Cinnamon Rolls are one of those occasional splurges, probably not something you often find yourself eating, but something that you treat yourself to every once in a while so you can bask in sweet, buttery, soft, doughy perfection for a blissful moment. That’s exactly what I was craving when I set out to make these cinnamon rolls, and that’s exactly what I got. These cinnamon rolls are pure and simple perfection.
A perfect cinnamon roll (in my eyes) starts out with the softest dough – no crisp edges here. It’s sweet and buttery, of course, but not so sweet that it makes you feel sick. An ample amount of cinnamon twisted throughout each roll adds the perfect contrast to the sugar. Then, the right glaze tops it all off, not the sort of glaze that makes you feel like your going into a comatose sugary state, but the kind of glaze that’s just enough to bring all of the flavors together in an indulgent state of je ne sais quoi.
Serve warm from the oven on a weekend morning, and seriously, life can’t get better.
With Father’s Day coming up this Sunday, I can’t think of much any dad would enjoy more than a morning with his family digging into warm, Ooey Gooey Cinnamon Rolls made from scratch with love.
Ooey Gooey Cinnamon Rolls
Buttery soft cinnamon rolls laden with cinnamon sugar and topped with a cinnamon glaze – pure bliss.
- Yield: 12 1x
Ingredients
Cinnamon Roll Dough
- 1 cup milk, warm
- 2 1/4 teaspoons active dry yeast
- 1/3 cup butter, melted
- 2 eggs, room temperature (if you can help it)
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 4 1/2 cups bread flour
Filling
- 1 cup brown sugar, loose
- 2 1/2 tablespoons cinnamon
- 1/3 cup butter, softened
Cinnamon Sugar Glaze
- 4 tablespoons butter (1/4 cup or half a stick), melted
- 3/4 cup granulated sugar
- 1 tablespoon cinnamon
- dash of milk
Instructions
- In the bowl of a stand mixer, dissolve yeast in milk and let sit for 5 minutes to activate yeast.
- Add melted butter, eggs, sugar, and salt to the yeast mixture and mix with the paddle attachment. If you didn’t bring your eggs to room temperature first, add them to the melted butter initially to balance out the two temperatures before adding to the other ingredients.
- Add flour and mix in.
- Switch to the dough hook attachment. Using the dough hook, knead dough until a smooth, non-sticky dough forms, for at least 5 minutes. Remove the dough and shape it into a smooth ball. Place it in a greased bowl and let rise in a warm place until doubled (1-2 hours).
- Prepare filling by whisking together brown sugar and cinnamon. Roll risen dough out into a 16″x21″ rectangle. Rub 1/3 cup of softened butter onto the surface of the dough, and then sprinkle cinnamon sugar evenly over the entire surface. Roll the dough up into a log, starting with one of the 21″ sides, pressing in at the end to form a seam. Cut the roll into 12 equal pieces (it helps to cut the whole roll in half, then each half in half again, and then each quarter into 3 pieces.
- Place the cut rolls spiral side up into a greased 9″x13″ pyrex dish, leaving space between each roll when possible and keeping the outer seams facing inward toward the other rolls. Let the rolls rise for another 30 minutes to 1 hour, until doubled or filling up the space in the dish.
- Bake the rolls immediatley, or place them in the fridge to bake the next morning. When ready to bake, preheat the oven to 350 F. If you refridgerated the rolls, bring them back to room temperature before baking. Bake in the preheated oven for 18-20 minutes, until they’re just starting to turn golden. You can use a toothpick to test if they are done baking, but be sure not to over-bake them, as you want them to be soft. I recommend checking the rolls after 18 minutes.
- Once the rolls are almost done baking, prepare the cinnamon glaze. Add the sugar, cinnamon, and milk to the melted butter and mix until smooth. Pour onto the rolls while they are warm. If the glaze hardens before the rolls are out of the oven or it isn’t saucy enough to begin with, pop it in the microwave for a few seconds to bring back to a smooth, pourable consistency.
- Enjoy fresh from the oven. Leftovers can be reheated individual in the microwave for about 25 seconds and will still be full of ooey gooey goodness. :)
Cinnamon Roll Recipe Adapted From: Cook Bake and Decorate
Debra Terrell says
I think this is the perfect dish for Father’s day. My Dad is going to visit us first time since I got married (8 years!).. Really excited!
I would love to make this for him.. Though I already have full menu ready, but still don’t mind adding more!
brighteyedbaker says
I hope you do fit these into your menu! They’re so amazing and make breakfast an event that you’d like to last all day long. That’s fabulous that your dad is finally getting to visit you. I hope it’s a special day for all. :)
Heather Michelle says
These look amazing! Gorgeous pics… I def need to splurge soon and make these.
brighteyedbaker says
Yes, these are a splurge, and break some of my own “breakfast rules”, but they’re so worth it! Thank you :)
Lynna says
OMG. I`m drooling by just looking at the pictures! I definitely want to try to make these! :)
brighteyedbaker says
Hah :) I feel you. I was having some serious cravings just writing the post for them!
Yii-Huei says
This looks heavenly! Craving for a cinnamon roll right now :)
amaara says
these look so good!! just one question though.. how long can i keep the rolls refrigerated without baking? can i keep for three days?
Britlover272 says
I made these and OHMYGOD!!! They are so good! Thank you so much for this AMAZING recipe! This will forever be my go-to recipe for cinnamon rolls! So tasty!!! My family said that they were better than Cinnabon cinnamon rolls:) Thanks again!
alexandra says
You’re welcome! They’re a favorite of mine… so glad you all enjoyed them!