The Best Cinnamon Rolls- Period.

4.75 from 24 votes

The Best Cinnamon Rolls- Period.

You will be spoiled forever for any other cinnamon roll after trying this amazing recipe - I promise. My entire family begs for these at any holiday or gathering!

Prep Time3

Cook Time20

Total Time3 20

Course: Bread

Cuisine: American

Servings: large rolls

Calories: 563kcal

Author: Jami Boys

Ingredients

Dough:

2 tablespoons yeast active dry or instant- both work
1 cup warm water hot tap is fine, 105-115 degrees
1 teaspoon honey
1/2 cup granulated sugar
1 cup warmed milk
1/2 cup butter 1 stick
2 teaspoons salt
2 eggs
2 cups whole wheat flour* white whole wheat, or spelt work as well
4 ½ cups unbleached flour* plus extra for kneading and rolling

Shaping & Filling:

1/2 cup butter 1 stick
cinnamon-sugar coating for pans: 1/4 cup sugar + 1 teaspoon cinnamon optional to coat the pans, but highly recommended
1 cup brown sugar
1/2 cup granulated sugar
3 tablespoons cinnamon

Frosting:

3 ounces cream cheese softened
1/3 cup melted butter
3 cups powdered sugar
2 teaspoons vanilla
2 tablespoons hot water

Instructions

Make the Dough:
Mix yeast, warm tap water, and honey in a measuring cup and set aside. (It will bubble quickly, so only leave it while you mix together the first ingredients.)
Using a large mixing bowl, combine warmed milk, 1/2 cup of sugar, 1/2 cup softened butter, salt and eggs. Mix them as best you can, then add the bubbling yeast mixture and stir it all together.
Add the whole wheat flour (2 cups) and beat on medium speed until smooth - about a minute. Stir in the remaining 4 1/2 cups unbleached flour, making a stiff, yet sticky dough.
Change to a dough hook (or turn out onto a lightly floured surface if kneading by hand). Knead with the mixer for 5-6 minutes, until the dough is clearing the sides, but still sticking to the bottom. If the dough is still sticking to the sides, add only enough extra flour - a tablespoon at a time - to have it just clear the sides (by hand knead for 8-10 minutes on a lightly floured surface).
Turn the dough out into a large, lightly greased bowl for rising. The dough should still be soft, sticking to the bottom of the bowl as you transfer it to the greased bowl, but not sticking to your finger when you lightly touch it. Cover and let rise until doubled, 1 to 1 1/2 hours.
Shape and Fill:
Turn dough out onto a lightly floured surface (I use a tea towel -less flour needed and easy clean up- or quartz/marble counter) and let rest for 5 minutes. While dough is resting, prepare pans and filling.
Take the 1/2 cup of butter and divide it like this: Place 1/3 cup in a glass measure to melt for the filling and use the remaining butter between 2 baking pans, a 13x9 and a 11x7 inch (about 2 tablespoons for the larger pan and 1 tablespoon for the smaller). Melt the divided butter in the pans and glass measuring cup in a microwave, using a pastry brush to coat the pans with the melted butter (alternatively, melt the all the butter in a saucepan, pour the entire amount of melted butter into a measuring cup and pour a little into each pan until you're left with the 1/3 cup you'll need for the filling). Sprinkle the optional (though not really...) 1/4 cup sugar-cinnamon mixture on the butter-coated pans.
Mix the brown sugar, 1/2 cup white sugar and 3 tablespoons cinnamon in a small bowl; set aside.
Roll out the rested dough into a 15 x 20 inch rectangle, pour the 1/3 cup melted butter on top and spread evenly using a pastry brush. Brush close to the edges, but don't allow the butter to go over them. Evenly distribute the filling mixture over the buttered dough. Start around the edges first before filling in the center to make sure the sugar doesn't push the butter off the dough.
Roll up the dough as evenly as possible - too loose and you'll get spaces in the rolls, too tight and the centers will pop out - and pinch the edges to seal. Cut into 14 rolls (cut the roll in half first and then cut each half into a larger and smaller piece; cut the larger piece of each half into fourths and the smaller into thirds or use a tape measure). Place the cut slices close together in the prepared pans. You may need to re-pinch the ends as you place them.
Rise and Bake:
Cover pans with a damp towel or plastic "shower cap" and let rise in a warm place until doubled, 45 minutes - 1 hour. Preheat the oven to 350 degrees about 15 minutes before the rolls are ready to bake.
Bake the rolls 18-22 minutes, until lightly browned, rotating halfway through if needed. The smaller pan is usually done first in the lesser time and will need to be removed, letting the larger pan continue to bake.
Cool the rolls on a wire rack for a few minutes while you mix up the cream cheese frosting.
Frost:
Combine all the frosting ingredients together in the bowl of a mixer and use the whisk attachment to beat until smooth.
Divide the frosting evenly among the warm rolls using a large spoon and then spread to fully cover all the rolls. Let cool a bit more before serving.*

Notes

*Or use only all-purpose and omit the whole wheat. You can also use bread flour.

**To Make Ahead:

To make these a day ahead for family gatherings: let frosted rolls cool completely, cover with plastic wrap and then foil. Leave on the counter. The next morning, remove both covers and reheat gently in a 300 degree oven for a 5-10 minutes before serving, if desired. Just watch closely as you don't want all the frosting to melt!
To Freeze: I have frozen these successfully - frosting and all - for a a few months! Wrap individual rolls in plastic and then foil. Thaw thoroughly before reheating in a 300 degree oven.

Note on a refrigerator rise: I've tried the overnight refrigerator rise with these (after shaping and adding to pans) to have fresh rolls in the morning, but the dough was tougher than normal and I didn't care for it. Try at your own risk!

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