Recipe: Sugar-Rush Cinnamon Rolls


I am truly grateful for the freedoms we enjoy in this country, and those who sacrifice to make those freedoms available to us.

I am also grateful for the freedom we have to enjoy sugar, butter, and as many desserts as we want!! #blessed

It’s often hard to find one recipe, say, for cookies or bread, that we can trust to work every single time. But I am here to tell you: this is your ultimate cinnamon roll recipe. They’re a little labor intensive, but the hard work can be done the night before, and they come out delicious every time.


Cinnamon Rolls

For the dough:

1 cup whole milk, warmed
2 1/2 tsp dry active yeast
pinch of white sugar
2 eggs, room temperature
1/3 cup unsalted butter, melted
4 cups bread flour
1 tsp salt
1/2 cup white sugar

For the filling:

3/4 cup brown sugar
2 tbs ground cinnamon
1/3 cup unsalted butter, softened
1 cup pecans, crushed (optional)

For the icing:

3 oz. cream cheese, softened
1 1/2 cups confectioners sugar
1/4 cup unsalted butter, softened
1/2 tsp vanilla extract
1-2 tbs milk, to consistency

  1. In the microwave, heat the milk for 30 seconds, until warm. Add the yeast and whisk; Add the pinch of sugar to the mixture to proof.
  2. In the bowl of your mixer, combine (by hand) the flour, salt and sugar. Add the melted butter, eggs, then the milk and yeast mixture. Attach the dough hook and knead for 5 minutes.
  3. Heat the oven to 200 degrees. Once it has preheated, turn the oven off. Transfer the dough to  an oven-proof dish, cover it with a moist paper towel, and put it in the oven for an hour (the dough should grow).
  4. After an hour, roll the dough on a lightly-floured surface to a 16×21 inch rectangle. Spread the softened butter to cover the surface of the dough. Sprinkle the brown sugar/cinnamon mixture over the butter, covering the surface of the dough.
  5. Roll up the dough on the long side (21 inch) and cut into 12-18 rolls (depending on the size you like).
  6. Place rolls in a lightly greased 9×13 baking pan. Cover with a moist paper towel and let rise in a warm place until size nearly doubles, 45 minutes to an hour. If you’re making the rolls the day before you want to serve them, cover the pan and place in the refrigerator. The next day, uncover and let thaw and rise an hour before baking.
  7. Bake rolls at 350 for 20-25 minutes or until golden. When in doubt, underbake. (GOOOOOEY is good)
  8. While rolls are baking, prepare the icing. Beat together cream cheese, butter, confectioners sugar, and vanilla extract. Add milk (1 tbs at a time) to make the icing more creamy. Place frosting on warm rolls.




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