Best Cinnamon Roll Recipe…Ever.

cinnamon roll recipe
This weekend my family enjoyed watching General Conference on TV – which is a special religious broadcast that comes around 2x per year. It's tradition for my family to come visit us in Utah from out of town (Oregon). It's also tradition for us to eat…
A LOT. My belly loves it…my thighs hate it. What can I say.
One of our favorites?
CINNAMON ROLLS OF COURSE!
If you've ever made them before, you know that they can be labor intensive and finicky, even…UNTIL NOW! 
I have found the best tasting (the frosting is to die for), most amazing (basically fool-proof, plus impressive-looking), and easiest (a bread machine makes the dough for you for heaven's sake!), cinnamon roll recipe.
Like…ever.
I GLADLY introduce to you:

The World's Best Cinnamon Rolls…Ever.

*WARNING: The pictures are HORRIBLE! They were taken as a second thought with my phone. Just make them for yourself to see how truly incredible they are 😉
*WARNING #2: If you make them, you WILL eat them, and you WILL continue to dream about them again and again until you make them again. You have been warned, bake at your own risk…then thank me later. Or send me hate mail from your thighs. Either way.
Click HERE for a printable recipe

Ingredients

DOUGH

  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup margarine, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast

SUGAR MIXTURE (I like to add extra sugar & cinnamon!)

  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened

FROSTING (I like to double this!!)

  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
Directions
    • Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer (for me it's wet ingredients first). Select dough cycle; press Start.
  • Just a reminder: I LOVE my bread maker, and I got it for $4 from a thrift store! It's worth the investment, whatever you decide to pay for it (though I recommend going used). I use it for any recipe that calls for dough; bread, pizza, desserts, rolls, ANYTHING. It's fabulous.
    • After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
    • Roll dough into a 16×21 inch rectangle.
Once again, sorry for the horrible pics…
    • Spread dough with 1/3 cup softened butter (I just smush it around with my fingers)
    • Sprinkle evenly with sugar/cinnamon mixture. Make sure to get it to the very edges!! (I like to save a little mixture to sprinkle on top of the rolls once they are rolled up.)
    • Roll up dough from the LONG side of the triangle (you get more rolls that way!).
  •  Cut into 12-16 rolls. Thicker cutes = taller, thicker rolls. They don't RISE as much as they SPREAD side to side.
    • Place rolls in a lightly greased 9×13 inch baking pan. Be sure to space the rolls out in your pan so they DON'T TOUCH. You may have to bake them in 2 or even 3 separate pans. I like to let them rise for at least 30 minutes (longer = bigger).
  • (NOTE: I actually use a larger pan…sometimes two pans. I let my dough rise for a long time in the bread machine [it seriously ends up oozing out of the machine!]…usually because I'm off doing stuff and forget about it. This makes MUCH more dough so I get at least 14-18 rolls out of mine and need more space!)
  • I like to sprinkle them with a little extra brown sugar mixture.
  • Cover and let rise until nearly doubled, about 30 minutes.
  • I like to turn my oven on for 3-5 minutes, turn it off, then cover and let rise in the warm oven.
    • Preheat oven to 400 degrees F (200 degrees C).
  • Since I'm in Utah I bake mine at 375 because they get brown too fast at 400
    • Bake rolls in preheated oven until golden brown, about 15 minutes. Don't over-bake!
    • While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Once gain, click HERE for printable recipe.
Enjoy!…I know I sure do…

*Recipe originally adapted from THIS ONE.

Photobucket
Cinnamon roll photo source HERE

Comments

  1. Have you ever not used the bread machine to prepare the dough? I use my stand mixer with a dough hook for pizza and am wondering it that would work for this too…

  2. I have only ever used my bread machine, but I'm sure it would work just fine! Give it a try and let me know how it goes!

  3. My dough came put very dry, but I used half&half. Nuns tasted good but didnt turn out. I’m going to try again tomorrow and use milk

  4. This is my go to cinnamon roll recipe. People are crazy over them! I mean like, “oh my gosh these are the best cinnamon rolls ever!” crazy! I lead a ministry called small beginning that serves families who just delivered or adopted babies. Mammas request these on probably a monthly basis. So my question is, do you think the dough in log form with the cinnamon mixture would freeze well? It would be a huge time saver to make this part and freeze in advance.

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