|The BEST Homemade Cinnamon Rolls|

I’m not sure there is a bad cinnamon roll out there but… my vote is these are the BEST! Make them ahead or make them fresh.

They are fluffy and full of flavor and comfort! They are perfect for Easter brunch, Christmas morning or paired with chili on a cold fall night. Click here for chili recipe!

Ingredients

Dough:

• 1 cup warm whole milk (microwave about 40 seconds) too hot and it will kill your yeast!
• 1/3 cup white sugar
• 6 tablespoons room temp butter (see notes below if needing to microwave butter)
• 1 tsp salt
• 2 1/4 tsp yeast
• 2 eggs
• 5 cups white flour

Filling:

• Flour for dusting
• 3 tablespoons melted butter
• 1 cup brown sugar (don’t skimp here! Use as much as you need to get a good layer over dough)
• 3 tablespoons cinnamon (again you can always use more!)

Icing:

• 2 cups confectioners’ sugar
• 2 tablespoons melted butter
• 1 tsp vanilla extract
• About 4 tablespoons whole milk (add until you get the consistency you like)

*Notes- if your butter is frozen microwave for 10 seconds then flip and microwave another 10 seconds. Making it nice and soft.

Instructions:

1. Mix 1 cup warm milk, 1/3 cup white sugar, 6 tablespoons room temp butter, 1 tsp salt and 2 1/4 tsp yeast. Mix until fully combined.
2. Add in 2 eggs. Mix only for a few seconds as you don’t want to over beat your eggs.
3. Put dough hook on. Add in 1 cup of flour at a time. I tend to use all 5 cups but depending on how accurate your measurements or how large the eggs you may need a little less or a little more. (Dough should be nice and elastic not sticking to the sides of the bowl.)
4. Cover with plastic wrap or towel and let rise. Usually 2 hours depending on temp of house! If I am in a pinch and need it to rise fast I will turn my oven on to 170 degrees and then turn it off once it’s preheated. Place the bowl with dough in oven until it doubles in size.
5. To prepare for filling: Lightly dust work surface with flour. Roll out dough into your best rectangle. Usually looking more like a weird oval.
6. Spread 3 tablespoons of melted butter over dough. I like to cover all the dough so toppings stick and there are no places without.
7. Cover buttered area with 1 cup brown sugar and 3 tablespoons cinnamon. Start to roll hotdog style by starting with one of the long sides rolling toward your opposite long side of rectangle. Here you can cut your cinnamon rolls large or small. I cut them according to how many people I am baking for. Anywhere between 8 to 14. Place in well buttered 9×13 dish.
8. Cover and let rise again usually 2 hours. I like to let mine get really big and fluffy! Again if I am wanting them to rise quickly I place in the oven just like above. Or if I’m making them for the next day place in fridge overnight.
9. Bake at 375 degrees for 22 to 25 minutes. If you placed them in the fridge over night REMOVE 1.5 hours before baking.

Icing:

1. Whisk together 2 tablespoons melted butter and 1 tsp vanilla extract.
2. Add in 2 cups confectioners sugar. Add in 1 tablespoon of milk at a time.
3. Whisk until well combined.
4. Once cinnamon rolls are done cooking let cool for about 5 minutes before pouring icing on. If you ice too soon your icing will melt to the bottom.

Enjoy!

Pair it with my delicious Dutch Oven chili. Click here for recipe.

Did you make this be sure to tag me on Instagram @plantpraypick