Perfect Cinnamon Rolls

All is right with the world when enjoying these sweet rolls fresh out of the oven! They are pure heaven! The gooey cinnamon filling is the best!

My family goes to church every Sunday morning, but twice yearly we get to stay home on Saturday and Sunday and watch our church leaders speak to us during a live broadcast (tv and internet) in what is called General Conference. We look forward to this time, not only for the spiritual nourishment, enlightenment and encouragement we receive from our beloved leaders, but also because it means we can lounge around in our pj’s all day eating! 🙂

I realized this time around that I’ve been failing as a mother, because my kids have never partaken of my homemade cinnamon rolls! Gasp! I usually make a yummy dessert during this particular weekend, but from here on out, I think it’s going to be these sweet rolls, because they really are perfect! They totally hit the spot!

We all know how time-consuming these suckers can be, so they really are a labor of love! Which makes them the perfect lounge-around-on-a-Sunday treat! Nowhere to go and nothing pressing to do, so why not bake?!

I started the rolls in the morning, so they were ready just in time for our mid day meal. I called my family to the table and their eyes lit up like they’d just hit the jackpot! I mean, it’s not often that your mom gives you permission to eat a cinnamon roll for lunch!

I could seriously have these for every meal. So decadent, soft, and melt-in-your-mouth exquisite!

This is the recipe my mom always used, so it’s fun continuing the tradition with my own family.

I know some people like to ice their cinnamon rolls with cream cheese frosting, but I usually prefer them with a simple glaze like I did this time. I feel like the cinnamon rolls are plenty rich enough to stand on their own, so I don’t like to overpower them. But to each his own! If you want to make them in true Cinnabon fashion, you’ll go ahead and finish them with cream cheese frosting. They are perfectly delicious either way!

{PERFECT CINNAMON ROLLS}

Makes about 20

2 1/2 c. warm water

2 Tbsp. yeast

4 Tbsp. melted butter

4 Tbsp. sugar

2 tsp. salt

4 c. bread flour or all purpose flour

2 large eggs, beaten with fork

3 c. bread flour or all purpose flour

Filling:

1/3 c. butter, softened

1 c. brown sugar

Cinnamon for sprinkling

Glaze:

2 c. powdered sugar

1/4 c. milk (more or less, as necessary for thinning)

Buttercream Frosting:

1/2 c. butter, softened

3 1/2 c. powdered sugar

1 tsp. vanilla extract

Just enough milk for thinning (add 1 Tbsp. at a time and mix in between)

In the bowl of an electric mixer fitted with the dough hook attachment, add warm water, then yeast, melted butter, sugar, salt and 4 c. bread flour. Turn on mixer, let mix until ingredients start to incorporate together and then add beaten eggs and 3 c. flour, one cup at a time, mixing in between. You may not need to add the full amount of flour, in fact I usually don’t. One of the keys to a good cinnamon roll is to not add too much flour. The dough will still be slightly tacky to the touch when it has enough flour. Knead on medium setting for 4 minutes. Cover bowl with a warm, damp towel or cling wrap and let rise for at least 30 minutes (or until doubled) in a warm place. Roll out dough into a large rectangle on a lightly floured surface, about 1/4″ thick. Spread butter over the dough and sprinkle with brown sugar and pat down. Sprinkle generously with cinnamon.

Roll dough up lengthwise and pinch at seams to close. You may need to get a little bit of water on your fingers and run it along the seam to get it to seal. Cut into about 2″ slices with dental floss. Place very close together on a greased or baking mat lined sheet or pan. Placing them close together will ensure that they will rise up nicely instead of out side to side, because tall cinnamon rolls are beautiful. It’ll also ensure that the sides stay nice and soft.

Let rise for 30 minutes, covered very loosely with cling wrap that’s been sprayed with nonstick cooking spray, then bake in a 350 degree Fahrenheit oven for approximately 20-25 minutes. While baking, prepare the glaze by whisking together powdered sugar and just enough milk to make it nice and pourable, but not overly runny. Glaze and serve!

If you prefer buttercream frosting, cream the softened butter, powdered sugar and vanilla extract together in the bowl of an electric mixer. Add milk 1 Tbsp. at a time, mixing in between, until it’s nice and fluffy and creamy, but not runny (2-3 Tbsp. should do).

They’re the best when warm, and the first day, in my opinion!**Tip: I always test the temperature of the water on the underside of my wrist. You want it to be nice and warm but not hot. If it’s uncomfortable on your wrist, it’s too hot.

**Tip: If you’re using instant yeast, follow the directions as stated above. If using active dry yeast, sprinkle the yeast over the warm water and let it sit until it gets slightly foamy and frothy (about 5-10 minutes). Then continue with the recipe as stated.

We shared some with our neighbors and they texted me just minutes later with lots of praises, saying they were already gone. :)These are too good to be reserved just for Sundays! They are worth every minute of prep time! I hope you get to enjoy them very soon!

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