Yes! I would consider these the best! So do my kids, and my hubby! I have made these once before, and they were just as good then. Yes, they do take some time to prepare, but they are so worth it! I made these for New Years Day, and that is one way, to start the New Year off right! So, are you ready to talk about The Best Ever Homemade Cinnamon Rolls? – Yeah, me too!
It starts off with the perfect dough. I use Rapid Rise Yeast, and let me tell you, that when these babies rise, they really rise! They need to rise twice. Similar to my Fan Dinner Rolls that I made right before Christmas. Once you make the dough, you let it rise in a warm spot. My antique Wedgewood Stove, was this perfect spot for me. Just setting the bowl near the stove, helped the dough to rise in about 2 hours. Once it has risen, you punch it down a bit, and roll it out on a floured surface to the size you need. Then just lather on some softened butter, and a cinnamon/sugar mixture, and roll it up.
I was able to cut 12 pieces out of it, and I lined them in a greased 9×13 baking dish, and covered it loosely again, with plastic wrap, and set it to rise again, for about 2 hours more. Then bake for 20-25 minutes, to a golden brown, and drizzle them with some homemade vanilla frosting! So delicious, and super soft. The family, will not be able to get enough of it!
The aroma, that fills your home, will be amazing; And the taste will leave everyone speechless! 2016 was a very good year for me, through the blessings of God, that comes first in our home. My health issues, have been improving day by day, and my little food blog is gaining more notice, and I know that by starting off the new year with these delicious homemade cinnamon rolls, 2017 will be even better.;)
Ingredients
- Dough Ingredients:
- 1 (2¼ tsp) package active dry yeast
- 1 cup warm milk
- 1/2 cup granulated sugar
- 1/3 cup softened butter
- 1 tsp salt
- 2 eggs
- 4 to 4 1/2 cups all purpose flour
- Filling:
- 1 cup packed brown sugar
- 3 tbsp cinnamon
- 1/3 cup margarine, softened
- For the frosting:
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Instructions for the rolls:
- Dissolve the yeast in the warm milk (110 degrees), in a large bowl, until yeast has become foamy, about 3 minutes.
- Add sugar, butter, salt, eggs, and flour to the bowl of a electric mixer, fitted with the paddle attachment, and mix well, until combined.
- Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well combined.
- Place dough into an greased bowl, and cover with a towel, or plastic wrap, and let rise in a warm place about 2 hours or until the dough has doubled in size.
- Turn out the dough onto a lightly floured surface, and roll out dough until it is approx 16 inches long by 12 inches wide.
- Preheat oven to 350 F degrees. Grease a 9x13 inch baking pan.
- To make filling, mix together, the brown sugar, and cinnamon in a small bowl, and set aside. Spread 1/3 softened butter evenly over dough.
- Sprinkle the brown sugar and cinnamon mixture evernly over dough.
- Working carefully, from the long edge, roll the dough down to the bottom edge, to form a log. Cut the roll into 1½ inch slices.
- Place the cut rolls in the prepared baking pan. Cover them with a damp towel, or plastic wrap, and let them rise again for another 2 hours until they double in size.
- Bake for 20-25 minutes or until light golden brown.
- When the rolls are done, spread generously with vanilla buttercream icing.
- To prepare icing:
- In a large bowl, add butter, powdered sugar, milk, and vanilla, and mix with a whisk, or hand mixer, until icing is smooth, Spread cinnamon rolls with icing, then drizzle extra icing on top. Serve warm.
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