I KNOW you’re just as excited about these cinnamon rolls as I am. If I can make them and have them turn out this amazing on a snow day while stuck inside with a bunch of teenagers, YOU CAN DO IT, too!
I was thrilled that I was able to make this recipe using regular all-purpose flour (although I know that it would be even quicker and easier if I had used bread flour…but, alas, I was stuck in a snow storm and had no other options). In other words, this recipe may not take an hour (really, it was only about 20 minutes longer), but it took far less time than a regular batch of cinnamon rolls and they turned out even more light and fluffy than any other cinnamon roll I’ve ever made, and that’s a win in my book.
- 1 cup hot water (not boiling)
- ¾ cup buttermilk, room temperature
- ½ cup sugar
- ¼ cup melted butter
- 3 Tablespoons active dry yeast
- ½ Tablespoon salt
- 2 eggs
- 5-6 cups all-purpose flour (or bread flour)
- 3 Tablespoons butter, melted
- ⅔ cup brown sugar
- ⅔ cup sugar
- 2 Tablespoons cinnamon
- Mix together warm water, buttermilk, sugar, melted butter and yeast in a medium mixing bowl (allowing room in the bowl for yeast to expand). Let sit for 15 minutes.
- Add flour, salt, and eggs to a large mixing bowl; stir. Pour yeast mixture on top of flour mixture. Mix for 10 minutes (I prefer to use my Kitchenaid mixer with bread hook- makes it even faster!) and then let the dough sit for about 15-20 minutes (while you clean up your kitchen and prepare the filling).
- In a small bowl, mix together melted butter, both sugars and cinnamon; set aside.
- On a well-floured service, roll dough into a large rectangle. Spread filling over the entire surface and roll dough up (roll from the long side, like a hot dog).
- Slice the cinnamon "log" into 18 rolls and place the rolls carefully onto a lightly greased baking dish (I used an aluminum baking ban for my first dozen and added the last 6 rolls to my favorite cast iron skillet). Cover rolls with plastic wrap and let sit for another 15-20 minutes.
- Remove plastic wraps and bake at 375° F for 15-20 minutes.
- While your rolls are baking, make frosting (see recipe options below) and spread on warm cinnamon rolls. These are wonderful warm!
Note: I prefer cream cheese frosting on my cinnamon rolls, but basic buttercream frosting is delicious, too. Want to mix things up a little? Try adding one of these delicious frosting recipes on top of your cinnamon rolls. My recommendation is to add a little more milk to the frosting to make it drizzle-able. As you can see, I went a little over-board with the frosting on our cinnamon rolls this past weekend, but they were delicious, so who’s complaining?
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