The absolute best cinnamon rolls you will ever have!
Those who have had these want the recipe immediately, so gooey and moist.
Prep Time: 45-60 minutes
Cook Time: 20-25 minutes
- 1-2 Cake Pans
- Hand Mixer
- Measuring Cups and Spoons
- Mixing Bowls
- Wooden Spoon
- Plastic Wrap
Cinnamon Roll Ingredients
- 3 to 3 ¼ cups All Purpose Flour
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 3 tablespoons Non-fat dry milk
- 1 package Rapid Rise Yeast
- 2 tablespoons Shortening
- 1 cup + 2 tablespoons very warm tap water
Cinnamon Roll Filling Ingredients
- 1/2 stick SOFTENED Butter or margarine
- ¾ cup Brown Sugar
- 1-2 teaspoons Cinnamon
- 2 tablespoons granulated Sugar
- 1 cup Powdered Sugar
- 1-2 tablespoons Milk
- ¼ teaspoon Vanilla Extract
Combine 1 cup of the flour, the sugar, the non-fat dry milk, salt and undissolved yeast in the mixing bowl. Stir well.
Add the shortening and the very warm tap water.
Beat at medium speed for 2 minutes.
Add ½ cup more flour and beat at high speed for 1 minute.
Remove beater blades and stir in all but ½ cup of the flour with a wooden spoon. The dough will leave the sides of the bowl and be very stiff, but will be sticky.
Turn the dough out onto a board or cabinet top with the remaining flour in a pile to the side. Dust a little flour onto the board and your hands.
Knead by pushing the dough away from you with the heel of your hand, turning the dough ¼ turn, and folding it toward you. Continue kneading, adding flour as needed, for 5 minutes.
Leave dough on board covered with plastic wrap and a towel. Put in your proofing oven*. Let it rest for 20 minutes.
Grease 1-2 cake pans.
Roll out dough.
Spread ¼ stick SOFTENED butter or margarine onto the dough. Make sure the butter is spread all the way to the edge.
Sprinkle ¾ cup brown sugar, 1-2 teaspoons cinnamon and 2 tablespoons granulated sugar over the dough.
Roll it up tightly and cut into 1” rolls, put in pans tightly so they won’t unroll.
Spray top with non-stick spray, cover with plastic wrap. Let rise in a warm place 45 minutes to 1 hour or until doubled in size.
Bake at 375℉ for 20-25 minutes.
Mix the ingredients for the glaze together. Drizzle over warm rolls and enjoy!
*You can “proof” in your oven at 95℉ or place in warm, humid location for 20 minutes
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