Cinnamon Rolls

This recipe has been brought to you by my six year old, Wesley! Well, sort of. I made them. And taste tested them. (droooooool) And decided I had to share them with you all right away! Wes’ school has cinnamon rolls on Wednesdays, and he came home asking if we could make some this weekend. I figured he’d want to help make them, so I set out to find the BEST homemade cinnamon roll recipe.

The recipe I’m sharing with you originated from Ambitious Kitchen, which was shared by a friend. As it turns out, Wes was only interested in helping eat the cinnamon rolls. I may have muttered that if I knew that, I would have just made the kind in the can, but I’m really glad I made these from scratch. For the record, I love the ones in the can too, but I love to cook and bake and like to make things myself whenever possible. These cinnamon rolls totally fit the bill of what I was looking for. Ooey, gooey, sweet, and cinnamonny delicousness. I found the size and sweetness to be absolutely perfect.

So, without further ado, let’s get to it. These require a little bit of effort, but honestly, it’s pretty easy. With a little planning ahead to allow for raising, and a stand mixer with a dough hook to do the kneading for you, you totally got this.

Oh, one more thing. šŸ™‚ I added some chopped apples sprinkled with cinnamon and sugar as well as pecans to half of the cinnamon rolls. Totally yummy!

Cinnamon Rolls

Adapted from Ambitious Kitchen

Ingredients:

  • For the dough:
  • Ā¾ cup warm milk (110 degrees F)
  • 2 Ā¼ teaspoons active yeast (1/4-ounce package yeast)
  • Ā¼ cup sugar
  • 1 egg plus 1 egg yolk, at room temperature
  • Ā¼ cup unsalted butter, melted
  • 3 cups bread flour
  • 3/4 teaspoon salt

  • For the filling:
  • 2/3 cup brown sugar
  • 1 Ā½ tablespoons ground cinnamon
  • Ā¼ cup unsalted butter, softened

  • For the cream cheese frosting:
  • 4 oz cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • Ā¾ cup powdered sugar
  • Ā½ teaspoon vanilla extract

Directions:

Warm milk to 100 degrees F. This is important – too hot or too cold and your yeast won’t rise correctly. Add the milk and yeast to the bowl of a stand mixer. Allow to sit for a few minutes so the yeast can activate and begin to foam. (If it doesn’t, start over. You wouldn’t want to go through all of the work only to not have the rolls rise.)

Add sugar, egg and yolk, and butter and mix well. Add in the flour and salt and mix in with a wooden spoon.

With the dough hook attachment, knead on medium speed for 8 minutes. Alternately, you can hand knead on a well floured surface for 8-10 minutes.

Transfer dough to a large, well-oiled bowl. Cover with plastic wrap and a towel, set in a warm place or in the oven on “proof,” and let rise until doubled in size – about an hour to an hour and a half.

Turn dough out onto a floured surface and roll into a rectangle approximately 16-18 inches by 9 inches. Spread softened butter on the dough, leaving 1/4 inch margin along one of the ends*. (Keep reading before you do this.) Mix brown sugar and cinnamon in a small bowl and spread over top of sugar. If you wanted to add anything else into your rolls, such as apples or nuts, this would be the time.

*Now, here is where you have a decision to make. I rolled mine starting with the long end. If you want your rolls to be fatter, start with the short end. If you are going to roll starting with the short end, you’d want to leave that 1/4 inch margin with no butter along the opposite short end.

Tightly roll the dough up, pinch the edge of the dough to seal it, and place seam side down. Lightly score the dough in 1 inch sections to ensure even cutting. To cut, I used a piece of thread, placed the thread under the roll, and then pulled up while pulling the ends across each other to pinch the dough. This method keeps the soft rolls from being squished. You could also use non-minty floss or a serrated knife.

Place rolls into a glass baking dish that has been greased well with softened butter. The size of your baking dish will depend on if you rolled long ways or short ways. šŸ™‚ Leave a bit of space between each roll – about 1/4 of an inch. Cover with plastic wrap and a warm towel and let rise again for 30 minutes.

At this point, you can either cover and refrigerate to bake the next morning, or you can bake at 350 degrees for 20-25 minutes. If you are baking the next morning, remove the rolls from the refrigerator about 30 minutes before you want to bake.

To make the frosting, combine the cream cheese, butter, powdered sugar and vanilla extract in the bowl of an electric mixer. Beat until smooth and fluffy. Spread over warm cinnamon rolls and serve immediately.

Enjoy!

I sure did!

52 thoughts on “Cinnamon Rolls

  1. I want to invite you to our site, I know you will regret it and not be bored. thank you and I hope you enjoy it.

    [ā‡© https://8mod.net/totosite/ ā‡©]

    ģŠ¤ķ¬ģø  ķ† ķ† ģ‚¬ģ“ķŠø ACE21ź³¼ ķ•Øź»˜ ķ•˜ģ‹œė©“ ģ•ˆģ „ķ•œ ė©”ģ“ģ € ģŠ¤ķ¬ģø  ģ‚¬ģ„¤ ķ† ķ† ģ‚¬ģ“ķŠøė„¼ ģ¶”ģ²œė“œė¦½ė‹ˆė‹¤. ģ˜Øė¼ģøė°°ķŒ…ģ‚¬ģ“ķŠø, ķ† ķ† ģ‚¬ģ“ķŠøģ¶”ģ²œ, ėعķŠ€ģ—†ėŠ”ķ† ķ† ģ‚¬ģ“ķŠø, ģ•ˆģ „ķ•œė†€ģ“ķ„°, ģ•ˆģ „ė†€ģ“ķ„°ģ¶”ģ²œ, ė©”ģ“ģ €ķ† ķ† ģ‚¬ģ“ķŠø ģŠ¤ķ¬ģø ė°°ķŒ… ģ¶”ģ²œģ€ ėعķŠ€ź²€ģ¦ ģ™„ė£Œėœ ģ—…ģ²“ģ—ģ„œ ķ•Øź»˜ķ•˜ģ„øģš”!

  2. I have no idea how I got here, but I thought this post was fantastic. I don’t know who you are, but if you aren’t already, you will become a well-known blogger. Cheers.

  3. Hi Neat post Theres an issue together with your web site in internet explorer may test this IE still is the marketplace chief and a good component of people will pass over your fantastic writing due to this problem

  4. Hey Guys,

    Warning: From February 2024, all existing email autoresponders will become obsolete!

    In fact, if you want to send marketing emails, promotional emails, or any other sort of emails starting in February 2024, youā€™ll need to comply with Gmailā€™s and Yahooā€™s draconic new directives.

    They require regular marketers like you and I to setup complex code on sending domainsā€¦ and existing autoresponders like Aweber and GetResponse are not helping: theyā€™re requesting you do all the work, and their training is filled with complex instructions and flowchartsā€¦

    How would you like to send unlimited emails at the push of a button all with done-for-you DMARC, DKIM, SPF, custom IPs and dedicated SMTP sending servers?

    What I mean by all of that tech talk above, is that with ProfitMarc, we give you pre-set, pre-configured, DONE-FOR-YOU email sending addresses you can just load up and mail straight away.

    We donā€™t even have any ā€œsetup tutorialsā€ like other autoresponders either, because guess what: we already did all the setup for you!

    All of our built-in sending addresses and servers are already pre-warmed with Gmail and Yahoo and theyā€™re loving us: 99% inbox rate is the average!

    ā‡’ Grab your copy here! ā‡’ https://ext-opp.com/ProfitMarc

  5. Hey,

    The moment we’ve all been waiting for is finally here ā€“ GoBuildr is now LIVE! šŸŽ‰

    šŸŒ Create ultra-lightning-fast websites, sales funnels, eCommerce stores, and more in less than 60 seconds, with just a keyword!

    šŸš€ Say goodbye to the limitations of traditional page builders. GoBuildr combines the functionality of 16 different tools into one powerful app, supercharged with AI-assisted technology.

    ā‡’ Click Here To Checkout Demo https://ext-opp.com/GoBuildr

  6. He Got 256,354 Free Views With AIā€¦

    Can you believe it?

    People spend thousands of dollars to get that kind of resultā€¦

    My friend Kundan just did it for freeā€¦

    He only used his new appā€¦ AI ScreenSnapā€¦

    Itā€™s the worldā€™s first AI app that can generate videos with the power of Video-Exclusive AI Engineā€¦

    That can edit, record, and generate videos with just a few clicksā€¦ with zero experienceā€¦

    Click here now and watch AI ScreenSnap in action https://ext-opp.com/AIScreenSnap

  7. My brother suggested I might like this blog. He was totally right. This post actually made my day. You can not imagine simply how much time I had spent for this info! Thanks!

  8. My brother suggested I might like this blog. He was totally right. This post actually made my day. You can not imagine simply how much time I had spent for this info! Thanks!

  9. This page is fabulous. The splendid substance shows the manager’s energy. I’m overwhelmed and envision additional such extraordinary posts.

  10. What i dont understood is in reality how youre now not really a lot more smartlyfavored than you might be now Youre very intelligent You understand therefore significantly in terms of this topic produced me personally believe it from a lot of numerous angles Its like women and men are not interested except it is one thing to accomplish with Woman gaga Your own stuffs outstanding Always care for it up

  11. It seems like you’re repeating a set of comments that you might have come across on various websites or social media platforms. These comments typically include praise for the content, requests for improvement, and expressions of gratitude. Is there anything specific you’d like to discuss or inquire about regarding these comments? Feel free to let me know how I can assist you further!

  12. Thank you for reaching out! If you have any specific questions or topics in mind, please feel free to share them, and I’ll do my best to assist you. Whether you’re curious about a particular technology, scientific concept, literary work, or anything else, I’m here to provide information, advice, or engage in a discussion. Don’t hesitate to let me know how I can help you further!

  13. I do not even know how I ended up here but I thought this post was great I dont know who you are but definitely youre going to a famous blogger if you arent already Cheers.

  14. obviously like your website but you need to test the spelling on quite a few of your posts Several of them are rife with spelling problems and I to find it very troublesome to inform the reality on the other hand Ill certainly come back again.

Leave a Reply