These are the best cinnamon rolls! I enjoy them for breakfast with a cup of coffee. I also whip up a big batch most of the time and packed in cute boxes to give as gifts. These cinnamon rolls are perfectly sweet, moist, and soft with a heavenly frosting, dredge in cinnamon sugar.
INGREDIENTS :
Dough:
- 2 eggs, room temperature
- 1 c. warm milk (110 degrees F/45 degrees C)
- 1/3 c. butter, melted
- 2 1/2 tsp yeast
- 4 1/2 c. flour
- 1/2 c. white sugar
- 1 tsp salt
Filling:
- 1/3 c. butter, melted
- 2 1/2 tbsp ground cinnamon
- 1 c. brown sugar, packed
Frosting:
- 1/4 c. butter, softened
- 1 (3 oz.) package cream cheese, softened
- 1 1/2 c. confectioners’ sugar
- 1/8 tsp salt
- 1/2 tsp vanilla extract
DIRECTIONS :
Step 1: In a large bowl, dissolve the yeast in the warm milk. Then, stir in the sugar, margarine, salt, and eggs. Next, add the flour and stir well.
Step 2: Lightly dust your hands with flour and knead the dough into a large ball. Place the dough ball in a bowl. Cover the dough and allow it to rise for an hour in a warm place until doubled in size.
Step 3: Onto a lightly floured surface, turn out the dough. Cover and allow it to rise again for 10 minutes more. In the meantime, whisk the brown sugar and cinnamon in a small bowl.
Step 4: Into a 16 x 21-inch rectangle, roll the dough and crush with the melted butter. On top, sprinkle the sugar/cinnamon mixture. Beginning along the long side, roll up the dough, then cut it into 12 rolls. In a lightly greased 9 x 13-inch baking pan, place the rolls and cover. Allow the rolls to rise for about 30 minutes until the sizes are nearly doubled. In the meantime, prepare the oven and preheat it to 350 degrees F.
Step 5: Place the rolls in the preheated oven and bake for about 20 minutes until golden brown. While waiting for rolls to finish baking, beat the cream cheese, 1/4 c butter, confectioners’ sugar, vanilla extract, and salt. When the rolls are done, take them out of the oven and remove them from the pan.
Step 6: On top of the rolls, spread any filling that has seeped out, then spread the frosting on top. Serve and enjoy!
THE WORLD’S GREATEST CINNAMON ROLLS
Ingredients
- Dough:
- 2 eggs, room temperature
- 1 c. warm milk (110 degrees F/45 degrees C)
- 1/3 c. butter, melted
- 2 1/2 tsp yeast
- 4 1/2 c. flour
- 1/2 c. white sugar
- 1 tsp salt
- Filling:
- 1/3 c. butter, melted
- 2 1/2 tbsp ground cinnamon
- 1 c. brown sugar, packed
- Frosting:
- 1/4 c. butter, softened
- 1 (3 oz.) package cream cheese, softened
- 1 1/2 c. confectioners’ sugar
- 1/8 tsp salt
- 1/2 tsp vanilla extract
Instructions
Step 1: In a large bowl, dissolve the yeast in the warm milk. Then, stir in the sugar, margarine, salt, and eggs. Next, add the flour and stir well.
Step 2: Lightly dust your hands with flour and knead the dough into a large ball. Place the dough ball in a bowl. Cover the dough and allow it to rise for an hour in a warm place until doubled in size.
Step 3: Onto a lightly floured surface, turn out the dough. Cover and allow it to rise again for 10 minutes more. In the meantime, whisk the brown sugar and cinnamon in a small bowl.
Step 4: Into a 16 x 21-inch rectangle, roll the dough and crush with the melted butter. On top, sprinkle the sugar/cinnamon mixture. Beginning along the long side, roll up the dough, then cut it into 12 rolls. In a lightly greased 9 x 13-inch baking pan, place the rolls and cover. Allow the rolls to rise for about 30 minutes until the sizes are nearly doubled. In the meantime, prepare the oven and preheat it to 350 degrees F.
Step 5: Place the rolls in the preheated oven and bake for about 20 minutes until golden brown. While waiting for rolls to finish baking, beat the cream cheese, 1/4 c butter, confectioners’ sugar, vanilla extract, and salt. When the rolls are done, take them out of the oven and remove them from the pan.
Step 6: On top of the rolls, spread any filling that has seeped out, then spread the frosting on top. Serve and enjoy!
