Best cinnamon rolls ever…

I have perfected these cinnamon rolls over the past year by practicing repeatedly.  I have made these more times than I can count and they’ve been a hit every time!  Not tooting my own horn, but I think the recipe was very easy to follow, which helped make these become the success that they are.

And with the Holidays coming, cinnamon rolls make the perfect, festive treat/breakfast!

The night before I decide to make these I leave 500g of butter and 1 8oz package of cream cheese out on my counter to soften.  I also use Instant Active yeast packets, which have been the easiest for me to use when making anything rise.

Full recipe found on Pinterest here:


You begin by preparing the yeast/dough.  You gradually add flour to a sugar, milk, eggs, and yeast mixture.



Add the flour 1 cup at a time until dough forms and flour is all incorporated.  The recipe calls for 5 1/2-6c of flour (it takes me 6c or more usually).  The right consistency is when the dough is a little tacky but can be shaped (see below).


Let dough rise for 2 hours in a greased bowl covered with a kitchen towel or foil.

After the first rise, roll the dough out like below:


Spread butter:


Cover in brown sugar-cinnamon mixture:



Roll tightly and evenly.  Then slice the rolled dough in sections (you should be able to get 16 rolls)…I use a spatula’s edge for this part.


Let the rolls rise another hour in your baking pan:


And then bake until golden brown (20-25 minutes)!



I make the cream cheese glaze while the rolls are baking in the oven.  I also don’t glaze the cinnamon rolls until they are ready to be eaten in order to preserve their freshness.

Enjoy!  🙂

One thought on “Best cinnamon rolls ever…

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