Best Cinnamon Rolls EVER

Oct 10, 2016
2 min read

There's not much I love more than getting up in the wee hours of the morning to bake. So, one morning I decided to get up at 4:30 am to make cinnamon rolls for breakfast.

I had much hope for a great batch when I saw how much the yeast had proofed! This was one cup of water. I found that adding a pinch of sugar to your warm water and yeast really helps the proofing stage.

The dough turned out beautifully uniform!

And I couldn't help snapping a photo of my roll before I cut it:)

They turned out with beautiful little spirals of delicious cinnamon-y sugar.

And look at how pretty they look after they rose!

The finished product!

Now they LOOK pretty, but the flavor? AMAZING! These are by far some of the best cinnamon rolls I have ever had in my life. Moist, just the right amount of sweet, fluffy, cinnamon-y, and overall just amazing. I can't brag on these guys enough, and my whole family agreed! I will for sure be making these again!

Want to make it yourself? (You know you do:)

Ingredients Dough: 5 tsp yeast 1 cup warm water

2 tsp white sugar 1 cup scalded milk 1/2 cup white sugar 2/3 cup butter 2 teaspoons salt 2 eggs 7 to 8 cups all-purpose flour

Filling: 1 cup melted butter, plus more for pan 1 1/2 cup sugar 1/4 cup ground cinnamon

(Mix these together) Glaze: 4 tablespoons butter 2 cups powdered sugar 1 teaspoon vanilla extract 3-6 TBS Milk

Directions: Heat oven to 350 degrees F. In a small bowl, dissolve yeast in warm water, add sugar and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix with wooden spoon until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 7 minutes. Place in well-greased bowl, cover and let rise until doubled in size, about 1 hr. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread sugar mixture over dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 15-18 slices. Coat the bottom of baking pan with butter. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned. Meanwhile, mix butter, powdered sugar, and vanilla. Add milk 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.