Cinnamon Rolls {Better Than Cinnabon!}

These Cinnamon Rolls are my all time favorite (yes, they’re better than Cinnabon)! These are the best cinnamon rolls I’ve ever eaten in my life, I think it’s even safe to say you’ll never need another cinnamon roll recipe. This. Is. It.

They’re super soft and fluffy, perfectly chewy with a hint of gooey, they’re jam packed with cinnamon flavor and they’re covered in a luscious cream cheese cinnamon roll icing. You’ll never need another cinnamon buns recipe. I’m hanging on to this one for life!

The Best Cinnamon Rolls!

Years ago I posted a cinnamon roll recipe but these are definitely my new go-to.

These have the perfect amount of butter (no oil or margarine because why? Butter is always better!)

They are unbelievably soft – especially when you eat one warm from the oven. These little pillows of deliciousness just melt in your mouth.

Better than what you’ll get from any bakery.

They have the perfect amount of sweet between the dough, the filling and the icing.

Then the buttermilk in the dough and the cream cheese in the frosting perfectly compliments the sweetness.

And the abundance of cinnamon is a must. I highly recommend Saigon cinnamon if you can afford it, it really is the best. If you are going to add this much cinnamon to something and it’s the main flavor you may as well go for it.

So here’s a quick picture how-to. It should go something like so. Try to roll the dough as even as possible, I also like to pull the corners out a little as I’m rolling.

I like to first cut the log in half, then cut those halves in half, then those quarters into thirds. If that makes sense. Either way just work to get them equal in size so they cook evenly.

Then really let them puff up. This is the hardest part of cinnamon rolls is all the waiting for the dough to rise – but it’s so worth it in the end.

And finally bake to golden brown puffy perfection and drench with the frosting.

These are all of my dreams come true! I’ve made them twice this week and look forward to when I get to make them again. It’s a serious love affair.

Cinnamon Roll Icing

Some cinnamon roll recipes call for a plain icing but why not go with a rich cream cheese frosting instead. A cinnamon roll wouldn’t be the same without it.

It’s so easy to make! You only need 4 ingredients for the icing – butter, cream cheese, powdered sugar and vanilla. And your just a good mixing away to that heavenly stuff.

Tips for Perfect Cinnamon Rolls

So what does make these the best?

• Bread flour, it gives them a tender chewy texture.
• Saigon cinnamon, it’s a splurge but it really does taste better. Kroger stores sell a cheaper version than many other brands.
• Lots of butter. Skip the vegetable oil, shortening or margarine. No flavor. Butter is rich and delicious.
• Adding eggs to the dough, some recipes skip them but I say they’re a must. They assist in rising and give a softer dough. They also add flavor (not eggy, think like brioche).
• A thinner rolled dough. It leaves more room for the filling to be spread out into every bite. Plus it’s so fun unwrapping those thinner layers.
• Cooking on a baking sheet (not the big standard size cookie sheet though, note this is a 15 by 10). The baking sheet allows more space for them to spread and bake evenly rather than overcrowding in a 13 by 9-inch pan.
• Adding the frosting while they’re still warm, that way it starts to melt over the top and run down the nooks and crannies, and drip down the sides. Drool.

Can I Let These Rest Overnight?

I did also list a method for overnight cinnamon rolls in the recipe. Really the only changes are refrigerating immediately after you transfer them to the pan (rather than proceeding with the second rise).

Then you chill overnight and remove and finish that second rise the following day (which will likely take about 60 minutes longer than the original method since they are cold).

How to Store and Reheat Cinnamon Rolls

I highly recommend trying them at least once warm from the oven. But when you’ve got leftovers store them in an airtight container in a single layer (at room temperature if serving the same day, if serving the following day store in the fridge).

Then reheat individually on a plate in the microwave in 10 second increments until heated through.

The second time I made these this week I tried to eat just a few bites but then it quickly turned into trying to just eat a few bites of the second cinnamon roll. These things are dangerous!

Now what are you waiting for? Go make a batch, pour yourself a tall glass of milk then dive right in!

Cinnamon Rolls {Better than Cinnabon!}

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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 won't want to lose.

Servings: 12

Prep Time

45 minutes

Cook Time

20 minutes

Total Time

3 hours 35 minutes

Ingredients

Roll Dough

• 1/4 cup (60ml) warm water, 110 - 120 degrees
• 1 Tbsp active dry yeast
• 3/4 cup (180ml) buttermilk, at room temperature*
• 2 large eggs, at room temperature**
• 1/2 cup (100g) + 1/2 tsp granulated sugar, divided
• 1 tsp salt
• 1/2 tsp vanilla extract
• 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 recommend King Arthur)

Cinnamon Filling

• 6 Tbsp (85g) unsalted butter, well softened
• 1 cup (210g) packed light brown sugar
• 2 Tbsp (13g) Saigon cinnamon

Cream Cheese Icing

• 1/4 cup (56g) unsalted butter, softened
• 3 oz. cream cheese, softened
• 1/2 tsp vanilla extract
• 1 1/2 cups (190g) powdered sugar

Instructions

1. 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).   
2. 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. 
3. 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. 
4. 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).
5. 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. 
6. 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.
7. 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.
8. 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). 
9. 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). 
10. 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. 
11. 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***).
12. 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. 
13. 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. 
14. 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. 
15. 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.
16. *You can also warm buttermilk gently in the microwave to bring it to room temperature. Heat it on 30% power in a microwave safe cup, in 20 second increments stirring between each, until it registers about 75 degrees on an instant read thermometer (no more than 90 degrees or it will curdle!). 
17. **To quickly bring eggs to room temperature place them in a bowl and cover with warm water. Let rest 10 minutes. 
18. ***For the overnight method, immediately after you've cut rolls and placed them in pan wrap with plastic wrap and chill overnight. Then following day remove from fridge, keep covered and let rest at room temperature until doubled in volume, about 2 hours. Continue to bake as directed.

Recipe Notes

Nutrition Facts

Cinnamon Rolls {Better than Cinnabon!}

Amount Per Serving

Calories 497Calories from Fat 171

% Daily Value*

Total Fat 19g29%

Saturated Fat 11g55%

Cholesterol 80mg27%

Sodium 252mg11%

Potassium 120mg3%

Total Carbohydrates 73g24%

Dietary Fiber 1g4%

Sugars 41g

Protein 5g10%

Vitamin A12.7%

Calcium6.5%

Iron4.3%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer

Course: breads

Cuisine: American

Keyword: Cinnamon Rolls

Calories: 497 kcal

Author: Jaclyn

Source Article : Click here

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