Cinnamon Rolls!!!
This blog post was originally posted on May 8th, 2015! Slowly but surely, I am re-posting all of my old blog posts and putting them on my new website!
These homemade cinnamon rolls are pretty much the best thing EVER! I found this recipe while searching for recipes on Pinterest! They take a little time to prepare, so be sure to give yourself plenty of time to make them and you will be happy that you did!
P.S. This was my FIRST attempt at making cinnamon rolls from scratch and they turned out PERFECT!
P.S.S. I may have eaten three of them. 
Ingredients:
(Note: recipe makes 2- 9×13 pans of rolls; recipe can be divided in half for a smaller batch)
- 4 cups of whole milk
- 1 cup butter (salted or unsalted)
- 1 cup sugar
- 2 packages of active dry yeast (.25 ounce packets)
- 8 cups of all-purpose flour + 1-2 cups more
- 1 tsp (heaping) baking powder
- 1 tsp (scant) baking soda
- 1 tbsp. (heaping) salt
Filling:
- melted butter (start with 1 stick)
- 2 cups brown sugar
- cinnamon (I did not measure this out)
Frosting:
- 1 bag of powdered sugar (approx. 7 1/2 cups)
- 2 tsp vanilla
- 1/2 cup milk
- 1/4 cup melted butter (if using salted butter skip additional salt)
- 1/8 tsp salt
Directions:
- Preheat the oven to 400 degrees.
- Melt/stir milk, butter and sugar together in a pot over low/medium heat on your stove top. Bring almost to a boil, but do not boil or you will curdle the milk.
- Remove from heat and let the mixture cool until warm. (100-110 degrees) Note: This takes a little while, but it’s important to let the mixture cool so you do not kill your yeast. Use a candy thermometer to ensure the correct temperature.
- Add in the 2 packages of yeast and stir to dissolve.
- Transfer the liquid into a bowl, then add flour, baking powder, baking soda, and salt into the bowl and mix together. Note: I used the dough hook attachment on my kitchen aid mixer to do this on speed 2.
- Cover with saran wrap or a damp towel and let rise for about an hour.
- After the dough has risen, turn out the dough onto a floured surface and add about 1 more cup of flour while kneading the dough. Note: I did this with the dough hook attachment on my kitchen aid mixer and kneaded the dough on speed 2 for about 5 minutes. I also added additional flour (about two cups total) but just see if your dough is wrapping around the dough hook or not, if it is, your dough is looking good.
- Split the dough in half and roll out onto a floured surface.
- Spread a thin layer of melted butter over the dough and liberally sprinkle the dough with cinnamon and brown sugar.
- Starting with the long side away from you, roll the dough up towards you and close the roll by pinching it together on the crease.
- If you made the full recipe; repeat steps 9 and 10 for the second roll.
- Using a sharp knife, cut the rolls into 2-2 1/2 inch sections.
- Place the cinnamon rolls (almost touching) into a greased 9×13 pan (I used non-stick spray).
- And then cover and let the rolls rise for about 20 minutes.
- Put in oven, bake for 15 minutes (or until they are a golden color).
- Make frosting (by mixing the ingredients together in a bowl.)
- Remove rolls from the oven and cover with frosting.
Note: Here’s another frosting option for these rolls! Apparently, this is a knock off frosting from Cinnabon!
Ingredients:
- 2 cups of margarine (room temp.)
- 2 cups cream cheese (room temp.)
- 4 cups powdered sugar
- 2 tsp lemon juice
- 2 tsp vanilla
Directions:
- Cream together margarine and cream cheese.
- Slowly add in powdered sugar.
- Add in lemon juice and vanilla.
Baking with Melissa hosts in-home or at your location Baking Birthday Parties in Los Angeles and the surrounding areas! She brings all of the dishes, ingredients, and the FUN to your location and keeps your party guests fully engaged for the duration of the party!Â
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I found the recipe for these amazing homemade cinnamon rolls HERE