When I first tried these cinnamon rolls, I knew I had to get the recipe. They’re pretty easy to make if you’ve worked with yeast breads before. If you’re looking for a cinnamon roll that tastes like a dessert and not just a bread, you’ve come to the right place.
Add to the mixer and still until just combined:
2 c. scalded milk (heated till it bubbles, then cooled until warm to the touch)
1 ½ T. yeast
½ c. sugar
¾ t. salt
2 eggs, beaten
Add and stir until a smooth dough forms and starts to pull away from the sides:
5-6 c. flour
The dough will be fairly soft and sticky, but it should hold together. If you’ve added the full amount of flour and it still looks very sticky, let the mixer knead it for a few minutes.
Let the dough rise in a warm place until doubled, about an hour.
Preheat the oven to 375 and grease a half sheet pan. Lightly spray the counter with oil and roll the dough to 12×18 inches. Spread/sprinkle across the dough:
¼ c. butter, softened
¾ c. brown sugar
1 T. cinnamon
Roll up the dough and cut it into 12 cinnamon rolls by using dental floss. Arrange the rolls evenly on the baking sheet and bake for 25 minutes at 375. (There is no second rise time because the rolls rise while they’re baking.)
Let the cinnamon rolls cool to warm before frosting them.
Make the frosting while the rolls are cooling. First, use a saucepan and stir until dissolved:
3 T. butter
3 T. brown sugar
Remove from the heat, then add and stir until combined:
½ t. vanilla
3 T. milk
2 ¼ c. powdered sugar
Spread the frosting over the cinnamon rolls. If it’s still warm, you can somewhat drizzle it on since it’s in between a glaze and buttercream in thickness.
Enjoy these giant cinnamon rolls one at a time. (Or, cut them into smaller pieces if you’re not super hungry!)
Leftover cinnamon rolls taste amazing if reheated in the microwave for 15-30 seconds.