The Best Cinnamon Rolls Ever

I have had a craving for cinnamon rolls recently, so decided to make them last weekend from scratch. These rolls did not disappoint—they were amazing.

I told Andy at one point, I don’t think I can ever go back to store bought cinnamon rolls—these are just so much cheaper and better. But, they are labor intensive, so I will probably be buying cinnamon rolls again when I get lazy. 

INGREDIENTS – DOUGH

1/4 -ounce package of yeast

1/2 cup of warm water

1/2 cup of scalded milk

1/2 cup of sugar

1/3 cup of butter

1 teaspoon of salt

1 egg

3 1/2 to 4 cups of all-purpose flour

INGREDIENTS – FILLING

1 stick of melted butter

3/4 cup of sugar, plus more for pan

2 tablespoons of ground cinnamon

INGREDIENTS – GLAZE

Butter (I used the remaining butter that I did not use for the filling)

2-3 cups of powdered sugar

1 teaspoon of vanilla extract

3 to 6 tablespoons of hot water

DIRECTIONS

1.       Heat oven to 350 degrees.

2.       In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth.

3.       Add yeast mixture. Mix in remaining flour until dough is easy to handle.

4.       Knead dough on lightly floured surface for 5 to 10 minutes.

5.       Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

6.       When dough has doubled in size, punch down dough.

7.      Roll out on a floured surface into a 15 by 9-inch rectangle.

8.      Spread melted butter all over dough.

9.       Mix sugar and cinnamon and sprinkle over buttered dough. You can also sprinkle with any additional items you want, such as walnuts, pecans, or raisins.

10.   Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

11.   Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.

12.    Bake for about 30 minutes or until nicely browned.

13.    While rolls are baking, mix remaining butter from the filling, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls (about three minutes after they come out of the oven).

Doubled in size; ready for the oven. 

Right out of the oven. 

Note: It is best to eat these while still warm, or heat up in the microwave for 15 seconds prior to eating if they have cooled.

Original recipe here.