We’ve all got that shameful recipe we’d hope just disappeared from our memory but never does…. well, let me introduce you to mine. The fluffiest and most delicious cinnamon rolls you’ve ever tasted.
It all started with a cinnamon roll store opening up near my house and targeting me on instagram ads every single day… so of course my full feed was FULL of amazing, delicious, mouth-watering rolls EVERY. SINGLE. DAY. Not a day went by when i did not have to go through the temptation of those pictures. Lol. I must sound like a crazy person right now but that’s the effect these rolls have on me.
Finally, after visiting the shop a million times and not only feeling guilty about the sugar – but about the loads of cash i had spent on them, I wondered… how hard can it be to actually make them at home…? MISTAKE.
I visited one of my favorite food blogs and she had this amazing recipe. Of course, I had to dedicate a full day into making them, because it involved letting the dough rise, and a bunch of slow steps… but I was determined in eating my full batch and got to work!
The pros of this long recipe (start at least 3 hours before you want to eat them) is that you have plenty of time to think about who you are gonna share them with. The recipe makes 16 amazing and fluffy rolls so please, if you’re having one of those days when you know you DESERVE some sugary treat – or just want to impress you family and friends, this is your recipe. ENJOY!
STEP 1: YEAST MIXTURE
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⅓ cup very warm water (110-115 degrees like a warm baby bottle)
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1 package active dry yeast (2¼ teaspoons)
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¼ teaspoon sugar
Wait a few minutes until it grows, pour in bowl, and add next step. (IMPORTANT, if it does not grow and isn’t puffy and foamy, don’t continue),
STEP 2: DOUGH MIXTURE
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1/4 cup sugar
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⅓ cup buttermilk (room temperature)
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½ cup whole milk (room temperature)
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6 tablespoons butter, melted
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2 tablespoons canola oil
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1 tablespoon vanilla extract
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2 eggs, slightly beaten
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1 teaspoon salt
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1 teaspoon baking powder
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4 cups all-purpose flour, sifted (may need more or less)
Mix in the flour a little at a time, using just enough so that the dough pulls from the sides of the bowl. It will be slightly sticky but shouldn’t stick to a clean fingertip.
2.1 Cover with plastic wrap and place the bowl in a warm location.
2.2 Let sit for about 1 hour or until the dough has doubled in size.
2.3 Gently punch the dough down a few times to release the air.
2.4 Sprinkle a work surface lightly with flour and turn dough onto floured surface,
2.5 Knead the dough gently a couple of times and then pat the dough into a rectangle that is about ¼ inch thick. Add the filling mixture
STEP 3. FILLING MIXTURE
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1 cup brown sugar
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1 tablespoon cinnamon
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½ cup butter, melted
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Starting from the end furthest from you, begin tightly rolling up the dough.
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When done, place the roll seam-side down, and carefully slice the roll into 12 (1½-inch) sections.
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Place the rolls in a greased baking pan,sides touching.
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Cover with plastic wrap and place in a warm location to let rise.
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Preheat oven to 350 F.
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Bake for 20-25 minutes or until sides of cinnamon rolls are lightly golden.
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Prepare step 4
STEP 4: CREAM CHEESE GLAZE
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4 oz. cream cheese, softened
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¼ cup butter, melted
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2-4 tablespoons milk (may need more or less)
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1½ cups powdered sugar
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½ teaspoon vanilla extract
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pinch of salt (optional)
