The Ultimate. The Best. Cinnamon Rolls.

Processed with VSCO with s3 presetProcessed with VSCO with s3 presetProcessed with VSCO with f1 presetProcessed with VSCO with s3 presetI have no qualms about admitting this is not my recipe at all… and I did not alter it. This is 100% from Food52’s Erin McDowell. I do not own any of these tips, tricks, and this is starting to sound like a fanfiction disclaimer, isn’t it? In essence, it kind of is. I am entirely wrapped around this recipe’s fingers, and would do everything and anything to make it for anyone again. First though, a moment of silence. Baking is difficult, and usually I don’t acknowledge that – because it’s fun, and that takes away from any sort of difficulty that normally exists. Cinnamon Rolls… they’re totally different. Throughout this whole recipe, I was wholly aware of how hard it was going to be to pull this off. This was all for a friend as a “get-better, eat lots of sugar and be happy” tactic, that I’m happy to say – worked very well. So yes, it was hard… but it was so worth it. The rolls were mushy, delicious and made everyone very happy to eat. That’s the best part of cooking, isn’t it?

Ingredients for dough

  • 4 1/2 cups flour
  • 1/2 cup sugar
  • 1 tbsp. instant dry yeast
  • 1 tbsp. salt
  • 4 eggs (+ 1 yolk)
  • 1 cup milk
  • 18 tbsp. unsalted butter, softened

Ingredients for filling

  • 12 tbsp. unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 1/2 tbsp. cinnamon
  • pinch of nutmeg

Ingredients for icing

  • 3 cups powdered sugar
  • 1/3 cup heavy cream
  • 1 tsp vanilla extract
  1. Day before you plan on serving these rolls: make the dough. Combine the flour, sugar, yeast and salt in an electric mixer (it’s going to be sticky – so prep for that) – add in the eggs, and milk on medium and mix until smooth. Ready for the best part? Add in the butter, 1 tbsp. at a time – taking around 3-5 minutes to finish that.
  2. Transfer the dough to a oiled bowl and let it rise, covered for an hour or so.
  3. While that’s on the rise (get it?), prep the filling. This takes no time at all. Mix the melted butter, brown sugar, white sugar, cinnamon, nutmeg – and store it someplace at room temperature. You’re going to want it to be a spreadable past consistency (like nutella but tastier)
  4. Move the dough to parchment lined baking sheet – pat out to a rectangle shape (around 1 inch in thickness), and wrap it with plastic wrap- refrigerate overnight.
  5. It’s the day of now! Prepare your stomach for your cinnamon rolls, first. Preheat the oven to 375 F and butter up a large casserole pan (around 9×13). if we could all use skillets, we would for flavour retention… so if you got it, flaunt it!
  6. Flour your working surface… you’re going to need it. Turn the dough out –  remove the parchment paper, and flour the top surface of the dough – roll out to a 1/2 inch thick rectangle. Spread the filling out all over the dough, in an even layer over EVERYTHING if at all possible.
  7. Take the longer side of the rectangle closer to you and begin to roll the dough into a spiral. Use your thumbs to stabilize the roll and the other fingers to roll tight circles.
  8. Use a serrated knife to cut the roll into 1 1/2 inch wide rolls – arrange the rolls into your dish of choice – trying to leave 1/4 inch between in roll. If you don’t, you will not destroy your rolls… but they will rise much higher. Leave them to rise for 30 minutes, add some egg wash – and…. BAKE 25-30 minutes
  9. Prep your frosting now in a medium bowl now, and leave it at room temperature to become fancy. When the rolls are perfect (as they are) – leave them to cool for 10-15 minutes and then dollop the icing on top. Serve warm, delicious and leave them begging for more.

Whew. My fingers hurt even from typing so much about the rolls. I would say I’m exaggerating when I write all the directions and instructions about the difficulty, but I am not. Standing in the kitchen alone and attempting to do all of this at once alone – it was a challenge. It was one, however, that I would do again in a heartbeat for a good friend. I highly recommend you put aside the time to make these at least once for someone you care about, because not only will you make them feel awesome.. you will also get to try one. Just let all of that good karma sweep in!

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3 Comments Add yours

  1. THAT FILLING THO. I’ve made cinnamon rolls more times than I can count and I can never get the fucking sugar middle right AND NOW I SEE WHY. My filling was like sad and paltry. This is like a thick spread. 😍 beautiful

    1. Gabriella says:

      Oh man- it was SO GOOD. You have to try it!! I want to make these everyday of every week

      1. All I want in life is a mall cinnamon bun. ❤

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