The Best Damn Cinnamon Rolls

The tastiest cinnamon roll recipe I’ve found to date! Always an impressive crowd pleaser.

Plus who doesn’t love cinnamon rolls? Hitler, probably. Assuming you’ve chosen to read this of your own free will & you’re not Hitler, I get the feeling you’re going to love this recipe.

I didn’t come up with this one on my own–in fact, I got it from somewhere else online, but I can’t seem to find the link. The brilliant person that I am only printed out the ingredients & instructions, but I think they’re originally called Molly’s Cinnamon Rolls.

This is a recipe I’ve been using somewhat frequently over the past year and a half, so I’m posting my version (which contains my experience-based edits/suggestions) for your baking adventures. I (rightfully) call them the Best Damn Cinnamon Rolls.

As with any recipe you come across on the internet, don’t be afraid to tweak it! Let me know in the comments if you discover any delicious edits/additions to this roll-tacular recipe.

• Servings: 12
• Time: 2 hours
• Difficulty: Intermediate
• Print

Ingredients

Dough:

• 1 package of yeast (2 1/4 teaspoon)
• 1/3 cup sugar
• 1 cup warm water*
• 1/2 teaspoon salt
• 1 cup warm milk
• 1/3 cup oil
• 1 egg
• approx. 5 cups unbleached bread flour (can substitute for all-purpose flour, but bread flour is best)

* = I suggest near-boiling water, but some choose to use the microwave

Filling:

• 6 tablespoons melted unsalted butter
• 3/4 cup sugar
• lots & lots of ground cinnamon

Icing:

• 2 cups powdered sugar
• 2 tablespoons melted unsalted butter
• 2 teaspoons vanilla extract
• 3 1/2 tablespoons milk*
• ground nutmeg as desired
• honey for drizzling

* = Any fat content will work, even dry milk! Amount varies depending on desired icing thickness

Directions:

1. Combine yeast, sugar & hot water in a mixing bowl. Let sit & grow bubbly for 5 minutes.
2. Stir in warm milk, then add the oil & egg by mixing with the mixer.
3. Slowly add in 2 cups of flour and the salt.
4. Add remaining 3+ cups of flour 1/2 a cup at a time until the dough has pulled away from the sides & bottom of the mixing bowl.
5. Let the dough rise for 30 minutes.*
6. Roll dough out on a floured surfaced to make a 9 x 13″ rectangle.
7. Spread melted butter on dough & cover this area with sugar (tip: a spatula with rubber fingers works well here!)
8. Add as much (or as little, you heathen) cinnamon as desired.
9. Tightly roll up the dough like a swiss roll by starting at a long end.
10. Cut into 12 even slices by dusting a sharp knife with flour (alternatively, some have found success with string).
11. Lightly grease your 9 x 13″ pan & arrange rolls in the dish (3 rows of 4 works best).
12. Let the dough rise for another 30 minutes.
13. Optional: Mix together a tablespoon of sugar and a tablespoon of cinnamon and sprinkle over the top of the rolls.
14. Bake at 375 for 12-15 minutes until rolls are golden (check bottoms!).
15. As rolls cool, mix together icing ingredients & drizzle over your rolls. Follow this up with an additional honey drizzle for added flavor.

* = This dough will not rise if your mixing bowl or kitchen is too cold. A proofing drawer/oven setting is suggested. Optionally, you can heat your oven, turn it off & place bowl in the cooling oven to rise (but don’t let the rolls bake!)

Lastly, a few success tips:

1. Rise, rise, rise. Getting your dough to rise nicely both times is a huge factor in how good your rolls are going to taste. It’s so important that I included a footnote on the instructions with some useful tips if your yeasties just don’t want to get, well, yeasting.
2. Don’t skip the yeast proof step. It’s important since this is a yeast-based dough, so just take the 5 minute break and set-up for the next steps.
3. Wait, what’s “bubbly” yeast? If you’re like I was when I first cooked this dish & have no idea what a “grown bubbly” yeast mixture looks like, here’s a pic of a “bubbled” yeast that lead to successful rolls. It’s got like a film of foam on top.
4. Failed results? Try a lower oven temperature. I’ve included the 375 because it works well, but sometimes I find more success at lower temperatures with an extended cooking time. It’s all about making sure the bottoms of your rolls are cooked through. Sometimes the higher temp yields perfectly golden tops but somewhat lagging bottoms.
5. Change up the icing. One thing I look for in a good cinnamon roll is a good sweetness balance; this is why I suggest adding nutmeg to the icing since it’ll pair well with the cinnamon but help cut back on the sweetness of the sugar. However, try adding whatever you think will taste best and just test it before pouring it. The icing is by far the easiest part to re-make if necessary. Next time, I plan to try adding dark, unsweetened chocolate!

Happy baking!

xo Jackie