CINNAMON ROLLS

An absolutely delicious recipe for the perfect cinnamon rolls! My recipe is rather easy and will have you dying for more — they turn out so moist & are packed with cinnamon flavor! Top them with either my glaze or homemade cream cheese frosting! Both are divine.
PREP: 15 M | RISE: 2 H | BAKE: 25 M
HEAT: 350° | YIELDS: 12 | TOTAL TIME: 2 H 40 M

TRUST THE PROCESS.

The key to making Cinnamon Rolls is giving them the time they need to rise. If you don’t give them the time they need, you will not achieve the perfect rolls you’d want! So be patient and just make them a day you know you’ll have the time. You have to trust the process!

INGREDIENTS.

FOR THE DOUGH:
  • ​1 tbsp dry active yeast
  • 1 cup milk
  • 5 tbsp unsalted butter, room temp.
  • 1 tsp salt
  • 1/3 cup sugar
  • 1/4 tsp nutmeg (if not, it’s okay)
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 2 eggs
  • 3-6 cups flour, plus more for surface

FOR THE FILLING:
  • ​6 tbsp unsalted butter, softened
  • 3/4 cup sugar
  • 2 tbsp cinnamon
  • 1/2 cup pecans (optional)

Choose your topping...
GLAZE:
  • ​3.5 cups powdered sugar
  • 1/3 cup water
  • 1 tsp vanilla

OR..
​
CREAM CHEESE FROSTING
  • ​8 oz cream cheese, softened
  • 6 tbsp unsalted butter, softened
  • 1.5 cups powdered sugar
  • ​1 tsp vanilla extract

DIRECTIONS.

STEP 1: MAKE THE DOUGH.

  1. In a small bowl, activate the yeast by mixing it with 1/2 cup warm water. Let it sit for about 5 minutes while you do the next couple steps.
  2. Microwave the milk for 2-3 minutes until hot. Place the butter in a large bowl and pour the milk on top. Whisk the butter into the milk until completely melted (do not use an electric mixer unless you want milk all over your kitchen).
  3. Whisk in the salt, sugar, cinnamon, and nutmeg. Then, whisk in the vanilla and eggs until fully combined.
  4. Pour in the yeast mixture and whisk, then with a wooden spoon, begin mixing in 2 cups of flour. Add another 2 cups flour while mixing. Make sure the flour is being fully incorporated within the mixture.
  5. Now, you have to use your judgment. If the dough is still runny (or sticking to the bowl) add another 1/4 cup of flour at a time until it’s not anymore. I would say at most, you’ll only need an additional 1/2 to 1 cup of flour after the first 4 cups, but you be the judge.
  6. Sprinkle flour on a clean, dry surface and knead the dough for a few minutes, until it is smooth and no longer sticky at all. To knead, just fold over once and push in the palm of your hand, and repeat. Do NOT over knead!
  7. Place the dough in a greased bowl (with butter or nonstick spray) and place a towel over it in a warm place. Let it rise for at least 1 hour.

STEP 2: READY TO ROLL.
  1. This is the fun part! First, sprinkle flour all over a large clean and dry surface. Place the dough on the surface and punch it out into a small rectangle.
  2. Using a rolling pin, roll out the dough into a large rectangle with the longer edge being left to right, trying to keep the lines nice and straight. If it’s not perfect, that’s okay! The dough should be about 1/4 inch thick when rolled out, give or take.
  3. Take the 6 tbsp softened butter and spread it all across the top of the dough really well — it should be pretty easy to spread (sort of like butter on bread). Do not melt the butter! It should be soft.
  4. In a small bowl, mix together the cinnamon and sugar. Then, evenly spread it across the entire top of the dough, making sure it is completely coated.
  5. Begin rolling the dough tightly while pulling down until it’s completely rolled up nicely. Use the bottom surface to close the dough together. If the middle is a little thicker, then just even out the dough by squeezing it all together, up and down, with your hands.
  6. Slice the dough with a sharp knife into 1-1.5 inch rolls. Get your pan ready by greasing it with butter and sprinkling sugar and cinnamon on it. Then, place the rolls in the pan, leaving some space in between them. Cover and let them rise for another hour or so. You could also let them rise over night, tightly wrapped and in the refrigerator to bake the next morning!

STEP 3: BAKE IT REAL GOOD.
  1. Once the rolls have risen, make sure they are placed right next to each other and are touching — this will help keep its shape while baking!
  2. Bake at 350° for 20-30 minutes, or until they become golden.

STEP 4: ICE, ICE BABY.
  1. ​While the cinnamon rolls are baking, make your glaze or cream cheese frosting! It’s super easy — in a large bowl, whisk together all the ingredients under either the glaze or the cream cheese frosting ingredients list until perfectly combined.
  2. Once the cinnamon rolls are done baking, pour the glaze or spread the frosting all over those bad boys while hot! That way the glaze can drip down into each crevice and the frosting can melt all over them!
  3. Top with pecans (or don’t) and enjoy the heck out of them! They are insanely delicious.

YAAAAAS GIRL!