The World’s Greatest Cinnamon Rolls

You know what’s great? The little lip balms that look like mini eggs. Piano music on a blustery day. Smiley face stickers. Finding a ten-dollar bill in an old purse. Laughing so hard you cry a little. And most of all…cinnamon rolls. Specifically, these cinnamon rolls. The best EVER. No, I’m not kidding. They are perfection.

The World's Greatest Cinnamon Rolls - Bakerlady


Enjoy them with coffee, make them for a special brunch, have some friends over for the early game or take them to card night with the girls. Did you know breakfast for dinner is always better with cinnamon rolls? Whatever you have to do…just make them. Start with perfectly sweet dough…which comes together very quickly and is a dream to work with. Roll it out into a nice rectangle(ish) shape.

The World's Greatest Cinnamon Rolls - Bakerlady

Then brush with melted butter. When the second instruction is to slather butter all over, it’s a good day.

The World's Greatest Cinnamon Rolls - Bakerlady

Then take some cinnamon and sugar and sprinkle it all over. Now…this is one of the keys to truly great cinnamon rolls. Use brown sugar. Every other cinnamon roll recipe I’ve seen uses white sugar in the filling. Blah. So boring. The brown sugar gives it a caramelly richness that’s fabulous.

The World's Greatest Cinnamon Rolls - Bakerlady

Wait just a minute. I said “sprinkle”? I meant to say “cover”. Really coat it thick. Lay it on like the flattery Mr. Brown Noser at work gives your boss. Yeah. Overdo it. That’s better.

The World's Greatest Cinnamon Rolls - Bakerlady

Then roll it up. Start slowly, make sure the first few rolls are good and tight so you get a nice spiral in your dough. Seal up the seam with a little butter.

The World's Greatest Cinnamon Rolls - Bakerlady

Beautiful spirals of sugar. Mmmmm.

The World's Greatest Cinnamon Rolls - Bakerlady

Ok, now we cut the log. Unflavored dental floss works really well for this. But since all I had was the minty kind (darn you fresh breath!), I used a big serrated knife. Start in the middle and cut it in half. Clearly I’m not going to win any awards for my “half” eyeballing skills.

The World's Greatest Cinnamon Rolls - Bakerlady

Then cut it in half again (each half). Now you’ll have 4 pieces. Then cut each 4th into 3rds and you’ll have 12 mostly even rolls. This is just one example of why it’s important to stay in school kids…you can’t have cinnamon rolls without math.

The World's Greatest Cinnamon Rolls - Bakerlady

Place the rolls in a well buttered baking dish and allow to rise until about doubled. A really cool feature of this recipe is that you can prepare it the night before. Just put these in the fridge after placing the rolled buns in the pan (don’t let them rise). Then in the morning, put them in a cold oven – turn it on to 350° and allow to cook for 25-30 minutes. Or…you can let them rise, and continue on with your baking immediately. Here they are waiting to rise.

The World's Greatest Cinnamon Rolls - Bakerlady

Doubled up. When they are just starting to snuggle together at the edges, they are ready for the oven.

The World's Greatest Cinnamon Rolls - Bakerlady

Now bake them up. They come out golden brown and the sugar/cinnamon is all bubbly and caramelled. The aroma that fills your house is just incredible. Mmmmmmm.

The World's Greatest Cinnamon Rolls - Bakerlady

Then we slather them with the most delicious cream cheese frosting ever. Which, not coincidentally, also has butter in it.

The World's Greatest Cinnamon Rolls - Bakerlady

Take the rolls out of the pan immediately. As the buttery sugar goodness starts to cool on the bottom, it will essentially turn into glue. See it there at the bottom of the roll? The deep rich brown? Yeah, that’s the most delicious adhesive substance known to man.

The World's Greatest Cinnamon Rolls - Bakerlady

A little reminder of the process here…just in case you forgot. Roll, rise, bake, mmmmmmmmm.

The World's Greatest Cinnamon Rolls - Bakerlady

Oh, pardon. A thousand apologies. Don’t mind me, I’m just going to continue unrolling to the best part…the middle. Soft, doughy, drenched in glorious frosting and swimming in cinnamon sugar goodness. Enjoy!

The World's Greatest Cinnamon Rolls - Bakerlady

Print Recipe for The World’s Greatest Cinnamon Rolls

The World’s Greatest Cinnamon Rolls
adapted from allrecipes.com

Dough
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons yeast

Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, melted

Frosting
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions

Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16×21 inch rectangle. Brush dough with melted butter, then sprinkle with sugar/cinnamon mixture. Roll up dough starting along the long side and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
Bake rolls in preheated oven until golden brown, about 20 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. As soon as rolls come out of the oven, remove them from the pan. Spread any filling that has seeped out over the top and then spread frosting on rolls before serving.

Comments

  1. These look really good!! Do you think it’s better to bake them in a glass or metal dish?

    • I’ve always made them in a glass dish. I’m sure metal would work just fine too, but possibly you’d need to adjust the baking temperature/time.

  2. Can these be frozen before the second rise?

  3. What kind of yeast do you use in these? cake?

  4. Quick question in the top you say to brush on melted butter and then coat with cinnamon and brown sugar but in the directions you say to soften the butter and mix in with the cinnamon and brown sugar. Which way is correct/better.

    • Hey Tara,

      Sorry for the confusion, I’ll update the recipe. Melt the butter and brush it all over, then coat the cinnamon/sugar all over it.

      • Seriously just thought I was going crazy I’m making the cinnamon rolls again tonight it’s after midnight and I’m reading the recipe and thinking why did I think this said to put the butter in with the brown sugar and cinnamon. so glad I scrolled down to the comments to see that you already changed it and it not quite as crazy as I thought I was. 😉

  5. THE very easiest way to cut raw cinnamon buns is to use a piece of thread. Slide about a 14″ piece of thread under the roll to the desired thickness, pull up each end, cross the ends over each other and pull in opposite directions. Voilà! Perfectly cut buns.

  6. How about raisins? I must have raisins in my cinnamon rolls! What measurement would I use?
    Used to really love Mrs. Powell’s in Phoenix. They were fabulous, you could get with or without raisins.

  7. How long do you knead the doigh??

  8. Dough

  9. I would love to leave a reply, if I could find the recipe. Where is the recipe. I want toprint it so I can make it?

  10. Sorry, I went right over the recipe. Figures I was in such a hurry to try them I completely missed the recipe. I’ll let you know after I bake them but I’m telling you they will be DELICIOUS. thanks for posting it.

  11. Jeanne Haight says:

    I’ve been making cin. rolls with brown sugar for 62 years, and SO glad to finally see a recipe similar. Because baking is harder for me, now, I will use Rhodes frozen dough. Thaw, roll out and proceed. It is perfectly acceptable.

  12. Does anyone know how long you would knead the dough for? I don’t want to start making these without having an idea!

  13. These look fantastic! PS, sewing thread works when dental floss is not available. I love your math/stay in school comment! 😍

  14. Rosalie Joly says:

    I use my bread machine, no kneading, no mess and no work. In a bowl stir up the eggs, add milk, salt, melted, butter, or margarine …or I even used vegetable oil. Pour all into bread machine and add flour and bread machine yeast. Set machine on dough…..thats it , when machine beeps the dough is ready, proceed to roll out your cinnamon buns. Only change to this recipe is, I use 3 eggs. The dough is out of this world!

  15. Would this recipe be okay to refrigerate overnight after the rolls have been let rise in the pan? Then baked the following morning?

  16. I made these yesterday, they were beyond fabulous ! I haved baked for over 60 yrs. and never had much success using yeast ,but gave it a try and am so glad I did ! I used active yeast and was careful to dissolve it in 110* milk. thx for the great recipe 😘

  17. Mary-Ann Nagel says:

    Do you use All purpose flour or bread flour?

  18. What kind of flour should I use?

    • I’m a little confused about making them the night before. I have chronic migraines so I would absolutely need too but putting them in the cold stove and turning it on; Will it rise in time??? I’d think it would need more time to rise then just keeping it in the stove during the preheat stage? Or should I let them rise 30 min then put in fridge over night then bake in the morning? If so how long do I bake then? Also, could i kneed it with a mixer and attachment ???

      • They will rise just fine in the oven from the fridge. Bake 25-30 minutes.

      • In my experience, if you make the recipe the evening before and put them in the fridge to rise, in the morning they should be ready to bake. If you have time, I’d let them sit on the counter at room temperature for at least a half an hour before baking.

        I know this is not a forum for migraines, but I’ve tamed mine with the help of a neurologist. If you’re interesting in hearing my experience, you’re welcome to contact me. I know they are miserable.

  19. Should the dough be a bit sticky or not at all?

    • I’m thinking that cream cheese orange frosting would be amazing. Just use orange extract in place of the vanilla, and the zest of one orange. Yum!

  20. Gonna try these, they sound great. I use buttered parchment paper and they never stick.

  21. HOW MUCH YEAST DO YOU USE FOR THIS DOUGH🤔

  22. These were amazing! Thank you so much for sharing the recipe. Made them this morning. Hubby said they’re the best ones he’s ever had – not even in the same category as store-bought or even from a restaurant.

    Do you have any tips on rolling the dough into s rectangle? My sides ate always shorter than the middle.

    • Dawne Stanton Nock says:

      I don’t find that an issue. I pat out the dough (I don’t roll it) into a rectangle with the long side toward me. After putting on the interior ingredients (cinnamon, brown sugar, raisins, etc.) avoiding the last 2 inches at the back or so, I roll up the dough starting from nearest me. I pull the corners a bit as I do this, as well as the dough rectangle. When done I lightly pinch the roll together along the long edge. Your ends will be just as nice and filled as the center. Having left the last two inches along the back long edge clear of toppings makes pinching the seam easy. Put the seam side down, then use a long piece of thread to cut each roll. (See my comment above about 18 comments.)

      • Quick question have you ever tried making these in cupcake tins with parchment wrappers. I love this recipe but I need to make them single serving for an open house you think it might work??

      • Sorry for the late reply. Assuming you’ve already figured this out. I’ve never tried it, but don’t see why it wouldn’t work!

  23. When you say MARGARINE
    do you mean the BUTTER?

    • I don’t know who said margarine, but I’d NEVER use margarine for anything. Nasty. Hopefully the person meant butter–better tasting and better for you. 😉

  24. Kathryn Dukes says:

    Can these be made ahead of time and frozen? The hubby doesnt like cinnamon rolls so I’d like to not make them all at once.

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