup of flour to the mix, stir, and repeat until dough ball forms – not sticky
- Cover with towel and allow to rise for 1 hour
- Once time is up, use rolling pin to create a dough rectangle, a little bigger than the size of a 9×13 pan. It’s good if the dough is on the thicker side.
- Once flattened, spread the softened butter across the dough
- Combine brown sugar and cinnamon and mix together
- Add the mixture to the layer of butter and spread throughout the dough
- Roll the dough up into a log shape
- Use unflavored floss (or a knife in my case, because I had no floss) to cut them an inch each (you can get about 8-10 cinnamon rolls)
- Place them in a 9×13 pan. If you’re like me, and you don’t have room, add only 6 to the pan, and put the rest in a square pan
- Allow them to rise once again for 45 minutes-1 hour
- Pre-heat oven to 350 degrees
- Bake for 20 minutes, or until golden brown on top
- Top with buttercream icing
- Allow to cool for 5-10 minutes
I know it seems like there’s a lot going on here, but trust me, it’ll all be worth it. My kids couldn’t wait to scarf it down for dinner. They turned out soft (but fully cooked) in the middle, and gooey on the outside because of the icing. And they were HUGE!! I couldn’t help but to be surprised at how well this recipe turned out.
I’m super stoked to hear from my readers how well their batch turned out. Let me know in the comments below!