So I’m just a LITTLE obsessed with cinnamon rolls – aka A LOT! I make them at LEAST twice a month – and have about a dozen variations I use. They couldn’t be simple and my FAVORITE thing about them is I can make them the night before – then put them in the fridge for a slow final rise and wake up and bake them for FRESH hot cinnamon rolls in the morning without waking up too early (NOT a morning person)
This recipe is the classic – basic – recipe that I base all my others on! I ‘ll be sharing them over the next few weeks on the blog but for now I have a video tutorial with FIVE recipes in it – the classic with 4 variations – caramel pecan, orange rolls, pumpkin maple and chocolate chocolate chocolate!
Now you need to trust me when I say – FOLLOW THE RECIPE! don’t scrimp on the butter or the filling. It may seem like a lot but that’s where the flavor really is going to come into play! And the thinner you roll it all out the more swirls you’ll have. IF you like less swirls you’ll have to adjust, but DANG who would want LESS???
And the next big question – Frosting or icing! I’m obviously a cream cheese frosting fan for cinnamon rolls. It’s hard to go wrong with the standard~ BUT some people like it a little lighter – those people prefer icing – And to be fair you do taste more of the roll itself when it’s just icing and not frosting. But DANG the creamy frosting is just too good! and such a great balance for the spice.
- 1 1/2 Tbsp Active Dry Yeast
- 1 1/2 Tbsp granulated sugar
- 1/2 C water warmed, between 110°f and 115°f.
- 8 Tbsp butter melted (then cooled to 110°fi-sh)
- 3/4 cup whole milk warmed
- 3/4 C granulated sugar
- 1 lrg egg
- 1 tsp salt
- 4 C all purpose flour
- 8 Tbsp butter softened
- 3/4 C packed light brown sugar
- 1/2 cup granulated sugar
- 1 Tbsp ground cinnamon
- 8 oz full fat cream cheese softened
- 4 Tbsp butter softened
- 2 1/2 -3 cups powdered sugar
- 1/2 tsp vanilla
- lightly stir the yeast, sugar and warm water together in the bottom of your mixing bowl
- let sit 5-10 mins (until double is size) to activate the yeast
- With the mixer on low add the milk, butter, sugar, egg and salt
- Add the flour 1 C at a time you want the dough to be slightly sticky - but just starting to pull away from the sides.
- Pour it into a greased bowl, cover with a damp towel and let rise, someplace warm, until doubled in size, about 60 mins.
- flour your counter top and pour the dough on to it, press it out into a rectangle then roll it out to about 15-26 inches or so. It will be about 1/4 inch thick and give you more swirls this way. You want it thin, that will give you more twists, about 1/4 inch thick
- cover the dough from edge to edge with the soft butter. Use it all, don't be stingy.
- mix the sugars and cinnamon and cover it entirely, again use it all, it will be thick.
- Starting at the shorter side start rolling up along the long side.
- using non flavored floss cut into 12 pieces
- line a 9x13 pan with parchment paper and place the pieces down
- let rise a second time until poofy - and almost completely filling the pan - about 60 mins
- Bake at 375 for 22-25 mins
- Beat the frosting ingredients together and spread over warm rolls
So there you have it! Easy cinnamon rolls – and oh holy goodness! warm, soft, delicious and oh so sweet! Just how I like my breakfast foods! And Dinner, snack, dessert… honestly it’s shocking I’m not 400 lbs.. thankfully I have teenagers who eat MOST of what I make leaving me with very little – bahahaha!