Are these really the best ever cinnamon rolls? I found this cinnamon roll recipe in an old cookbook and also have seen some very similar ones online. They say these are the “best ever.” So, of course, I had to put them to the test.
I’ve already shared my all time favorite overnight cinnamon rolls recipe with you, but as we were preparing to send our son back off to college, I thought I’d try a new recipe. Afterall, if they’re really the best ever, doesn’t our son deserve the best?
Let me share the recipe with you first and then I’ll tell you what makes these different and whether, in my opinion, if these really are the best ever cinnamon rolls.
Best Ever Cinnamon Rolls Recipe
As with all yeast breads, these cinnamon rolls take some time to prepare. Although the recipe says 1 hr 50 mins total, I’ve never been able to make them in that amount of time. It’s typically 3 or 4 hours. Maybe my kitchen is cooler or drafty? Maybe I’m just slow?
You’ll start by adding 1 cup of warm milk to a large mixing bowl. Add sugar to warm milk and stir until dissolved. Sprinkle the yeast on top and gently stir to combine. Then you’ll allow the yeast to proof. It should start foaming and creating little bubbles in about 5 minutes. If your yeast doesn’t foam, toss the mixture out and start over. Milk should be warm, not hot.
Once the yeast has proofed, stir in the melted butter, salt, eggs and flour into the yeast mixture. Gently mix until well-combined. (I use a wooden spoon.)
Lightly flour your countertop or work surface. Turn dough onto floured surface and knead for 10-12 minutes. Really. It takes that long! Form the dough into a large ball and place into a large buttered glass bowl. Cover with plastic wrap and allow to rise in a draft free place until the dough has doubled in size. I usually place my dough on top of our refrigerator.
Lightly flour your surface and roll dough out to a 1/4 inch thickness.
Spread softened butter (don’t use margarine) over the top of the dough.
Stir together the brown sugar and cinnamon and sprinkle over the top of the buttered dough.
Then tightly roll the dough, beginning at the long edge, until a log is formed.
Cut the dough in half, then cut each half in half and cut each of those halves in half.
Finally, you’ll cut the dough into thirds. I use dental floss and it makes this process so much easier!
Place the dough onto a lightly buttered sheet pan (you can also use parchment paper). Let dough rise on the sheet pan for 30 minutes. Preheat oven to 400° while you let the dough rise.
Place the cinnamon roll dough into the oven and bake until lightly browned, approximately 15-20 minutes.
The rolls should look slightly underbaked and just lightly browned.
While the rolls are baking, prepare your frosting. Simply cream the butter, cream cheese, powdered sugar, vanilla and salt together in bowl.
Remove the cinnamon rolls from the oven and allow them to cool slightly (should still be warm to the touch). Spread frosting over tops of cinnamon rolls while they are still warm and sprinkle pecan pieces on top of frosted cinnamon rolls.
Now, pour you a nice tall glass of cold milk and enjoy your best ever cinnamon rolls!
Thoughts on Best Ever Cinnamon Rolls
I made these best ever cinnamon rolls when our son was preparing to go back to college for his senior year. He LOVES cinnamon rolls and I wanted him to have a nice treat of something homemade before he headed back. He loved these cinnamon rolls. Of course, he also loves the cinnamon rolls we buy from our grocery store’s bakery, too!
Best Ever Cinnamon Rolls
These cinnamon rolls are so worth the time they take to make. Your family will love them - and what's not to love about cinnamon rolls?! Although the pecans are listed as optional, I consider them essential!
FOR THE DOUGH:
- 1 cup warm milk
- 2¼ tsp yeast 1 packet yeast
- ½ cup granulated sugar
- ½ cup melted butter
- 2 tsp Kosher salt
- 2 large eggs
- 4½ cups all-purpose flour
FOR THE FILLING:
- 1 cup packed brown sugar
- 2½ tbsp cinnamon
- ½ cup butter
FOR THE FROSTING
- ½ cup butter softened
- 1½ cup confectioners sugar
- ¼ cup cream cheese
- ½ tbsp vanilla
- ⅛ tsp Kosher salt
- 1 cup chopped pecans, optional
- Add yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow the yeast to foam to proof. Once the yeast has proofed, stir in melted butter, salt, eggs, and flour into yeast mixture. Gently mix until well-combined.
- Turn dough onto a lightly floured surface and knead for 10-12 minutes. Form the dough into a large ball and place into a large buttered glass bowl. Cover lightly with plastic or with a tea towel and place in a warm location free of any drafts. Allow to rise so that the dough is doubled in size.
- Place dough on a large lightly floured surface and roll to a ¼ inch thickness. Spread softened butter over the top of the dough.
- Stir together the brown sugar and cinnamon and sprinkle generously all over the buttered dough.
- Tightly roll the dough, beginning at the long edge, until a log of dough has been formed.
- Cut the dough into ¾-inch to 1-inch slices and place onto a lightly buttered sheet pan.
- Preheat oven to 400º Fahrenheit.
- Allow rolls to rise for 30 minutes on sheet pan.
- Place rolls into oven and allow to cook until lightly browned and cooked through, but not overcooked, about 15-20 minutes.
- While cinnamon rolls are baking, prepare cream cheese frosting by creaming together butter, confectioner’s sugar, cream cheese, vanilla and salt.
- Remove cinnamon rolls from the oven and allow to cool slightly.
- Spread frosting generously over rolls while they are warm. Sprinkle chopped pecans on top of frosted rolls.
You can substitute walnuts for the pecans.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 224mgCarbohydrates: 39gFiber: 2gSugar: 19gProtein: 4g
What did I think about these cinnamon rolls? First, let me say they were amazing! However, they were not my favorite. But let me explain why. I like cinnamon rolls that are super light and fluffy. These cinnamon rolls turned out a little denser. They still are full of that cinnamon sugar goodness and the frosting is amazing. I do prefer pecans on my cinnamon rolls and I also doubled the frosting recipe for our cinnamon rolls. So, if you like to pile on the frosting like my husband and so prefer, you’ll want to double the frosting recipe!
These turned out perfectly. Just because I don’t think they are the best ever cinnamon rolls recipe, doesn’t mean they weren’t really amazing or that you won’t think they are truly the best ever cinnamon rolls! So, go ahead, give this recipe a try and let me know what you think! Are these the best cinnamon rolls ever?
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By the way, here’s a list of supplies used in the preparation of these cinnamon rolls. Some items contain affiliate links, which means if you click on a link and make a purchase, I just might make a small commission at absolutely no additional cost to you!
These are all actually products I used in making this recipe. If you make these best ever cinnamon rolls, I’d love to hear about it! Are they really the best?
Til next time…