Legitimately trying hard not to eat my screen because these are so freaking good. These may be the best cinnamon rolls I’ve ever had. That’s really saying something, you guys, because once upon a time, I was obsessed with Cinnabon. Now, I’m not going to tell you that these are like Cinnabon because they’re not. They are incredibly soft, gooey, but not nearly as heavy as Cinnabon. In fact, there’s a fluffy lightness to them that I adore.
When I make recipes for The Cozie, I go through a couple rounds before I perfect it and pass it onto you all. Typically, theres about two or three rounds before I get it down. (Which is maybe the best part? ha!) I know a 1/2 c. of cane sugar probably looks like too much. Not to mention, it will spill out a little when you’re transferring it to the tin. The trick is, after spreading the cinnamon filling, to gently press it into dough and melted butter. The cane sugar ends up melting into the dough as it bakes, creating a wonderfully sweet and light center.
I think this is the perfect recipe for jumping into the fall and autumn months when things start to get colder and cozier (see what I did there 😉 ). I’ve also used this recipe for many a brunch and they’ve been a huge hit. So, let’s hop to it!
- 1 packet of active dry yeast
- 1/2 c. of water, warm
- 1/2 c. + 1 tbsp. granulated sugar
- 3 tbsp. melted butter
- 1/2 c. milk
- 2 c. white flour, plus more for dusting and kneading
- 1/2 c. granulated sugar
- 3 tbsp. brown sugar
- 2 tbsp. ground cinnamon
- 1/4 c. butter
- 1/4 c. butter
- 2 c. powdered sugar
- 1/3 c. milk
- 1 tsp. vanilla extract
- Heat the 1/2 c. of water until it’s luke warm. If it becomes hot, allow to sit until it cools. Pour in the packet of active yeast. Add 1 tbsp. of granulated sugar. Stir until both start dissolving into the water. Leave to activate. You will know once yeast is activated when it is foamy. If it doesn’t become foamy, toss out that batch and try again.
- Melt 3 tbsp. of butter in a saucepan over medium-low heat. Once completely melted, remove butter from stove and stir in milk and 1/2 c. of granulated sugar until combined.
- Allow butter mixture to cool until it’s luke warm. Add into mixing bowl with yeast mixture. Begin stirring in flour until dough looks something like muffin batter.
- Flour a large surface. Turn dough out onto surface and begin to knead dough. Dough will be sticky at first. Use 1/2 c. to 3/4 c. of extra flour while kneading dough until it’s firm and elastic-like. Wash out and flour mixing bowl. Roll dough into ball and place in mixing bowl. Allow to rise in oven for 1 hr. with the oven light on.
- While dough is rising, make the cinnamon filling. Mix the granulated sugar, brown sugar, and cinnamon in a bowl and set aside. Melt butter until completely liquified and set aside.
- Turn out risen dough onto flour surface. Roll out with rolling pin until it’s about 20″ by 14″. Spread melted butter over the dough, leaving a 1″ border on each side. Evenly sprinkle the entire cinnamon sugar mix. Gently press sugar into butter and dough with back of spoon.
- Spray a 9×13 pan with cooking spray. Roll dough along long edge. Slice in 12 pieces and place in pan. Allow some space between rows (about 2″) for rising. Allow to rise for 1 hour in oven with oven light on.
- After second rise, remove rolls from oven and set oven temperature to 325 degrees Fahrenheit. (Optional!: Melt 2 tbsp. more butter and lightly brush across top of cinnamon rolls.) Once oven is heat, place rolls in oven and let bake for 24-27 minutes, or until the tops are golden brown.
- While rolls are baking, make the icing. Add melted butter, powdered sugar, milk, and vanilla into a bowl and mix until all the lumps are gone. If icing is too liquid-y, add more powdered sugar to thicken it. If icing is too thick, add 1 tsp. of milk at a time until you’re satisfied with consistency. Icing should be thick and creamy.
- Allow cinnamon rolls to rest for 5 minutes. Ice and serve warm.