Thursday, January 26, 2017

Divine Cinnamon Roll Recipe

This cinnamon roll recipe produces perfectly light and fluffy cinnamon rolls every time!  It's so simple to make from scratch and it never disappoints.
My family could literally eat cinnamon rolls for the rest of their lives, if I let them! Especially, my cinnamon rolls. Guys, these are ridiculously good (not biased or anything:D). Cinnamon rolls are one of my most favorite things in the world. It is really hard for me to pass one up, and I have had my fair share. The one in the picture above was particularly delicious. I love that I don't have to do any tinkering or guess work, these rolls just come out perfect every.single.time. you make them. They are Ooey-gooey and finger-lickin good!
 If you want someone to fall in love with you, make these cinnamon rolls with a tall glass of milk and then sit back and act like it was no big deal while they melt in front of you.
 My kids sadly don't LOVE everything I make (sigh) and as much as it pains me to admit, I know it's because of their poorly developed taste buds (hah! Or so I keep telling myself), but kidding aside these Cinnamon rolls are the one thing all of my children love, and can agree on as a treat. They are one of the most insanely delicious things that I have ever made in my entire life (those are some serious words, & I don't say them lightly). 
Here's the recipe in case you are craving a soft, fluffy homemade cinnamon roll,or two...
Divine Cinnamon Rolls

For the dough:
  • 1 package yeast (2 1/2 teaspoons of dry active yeast)
  • 1/2 cup scalded milk
  • 1/2 cup buttermilk
  • 1/3 cup sugar
  • 1/2 cup butter
  • 1/3 Shortening
  • 2 teaspoon salt
  • 2 eggs
  • 4 cups flour (you may add up to 5 cups)
  • 1/2 teaspoon vanilla extract
For the filling:
  • 3/4 cup brown sugar
  • 2½ Tablespoons cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • ⅓ cup room temperature butter
  • 1/2 Tablespoon flour
For the icing:
  • 6 Tablespoons room temperature butter
  • 2 cups powdered sugar
  • ¼ cup shortening
  • 1 teaspoon vanilla
  • 2-3 Tablespoons milk


1. Place the milk & buttermilk in a small sauce pan. Bring to a boil. Once it starts to boil, remove from heat!
2. Pour the hot milk into a deep mixing bowl and add the butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. If the milk still feels hot and not luke-warm, start to add the flour 1/2 cup at a time until it's close to luke-warm.
3. Stir in the yeast and let it foam for 8 minutes.
4. Mix in the eggs, salt, shortening, vanilla and remaining flour. 
5. You can knead by hand or in using an electric mixer, I've done both and it comes out fine either way. (If the dough seems too sticky add 1/4 cup of flour)  
6. Put the dough in a large bowl coated with vegetable oil or cooking spray. Cover with plastic wrap and let double in size for 2 hours.
7. For the Cinnamon Filling: Mix the brown sugar, cinnamon, nutmeg, ground cloves, until smooth. Then set your softened butter aside to spread over the dough.
8. Roll out the dough into a rectangle shape measuring about 21 inches by 16 inches.
9. Spread the butter over the dough, then sprinkle the cinnamon filling on top.
10. Tightly roll up the dough.
11. Using dental floss or string cut the dough into 1½ inch pieces and put in a greased cookie sheet/pan.
12. Cover the cinnamon rolls with a towel or plastic wrap and let them rise again for 1 hour.
13. Bake in a preheated 350 degree oven for 10 to 15 minutes. Let cool before you frost them.
14. Make the icing by mixing together the butter, shortening, powdered sugar, vanilla extract and milk, until smooth.
15. Spread the frosting on top of the cinnamon rolls & enjoy!

I really hope you enjoy these as much as we do!  Have a wonderful day!