Saturday, March 19, 2011

The Best Cinnamon Rolls Ever!

Nothing beats a fresh, warm cinnamon roll right out of the oven.  This recipe is the best I've found in my quest to make the perfect cinnamon roll for tailgating.  When we have the occasional morning game, I like to show up with a pan of warm cinnamon rolls and of course Mimosas!  I love this version because it is a straightforward cinnamon roll.  No nuts, no raisins, just butter, sugar and cinnamon.  It makes 8 giant cinnamon rolls, so you have plenty to share but you won't want to.  Have one all to yourself.  It's well worth it.  If you aren't familiar with making yeast breads, you might think making your own breakfast rolls sounds complicated.  It really isn't.  This recipe is broken down into steps for 1) The Dough, 2) The Filling, 3) The Frosting.  I've taken lots of pictures so you can see step by step how it goes.  Definitely give these a try.  I'll bet you too will think it's the Best Cinnamon Roll Ever!
Get ready for The Best Cinnamon Rolls Ever!
Combine the flour, cornstarch,
sugar and salt in the bowl of an electric mixer.
Heat milk to 110 degrees F.  Add yeast packet.
Whisk in 3 eggs.
Gradually add the milk mixture to the
flour mixture, in an electric mixer with dough hook.
Add 12 tablespoons softened butter, a little at a time.
Place in a greased bowl. 
Cover with plastic wrap and place in a warm oven.
While dough is rising, make the
filling by combining:  brown sugar, cinnamon
and salt.  Set this aside.
Go ahead and make your frosting too,
while you're waiting.  Mix together cream cheese,
milk, vanilla and powdered sugar until smooth and creamy. 
Set this aside.
After the dough has doubled in size,
remove from oven and place on a floured surface.
Roll into a rectangle that is approximately 18x12-inches
Spread with 4 tablespoons softened butter.
Sprinkle with filling mixture. 
Pat down slightly so it stays in place.

Starting with the longer side of the rectangle,
roll up trying to keep it as tight and as even as possible. 
Pinch the seam closed and cut into 8 pieces. 
Place in a greased 9x13-inch pan. 
Cover with plastic wrap and let rise 1 hour.
See how they've double in size AGAIN?
Bake 35-40 minutes
While hot, spread with about 1/2 of the frosting.
Let cool about 30 minutes and
add remaining frosting.
Enjoy your breakfast.  Or lunch.  Or dinner. 
Or midnight snack...

The Best Cinnamon Rolls Ever
For the dough:

3/4 cup whole milk
1 package rapid rise yeast
3 eggs
4 1/4 cup all-purpose flour
1/2 cup cornstarch
1/2 cup sugar
1 1/2 teaspoon salt
12 tablespoons unsalted butter, softened
For the filling:

1 1/2 cup packed brown sugar
1 1/2 tablespoons cinnamon
1/4 teaspoon salt
+ 4 tablespoons unsalted butter softened, set aside

For the frosting:

4 ounces cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
1 1/2 cups powdered sugar
Heat oven to 200 degrees F. 

Heat whole milk in a sauce pan over medium heat to 110 degrees F.  Mix in the packet of yeast and whisk in 3 eggs.

Combine flour, cornstarch, sugar and salt together in a mixing bowl with a dough hook attachment.  Add milk mixture slowly to flour mixture on low speed.  Add the butter, 1 tablespoon at a time.  Increase the speed to medium-high and mix until dough comes together and forms a ball.  (5-10 minutes)

Dough should be soft, silky and not too sticky.  Knead a few times and place in a greased bowl. Cover with plastic wrap. Turn off the oven that you preheated to 200 degrees F.  You just want it warm, you aren't baking anything yet.  Let the dough rise until it doubles in size.  This should take about 45 minutes to 1 hour.
While dough is rising make the filling:  Mix together brown sugar, cinnamon and salt, breaking up all lumps in sugar.  Set aside.Make the frosting:  Combine the cream cheese, milk, vanilla and powdered sugar in a mixing bowl on low speed until combined.  It will be think, but still a little runny. It's more of an "icing" texture.  Set aside.

When dough has doubled in size, roll out onto a floured surface into a rectangle that measures about 18x12 inches.

Spread the dough with the 4 tablespoons of softened butter.  Sprinkle filling over butter and press down slightly so it will stay in place.  Begin rolling up on the 18-inch side.  Try to roll as tightly and evenly as possible.  Pinch the seam closed.  (I used a little bit of water to wet my fingers to moisten the dough and make a tight seal.)  Cut roll into 8 even sided pieces and placed in a greased 9x13-inch dish.  Cover with plastic and set in a warm spot.  (At this point I set the pan on top of the stove, while the oven preheated to 350 degrees F.)  Let rise 1 hour.  (Rolls will again almost double in size.)

Bake cinnamon rolls for 35-40 minutes.

Remove from oven.  While hot, frost with about 1/2 of the frosting.  Let cool slightly, about 30 minutes, then frost with remaining glaze.

Prep Time:  Approximately 2 hours     Cook Time:  Approximately 40 minutes


  1. I'm about to make these right now!!! What if I don't have corn starch, I just moved to England and am having a hard time finding it.

  2. From what I've read, you can substitute all purpose flour for cornstarch in a ratio of 2:1. For example 2 tablespoons of all purpose flour for 1 tablespoon of cornstarch. I hate to admit it, but The Pioneer Woman has a cinnamon roll recipe that I think is even better than mine! The only difference is I don't use her maple frosting. You might want to check that recipe out too. Her website is ( both recipes are delicious though!)


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