Best Cinnamon Rolls Ever

When I was a kid, I somehow got the idea that making cinnamon rolls was hard. While it does have steps that need to be done in sequence, this recipe revealed to me that making the best cinnamon rolls isn’t difficult, it just takes time.

These really are the best cinnamon rolls ever

Blue Ribbon Winner

As a high school 4-H’er I entered these cinnamon rolls at the Northern Wisconsin State Fair and won a blue ribbon. Even the judges agree, these are the best cinnamon rolls!

Most Requested

As a teen, my brother’s best friend’s dad (who was a friend of the family) even knew how fantastic the cinnamon rolls I made were. He requested them on several occasions through my teen years. While I don’t remember the exactly occasions I seem to remember them as an excellent “bribe”.

When we were first married, I brought these cinnamon rolls to one of our small group Bible study gatherings. A particular friend was raving about them even weeks or months later. She made the comment that they were like big Amish cinnamon rolls. What a compliment!

Shortly after my husband took a new job, I made a batch of these rolls and shared some with his co-workers. The next time I saw them, one asked for the recipe.

Again and again these rolls are a winner, and I’m excited for you to be able to make them a part of your bragging right too. The funny thing about recipes is that as you make them again and again they somehow become yours.

I honestly don’t remember when or where I found the original recipe. I just remember it was cut out of a magazine or the back of a box. I’ve copied it from recipe card to recipe card so many times over the years that some of them don’t even read exactly the same, and I’ve made tweaks along the way.

Are you ready to take on the challenge to make the best cinnamon rolls you’ve ever made? Let’s go!

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The Best Cinnamon Rolls Ever

Ingredients (Complete List):

• 6 cups all purpose flour, divided
• 1 Tbsp quick rise yeast
• 1/2 cup sugar
• 1 tsp. salt
• 1 cup (whole) milk
• 1 cup water
• 1/2 cup (1 stick) + 3 Tbsp (salted) butter, divided
• 2 eggs
• oil or non-stick spray
• 3/4 cup brown sugar
• 1 1/2 tsp. ground cinnamon
• 2 cups powdered sugar
• milk (optional)
• 1/4 tsp. pure vanilla extract (optional)

Supplies:

• stand mixer with dough hook
• saucepan
• mixing bowl
• light towel or plastic wrap
• rolling pin
• 9×13 pan (plus 9×9 or loaf pan, optional)

Making the Cinnamon Roll Dough

• 5 1/2 – 6 cups all purpose flour, divided
• 1 Tbsp quick rise yeast
• 1/2 cup sugar
• 1 tsp. salt
• 1 cup (whole) milk
• 1 cup water
• 1/4 (salted) butter
• 2 eggs

Warm the Liquids

To begin, in a saucepan combine milk, water, and butter. Head over low heat until very warm, but not boiling.

Meanwhile, in your mixer bowl, combine 3 cups of flour, yeast, sugar, and salt.

Once the mixture in the saucepan has warmed, add it to the dry ingredients in your mixer bowl, along with the two eggs.

Mix the Dough

Blend on low speed until combined, then add the remaining 2 1/2 cups of flour. If needed, add additional flour up to six cups to make a dough that is moist, but not so sticky you can’t work with it.

Knead the Dough

Knead with the hook attachment for several minutes until the dough it elastic.

Allow the Dough to Rise

While the dough is kneading, prepare a bowl for rising. To do this, spray the bottom of a large mixing bowl with non-stick spray, or drizzle with a little oil (I prefer olive oil).

Transfer the ball of kneaded dough into the rising bowl, and flip once so all sides are oiled. If you need to spray a little extra or rub some on with your hands you can do that. Oiling the bowl and dough keeps things from drying out and sticking as the dough rises.

Cover with a light towel or plastic wrap, and allow to rise in a warm area until doubled. This should take 30-45 minutes depending on the yeast you use and the temperature of your room. To speed things up, consider placing the bowl on top of your refrigerator or in the oven with ONLY the oven light on. Both of these are warmer places in your kitchen that encourage rising.

Roll the Rolls

Once the dough has doubled, punch it down in the bowl and divide the dough into two equal parts. You can choose to do the entire batch in one roll if you choose, but unless you have a large counter space and strong rolling skills, two portions makes working with the dough much easier. From here on our the recipe assumes your doing halves, but if you aren’t then you can adjust accordingly.

On a lightly flour surface, roll each half into a large rectangle. How big or thick you choose to go is up to you. I personally like to do larger and thinner rectangles to give me more layers in my roll. That also increases the sugar/butter to dough ration. Who wouldn’t want that? Try for a rectangle around 12 x 14 inches.

Add the Cinnamon Filling

• 1/4 cup butter, very soft, almost melted
• 3/4 cup brown sugar
• 1 1/2 tsp. ground cinnamon

Use a dull knife, or spatula, to spread half of the butter onto your rolled dough. If you want to use a little more than 2 Tbps of butter per half I’m not going to say you shouldn’t :). Just make sure you have a nice even spread of butter along the entire rectangle all the way to the edges. We aren’t frosting the dough, so it doesn’t need to be thick, but we do want everything covered.

Next, combine 3/4 cup of brown sugar and 1 1/2 tsp of ground cinnamon in a small bowl. Sprinkle half of the mixture evenly over the dough.

Repeat for the second ball of dough. (You can either do that now, or once you have rolled and cut your first log. See instructions below.)

Form the Best Cinnamon Rolls

To form the rolls, begin rolling the dough tightly along the longest edge to make a long log. The ends of the log will be uneven and thinner, and that’s ok.

Cut the log into approximately 2 inch thick rolls.

Then, place them, cut side up, in a greased 9×13 pan. Depending on how big you rolls are you should be able to fit 12 in your 9×13 pan, and then may have a few extras spill over into another pan.

I like to cut the ends off the log so I get approximately 6-7 “good” (AKA pretty) rolls from each batch, and then bake the ends and any additional rolls in a 9×9 or loaf pan. They don’t turn out as pretty but they still taste good. No matter how I do it (because I’m a natural “wing it” person) I always seem to have some leftover dough

Second Rise

Once all your rolls are in the pans, cover them with a light towel or plastic wrap, and allow them to rise until doubled. (About 30 minutes)

Bake

Near the end of the second rise, you may preheat your oven to 375 degrees F.

Uncover the rolls and bake 20-25 minutes.

Note that the rolls will continue to grow slightly during the baking process. The rolls will be done with the tops turn golden, but be aware it’s a fine line between golden rolls with and uncooked doughy centers. Let the bake as long as you can without the tops becoming overdone. Try to avoid opening the over during baking.

Glaze the Rolls

• 2 cups powdered sugar
• 3 Tbsp. butter, melted
• milk, as needed
• 1/4 tsp. pure vanilla extract (optional)

In a medium microwave safe bowl, melt the butter.

Mix in the powdered sugar and vanilla flavoring (if desired). Thin the mixture with milk (up to 3 Tbsp) to get a pourable, but not runny, consistency.

Spoon over the warm rolls.

Serve & Enjoy

I suggest you serve these rolls warm with a glass of milk. If you’re serving them “day old” consider placing individual rolls in the microwave for 30 seconds to warm them up.

I hope you find this recipe delicious and simple enough to make for any occasion. Comment below if you made them, and let me know what you think!