Yes, I can confidently claim these to be “The Best” cinnamon rolls ever because I have been told that by everyone that has had them! I’ve never had a Cinnabon cinnamon roll, but an owner of one asked if they could pay me to bake my cinnamon rolls for her… “best cinnamon roll I’ve ever had!” I’ve been making these for more years that I can count… so they are tried and true and I really do think this is the perfect cinnamon roll recipe. My family doesn’t like any other cinnamon roll… picky picky… I tell you… but it sure speaks volumes!
This year for Christmas breakfast I made the dough, rolled them out, cut them into rolls, placed them on a jelly roll pan, covered them with plastic wrap and left them in the refrigerator overnight. In the morning, I uncovered them and let them finish the second rise, then baked them so they would be hot and fresh for breakfast. SO good! Nice to know you can make them the night before and bake them the next morning!
If you make these for your family, neighbors, friends, kids teachers, etc… you will become the rockstar of the neighborhood, school, community! So get baking… and on a side note… nothing will make your house smell better!
The Best Cinnamon Roll Recipe Ever
Ingredients
- Dough:
- 1 c. very warm water
- ½ c. granulated sugar
- 2 ½ tsp. active dry yeast
- 4 c. bread flour
- 2 tsp. salt
- 4 Tbsp. unsalted butter, melted
- 4 Tbsp. powdered milk
- 1 egg
- Filling:
- 4 Tbsp. unsalted butter, softened
- ½ c. granulated sugar
- 3 -4 tsp. ground cinnamon
- Glaze:
- 3 c. powdered sugar
- 3 tsp. vanilla extract
- ¼ c. plus 3 Tbsp. milk
Instructions
- In a stand mixer, add the sugar, water and then the yeast. Let sit until foamy, about 5 minutes. Add the flour, dry milk, salt, melted butter and egg in that order. Knead for 6 minutes. Turn into a greased bowl, cover with a damp towel or spray the top of the dough with cooking spray and let rise for about 30 minutes. *This dough does not rise very much.
- Punch down dough and put out onto a counter and roll out to about an 11 x 18 rectangle and about 1/3 of an inch thick. Spread the 4 Tbsp. spoons of softened butter all over the top of the dough, followed by the sugar and then ending with a layer of the cinnamon. Starting with the long edge of the rectangle, roll up the dough away from you as tightly as you can without squeezing the dough. With a bread or serrated knife, cut the dough into about 2 inch thick rolls. Lay them on a rimmed baking sheet about ½ inch apart. Rise again for about 30-40 minutes. (Once again, they will not rise a whole lot, but they will rise more when you bake them.)
- While the cinnamon rolls are baking, prepare the glaze. Combine all the ingredients in a small mixing bowl and whisk until smooth. It should be medium thick in texture and drips off the whisk when held up from the bowl. (A runny glaze makes the cinnamon rolls a bit soggy… and that’s no bueno!)
- Preheat oven to 350 F. Bake the rolls for about 18-23 minutes or until golden brown and cooked through. Drizzle generously with the glaze while they are hot. YUM!
- Makes 11-12 rolls
Best Ever Cinnamon Rolls
Dough:
1 c. very warm water
½ c. granulated sugar
2 ½ tsp. active dry yeast
4 c. bread flour
2 tsp. salt
4 Tbsp. unsalted butter, melted
4 Tbsp. powdered milk
1 egg
Filling:
4 Tbsp. unsalted butter, softened
½ c. granulated sugar
3 -4 tsp. ground cinnamon
Glaze:
3 c. powdered sugar
3 tsp. vanilla extract
¼ c. plus 3 Tbsp. milk
In a stand mixer, add the sugar, water and then the yeast. Let sit until foamy, about 5 minutes. Add the flour, dry milk, salt, melted butter and egg in that order. Knead for 6 minutes. Turn into a greased bowl, cover with a damp towel or spray the top of the dough with cooking spray and let rise for about 30 minutes. *This dough does not rise very much.
Punch down dough and put out onto a counter and roll out to about an 11 x 18 rectangle and about 1/3 of an inch thick. Spread the 4 Tbsp. spoons of softened butter all over the top of the dough, followed by the sugar and then ending with a layer of the cinnamon. Starting with the long edge of the rectangle, roll up the dough away from you as tightly as you can without squeezing the dough. With a bread or serrated knife, cut the dough into about 2 inch thick rolls. Lay them on a rimmed baking sheet about ½ inch apart. Rise again for about 30-40 minutes. (Once again, they will not rise a whole lot, but they will rise more when you bake them.)
While these perfect cinnamon rolls are baking, prepare the glaze. Combine all the ingredients in a small mixing bowl and whisk until smooth. It should be medium thick in texture and drips off the whisk when held up from the bowl. (A runny glaze makes the cinnamon rolls a bit soggy… and that’s no bueno!)
Preheat oven to 350 F. Bake the rolls for about 18-23 minutes or until golden brown and cooked through. Drizzle generously with the glaze while they are hot. YUM!
Makes 11-12 rolls
How yummy does those cinnamon rolls look? Seriously, this is the perfect cinnamon roll recipe! SO good!
Looking for more great recipes ideas? You can find so many good ones here in our Recipe Gallery.
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Happy Baking!
Tammy
These look great! Thanks for sharing your recipe at the Family Joy Blog Link Party this week!
I love cinnamon rolls and these look really good! Thanks for sharing at Fiesta Friday party. 🙂
Those do look amazing. I will have to give these a go!
Thanks for sharing at Funtastic Friday!
These look delicious! And your blog is lovely! So fresh, bright, and inviting. Visiting from Saturday Sharefest.
Thank you so much for your sweet comment Pam! 🙂
Have a great day!
Tammy
These look delicious Jenny – Thanks for sharing as part of Fiesta Friday!
I LOVE Cinnamon Rolls!! One of my biggest cravings when I was pregnant with my first!
Thanks for sharing at #bloggerspotlight
lol! I love that you craved them during your pregnancy Hil! I bet Cinnabon was your friend! 😉
Your Cinnamon Rolls look amazing! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
Miz Helen