Okay people- let me just start by saying that I loveeeee sweet stuff. Sugarrrr, Chocolate, Caramel…. aw man I’m getting hungry. (Well I may also be hungry because I just took a loaf of banana bread out of the oven and it smells heavenly…) I have a serious sweet tooth- and these cinnamon rolls are so delicious and satisfying! I made them a few weeks ago and wasn’t totally happy with how they turned out, so this time I just changed a few things and oh my word these are yum! The only way they could be improved is with some icing, and next time I plan to make some. These are from the Fannie Farmer cookbook, and my mom has always used this recipe!
I have always loved baking, and what better way to spend your time than making a delicious, warm, cinnamoney dessert- or, let’s be honest, snack.
It helps if you have an absolutely gorgeous mixing bowl! I am seriously so in love with it- and my matching rolling pin. AND my matching pie dish- yes I’m so blessed!
As you can see in the picture of the eggs, this recipe originally said 20-24 servings. Guys. Uh-uh. Not in my book. I love big, neverending cinnamon rolls…
Look at that yummy dough! Here’s my tip for good yeast dough: Be patient! You need to knead it (pun intended). Take your time, don’t rush it. Then let it rise for the correct amount of time in a warm place- our oven has a warming drawer but it actually gets too hot. I put bread dough in the warming drawer a few weeks ago and came back after an hour to find the top 1/2 inch or so was baked… not cool! So what I do now, is I put my oven on ‘low’ and just stick it in there. Make sure you know your oven, though! Ours works great for rising dough, but your ‘low’ might not be the same. I learned the hard way when we first moved in that our oven is a little bit hotter than it says. If a recipe says to cook at 175C I’ll cook it at 150C instead, and it turns out great.
This is the fun part! I roll the dough thin, abundantly spread with melted butter and sprinkle with an unmentionable amount of sugar and cinnamon, rub it in, and then roll it up into a nice thick roll. Then slice off the individual rolls and put them in the pan.Because I like my cinnamon rolls big, I rolled up the dough starting at the short end. If you want more, smaller, cinnamon rolls, just roll it up starting at the long end. Whatever you prefer!
So, want me to let you in on a little secret? Once you get your rolls in the pan and they’re ready to rise, slather the tops in some melted butter and sprinkle a bit of extra cinnamon. This actually makes a big difference! It gives you that gooeyness and toffee-ish feel.
They are so fun to make and even more fun to eat!
The Best Cinnamon Rolls Ever!
Sweet and gooey, you'll never find a better cinnamon roll recipe!
Credit: The Fannie Farmer Cookbook
- 4 to 4 ½ cups flour
- 1 package active dry yeast (1 Tablespoon)
- 1 cup milk
- 1/3 cup sugar
- 1/3 cup butter
- ½ teaspoon salt
- 2 eggs
- 3 tablespoons butter, melted
- ½ cup sugar
- 2 teaspoons cinnamon
- In a large mixing bowl combine 1 ½ cups of the flour and the yeast; set aside.
- In a saucepan heat and stir milk, sugar, butter, and salt until just warm and butter almost melts.
- Add to flour mixture. Then add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high scpeed for 3 minutes. Stir in as much of the remaining flour as you can.
- On a floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total).
- Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour).
- Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for ten minutes.
- On a floured surface, roll each half of the dough into a 12×12 rectangle.
- Brush with butter. In a mixing bowl stir together sugar and cinnamon. Sprinkle the cinnamon-sugar mixture on top of the dough.
- Roll up each rectangle, starting at one of the long sides. Pinch seams to seal. Cut each roll into 10 to 12 pieces. Place pieces, cut side up, in prepared baking pans. Brush the tops of the cinnamon rolls with melted butter.
- Cover and let rise until double (about 30 minutes). Or, cover with oiled wax paper, then with plastic wrap, and refrigerate for 2 to 24 hours.
- If chilled, let stand, covered, for 20 minutes at room temperature.
- Bake at 375F or 190C for 20-25 minutes.
Let me know if you try this recipe! How do you like your cinnamon rolls? Big or small? Insanely sugary or just lightly sweet? Icing or no?