This is legit the best cinnamon roll recipe in the whole world. It might not be the easiest to make, but it’s SO worth it in the end!!!
I went to a culinary camp at a local college this summer and I learned a ton of stuff! One of the recipes we made was this cinnamon roll recipe. I was delightfully surprised when they turned out at home just as good as they did at camp!
When I was first mixing the dough, it did not come together at all. It was super liquidy and I thought ” there’s no way this is going to turn into a dough that can be rolled out.” But after 30 minutes of mixing that stubborn dough in my mixer, it finally came out right! So just a note, this is definitely not a recipe you can do with a little hand mixer. It needs a powerful mixer to do the job 🙂
These rolls are a labor of love. After mixing you have to let it rise for a hour or two. Then you roll it out, spread the filling on, and roll it up. Next you have to cut the rolls and place them on a sheet pan to rise for another half hour or so. Then you’re finally ready to bake them!
You’ll also notice that this recipe uses weight measurements instead of the usual measuring cups that you see in most home cookbooks. As I learned at camp, using weight measurements give you MUCH more accuracy and it’s a lot quicker too! If you don’t already have a food scale, I would recommend that you get one. You can get one for less than $20 on Amazon. It will make your life a lot easier!!
Although these cinnamon rolls can be a lot of work, you will be rewarded with an amazing bite of heaven! (You may want to half the recipe because it can make A LOT of cinnamon rolls, which isn’t a bad thing, but still 🙂
- 12 fl. oz. Buttermilk
- 2 oz. Instant Yeast
- 1.6 oz. (1 whole) Egg
- 2 oz. (3 yolks) Egg Yolks
- .15 fl. oz. (1 tsp) Vanilla Extract
- 1 lb. Pastry or All-purpose flour
- 1 lb. Bread Flour
- 5 oz. Granulated Sugar
- .75 oz. Salt
- 18 oz. Butter, Unsalted, softened
- 6 oz. Butter, Unsalted, melted
- .5 oz. Cinnamon
- 6 oz. Brown Sugar
- 1 lb. Powdered Sugar, sifted
- 2 tsp Vanilla Extract
- 2 tsp Lemon Juice
- 2 fl. oz. Water, warm
- In the bowl of a 6 quart or larger mixer fitted with a dough hook, combine the butter milk, yeast, egg, egg yolks, and vanilla. Add the pastry and bread flours, sugar, and salt. Mix in medium speed until well blended into a soft dough, approximately 3-4 minutes. Then add the softened butter and mix until a windowpane has been obtained and the dough reaches approximately 75-80F. (This could take up to 20 minutes!)
- Ferment the dough until doubled, approximately 1 hour. Meanwhile prepare the filling.
- Whisk together the melted butter, cinnamon, and brown sugar. Set aside.
- Roll the fermented dough into a rectangle measuring 18 in x 10 in.
- Spread the filling evenly over the entire surface of the dough.
- Starting with the longer side, roll the dough into a viral. Cut 24 pieces, each approximately 1 1/2 inches thick. Place the rolls close together, cut side up, on a paper-lined sheet pan and allow them to rise until the rolls have increased 70 percent in volume.
- Bake at 350F until golden brown, approximately 20-25 minutes.
- For the powdered sugar glaze, combine all ingredients in a small bowl. Stir to blend thoroughly and dissolve any lumps.
- Cool rolls slightly, then top with glaze.
- Store powdered sugar glaze covered at room temp.