Fail Proof Cinnamon Rolls

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

Filling

  • 3 Tunsalted butter, softened
  • 1 T cinnamon
  • 1/4 cup brown sugar

Icing

  • 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
  1. 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. 
  2. 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.
  3. 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.
  4. 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!!
  5. After rising, pour heavy cream over rolls, then cover with foil and bake at 350 for 22-25 minutes. 
ICING:
Whisk cream cheese and butter together until completely smooth.  Add vanilla and salt and whisk again.  Whisk in powdered sugar until fully blended.  Add milk, 1 tablespoon at a time, until the mixture reaches desired consistency. 

These are the easiest cinnamon rolls I’ve ever made and they never fail! Make sure to report back and tell me what you think❤️
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