Best Cinnamon Rolls
If you like making something once and not having to make it again for a long time, then this recipe is for you. Today, I’m sharing how to make the best cinnamon rolls. You can halve this recipe or keep it as is and only make them once a year!
Equipment
- saucepan
Ingredients
Cinnamon Roll Dough
- 1 quart whole milk
- 1 cup coconut oil, or vegetable oil
- 1 cup white sugar
- 2 packages Active dry yeast
- 9 cups flour, (8 cups for first rise; 1 cup for after first rise)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Cinnamon-Sugar Mixture
- 2 cups melted butter
- 1 cup white sugar
- 1 cup brown sugar
- cinnamon
Powdered Sugar Icing
- 1 cup confectioner's sugar
- 2-3 tablespoons whole milk or heavy cream
Instructions
Cinnamon Roll Dough
- Warm the milk, vegetable oil, and 1 cup sugar in a medium saucepan or stock pot. When it is almost simmering, remove from heat and allow the mixture to cool until it is warm (not hot). Try not to let it get to the boiling point. Stir mixture until the sugar dissolves.
- Sprinkle yeast on top of the mixture. Let it rest for a minute so the yeast can activate and get foamy. Add 8 cups of flour to the stock pot and stir until it is just combined with the milk mixture.
- Cover and allow it to rise in a warm place for an hour. This is where the yeast works its magic. After an hour, add in 1 more cup of flour, baking soda, baking powder, and salt.
- Preheat oven to 375°F.
- Roll the dough out one half at a time. It is too much to roll it all out at once.
- Spread 1/2 to 1 cup of melted butter onto the rectangle.
- Sprinkle on your sugar mixture and cinnamon.
- Roll up into a log, lengthwise. Pinch the seam to keep it closed.
- Slice the log using dental floss or a sharp knife in 2-inch slices.
- Place the sliced rolls into a greased 9 x 13 pan.
- Let the shaped rolls rise for 30 minutes while the oven heats.
- Bake until golden brown and the cinnamon mixture is bubbly- about 18-20 minutes.
- Allow to cool completely before covering in icing.
Powdered Sugar Icing
- Whisk powdered sugar and milk together until you get the desired consistency you're wanting.
- Pour over the cinnamon rolls after they have cooled.
Notes
- Chill the dough for an hour before halving it and shaping it into cinnamon rolls if it is too sticky to handle.
- Fill the rolls from edge to edge with the butter and sugar mixture.
- If the filling oozes too much, use softened butter in place of melted butter