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How to Make the Most Delicious Cinnamon Rolls From Scratch

Coming from a family of bread bakers, I’ve made yeasted bread for the past 20 years.

My mom always made caramel rolls for us kids growing up.  In fact, I don’t remember one time that she made cinnamon rolls.  It was only when I began to travel and came across a Cinnabon in the airport many many years ago, that I tried traditional cinnamon rolls.

Since then, I’ve worked on perfecting my cinnamon roll recipe.  I’ve spent many years tweaking the dough, filling, and frosting, and today I’m sharing with you, PERFECTION.

As a bonus, my recipe is VERY easy to make.  The dough is tender and airy.  The filling is buttery and flavorful without being overpowering.  The butter-based frosting melts into the roll and has a very slight cream cheese flavor.  It is PERFECT and I don’t make that claim lightly.

But enough of my jibber-jabber, let me get to the details…

Helpful Reminders:

  • Make sure the water that you proof your yeast in is not too hot, which will kill the yeast.  I like to stay around 105 to 115 degrees and use a meat thermometer to make sure I’m within that temperature range.
  • This dough is a wetter dough.  Due to the amount of butter in the dough, it will be easy to handle.
  • Since this is an enriched dough, (with milk and egg) it will take a little longer to rise.
  • You can shape this dough, let them rise, and bake them right away or opt to make them ahead.

To Make Ahead:  Place the cut rolls in a prepared 9 X 13-inch pan, cover in plastic wrap, and let them rise in the refrigerator overnight or up to 3 days.  When you remove them from the refrigerator, be sure to let them come to room temp and rise fully.

Proper dough consistency:

Rolled rectangular dough:

Melted and mixed filling:

Filling spread on rectangle:

Dough rolled and ready to cut in 16 rolls.

After baking and ready to frost:

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