Better From Scratch – Best Ever Cinnamon Rolls
Here’s a question for you: When you think of cinnamon rolls, what is the first memory that comes to your mind? I’m asking because I really want to know.
I wish I could be in the same room with you so I could watch your face light up as the memory hits!
I’d be willing to bet the memory that comes to mind, along with a very specific sound and sensation, is the pop of the cardboard cylinder on a roll of Pillsbury “pop and fresh” cinnamon rolls. Am I right?
Last weekend my husband and I spent time with a few of our neighbors and I asked them this same question. We had such a good laugh together because we all had the same answer. Yep! Pillsbury cinnamon rolls. “The ones you get to POP!”
Isn’t that the only way to make them?
I’m here to tell you, “No way!” Not after you’ve had a chance to taste these Better From Scratch – Best Ever Cinnamon Rolls.
For the recipe, click here
“Isn’t that the only way to make them?”
Filled with a not-too-sweet scrumptious cinnamon sugar mix that turns into the most amazing syrup during baking, and topped with a generous dollop of my delicious cream cheese glaze… Well, some might call it a frosting, but for calorie counting’s sake I prefer to stick with the mental picture of a light glaze!
These melt in your melt cinnamon rolls are sure to become the newest and best addition to your family’s favorite and most requested breakfast treat.
INSIDER TIP: You may want to take these with you to share with your favorite people on a Sunday morning after church. This Nordic Ware baking pan (one of my favorites) is the perfect size for baking these scrumptious bits of heaven, and also comes with an easily attachable lid for easy storage and transport. Just pop the lid on when you are ready to leave, and they’ll be ready to share at the perfect moment.
Keep reading to get the recipe for these Best Ever Cinnamon Rolls…
These cinnamon rolls are topped with a cream cheese frosting, adding a subtle tang to the savory sweetness. Combined with the spice of cinnamon, it’s a flavor combination that can’t be beat.
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter (salted or unsalted), melted
4 1/2 cups bread flour (you can also use all-purpose flour, although they may not rise as much)
1 teaspoon salt
1/2 cup granulated sugar
2 1/2 teaspoons yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup unsalted butter, softened
CREAM CHEESE FROSTING:
6 oz. cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
2 1/4 cups confectioners’ sugar, sifted
3/4 teaspoon vanilla extract
1/8 teaspoon plus a pinch salt
- Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer (for mine, wet ingredients are added first). Select 1.5 or 2.0 lb. loaf size; select DOUGH cycle; press Start.
- After the dough cycle has finished and machine turns off, leave dough in the machine to continue rising for an additional 30 minutes, or so.
- Turn the dough out onto a lightly floured surface, cover, and let rest for 10 minutes.
- While dough is resting, prepare the filling. In a small bowl, combine brown sugar and cinnamon and set aside.
- Roll the dough into a 16×21 inch rectangle. If you can’t roll the 16” edge completely straight, cut the dough to create a straight edge. (You will want this for when you form your roll and prepare to slice the dough.)
- Spread dough with 1/3 cup softened butter. You can use your fingers for this.
- Sprinkle the cinnamon/sugar filling mixture evenly over the dough. Make sure to get it to the very edges!
- Roll up the dough jelly roll style, starting on the the LONG side of the rectangle. (The side that measures 21 inches.)
- Cut the rolled dough to form 12-16 rolls. The rolls won’t rise height-wise as much as they will spread side to side, so if you want taller rolls, you will want to slice them thicker. (Thicker slices = taller, thicker rolls) I cut mine between 1 1/2 to 2 inches for each slice.
- Place the rolls into a lightly greased 9×13 inch baking pan. Be sure to space the rolls out in your pan so they DON’T TOUCH. You may have to bake them in 2 or even 3 separate pans, depending on how many you decided to slice. Let the rolls rise for an additional 30 minutes or until nearly doubled in size. (Longer rise = Bigger rolls).
- I like to let my rolls do their final rise in the oven. Heat your oven to 200 degrees F and then turn it off. Let the heat dissipate for a couple of minutes, and then place the rolls (in the pan) in the warm oven to finish their rise.
- When done rising, take the rolls out of the oven and set them on the counter while you preheat the oven for baking.
- Preheat oven to 375 degrees F and bake for 15 to 20 minutes, until golden brown. Watch them carefully during the final 5 minutes, to make sure they are not browning too quickly. Do not over-bake!
- While rolls are baking, make your frosting. In your stand mixer, beat 1/4 cup of butter on medium to medium-high until light and fluffy. Add the cream cheese and beat until well blended and fluffy. Add sifted confectioners sugar, vanilla extract and salt. Beat until well blended.
- Spread frosting on warm rolls before serving.
The instructions for making the dough in this recipe use a bread machine. If you don’t have a bread machine, you can easily make these using your stand mixer and a dough hook. I haven’t tried making them that way yet, but when I do, I’ll update the instructions for you as an alternative way to prepare these yummy breakfast (or anytime) treats. In the meantime, just do a quick Google search for dough preparation by hand or with a stand mixer and you will find tons of instructions and tips.
Many people like tons of frosting on their cinnamon rolls (think Cinnabon!), and others don’t have as much of a sweet tooth. Depending on your personal preference, you can easily increase or decrease the cream cheese frosting recipe to suit your tastes. My recipe splits the difference – not too much and not too little. Happy baking!
- Category: Breakfast
- Method: Baking; Bread Machine
- Cuisine: American