Cinnamon Rolls (Better Than Cinnabon!)
My all-time favorite cinnamon rolls! So soft and fluffy, and perfectly chewy with a hint of gooey. Their sweetness is perfectly paired with a hint of buttermilk flavor and a cream cheese icing. And they are jam-packed with the best cinnamon flavor! A recipe you wont want to lose.
My all-time favorite cinnamon rolls! So soft and fluffy, and perfectly chewy with a hint of gooey. Their sweetness is perfectly paired with a hint of buttermilk flavor and a cream cheese icing. And they are jam-packed with the best cinnamon flavor! A recipe you wont want to lose.
- 1 tsp salt
- 1/2 tsp vanilla extract
- 1 tbsp active dry yeast
- 1/4 cup (60ml) warm water, 110 - 120 degrees
- 3/4 cup (180ml) buttermilk (at room temperature*)
- 2 large eggs (at room temperature**)
- 1/2 cup (100g) + 1/2 tsp granulated sugar (divided)
- 6 tbsp (85g) unsalted butter (diced into 1 tbsp pieces and melted)
- 3 1/2 - 4 cups (17.5 oz - 20 oz) bread flour ((i
- 6 tbsp (85g) unsalted butter (well softened)
- 1 cup (210g) packed light brown sugar
- 2 tbsp (13g) saigon cinnamon
- 1/4 cup (56g) unsalted butter (softened)
- 3 oz. cream cheese (softened)
- 1 1/2 cups (190g) powdered sugar
- Carbohydrate 1.03767014005142 g
- Cholesterol 78.29625 mg
- Fat 4.15281777791777 g
- Fiber 0.316472222861307 g
- Protein 3.09227375116557 g
- Saturated Fat 1.89283494446255 g
- Serving Size 1 1 Serving (26g)
- Sodium 46.8681527792994 mg
- Sugar 0.721197917190108 g
- Trans Fat 0.646111736154721 g
- Calories 54 calories
Step-by-step
- Pour water in a the bowl of an electric stand mixer, pour in yeast and 1/2 tsp sugar and whisk well. Let rest 5 - 10 minutes to proof (if it doesn't puff up your water was either too hot or the yeast is bad and the rolls won't rise).
- Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tbsp melted butter. Fit mixer with whisk attachment and blend mixture until combined.
- Pour in 2 1/2 cups of the flour and mix until well combined. Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined.
- Continue to knead on moderately low speed about 5 - 6 minutes while adding a little more flour as needed to reach a soft and moist dough (Dough shouldn't stick to the sides of the bowl but does stick to the bottom. I ended with 3 3/4 cups or 18.75 oz, but I am in a fairly dry climate so in a humid climate you may need a little more. Also note I use the scoop and level method when measuring in cups).
- Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours.
- Butter a rimmed 15 by 10-inch jelly roll pan then line with parchment paper (a 13 by 9-inch baking dish works as well I just like the result of the slightly bigger pan better). Butter parchment paper and set aside.
- Punch dough down. Dust a working surface lightly with flour and turn dough out onto surface. Sprinkle top of dough with a little flour then roll dough out into an 20 by 18-inch rectangle.
- Spread 6 Tbsp butter evenly over entire surface (just use your hands). In a small mixing bowl whisk together brown sugar and cinnamon. Sprinkle and spread brown sugar mixture evenly over butter layer (try to leave about 1/2-inch border uncovered along all edges).
- Beginning on an 18-inch side tightly roll dough into a cylinder. Pinch the seam to seal (brushing a little egg white underneath helps if needed).
- Cut into 12 equal portions using a large sharp knife (they should be 1 1/2-inch each). Arrange rolls, spacing evenly apart on prepared baking sheet.
- Cover with plastic wrap (leave plastic it a little loose but be sure it fully encloses to keep air out. Also see notes for overnight method as this would be the point to chill).
- Let rise in a warm place until doubled in volume, about 1 1/2 hours. Preheat oven to 375 degrees near the last 20 minutes of rolls rising.
- Bake rolls in preheated oven until centers are no longer doughy, about 18 - 22 minutes (center should be 185 degrees on an instant read thermometer). If needed during the last 5 minutes of baking you can tent with foil to prevent excess browning, all ovens vary.
- While rolls are baking in a medium mixing bowl using an electric hand mixer whip together butter and cream cheese until smooth and fluffy. Add in vanilla and powdered sugar and whip until light and fluffy.
- Spread icing over hot from the oven rolls. Rolls are best served warm. If you have leftover rolls store in an airtight container once cool and rewarm individually on a plate in microwave for about 15 seconds or until soft and warm.
The Ultimate Comfort Food: My Cinnamon Roll Obsession
As a busy working mom, finding time for anything beyond the basic necessities can feel like a Herculean task. But there's one thing I always make time for: baking. And nothing brings the same sense of cozy contentment as the aroma of freshly baked cinnamon rolls filling my kitchen. It's more than just a treat; it's a ritual, a small act of self-care amidst the whirlwind of daily life. These aren't just any cinnamon rolls; they are my absolute favorite recipe – soft, fluffy, perfectly chewy, and bursting with cinnamon goodness. The rich, creamy cream cheese icing is the perfect complement, adding a sweet touch that elevates the whole experience.
This recipe isn't just about following instructions; it's about creating something beautiful, something that brings joy to my family and myself. The process itself is therapeutic; the kneading of the dough, the careful spreading of the cinnamon sugar filling, the anticipation as they rise in the oven – it's a mindful experience that grounds me. I often find myself lost in thought while I’m baking, and when I'm finished I feel recharged and ready to tackle whatever challenges the day throws my way.
The beauty of these cinnamon rolls is their versatility. They are perfect for a lazy weekend brunch, a special occasion, or even just a spontaneous mid-week treat to brighten up a hectic day. I often double the recipe, freezing half for a future occasion. The warm, inviting scent alone is enough to lift spirits, and the taste? Let's just say they're better than anything you'd find at a fancy bakery. The secret? It's in the simple ingredients, the careful attention to detail, and a touch of love baked right in.
Why this recipe stands out:
- Unbelievably Soft and Fluffy: The combination of buttermilk and the precise kneading technique results in a texture that's light as a cloud.
- Perfectly Chewy: The dough is just the right consistency, offering a pleasant chewiness that contrasts beautifully with the soft interior.
- Intense Cinnamon Flavor: I don't skimp on the cinnamon! The rich, warm spice is truly the star of the show.
- Cream Cheese Icing Perfection: The tangy cream cheese icing complements the sweet cinnamon rolls perfectly – it's the ideal finishing touch.
- Adaptable to Your Schedule: Whether you bake them fresh or use the overnight method, these rolls are always a winner.
More than just a recipe: Baking these cinnamon rolls has become a cherished tradition in our household. The aroma fills our home with warmth and happiness, and the shared experience of enjoying them together creates lasting memories. It's a reminder that even amidst the chaos of daily life, there's always time for simple pleasures and heartfelt connections. So, grab your apron, gather your ingredients, and get ready to bake some happiness.
I hope this recipe brings you as much joy as it brings me. Share your baking experiences with me; I'd love to hear about your cinnamon roll adventures!
