The Best Cinnamon Rolls, perfect for holiday mornings!
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The Best Cinnamon Rolls

These fluffy and cinnamony sweet rolls are PERFECT for your Holiday breakfast or any breakfast where you need to feed a crowd. You can even freeze them to enjoy them later! I add a special ingredient to my glaze to really BOOST the flavor!
Course Breakfast, Dessert
Cuisine American
Keyword bread, Cinnamon, Family Breakfast, Holiday Breakfast, Rolls, Thanksgiving
Prep Time 20 minutes
Cook Time 15 minutes
Rising Time 6 hours
Total Time 25 minutes
Servings 24 Rolls
Author Kristi Shields

Ingredients

Rolls

  • 1 pkg Yeast + 1 Tbsp of warm water
  • 1.5 cups Scalded Milk I use whole milk
  • 1/2 cup butter (use cold salted)
  • 1 tsp kosher salt
  • 1/2 cup sugar
  • 2 whole eggs beaten
  • 5 cups flour (plus more for kneading etc)

Cinnamon Filling

  • 1/2 cup Butter melted
  • 1 tbsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 cup Brown Sugar
  • 1/2 cup Sugar

Cinnamon Cream Cheese Glaze

  • 1.5 cups Powdered Sugar
  • 4 oz Cream Cheese softened
  • 4 tbsp Butter, salted softened
  • 1-2 tsp Vanilla Extract
  • 1-2 drops Cinnamon Bark Essential Oil (or more as needed)
  • 2 tbsp Half & Half (or more as needed)
  • sea salt to taste

Instructions

  • Add yeast to mixing bowl with 1 Tbsp warm water (I also like to add a sprinkle of sugar to help activate the yeast).  Put to the side and allow yeast to bloom.
  • Over the stove scald the milk. (Cook milk on medium, until just before it boils, whisk milk to keep a film from forming. Once scalded, remove from heat and add butter. 
  • Once the milk has cooled to room temperature, add sugar, salt & eggs to milk and whisk.  Then pour into mixing bowl with yeast, whisk to combine.
  • Slowing add flour; once dough becomes too thick to mix with electric mixer, pour out onto a floured counter and knead until smooth dough forms.  Still slightly sticky but not too sticky.
  • Grease mixing bowl, place dough back in and grease the top of the dough, then cover and place in refrigerator. Allow to rise for at minimum 4hrs, but I prefer overnight.
  • Once it has completed it's rise, remove from fridge.  Pour dough out onto a floured surface.  Knead a few times to get a smooth ball.  Separate into 2 sections.  Roll each section out into a rectangle about 1/4 - 1/8" thick. 
  • Spread 1/2 of your melted butter all over (except for 1/4" all around). Sprinkle with half the cinnamon mixture, just to where the melted butter is.
  • Starting on one of the longer sides of the rectangle, roll the dough up evenly. Pinch the end to the side, sealing the roll completely. Cut into 12 even slices. *see tips for the way I cut them
  • Place on buttered pan, sprinkle with extra cinnamon mixture & cover. Allow for a second rise, about 2 hrs.
  • Meanwhile, make Glaze: Combine all glaze ingredients in mixing bowl, blend until smooth and desired consistency. Adjust ingredients to taste, there is no right or wrong, but when in doubt start by adding salt - this enhances all the flavors already in the mix.
  • Preheat oven to 350 degrees. Brush with melted butter and bake 10-15 minutes. Use an instant-read thermometer, rolls are cooked perfectly once they reach an internal temperature of 185 degrees.  Remove from oven, brush with glaze while still warm.

Video

Notes

~ When cutting the Cinnamon Rolls, I use unflavored floss to cut it. This keeps me from squishing my rolls when cutting and helps cut evenly.