This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.
Good morning my fellow foodies!
Today began on a wonderful note.
Why you ask?
I will tell you.
My amazingly talented and awesome daughter (can you tell I kinda love her?) brought me an oven-fresh cinnamon roll and a hot cup of coffee in bed this morning.
What a wonderful way to start the day right?
She also, being the good blogger daughter she is, wrote up a post to share with you all. So here you go......
So off to google I went, and about ten or so minutes later, I knew I had to make cinnamon rolls. It’s one of the things our household shares a love for, so what better way to start the day?
I’ve only made them one other time, while my mom and I were living in Poway, CA.
I was in the first semester of my sophomore year of high school, and I needed a “make-up” dish for my cooking class since I had missed a kitchen day. After hours of searching online, I decided to make cinnamon rolls.
I read the recipe and thought it sounded like fun. It was one that you made from scratch with yeast and water.
My mom was going to be at a friend’s house that weekend, so I figured I’d make them then since our apartment was tiny and I didn’t want her to stress out from seeing a messy kitchen (and if you’ve ever baked, you know that it can get ridiculous).
Well, it just so happened that the morning I was to make my rolls, a wildfire started a few miles away.
However, I did not know this until I had gotten the dough all ready and turned on the television while I was waiting for it to rise. At first, I was a bit stressed, but, being only sixteen at the time, I thought “No way in hell is it gonna reach here.”
Not long after I put the rolls in the oven (and they looked absolutely perfect, I was so excited), the news anchor announced that Poway was to evacuate immediately.
I packed a weekend bag, and just as I was headed out the door, the timer for the rolls went off. I took them out of the oven and was devastated because they looked amazing, but they were much too hot to take with me.
I covered them with tin foil, heaved a sigh, and headed out the door. By the time they got the fire under control and my mom and I were able to safely return to our apartment, the rolls were stale…but we ate them anyway, and guess what?
THEY WERE DELICIOUS!! My mom told me then and has told me several times since, that my rolls were better than Cinnabon, but for some reason, I never made them again.
However, I have no clue how to use a bread machine, and my mom was still asleep, so I decided to pull from my memory and make the dough without one.
After I made them and let them cool down a little (5 minutes TOPS! You want these bad boys to be hot, just not hot enough to scorch your mouth!), I took one to my mom and one upstairs to my brother, who had been up when I had the brilliant plan.
Seth scarfed it down, taking a breath every now and then to say “Oh my God”, which was no surprise.
Out of all of us, I think he’s the one who loves cinnamon rolls the most.
My mom had still been sleeping, so she set it on her bedside table until she woke up a little more. When she got around to eating it, she loved it, making me a very happy little baker!
What is your favorite sweet treat?
Better than Cinnabon Cinnamon Rolls
ingredients:
- 1 cup warm milk
- 2 eggs, room temp
- 1/3 cup butter, melted
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup sugar
- 1 package active dry yeast
- 1 cup brown sugar, packed
- 2 1/2 tablespoons cinnamon
- 1/3 cup butter, softened
- 3 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
instructions
- Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add the flour in quarters and mix well. It will get a little tough, but keep at it until it’s well mixed! If it starts to get way too hard to mix anymore, dust your hands with some flour and finish mixing it by hand.
- Knead the dough into a large ball and put it back into the bowl. Cover it with a dish cloth and let it rise in a warm place for about an hour, or until doubled in size.
- Preheat your oven to 400 degrees F
- Roll dough into a large rectangle (Make sure not to roll it too thin, or it will rip when you roll it up). Spread dough with the softened butter and sprinkle the brown sugar and cinnamon mixture evenly over it. Roll the dough up and cut into 10 rolls, (you can discard the two end bits). This will leave you with 8 good sized rolls.
- Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about thirty minutes.
- Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together the ingredients for the frosting. Spread or drizzle it on warm rolls before serving.
Glazed Donuts (Krispy Kreme Recipe Copycat)
Kim Bee
New follower. These are some super yummy cinnamon rolls.
Bobbi | Bobbi's Kozy Kitchen
Kim they really were, she did such a good job! She said they were very easy to make too. Thanks for following 🙂
Debi at Life Currents
These look great. I posted a little rolling and cutting tutorial on cinnamon rolls. It's based on my recipe as well. I use a bread machine too, I find them so easy! Take a look, if you'd like... http://lifecurrents.dw2.net/?p=5796
megan @ whatmegansmaking
Saw these on Pinterest - they look really good!!
Bobbi | Bobbi's Kozy Kitchen
Hey Debi, sorry I didn't get back to you. I was out of town for the weekend. I will check that out thanks!
Bobbi | Bobbi's Kozy Kitchen
Megan I never realized so many people like pics of food like I do 🙂 so glad you found me!
Kirst
Tonight I made this to go along side the chili i also made. These are hands down thee most amazing cinnamon rolls in have ever had! Thanks for sharing this recipe. I poste a pic on Facebook about how wonderful they were and I had 4 friends ask for the recipe! Yummy!
Bobbi | Bobbi's Kozy Kitchen
WOW Kirst what a wonderful compliment! I am so glad you liked them. We crave these at our house all of the time!
Tara
These look so good!! Can you make the dough the night before?
Bobbi | Bobbi's Kozy Kitchen
Hi Tara, I would assume you could make them ahead and refrigerate over night. I made other cinnamon rolls the night before and just popped them in the oven in the morning.
Anonymous
Hi,I'm a new follower. I am so looking forward to trying these cinnamon rolls. I am diabetic and cannot have any sugar at all. I will be making these with splenda. I hope they turn out just as good as they look. Wish me luck. :o)
Bobbi | Bobbi's Kozy Kitchen
Oh please let me know how they turn out. I am sure any people would love to enjoy these but are diabetic as well (a good friend of mine for one) so I would love to know how they come out!!
Jenn
Sounds and looks amazing.
Bobbi | Bobbi's Kozy Kitchen
Thank you so much Jenn!!
Gramma Barbie
I freeze them all the time. Roll them up and slice them as usual. Store them in an air tight container in the freezer. Take however many you wish to bake out of the freezer and put them into your greased pan. Bake them as usual after they have thawed and risen.
Bobbi | Bobbi's Kozy Kitchen
That is a great idea!
Unknown
You daughter rocks! These look amazing and can't wait to make them for my boys. Thank you for sharing on Thursday's Treasures Week 34. <3 and hugs sweetie! http://www.recipesformyboys.com/2012/05/thursdays-treasures-week-34.html open all week
Bobbi | Bobbi's Kozy Kitchen
Thanks Debi, yes she really did hit it out of the park with these little treasures!!! She loves that this remains my number one post every week!!
cuttingras
These are really good! For the diabetics out there, you can use Agave Nectar. NO aftertaste! Just don't use as much as you would sugar, it's REALLY sweet! It's low on the glycemic index. You can find it at just about any grocery store on the top shelf near the artificial sweeteners. Agave is a cactus. Don't let that turn you off. Serious! I love this stuff. They have light and dark. Enjoy 🙂
Bobbi | Bobbi's Kozy Kitchen
Thanks so much for sharing that info!! I am always looking to accommodation everyone dietary restrictions if I can!!
Anonymous
These came out perfect!! I've never baked anything requiring yeast and I was nervous but these were so easy! To die for
Bobbi | Bobbi's Kozy Kitchen
From a fellow non yeast using baker to another I know what you mean!! The first time I tried to work with yeast it was an epic failure! I am so glad you made these and enjoyed them!!! My daughter will love it too 🙂
Mknz
These cinnamon rolls were TO DIE FOR!!!!
Bobbi | Bobbi's Kozy Kitchen
Thanks so much Mackenezie! I am so glad you enjoyed them 🙂
Anonymous
"Roll the dough up and cut into 10 rolls, discarding the two end bits" NOT!! Go ahead and cook the end pieces, it's a treat for the cook! After they cook, I spread butter on them and sprinkle with a little cinnamon sugar. Yum and since they aren't really 'rolls' no calories are in them.;-)
Bobbi | Bobbi's Kozy Kitchen
LOL what a great idea!! Love the no calories too!!
Mijanou GF
Yum...made this recipes Gluten Free by subbing the flour for almond flour. What a treat.
Bobbi | Bobbi's Kozy Kitchen
That is fantastic to know!! I have many people that ask for gluten free recipes. Thanks so much for letting me know and I am glad you liked them!!
Linda B.
I need this in my life! Mmmmmm. Cinanmon rolls.
Bobbi | Bobbi's Kozy Kitchen
I agree! I sure wish I had some right now 🙂
Anonymous
Hello Bobbi! Thanks for the recipe..Just curious...do you measure the flour first and then sift? Or sift, then measure? Thanks!
Bobbi | Bobbi's Kozy Kitchen
I measure and then sift 🙂
Anonymous
Just mad these they are AMAZING? Thank you for sharing
Bobbi | Bobbi's Kozy Kitchen
Oh I am so glad you liked them. My daughter will be oh so happy!!
Unknown
Amazing
Bobbi | Bobbi's Kozy Kitchen
Thanks Roberta!
Unknown
I searched through a bunch of recipes to find the perfect cinnamon rolls for my first time baking them and holy crap they were good!
Bobbi | Bobbi's Kozy Kitchen
Yay!!! So glad you liked them! I have been craving them like crazy lately!
Anonymous
These are...... AMAZING!!!!!! So good thanks for sharing!!
Unknown
Can we use the refrigerate overnight method?
Bobbi | Bobbi's Kozy Kitchen
SO glad you liked them!!
Bobbi | Bobbi's Kozy Kitchen
That is a good question, I have never tried that. I guess you might be able to as long as you let them come to room temperature before you bake them? If you do, let me know how it comes out OK?
Tracy
I want to make sure I don't roll the either too thick or too thin. Just curious, what size rectangle do you end up with?
Bobbi | Bobbi's Kozy Kitchen
Approx 15 x 9 inches.
Unknown
You got it! Trying on Christmas morning! Wish me luck.
Bobbi | Bobbi's Kozy Kitchen
Make sure you not only allow them to come to room temp, but allow them time to rise. Then you can go ahead and bake! GOOD LUCK!!
Anonymous
I've made these before with no problem but I attempted to make this recipe again and it didnt come out right. The dough didn't form with just 1 1/2 c of flour. Did you change it?
Bobbi | Bobbi's Kozy Kitchen
Thank you for bringing this issue to my attention! When the recipe put into the rich pin format somehow the amount was changed from 4 1/2 to 1 1/2 cups! I am so sorry for the confusion! I have fixed the amounts now.
Anonymous
Im sure experienced bakers would of just added more flour. Thanks for fixing it because I truly love this recipe!
Unknown
After I let the dough rise for one hour and then form the cinnamon rolls, could I put these in the refrigerator overnight to let rise for a second time? I want to make them for breakfast, but I don't want to spend the entire morning making them and not be able to eat them until noon. I want them rise for a second time overnight so they will double in size again and result in jumbo sized cinnamon rolls and because it won't cause my back to hurt near as bad as if I did it all in one morning.
Thanks
Bobbi | Bobbi's Kozy Kitchen
I have never done that, so I can't guarantee it will work, but this is the info I found on food network
"cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven."
Then bake as instructed. Let me know how it goes OK?
Liz That Skinny Chick Can Bake
Oooh, with praise like that, these must happen at my house very soon! WE love cinnamon rolls around here, too!
Tina
I absolutely love cinnamon rolls! This is my type of recipe!
Anonymous
These are one of the best cinnamon rolls I've ever had. I go to a lot of bakeries and they don't come even close to this. I've been making this recipe for years. I've tried bread flour instead of AA flour,but personally, half bread flour and half AA flour gives me the best results. Thank you!
Bobbi | Bobbi's Kozy Kitchen
That makes me so happy to hear! I will pass this on to my daughter too since this was her recipe!!