Cinnamon Rolls II
Soft and tender cinnamon rolls that melt in your mouth topped with a creamy vanilla frosting.
Considering I’ve posted nearly 10 recipes for cinnamon rolls, I decided to finally give up on giving each recipe a new a creative title and settled on just giving these cinnamon rolls a number in line. I guess they’re technically something like Cinnamon Rolls V or VI, but for simplicity’s sake let’s just start at number two and see where we go from here. I’m pretty sure my love for cinnamon rolls isn’t stopping here!
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Homemade cinnamon rolls are so much easier than you would think and so much better than store-bought!
A FEW THINGS TO NOTE ABOUT THIS RECIPE
- A common mistake made with homemade cinnamon rolls is to roll the dough out WAY too thin. You get going with the rolling pin and before you know it, you’ve got a thin pizza crust! STOP. Use your hands to do most of the “rolling out” by patting out a rectangle. Then use the rolling pin just a few times to stretch it a little bit and level out the top of the dough. You should really have a good 1/4″-1/3″ of dough to work with when you’re done.
- Start rolling the dough at the short end of the rectangle. This will give you 8 BIG, thick, beautiful cinnamon rolls.
- I feel like you see most homemade cinnamon roll recipes calling for cream cheese frosting. And if that’s your jam, you must try my favorite cream cheese frosting! SO GOOD and really simple. But the frosting recipe I’m providing below is by far my favorite for cinnamon rolls. It tastes just like the frosting you get inside a can of cinnamon rolls from the store!
What’s my favorite part of these Homemade Cinnamon Rolls?
These were so soft and buttery. They practically melted in my mouth! And, of course, I ALWAYS love cinnamon roll frosting!
For the Dough:
- 1 cup warm milk
- 1-1/2 tbsp yeast
- 1/2 cup sugar
- 2 eggs
- 5 tbsp butter, melted
- 1 tsp salt
- 4 to 4-1/2 cups all purpose flour
For the Filling:
- 1/4 cup butter, softened
- 1 cup brown sugar
- 2 tbsp cinnamon
For the Frosting:
- 6 tbsp melted butter
- 2 cup powdered sugar
- 2 tsp vanilla
- 2-3 tbsp milk
Proof the Yeast
- Add the yeast to the warm milk.
- Take 2 tbsp from the half cup of sugar and add that to the milk as well.
- Stir and let sit for a few minutes until foamy.
In the Bowl of a Stand Mixer
- Add the remaining sugar, eggs, melted butter, and salt and 4 cups of the flour.
- Once the yeast is foamy, add the milk mixture to the bowl as well.
- Use the dough hook to knead the dough for 3-4 minutes, until the dough is pulling away from the sides of the bowl and appears smooth and elastic. Add up to 1/2 cup more flour if needed.
- Cover bowl with a damp towel and allow to rest in a warm place until doubled in size. I like to set mine on a heating pad or in a warmed oven (that has been turned OFF) to speed up the process.
Roll Out the Dough and Fill
- Once the dough has doubled in size, turn it out onto a floured nonstick surface (I do this on a large Silpat mat).
- Gently press it out with your hands into the shape of a rectangle. Use a rolling pin to stretch it a little further and level the dough. The dough should still be pretty thick, about 1/4"-1/3".
- Spread the softened butter on it.
- Mix together the brown sugar and cinnamon. Spread the mixture over the dough.
- Start at the short end of the rectangle and tightly roll up the dough and slice into 8 rolls.
- Place the rolls onto a 9x13 baking sheet.
- Cover with a damp towel and allow to rise again until doubled in size.
Bake and Frost
- Bake for 10 minutes at 400ºF.
- Make the frosting by whisking together the melted butter, vanilla, powdered sugar, and milk (adding more or less milk to achieve desired consistency).
- Spread frosting over the warm rolls.
Calories 656 | Total Fat 20g | Saturated Fat 12g | Carbohydrates 116g | Fiber 16g | Sugar 57g | Protein 9g
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