This is the BEST Cinnamon Rolls recipe you’ll ever have! For an even richer and more buttery version, try my brioche cinnamon rolls. Cinnamon rolls are not an every day occurrence for us. It’s a special breakfast pastry recipe, reserved mostly for special occasions. Especially, these cinnamon rolls, because these are the BEST damn cinnamon rolls I’ve ever had! And you will too. 🙂 This cinnamon rolls recipe is a fixture in our household at celebratory breakfasts, like on birthdays, and even on Christmas morning or New Year’s Day.
Why this is the BEST cinnamon rolls recipe
It’s made with a brioche-like bread dough that’s rich, soft, fluffy and so delicious. And enriched with butter and eggs as well. (I have also shared a brioche cinnamon rolls recipe for cinnamon rolls that are even more rich and buttery!). Instead of spreading butter and sprinkling cinnamon sugar, I prefer to make a butter-cinnamon-sugar paste to spread on the dough. This keeps the filling nicely intact as the cinnamon rolls bake. A touch of saltiness in the recipe enhances the flavor. It’s topped with a tangy delicious cream cheese frosting. If you’re making these for adults, you can substitute the vanilla for bourbon for a little boozy kick too! You can keep the cinnamon rolls prepped in the fridge overnight, or even in the freezer. Then freshly bake them just before serving. Perfect for breakfast on Thanksgiving or Christmas, because you can prep everything ahead of time.
Cinnamon buns are an American classic. Growing up in New Zealand and Sri Lanka, cinnamon rolls were a fixture on American TV shows that I used to watch. It wasn’t until much later that cinnamon buns were available where I lived, and it wasn’t until I moved to the US, that I was able to enjoy a cinnabon in all its glory! Now I make my own of course. They are eaaaaasy, and taste that much better too!
The dough for cinnamon rolls
After testing this recipe multiple times over the years, I’ve finally found a cinnamon roll recipe that I adore. I’ve tried different types of dough to make these, including my homemade hot dog bun recipe. In the end, there were two contenders for the cinnamon roll dough – brioche dough and milk bread dough. Brioche is buttery and soft, and the eggs give the buns a subtle richness. The milk bread base on the other hand is also incredibly soft, and so milky and tasty. However, that extra step of making the milk-flour paste is simply not needed for this cinnamon buns recipe, especially with the filling and frosting as well. So I settled on the rich, soft, melt-in-your-mouth brioche dough. Plus, it’s easier to make.
What type of yeast to use
I always use active dry yeast for homemade bread recipes. It’s more widely available too. There are two types of active dry yeast – finer granules, and the larger “traditional” yeast with larger granules. I usually use the active dry yeast with finer granules, which doesn’t need to be activated before being added to the dough. However, if you don’t know or not sure your dry yeast is fresh or “alive”, then I recommend activating the yeast first in some warm water. If you only have traditional active dry yeast with larger granules, then it definitely needs to be activated first. This is because it doesn’t dissolve as readily in the dough, and activating the yeast will help evenly distribute it through the dough.
The cinnamon sugar filling
When I first started making cinnamon rolls, I made the filling the classic way. Spread softened butter along the dough, then sprinkle the cinnamon sugar mix generously, before rolling up the dough again. But now I much prefer making a butter, sugar, cinnamon paste and spreading this evenly, instead. This ensures an even a mount of filling throughout your cinnamon rolls. I also love to add a little salt to make the sweetness more balanced. And here’s another little secret/tip – add some nutmeg to the filling. Or even some allspice for a non-traditional, yet nice and subtle spicy kick.
The cream cheese glaze
No cinnamon roll is complete without a glaze. Some prefer a drizzle, or a thin coating of glaze. But since I only make cinnamon rolls as a special treat, I want to make the treat worth my while. Which calls for a generous slathering of tangy cream cheese frosting. 🙂 I like to use equal amounts of cream cheese and confectioner’s sugar to make the glaze. This gives you the tangy flavor of cream cheese, without it being overly sweet. The cinnamon sugar filling adds good sweetness, so you want the glaze to complement it by being tart and creamy, instead of even more sweet.
How to make the BEST cinnamon rolls
I like to do most of the work for these cinnamon buns a day or two ahead of time. This includes making the filling, glaze, and making the dough and shaping the rolls. This is so that when I want to serve these, all I have to do is bake them, spread the glaze while they are hot, and serve them while still warm. You can make the dough first, and then make the glaze and filling while the dough is rising. This is more time-efficient. OR you can make the glaze and filling first and store them away, and then make the dough in the same bowl. This way you use less bowls. The filling and glaze can be made in a mixer bowl and stored in separate bowls or ziploc bags. I prefer microwavable bowls, so that I can heat them gently if they harden too much later.
To make the dough – activate the yeast in the milk, with a little sugar
While the yeast is activating, measure out all other ingredients, and prepare the melted butter. When the yeast is active, add the flour, sugar, salt, butter, vanilla and eggs into the same bowl and mix to form a scraggly dough. Then knead the dough using the dough hook of your mixer until you have a smooth dough. Since this cinnamon roll dough has butter and yolks, the gluten needs to be worked more for it to develop. So you will need to knead it for about 20 – 25 minutes to get the right dough consistency. But you’ll be doing all this in your mixer, so you can let it mix on low and step away. Just check on it occasionally to make sure it’s kneading well. When the dough is smooth, shape it into a smooth ball and let it rise (covered) in the mixer bowl until doubled in size. This can take between 1 1/2 hours to 2 hours, depending on the temperature in the house. Ideally, keep it in a warm place (about 70°F / 21°C), so it will proof better. The proofed dough is now ready to be rolled out, filled and shaped.
Shaping the cinnamon rolls
On a well floured surface, roll out the dough into a 13 – 14 inch square. Evenly spread the cinnamon butter paste, making sure to leave a one inch margin on one side. Then roll up the dough, and cut it into 12 equal pieces. I like to cut off the edges that have less cinnamon butter in them, but that’s optional.
How to cut the cinnamon rolls for equal portions
First use a knife to mark the portions equally, so you know where you’ll be cutting to make 12 equal pieces. To do this, you can use either a sharp knife or a cotton string. Sharp knife – if you’re using a sharp knife to cut the cinnamon roll dough, use a back and forth motion to cut, rather than pressing the knife straight down. Otherwise, the filling can squeeze out. Cotton string – first slide the string along the bottom of the dough roll, and then cross it over the roll on top. Then pull the two ends of the string to section off portions of the dough.
Baking the cinnamon rolls
To make clean up easier, remember to line your pan with parchment paper. Place the cut dough pieces on the parchment paper, with some space between them – enough room for them to expand as they bake. At this stage, you have a choice. Bake them right away – if you want to eat the cinnamon rolls right away, you can go ahead and bake them in a preheated oven. OR bake them in the morning, or 48 hours later – let them rest overnight (up to 48 hours) in the fridge, and then bake them in the morning. (This is what I recommend because the brioche dough develops even more flavor overnight). OR freeze them for later – if frozen, let the dough thaw overnight, and then bake in the oven. This is a great option if you want to make your cinnamon rolls them well ahead of time. Either way, just remember to slather that glorious cream cheese frosting on top while the cinnamon buns are hot and fresh out of the oven. That cream cheese frosting makes these rolls gooey and luscious. The frosting here is heavy on cream cheese, so you will definitely get the tangy taste that contrasts really well with the sweetness of the cinnamon rolls. Serve the rolls while warm. Since you can prep these bad boys ahead of time, you can simply bake them just before serving. They are extra soft and gooey, and taste that much better while warm! If you like this recipe, then you will also love,
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