This is hands down the best cinnamon roll recipe you'll ever find. Ooey, gooey and never dry. Sure to be your new favorite!
This is one of my most loved recipes. I have made it soooo many times. These are soft, ooey and gooey. Delicious warm or cold. You will not be able to get enough of these!
How to make:
- In the bowl of your mixer, place the butter, salt, and sugar.
- In a small pot, over medium high heat, scald the 1 cup of milk. To scald milk, heat it until nearly boiling then remove from the heat. Pour the scalded milk over the contents of the mixing bowl. Allow to cool down to a warm but not hot temperature (a bit warmer than a baby’s bath water).
- In a small measuring cup dissolve 1 Tbs. active dry yeast and ½ tsp sugar in ⅓ cup warm water and let stand 5 minutes until foamy. Pour the foamy yeast, 2 eggs, and 2 cups of flour into the mixing bowl. Mix on low just to get everything mixed together, then beat at a medium high speed for 5 minutes. Don’t skimp on the time. You need to beat the batter for 5 minutes.
- Following 5 minutes of beating, add 1 ½ cups more flour and mix just until incorporated. Picture 4 is what your batter/dough should look like. This particular kind of roll is called a batter roll or batter bread. Meaning it is not going to come together in a ball like typical doughs. It will be sticky and gooey.
- Remove the paddle attachment and cover the bowl with a dish towel. Allow the dough to rise until doubled. This should take an hour to an hour and a half.
- Gently punch down the dough, recover and allow to rise a 2nd time until doubled. This time it will rise in about half the time it took before.
- Prepare a 9×13 baking dish by spraying it with non-stick cooking spray and mix up the cinnamon sugar filling.
- Dump the risen dough onto a generously floured surface. Gently knead the dough with a little flour just enough that it is not terribly sticky. Do not add a ton of flour. You really only need a bit. This dough should not toughen up and be a stiff dough like regular bread dough.
- Roll the dough out with your rolling pin (affiliate link) into roughly a 20 x 14 inch rectangle on a floured surface.
- Spread the cinnamon sugar filling across the rolled out dough and roll it up.
- Using a sharp knife or dental floss, slice the dough roll into inch thick slices.
- Place the slices in a greased 9×13 baking dish (affiliate link). Cover and let rise in a warm place for 30 minutes.
- Preheat your oven to 350 degrees while they rise.
- Bake at 350 degrees for 25-35 minutes. The tops should be lightly browned and the center roll should be done.
- Make the icing while these bake. Allow to cool on a wire rack for 15 minutes before drizzling with icing.
How to freeze:
If you want to freeze your cinnamon rolls for later make sure they have cooled completely first. It's actually a good idea to put them in the fridge for a couple hours after they've cooled on your counter top just to make sure they are cooled through the center. If they are still warm condensation from the steam with create a blanket of ice crystals across the tops causing freezer burn and soggy cinnamon rolls when thawed. To thaw just place the pan of cinnamon rolls on your countertop and allow them to thaw.
Variations of this recipe:
Raspberry Cheesecake Sweet Rolls
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Cinnamon Rolls Recipe
- Prep Time: 2 Hours 30 Minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 Cinnamon Rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This is hands down the best cinnamon roll recipe you'll ever find. Ooey, gooey and never dry. Sure to be your new favorite!
Ingredients
Roll Dough:
- ¼ Cup Butter
- 1 tsp Salt
- ¼ Cup Sugar
- 1 Cup Scalded Milk
- 1 Tbs. Active Dry Yeast
- ½ tsp Sugar
- ⅓ Cup Warm Water
- 2 Large Eggs
- 3 ½ Cups Flour, divided
Cinnamon Filling:
- 1 Cup Melted Butter
- 2 Cups Sugar
- 2 Tbs. Ground Cinnamon
Icing:
- 2 Cups Powdered Sugar
- 1 tsp Vanilla Extract
- Milk
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (you can make these with hand beaters, too) place the ¼ cup of butter, 1 tsp Salt, and ¼ cup of sugar.
- In a small saucepan, scald the 1 cup of milk. To scald milk, heat the milk over medium heat high to nearly boiling. Remove from the heat and pour over the contents of the mixing bowl.
- Allow to cool to a warm, but not hot temperature (a little warmer than a baby’s bath water). This takes 20-30 minutes.
- In a small bowl, dissolve the yeast and ½ tsp sugar in ⅓ cup warm water. Let stand until foamy. About 5 minutes.
- Pour the foamy yeast, 2 eggs, and 2 cups of the flour into the mixing bowl. Mix on low just until everything is mixed together. Then beat on medium high for 5 minutes. Don’t skimp on the time. You must beat it for 5 minutes.
- Add the remaining 1 ½ cups flour. Mix until incorporated. This is a batter dough so the dough is going to be sticky and gooey, it will not be a ball of dough. Refer to the pictures included in this recipes post to see what this should look like. Cover the dough and let rise until doubled. This will take an hour to an hour and a half.
- Punch down the dough, recover, and let rise a second time until doubled. This will only time ½ the time of the first rise.
- While the dough is rising for a second time, spray a 9×13 baking dish with non-stick cooking spray and mix up the cinnamon sugar filling.
- Dump the risen dough out onto a generously floured surface. Knead gently just enough so the dough is not sticky. This won’t take a lot of flour. Remember this is a soft dough and should not be a stiff ball of dough like bread dough would be.
- Roll out into a rectangle that is roughly 20×14 inches. Spread the cinnamon sugar filling over the top of the rolled out dough.
- Roll up the dough jelly roll style and slice into 1 ½ inch slices.
- Place the slices into the prepared baking dish. I can only fit 12 in my 9×13 pan so if you got more than 12 you will need an additional smaller pan. Cover and let rise in a warm place for 30 minutes. Preheat the oven to 350 degrees and make the icing..
- Bake at 350 degrees for 25-35 minutes. The tops should be lightly browned and the center roll should be done. Cool about 15 minutes before drizzling with icing.
Cinnamon Sugar Filling:
- Melt the butter and mix the sugar and cinnamon into it. If you need to add a bit more sugar to it you can. The cinnamon sugar filling should not be spreadable not crumbly nor super runny.
Icing:
- Using a fork, mix together the powdered sugar, vanilla, and enough milk to bring to a drizzly consistency.
Keywords: cinnamon rolls, sweet rolls
Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
L.S.
To die for! But I just love cinnamon rolls and these are very fantastic!
★★★★★