The best cinnamon rolls. EVER.

Hi guys! It’s been a minute since I blogged! This summer has just been such a transitional time. We stayed at my mom’s for 5 weeks while our house was being finished then moved…unpacked (still working on that one)…prepping for back to school…it’s just been crazy busy. We feel pretty settled at this point so I can get back to normal life which feels really good.

I’ve been craving homemade cinnamon rolls. I don’t get many cravings that I can’t distract myself from so when I got the itch to make (the best) cinnamon rolls ever three days in a row, I was making those cinnamon rolls. Even if they weren’t going to be ready to eat until 8pm. Whatever guys, cinnamon rolls are an anytime food in my opinion!

So I’ve shared this recipe before like a million years ago. It’s the recipe my dad always used growing up and I’m pretty sure it was passed down from someone in his family but I made a little tweak to the filling that takes them to the next level so I wanted to share again.

RECIPE:

Heat the following over medium:
2 3/4 cups milk
1/2 cup sugar
1 cup butter (2 sticks)
2 tsp salt
When butter has melted, take off of heat and add 2 eggs that are lightly beaten. I temper the eggs (add a little of the hot butter mixture to the eggs before mixing them all in so they don’t cook).
Let mixture cool to 110 degrees (use a candy thermometer).
Add 2 TBSP yeast, let the yeast mixture sit for 10-15 minutes. Yeast will bubble.
Put yeast mixture in mixing bowl and add 4 cups of flour (use kneading attachment on mixer).
Then add another 4-4 1/2 cups of flour. Knead for 8 minutes until dough is stainy sheen.
Allow dough to rise for two hours or until doubled in a lightly oil bowl, covered.
Roll out dough to desired thickness (I did about 1/4 inch), brush with melted butter, sprinkle cinnamon/sugar mix. Roll dough up and cut into rolls with floss or thread. Let rolls rise an additional one hour.
Bake at 400 for 12 minutes. All ovens are different. Our old one took 17 minutes, our new one takes 10 minutes so start at 10 minutes and you can always add more time.

FILLING:
About 8oz brown sugar (brown sugar is a game changer!)
1 TBS ground cinnamon
1 1/2 TBS melted butter (spread on the dough before you start sprinkling the filling)

FROSTING:
1 cup powdered sugar
1/4 tsp. vanilla
4-5 tsp. milk

I’ve tried freezing these before the second rising before and honestly, they just never are as good. Which is so unfortunate because they take so long I’ll never have them in the morning so I am going to work on that so try to eat these fresh if you can! We always make them on Christmas Day and we love the tradition. Feel free to pin the recipe and let me know if you have any questions in the comments!

-LWPH

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