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Your Morning Just Got a Ton Better

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So for the last several months I have been thinking about trying to make homemade cinnamon rolls.  My brother and sister-in-law have been asking me to make them, but dealing with yeast scared me so I just kept putting it off.  That is I put it off until Christmas morning.

It is all about patience

Homemade cinnamon rolls are 1000% better than the canned version, but beware you have to plan ahead.  You need several hours (I started the process the night before) to let the dough proof and get ready to roll up into rolls.   

SO what is proofing you ask?  Proofing is when you let the dough rise.  For this dough we are wanting it to rise, or proof, quite a bit.  The goal is at least double from its original size.  

Where do you proof?  Anywhere that is a little warm.  A lot of ovens have a proofing setting or you can place it in the laundry room with the dryer on.  Anywhere that is not super cool.

Roll it thin…as thin as you can

The trick to making these cinnamon rolls not only delicious but also pretty is to roll the dough as thin as you can.  When you roll it thin not only does it make a larger rectangle (giving you more rolls) but it also gives you more space for the the super yummy filling.

Trust me the more better, sugar and cinnamon you can get into the rolls the better they will be…trust me they are AMAZING!

They are pretty too…

When you roll them up the swirl that is formed with all the yummy filling makes these some of the best looking cinnamon rolls I have ever seen.  I try to roll them as tight as I can so there can be as many layers as possible.  

The more layers the more yummy goodness there is to be had.

Break out the yeast, flour and cinnamon

40-45 rolls

Homemade Cinnamon Rolls

Rich, gooey gooey, cinnamon rolls that are a perfect way to start any morning

3 hrPrep Time

16 minCook Time

3 hr, 16 Total Time

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Ingredients

    Dough
  • 1 quart Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 1-2 teaspoons vanilla bean paste )or vanilla extract)
  • 2 packages Dry Active Yeast (.25 ounce packets)
  • 8 cups All-Purpose Flour (plus 1 cup reserved for later use)
  • 1 heaping teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 Tablespoon salt
  • Filling
  • 1 1/2 - 2 cups melted Butter (plus 1/4 cup more for baking)
  • 1 1/2 cups Sugar
  • 1/2 - 3/4 cups Brown Sugar
  • Cinnamon to taste
  • Frosting
  • 1 bag Powder Sugar
  • 4 Tablespoons Cream Cheese
  • 2 teaspoons maple syrup
  • 1/2- 3/4 cup Whole Milk
  • 1/2 cup melted Butter
  • 1/2 cup warm coffee
  • Pinch of Salt

Directions

  • In a medium sauce pan heat milk, oil, sugar & vanilla over medium heat to just below a boil, stirring often
  • Remove from heat and let cool for 30-45 minutes
  • Once cooled, but still warm, sprinkle yeast over the top of the milk mixture
  • Let stand for 1 minute
  • Stir in 8 cups of flour, stirring until just combined
  • Cover with a clean kitchen towel and place in a fairly warm place
  • Let rest for 1 hour, or until dough has doubled in size
  • Once ready add in baking powder, baking soda & salt, stirring until combined
  • Place into a new clean bowl, cover with towel and place into refrigerator for at least 1 hour, but up to 3 days
  • Preheat oven to 375
  • Sprinkle flour onto a large flat surface
  • Place 1/2 of the dough onto surface
  • Roll into a large rectangle until dough is about 1/4 inch thick, or thinner if possible
  • Pour 3/4 - 1 cup melted butter over dough
  • Spinkle 3/4 cups sugar and 1/4 cup brown sugar over butter
  • Sprinkle cinnamon over the top, as heavily as you prefer
  • Starting with the side furthest from you begin to roll the dough as tightly as you can into a long log
  • The filling will spill out some, but trust me thats ok, that just means it is going to be extra yummy
  • When rolled up pinch the seam together
  • Cut into 1/2 inch slices (each log should give you 20-24 rolls)
  • Spread some additional melted butter into the pans (i used 4 small aluminum pie plates and 1 large casserole dish for all the rolls)
  • Cinnamon rolls into prepared pans (small pie pans hold 6-8 rolls) making sure to not over crowd
  • Set aside, covered with a clean towel, and let rest for 20-30 minutes
  • Repeat with remaining dough
  • When ready to bake remove towel and bake for 15-18 minutes, or until rolls are golden brown, making sure to not over bake
  • Remove and drizzle with frosting immediately
  • As the rolls are baking make the frosting
  • In the bowl of a stand mixer, or in a large bowl, slowly cream together powder sugar, cream cheese, maple syrup, milk, butter, coffee and salt until well combined
  • Taste and add in more sugar, maple syrup or milk as needed until desired consistency and taste is reached
  • Spread over rolls as soon as they come out of the oven
  • ENJOY!!

Notes

You can add in pecans or walnuts to the filling if you would like

7.8.1.2
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The icing….

Now I know the icing is not your normal powder sugar recipe, there are a few additions to make this icing really something special.  The addition of some maple syrup, cream cheese and coffee really takes these cinnamon rolls to the next level.

Trust me these will become your favorite morning treat.  I have already been asked to make them for all the birthdays and holidays for next year.  They really are that good!

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