This cinnamon roll recipe is hands down a favorite in our family. They're fairly easy and they turn out great every time. They're so good, I can't even get a picture before they start getting eaten (as you can see).. but hey, I'll take that as a compliment! I love cinnamon rolls all year long, but really there's just something about a sweet, warm roll with a hot cup of coffee when it's chilly outside. It just kind of gives me the warm & fuzzies!
We had these for breakfast on Thanksgiving, and they would be yummy for a Christmas morning treat also.. or an any time treat. My husband has to have cinnamon rolls as a dessert on the days that we have chili for dinner. I'm not quite sure why, but it's what he always requests! Ain't nobody complaining around here.. well except baby my OB Doctor who tells me I need to slow my roll.. but I just don't think he understands how good these are. ;)
So if you decide one day you're going to up and make cinnamon rolls, look no further.. you need to make these ones!
Source - Our Best Bites
- 1 cup milk
- 4 Tbs butter, cut into chunks
- 3 1/4 – 3 1/2 cups all-purpose flour, divided
- 1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 egg
- 1 cup brown sugar, packed
- 1 1/2 tablespoon ground cinnamon
- 1/2 cup butter, softened
- 1 1/2 C powdered sugar
- 2 T melted butter
- 1/2 tsp vanilla
- 1-2 Tbs milk
For the Dough-- Place milk and 4 tbsp butter in a a bowl and microwave for 1 minute 30 seconds. Butter should be at least partially melted; stir and set aside. In a large mixing bowl whisk together 2 cups flour, yeast, white sugar, and salt. When milk mixture has cooled to warm, add it to the flour mixture along with the egg while the beater, with paddle attachment, is running. Beat about 1 min. Switch to dough hook and add remaining flour only until dough just lifts from side of the bowl. It should be soft and a little sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes.
For the Filling-- Mix softened butter, brown sugar, and cinnamon together in small bowl.
For Assembly-- Roll dough into a 12 x 14 inch rectangle. Spread filling over the dough. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for 30-45 minutes (I like to turn on the stove and just leave it sit on top of that). Preheat oven to 350 degrees. When rolls have finished rising, bake for 15-20 minutes or until light golden brown. Let cool a little then spread with icing. Makes 12 rolls.