Cinnamon Rolls are hands down my favorite dessert. But, they’re hard to make. Baking has always been something I have had to learn. Believe it or not, it did not come to me naturally. I have ruined so many desserts. These cinnamon rolls and my Coconut Cake are probably the few I haven’t. They’re also the most popular!
The first time I ever made Cinnamon Rolls I used The Pioneer Woman’s Recipe. They were the first time I made something and didn’t completely butcher it. I was so fascinated with the process that I began to experiment with them. I finally developed a recipe I liked and continued to make adjustments each time I made them. My family loved them.
The first time I met my husband, I made him Cinnamon Rolls. To this day, he says he married me because I made the best cinnamon rolls he’s ever had. We all love them so much, and they hold so many memories, therefore a very special place in my heart. I have craved them with each pregnancy and all my kids LOVE them.
It’s been 11 years of Cinnamon Roll Experimenting, and I can say this is as good as they get. Make these for your loved ones. You’ll never eat a store bought cinnamon roll again. They’re so good. They definitely take some time and precision, but they are truly a labor of love. Make sure to read through all my recipe tips before starting to ensure they come out perfect! Enjoy!
- Don’t overheat the milk, otherwise, you’ll kill the yeast.
- Melt your butter and allow it to cool down. If you pour it in hot, it will clump.
- Sift your flour before measuring and then measure precisely. This dough is very finicky.
- This dough needs to be mixed a certain way, with ingredients in a certain order. Follow the instructions to a T.
- The dough needs to be refrigerated. Therefore, it may not seem like it rose a lot. I’ve had times it overflowed, and other times it barely rose. Make sure your yeast is good and be sure to activate it in warm milk. You will kill the yeast if the milk is too hot or if you pour the butter directly on it.
- Don’t skip the salt. It seems like a lot. I promise, it’s not.
- The dough needs to be kneaded in order to form gluten. The best way to know is by using The Windowpane Test
- As you knead the dough, it’ll go from super sticky to a nice shape to almost sticky again. If your hands are clean and dry it should not stick to you as you shape it into a ball. It’s a very soft dough. It’ll have the texture of a soft marshmallow.
- Use Parchment Paper. It makes all the difference. It will keep your rolls gooey rather than crispy on the bottom. I crumble it up then open it and put it into the pan. It keeps it from moving around.
- Don’t get overwhelmed. Read the recipe and TRUST yourself. You got this. I’m here if you need me.
Better than Cinnabon Cinnamon Rolls
These ooey-gooey Cinnamon Rolls are the best you’ll ever have. The dough is the perfect balance of fluffy and gooey with the most amazing sticky filling. The light cream cheese frosting is the perfect sweetness with a hint of tartness.
- Prep Time: 3 Hour
- Cook Time: 25 Minutes
- Total Time: 3 Hours 25 Minutes
- Yield: 12 1x
- Category: Desserts
1/4 cup Sugar
1 TBSP Salt
1 cup Milk, lukewarm
1 TBSP Active Dry or Instant Yeast
12 TBSP Melted Butter, cooled
3 3/4 cups + 2 tbsp Flour, sifted then measured
1 1/2 cups Light Brown Sugar, packed
3 TBSP Ground Cinnamon
1 1/2 TBSP Cornstarch
8 TBSP Softened Butter
4 oz Cream Cheese, softened
4 TBSP Butter, softened
1 tbsp Vanilla
1 1/4 cups Powdered Sugar
In a stand mixer, using the whisk attachment, whisk the eggs, sugar, and salt. Warm the milk and mix the yeast into it. Slowly pour the mixture into the egg mixture. Continue whisking. Pour the melted butter, and continue whisking. Add half the flour and whisk until smooth. Remove the whisk and attach the dough hook. Add the rest of the flour and begin kneading the dough.
At this point allow the dough to knead for at least 10 minutes, preferably 15. This will allow the gluten to develop and give you a smooth dough to work with. It will also create the perfect texture. Once the dough finishes kneading, place it into a greased bowl, and wrap it. Refrigerate it for at least 2 hours, or up to 2 days.
Prepare the filling by mixing the brown sugar, cinnamon, and cornstarch. Set aside. Make sure your butter is soft. On a lightly floured surface, roll the dough into a 21″ by 16″ rectangle. Spread the softened butter, and then the filling mixture. Press it down, and then roll it up tightly with the long end facing you. Use a sharp knife and a sawing motion to cut it into 12 pieces. I cut it in half then into quarters, then 3 to each quarter. Line a 9×13 pan with parchment paper. Place the cinnamon rolls in a 3×4 pattern. Cover with plastic wrap and allow to rise for 1 hour in a warm place. They will fill the pan.
Preheat the oven to 375 F. Bake the rolls for 20-25 minutes until golden brown.
Meanwhile, make the frosting. Beat the softened cream cheese and butter until combined. Add the vanilla. Beat well then add the powdered sugar. Beat until smooth.
Cover the cinnamon rolls with frosting as soon as they come out of the oven. Enjoy!
Keywords: cinnamon, cinnamon rolls, rolls, frosting, cinnabon, better than cinnabon, dessert, diet, brioche, fluffy