I have gone on a baking spree. I do this occasionally, mostly when a holiday has passed and I just don’t want to stop baking. For a few weeks now I have been searching for a great cinnamon roll recipe and with some tweaking I believe I have a winner. I provide two options, regular cinnamon rolls and cinnamon rolls with nuts, as my mom prefers her with nuts. There’s nothing like being able to make fresh cinnamon rolls and to be able to eat hot right out of the oven.

Now this is a combination of two recipes I found at Tastes of Lizzy T and Brown Eyed Baker with some adjustments. They literally have some of the best recipes on their site.

Keep in mind that because we are dealing with dough, you need to leave plenty of time to let it Rise Up! You’ll need about a little bit over an hour for them to rise and often recipes call for them to be rolled and set in the pan, covered and refrigerate until morning. Then waking up and baking them in the morning. Well, because I don’t usually plan out my baking sprees, I usually go for the minimum times the recipes will allow and with this one it does not disappoint.

Ingredients

For Dough:

1 cup whole milk warmed to about 115 degrees F; if too hot it will yeast will not activate
2 ½ tbsp instant dry yeast
2 large eggs room temperature
½ cup salted butter Melted, but not super hot. Once again, if too hot it will yeast will not activate
4 cups all purpose flour divided
1 tsp salt
½ cup granulated sugar
½ tsp vanilla extract

For Filling

½ cup salted butter soften/melted
1 cup packed brown sugar
2 tbsp cinnamon
⅛ tsp ground cloves
½ cup heavy cream for pouring over the risen rolls

Optional: Add nuts to filling

¼ cup finely chopped pecans
¼ cup finely chopped walnuts

For Frosting

6 oz cream cheese softened
⅓ cup salted butter softened
2 cups powdered sugar
½ tbsp vanilla extract

Instructions

To Make the Dough:

PLEASE READ INSTRUCTIONS ALL THE WAY THROUGH BEFORE PREPARING.
I often don’t do this and will miss a step and wonder why it did come out they way it should.
1. Combine the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
2. Add the eggs, butter, salt and sugar.
3. Add in 4 cups of flour slowly and mix using the beater blade just until the ingredients are barely combined on low speed. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
4. Scrape the dough off the beater blade and remove it. Attach the dough hook.
5. Beat the dough on medium speed. Knead for 5-7 minutes or until the dough is elastic and smooth. The dough should be tacky and will still be sticking to the sides of the bowl.
6. Spray a large bowl with cooking spray.
7. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
8. Cover the bowl with either a towel, wax paper or plastic wrap.
9. Set the bowl in a warm place and allow the dough to rise until it has doubled in size for about 30 – 45 minutes.

Make the Filling:

1. While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
2. Optional: Add the finely chopped walnuts and pecans

Assembling:

1. Preheat the oven to 375 degrees
2. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
3. Flour a rolling pin and roll the dough to about a 24×15″ rectangle. (the size of the rectangle can vary)
4. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
5. Starting on the long end, roll the dough up tightly jelly roll style.
6. Cut into 12 slices and place in a greased 9×13 baking pan.
7. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
8. Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
9. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.

Bake Time:

1. Bake at 375 degrees for 20-25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…bake time will vary based on many factors. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
2.While the rolls are cooling, prepare the cream cheese frosting.

Make the Frosting:

1. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
2. Add vanilla extract and the powdered sugar. Beat until combined.
3. Spread the frosting over the cooled rolls.Store in an airtight container.

Notes

Store in an airtight container.

Hello! I'm Teriya.

Best Cinnamon Rolls Recipe Ever