Best Cinnamon Rolls Ever

Yesterday I made some Cinnamon Rolls. I have been using this recipe for about 6 mo. now and this is th 4th time I've made them. They really are delicious, and much better than Cinnabon! The beauty part is that you can make them the day before, keep the unrisen rolls in the refigerator overnight, then take them out a few hours before you want to bake, let them rise, bake and have wonderful, fresh baked Cinnamon Rolls. The only change I have added it that when I make the filling I add 1 tsp of cornstarch, it helps the filling to stay in place in the rolls during baking. And this time, since I didn't have any Cream Cheese on hand I just made a basic powdered sugar buttercream instead for the frosting and we both liked it even better than the Cream Cheese Frosting.

Anyway, if you like Cinnamon Rolls give it a try. It's especially easy if you use a KA mixer to do the kneading. Hope you like them.
Eddie

Baker Bettie
YIELDS 12

OVERNIGHT CINNAMON ROLLS
3 hr
Prep Time
35 min
Cook Time
3 hr, 35
Total Time Save Recipe Print Recipe
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Ingredients

For the Dough
1 cup whole milk (lower fat milk can be substituted)
1 package (0.25 oz) active dry yeast (not instant or rapid rise) (2 1/4 tsp if measuring from bulk yeast)
1/2 cup granulated sugar
1/3 cup unsalted butter, room temp
2 eggs, room temp
1 tsp salt
4 cups all-purpose flour
For the Cinnamon Filling
1/3 cup unsalted butter, room temp
3 TBSP cinnamon
1 cup brown sugar, packed
For the Cream Cheese Frosting
1/4 cup unsalted butter, room temp
4 oz cream cheese, room temp
1 tsp vanilla
2 cups powdered sugar
Instructions

For the Dough
In a saucepan, heat the milk over medium heat until it just starts to barely bubble. Just under a simmer. Remove the milk from the heat, pour into a bowl, and let cool for 5 minutes.
When the milk is cooled to warm, add the yeast to the milk and stir together. Let sit for 5 minutes to proof.
In a large bowl, stir together the sugar, butter, eggs, salt, and flour. Add the milk/yeast mixture and stir together until it forms a dough.
On a lightly floured surface, knead the dough for about 5 minutes until its smooth and elastic. Alternatively, you can knead with a dough hook in a stand mixer.
Place the dough in an oiled bowl, turn to coat, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.
Deflate the dough by gently pushing your fist in the center and folding the sides over. On a floured surface, pat the dough out to a rectangle. Use a lightly floured rolling pin to roll the dough out to about a 16X12" rectangle.
Combine all of the ingredients for the filling together in a bowl. Spread the filling evenly over the rolled out dough, leaving about a 1/2" border. Starting on the long end, roll the dough into a log and pinch the seam closed.
Using a serrated knife, trim the ends off the roll. Cut the roll in half and then cut each half in half. Cut the roll into 12 pieces by cutting each section in 3 even pieces.
In an oiled 9X13 pan, space the rolls out evenly. Lay a piece of plastic wrap directly on top of the rolls and press down so no rolls are exposed. Refrigerate the rolls overnight.
About 2 hours before baking, take the rolls out of the refrigerator, remove the plastic wrap, cover with a towel, and let come to room temp and rise. You can place the pan next to a heating oven to speed up the process.
Preheat the oven to 350F. When the rolls are doubled in size, bake for 35 minutes.
Frost the rolls while still hot so the frosting seeps into the rolls.
For the Cream Cheese Frosting
With a hand mixer, cream together the butter and cream cheese. Add the vanilla and powdered sugar and mix until smooth.
Notes

Cinnamon Roll Recipe adapted from More Top Secret Recipes

Photos... < > Photo 1 of 3 View Full Size


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Post# 938272 5/13/2017 at 11:15 (2,533 days old) by ea56 (Cotati, Calif.)
Checkrate/Likes 3 Yesterday I made some Cinnamon Rolls. I have been using this recipe for about 6 mo. now and this is th 4th time I've made them. They really are delicious, and much better than Cinnabon! The beauty part is that you can make them the day before, keep the unrisen rolls in the refigerator overnight, then take them out a few hours before you want to bake, let them rise, bake and have wonderful, fresh baked Cinnamon Rolls. The only change I have added it that when I make the filling I add 1 tsp of cornstarch, it helps the filling to stay in place in the rolls during baking. And this time, since I didn't have any Cream Cheese on hand I just made a basic powdered sugar buttercream instead for the frosting and we both liked it even better than the Cream Cheese Frosting. Anyway, if you like Cinnamon Rolls give it a try. It's especially easy if you use a KA mixer to do the kneading. Hope you like them. Eddie Baker Bettie YIELDS 12 OVERNIGHT CINNAMON ROLLS 3 hr Prep Time 35 min Cook Time 3 hr, 35 Total Time Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients For the Dough 1 cup whole milk (lower fat milk can be substituted) 1 package (0.25 oz) active dry yeast (not instant or rapid rise) (2 1/4 tsp if measuring from bulk yeast) 1/2 cup granulated sugar 1/3 cup unsalted butter, room temp 2 eggs, room temp 1 tsp salt 4 cups all-purpose flour For the Cinnamon Filling 1/3 cup unsalted butter, room temp 3 TBSP cinnamon 1 cup brown sugar, packed For the Cream Cheese Frosting 1/4 cup unsalted butter, room temp 4 oz cream cheese, room temp 1 tsp vanilla 2 cups powdered sugar Instructions For the Dough In a saucepan, heat the milk over medium heat until it just starts to barely bubble. Just under a simmer. Remove the milk from the heat, pour into a bowl, and let cool for 5 minutes. When the milk is cooled to warm, add the yeast to the milk and stir together. Let sit for 5 minutes to proof. In a large bowl, stir together the sugar, butter, eggs, salt, and flour. Add the milk/yeast mixture and stir together until it forms a dough. On a lightly floured surface, knead the dough for about 5 minutes until its smooth and elastic. Alternatively, you can knead with a dough hook in a stand mixer. Place the dough in an oiled bowl, turn to coat, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour. Deflate the dough by gently pushing your fist in the center and folding the sides over. On a floured surface, pat the dough out to a rectangle. Use a lightly floured rolling pin to roll the dough out to about a 16X12" rectangle. Combine all of the ingredients for the filling together in a bowl. Spread the filling evenly over the rolled out dough, leaving about a 1/2" border. Starting on the long end, roll the dough into a log and pinch the seam closed. Using a serrated knife, trim the ends off the roll. Cut the roll in half and then cut each half in half. Cut the roll into 12 pieces by cutting each section in 3 even pieces. In an oiled 9X13 pan, space the rolls out evenly. Lay a piece of plastic wrap directly on top of the rolls and press down so no rolls are exposed. Refrigerate the rolls overnight. About 2 hours before baking, take the rolls out of the refrigerator, remove the plastic wrap, cover with a towel, and let come to room temp and rise. You can place the pan next to a heating oven to speed up the process. Preheat the oven to 350F. When the rolls are doubled in size, bake for 35 minutes. Frost the rolls while still hot so the frosting seeps into the rolls. For the Cream Cheese Frosting With a hand mixer, cream together the butter and cream cheese. Add the vanilla and powdered sugar and mix until smooth. Notes Cinnamon Roll Recipe adapted from More Top Secret Recipes Photos... < > Photo 1 of 3 View Full Size

Post# 938313 , Reply# 1 5/13/2017 at 16:28 (2,532 days old) by Frigilux (The Minnesota Prairie)
Checkrate/Likes 2 Nothing beats homemade cinnamon rolls! Not only are they a taste treat, but the house sells so good when they're baking. Thanks for sharing your recipe.

Post# 938318 , Reply# 2 5/13/2017 at 17:12 (2,532 days old) by Imperial70 (MA USA)
Checkrate/Likes 1 I just printed your recipe. Can't wait to try them. Thanks for sharing.

Post# 938326 , Reply# 3 5/13/2017 at 17:28 (2,532 days old) by ea56 (Cotati, Calif.)
Checkrate/Likes 2 I should mention that in the photo of the baked rolls before frosting they look over browned. This is because we got a new stove in March and this is the first time I baked this recipe in the new oven. I should have used a lower rack. But they weren't burnt and tasted just as good as they always have. And if you wanted to bake them right away just let them rise for about an hour, or until doubled in size and then bake them. I like holding them in the fridge until the next day, seems like a time saver the next day. And the recipe says that they only need to sit out for 2 hrs. before baking, but I've found it takes at least 3 hrs.for them to come to room temp and rise until doubled. It's very important for any yeast dough to get a proper rise or the finished product will taste "doughy". When I take the pan of unrisen rolls out of the refrigerator I turn the oven on to 200 F for 2 mins., turn off the oven and place the pan of cold rolls in the oven and close it. When the oven cools off completely I take them out, and repeat the process until they have risen properly. Usually it takes 2 or 3 cylces doing this. This speeds up the process to 2 hr. or maybe a little less. I guess it duplicates the poor man's proofing oven. Eddie This post was last edited 05/13/2017 at 18:02

Post# 938339 , Reply# 4 5/13/2017 at 18:04 (2,532 days old) by MattL (Flushing, MI)
Checkrate/Likes 1 *Looks good!* Very similar to my sweet dough recipe, I've been using it for many decades. Mine's a little bigger but always turns out great. I generally use a broiler pan when I use it for cinnamon rolls, also use the same recipe for poppy seed rolls and nut rolls.

Post# 938399 , Reply# 5 5/13/2017 at 23:26 (2,532 days old) by Michaelman2 (Lauderdale by the Sea, FL)
Checkrate/Likes 1 *Baked these* And exactly according to the recipe. They did not last five minutes as I took them to work and everyone could not resist. My kitchen still smells like heaven and this recipe is a keeper! I shared it with someone at work and they have already continued the addiction. Good lord these are good!

Post# 938570 , Reply# 6 5/14/2017 at 21:12 (2,531 days old) by Kevin313 (Detroit, Michigan)
Checkrate/Likes 1 These look wonderful!! Thanks for sharing the recipe - I will make these the ne t time I have company!!