The Most Delicious Cinnamon Rolls-EVER!

Y’all, I’m just basically salivating over here while I am getting these pictures ready to post. This past weekend was Mother’s Day and in our family that equates to cinnamon rolls. Jason always laughs when he hears somebody say “the way to a man’s heart is through his stomach’ because they haven’t met ME! It is SO the way to mine. And these cinnamon rolls? They are melt-in-your-mouth-delicious. 

I make these a few times a year, always on Mother’s Day and Father’s Day. They take a bit of time, but are well worth it. Make sure you have people to share them with….they are dangerous little suckers. Once you have a mouthful of this cinnamon amazingness, you might find yourself reaching for a second…and a third. (You’ve been warned, my friend.) 

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My best friend told me a while ago that she hasn’t made the icing to go on top of cinnamon rolls….ever. What? This changes everything! Now I have to question our entire friendship. (Just kidding. But I have made sure her children have had cinnamon rolls served the “right” way. [wink] It’s my civic duty.) After all, No icing? That’s like chocolate chip cookies without the chocolate chips. I’m all for living a healthy lifestyle, but I’m NOT for naked cinnamon rolls! Let’s start a group. MFICR “Mother’s For Iced Cinnamon Rolls” Want to join the movement? We can get bumper stickers printed. Although if they didn’t have icing, maybe I could only have one and be happy…..nah. Icing all the way for this girl. (Have no fear! Recipe for cream cheese frosting is included below.) 

I like to prep these the night before I want to cook them. Makes prep so much easier. Especially since the dough has an hour rise time before you can even roll it into the cinnamon rolls. That makes for an early morning if you start them before breakfast! (I have my dough do their second rise in the refrigerator overnight.) 

They don’t last long around here! I usually make a double batch to feed a crowd (or just me….no judgment.)

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Homemade Cinnamon Rolls

Try this recipe for the yummiest cinnamon rolls you will EVER eat. Promise!

Course Breakfast

Keyword cinnamon roll

Prep Time 30 minutes

Cook Time 20 minutes

Rise Time 1 hour

Total Time 50 minutes

Servings 8

Ingredients

Dough

• 2 1/4 tsp active dry yeast (1 package)
• 1 cup warm milk warm to the touch (not hot)
• 1/2 cup sugar
• 1 tsp salt
• 2 eggs
• 4 cups flour all purpose

Filling

• 1 cup brown sugar packed
• 3 tbsp ground cinnamon
• 1/3 cup butter softened

Icing

• 1/2 cup butter 1 stick
• 1 3/4 cup powdered sugar
• 1/3 cup cream cheese
• 3/4 tsp vanilla
• 1/8 tsp salt

Instructions

1. Start by warming milk and then adding yeast. Let sit for about 5 minutes.

2. In the meantime, combine sugar, butter, salt, eggs, & flour and mix well. (I use my stand mixer.) 

3. Add yeast/milk mixture to flour mixture and mix. (Use the dough hook and mix well.) Dough will be sticky.

4. Spray a bowl with cooking spray and place dough in. and cover. Let dough rise for about 1 hour in a warm location. (Dough should approximately double in size.)

   

5. After dough has risen, lightly flour dough and surface and roll out till dough is about 1/4 inch thick. 

   

6. Spread softened butter for filling over dough. 

   

7. Sprinkle combined cinnamon and brown sugar filling over the buttered dough. 

   

8. Start to carefully roll up the dough. 

   

9. Using sewing thread or cotton string, place under dough about 1 inch from edge. Bring ends of string up and crossing over each other. This will enable the string to "slice through" the dough to create a perfect cinnamon roll circle. 

   

10. Continue to use string to form cinnamon rolls. Place in greased pan, with cinnamon rolls slightly touching one another. 

    

11. Cover pan and place in the fridge overnight. (If you want to skip this step, you will need to cover the rolls with a damp dish towel and let them rise for 30-45 minutes before baking them.) 

    

12. In the morning, preheat oven to 350 degrees and bake for about 20 minutes. Make icing while cooking  by combining all ingredients and mixing them with an electric mixer. (I like to make this the night before and put it in the fridge overnight with the cinnamon rolls. In the morning just heat it up for a few seconds in the microwave or let it sit on the stove top while it preheats so it can spread easily.)