These cinnamon rolls are quite simply, amazing. They are super soft, and filled with irresistible cinnamon, brown sugar, and butter! They are SO much better than the kind you can buy in a can at the store, and the recipe makes about 2 1/2 times that amount. Making your own cinnamon rolls can be kind of involved, but they are so worth it! If you haven’t tried homemade before, you are missing out!
Here are a couple before and after pictures of the cinnamon rolls before they rise one last time (above) and after they are baked (below). They do take quite a while to prep as the dough has to rise for an hour before you roll them out, and then for another half hour after they are assembled, but TRUST, they are life-changing cinnamon rolls.
I always preheat the oven before I start and then keep the rising dough on top or next to the warm oven because the heat coming from it will help the dough rise faster. Definitely keep it someplace warm because if your home is cold it can affect how your dough will rise (if at all).
Once you make these for you and your fam…there may be no going back. They are delicious and might not last more than the day (at least in our house they don’t). We rarely get to see if they keep well past the first day because, well, we just eat them all! But if any do end up being left over, keep them in an airtight container. I would also recommend reheating them in the microwave for about 10 seconds before eating to make them soft and warm again.
- Remember to keep the dough someplace pretty warm in your house to encourage the dough to rise. It may not rise much if it is cold. close to a warm oven or a warm dryer are great options!
- I know it’s hard to wait, but I don’t recommend skipping the time it takes for the dough to rise. It’s what creates large and fluffy cinnamon rolls that have a soft texture.
- 4½ cups unbleached, all-purpose flour
- 1 tablespoon yeast
- 1¼ cup milk of choice (I used almond)
- ¼ cup sugar
- ¼ cup butter
- 1 teaspoon salt
- 2 eggs
- 6 tablespoons melted butter
- ½ cup brown sugar
- 2 teaspoons cinnamon
- Preheat the oven 350 degrees.
- In a large mixing bowl, combine 1½ cups of the flour and the yeast. In a saucepan on low, heat the milk, sugar, and ¼ cup butter just until the butter melts. Remove from heat immediately and add to the flour and yeast. Mix thoroughly. Add in the eggs and immediately begin beating the mixture for about 3 minutes. Add in the rest of the flour and knead the dough for about 1 minute.
- Place the dough in a large greased bowl and let rise for 1 hour until the size of the dough doubles. I like to keep the rising dough close to the stove because the warmth from the stove will help the dough rise.
- Roll out the dough on a floured surface until it is about ¼ inch thick. Spread the melted butter over the dough, and then sprinkle the brown sugar and cinnamon evenly over it.
- Roll the dough up from the long side and slice it into 1 inch thick rounds. Place the rounds on a baking sheet and cover them with a kitchen towel and let rise for another 30 minutes.
- Uncover the rolls and place them in the oven. bake for about 20 to 25 minutes or until the tops of the cinnamon rolls start to brown.