The Best Cinnamon Rolls Ever Recipe

Hey there! Today, I want to share with you my all-time favorite recipe for the best cinnamon rolls ever. These sweet, fluffy treats are perfect for lazy Sunday mornings or as a special treat for your loved ones. I can guarantee that once you try this recipe, you’ll never go back to store-bought cinnamon rolls again!

Why You’ll Love This

I make this recipe when I want to treat myself or when I have friends and family over for brunch. The aroma of freshly baked cinnamon rolls wafting through the house is simply irresistible. My family goes crazy for this because the rolls are so incredibly soft and gooey, with just the right amount of cinnamon and sweetness.

Ingredients

For the dough:

– 2 and 3/4 cups all-purpose flour

– 1/4 cup granulated sugar

– 2 and 1/4 teaspoons instant yeast

– 1/2 teaspoon salt

– 1/2 cup milk

– 1/4 cup water

– 3 tablespoons unsalted butter, melted

– 1 large egg

For the filling:

– 1/2 cup unsalted butter, softened

– 1 cup brown sugar

– 2 tablespoons ground cinnamon

For the cream cheese frosting:

– 4 ounces cream cheese, softened

– 1/4 cup unsalted butter, softened

– 1 cup powdered sugar

– 1/2 teaspoon vanilla extract

Directions

1. In a large bowl, combine the flour, sugar, yeast, and salt. Mix well.

2. In a separate microwave-safe bowl, heat the milk, water, and melted butter until warm, but not hot. Add this mixture to the dry ingredients.

3. Beat in the egg until the dough comes together.

4. Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.

5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

6. Punch down the dough to release any air bubbles. Roll it out into a 14×9-inch rectangle on a lightly floured surface.

7. Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon mixture on top.

8. Starting from the long side, tightly roll up the dough. Cut it into 12 equal pieces.

9. Place the rolls in a greased 9×13-inch baking dish, cover them with the kitchen towel, and let them rise for another 30 minutes.

10. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they turn golden brown.

11. While the rolls are cooling slightly, prepare the cream cheese frosting by beating together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

12. Spread the frosting over the warm cinnamon rolls and serve them immediately.

Notes

I’ve experimented with this recipe many times, and it’s always turned out fantastic. However, if you prefer a gooier texture, you can reduce the baking time by a few minutes. Additionally, you can add chopped nuts or raisins to the filling for extra flavor and texture.

Variations

One variation I’ve tried is adding a drizzle of caramel sauce on top of the cream cheese frosting. It adds a deliciously sticky sweetness to the rolls. Another experiment I did was substituting the cinnamon with cardamom powder for a unique twist. Unfortunately, that one didn’t turn out as well as I hoped, but it’s all part of the fun of trying new things in the kitchen!

Equipment

If you don’t have a stand mixer, don’t worry! You can easily knead the dough by hand. Just make sure to give it a good workout to achieve that perfect elasticity.

Storage

Though honestly, in my house, these cinnamon rolls never last more than a day! If you do have leftovers, you can store them in an airtight container at room temperature for up to 2 days. Just pop them in the microwave for a few seconds to warm them up before enjoying.

Serving Suggestions

I personally love having these cinnamon rolls with a hot cup of coffee or a tall glass of milk. However, everyone in my family has their own favorite way of enjoying them. Some like them plain, while others prefer a dollop of whipped cream or a scoop of vanilla ice cream on top. Feel free to get creative and find your perfect pairing!

Pro Tips

Through trial and error, I’ve learned that rushing the rising process can result in denser rolls. So, be patient and give the dough enough time to double in size. Also, make sure to generously flour your work surface when rolling out the dough to prevent it from sticking.

FAQ

Q: Can I make the dough the night before and bake it in the morning?

A: Absolutely! After the dough has risen for the first time, you can cover it tightly with plastic wrap and refrigerate it overnight. In the morning, take it out, let it come to room temperature, and proceed with the recipe as usual.

Q: Can I freeze the unbaked cinnamon rolls?

A: Yes, you can. After cutting the rolls and placing them in the baking dish, cover the dish tightly with plastic wrap and foil. Freeze for up to 1 month. When you’re ready to bake, let them thaw overnight in the refrigerator, then proceed with baking.

Q: Can I use whole wheat flour instead of all-purpose flour?

A: While whole wheat flour can be used, it will result in denser rolls. If you prefer a lighter texture, I recommend sticking to all-purpose flour.

So there you have it – my tried and tested recipe for the best cinnamon rolls ever. I hope you give it a try and enjoy these delicious treats as much as I do. Happy baking!