Tomorrow is National Cinnamon Roll Day!! Which is great because have a long standing tradition in our family of having cinnamon rolls for General Conference, our church’s semi annual broadcast. Conference is this weekend, so I think it’s fate! During conference we watch church at home in our jammies and have a killer breakfast spread. It’s taken 26 years, but I finally nailed down the perfect fail-proof cinnamon roll recipe! Kenna and I have loved making these together lately.
FOUR LIFE CHANGING TIPS:
1. Use floss to cut your cinnamon rolls. Make sure it’s not mint flavored!! And yes, I’ve used thread in a pinch haha.
2. Pour heavy cream over your rolls before baking! This takes cinnamon rolls from pretty good to MIND BLOWING!
3. Spray a little cooking spray on your counter instead of using flour. Way easier to clean up+it’s much more effective!
4. Wear your dang house dress and enjoy the cinnamony goodness!
Easy Cinnamon Rolls!
- 2 and 3/4 cups all-purpose flour
- 1/4 cup sugar
- 1 t salt
- 2 1/4 t instant yeast (1 packet)
- 1/2 cup whole milk, warm
- 1/4 cup water, warm
- 3 T unsalted butter, melted
- 1 large egg
- 1/2 C heavy cream, more to taste
- 3 T unsalted butter, softened
- 1 T cinnamon
- 1/4 cup brown sugar
- 4 ounces cream cheese, room temperature
- 4 T unsalted butter, softened
- 1 cup powdered sugar
- 1 t vanilla
- Pinch of salt
- 1/4 cup milK
- Combine flour, sugar, salt, and yeast together in a large bowl. In a separate bowl, combine the milk, water, and butter, then pour into the dry ingredients. Add egg, and stir until it forms a soft dough.
- Knead your dough on a floured or greased countertop for 3 minutes, or let your stand mixer do the work! Place back in the bowl and let rest for about 10 minutes.
- After 10 minutes, roll the dough into a rectangle. Spread the butter, then top with cinnamon+sugar. Roll the dough tightly and cut into 10-12 even rolls. Use plain waxed floss for easy cutting! Place in a lightly greased 9-inch round cake pan or pie dish.
- Cover the rolls and allow to rise in a warm spot for 60-90 min. Preferably an oven that was on warm for a few minutes, then turned off!!
- After rising, pour heavy cream over rolls, then cover with foil and bake at 350 for 22-25 minutes.