Monday, February 27, 2012

Seriously the World's Best Cinnamon Rolls

They may be more work than the can of cinnamon rolls, but I will never go back. These are amazing and always a huge hit.In fact, these are going to fit into some holiday morning tradition. They are easy to start the night before and pull out of the fridge and finish in the morning.

Cinnamon Rolls
Adapted from Clone of a Cinnabon


1 cup warm milk
1 pkg of dry yeast
1/2 cup sugar
4 1/2 cups bread flour, divided
2 eggs
1/3 cup melted butter
1 tsp kosher salt

1 cup packed brown sugar
1 stick butter, softened
3 tbsp cinnamon
pinch of ground clove and ginger (optional)

4oz cream cheese
1 1/2 cup powdered sugar
1/2 tsp vanilla

1st thing, set out the stick of butter to use later for the filling!

Mix milk, yeast, and sugar in a kitchenaid bowl and let sit 10 minutes until foamy.

Add  4 cups flour, eggs, butter, and salt.

Mix on medium with dough hook until it starts to come together and then lower to "2"

Let knead 10 minutes. Add additional flour slowly if bread is too sticky.

Cover with a towel and let rise 1-4 hours.

Turn dough out onto floured surface. Knead one moment and let rest 15 minutes.

Roll out to approximately 16x20 inches.

Rub with soft butter. All the way to the very edges. Sprinkle with brown sugar and cinnamon. Press lightly into the dough. Roll tightly. Use dental floss. Cut in half. Cut each half, in half. Cut each forth into thirds. You will have 12 rolls.

Spray a 9x13 pan. 

Place the smaller "end" rolls in the middle and the fatter "middle" rolls on the outer edge of the pan.

Either cover with foil and put in the fridge overnight, or let set on the counter 1 hour.

If refrigerated,  then put in cold oven and then preheat. (Take out the cream cheese for the frosting!)

Bake at 350 for 20-25 (maybe 5 extra if from cold)

Mix the cream cheese and vanilla. Add powdered sugar to desired sweetness

Once rolls are done, flip out and let the cinnamon sugar drizzle back down them.

Frost and enjoy

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