World’s Best Cinnamon Rolls
Who needs buns of steel when you could have buns of cinnamon? These are the World’s Best Cinnamon Rolls and once you try them you’ll never go back.
This post is going to be full of pictures, and not much else because who needs stories about Mom bribing us with cinnamon rolls to get us to eat the potato soup which later turned into a tradition? No one, because everyone really just wants the recipe so let’s get on with the world’s best cinnamon rolls. Boom!
Alright, first a few rules.
Number 1: Instant yeast (or bread machine yeast) is best. Don’t substitute. And let it “proof”. That means let it get all foamy.
Number 2: These babies want to give you fat pants, and that’s ok, so let’s go ahead and add a little heavy cream into the rolls. It will make them squishy, just like your thighs after eating these.
Number 3: Soy Lecithin can be skipped if you must but I promise it creates the perfect roll.
And yes, the soy lecithin is like honey but totally gets added straight to the flour. I don’t know why, and I don’t really care as long as these keep turning out bomb.com. And no, I don’t melt the butter. My mom didn’t, so I don’t. I actually think it makes for a better filling too.
Number 4: Yes, I do use brown sugar and white sugar, Maeser taught me and he is king of the cinnamon rolls so just do it all Nike style. We have tested recipes for a little over 6 years and while there are some I just plain don’t like, there are others that I think are fantastic. Lauren’s Latest has a great Cinnabon Cinnamon roll and while these are the ones my family prefers there were a few things on hers I adopted. I add cornstarch instead of the flour my recipe called for and a little buttermilk. It really does make a difference.
Now, this next part is totally up to you. I like our rolls soft, so while you have to be careful not to under bake I prefer to put them close together in a pan versus way spread apart so that the sides stay soft. Then I gently press the outer layers down a little so I create a more rounded top and can see all of the cinnamon goodness.
Which makes them turn out like this! Aren’t they beautiful?
In testing I learned that all brown sugar recipes didn’t get that gooey cinnamon thing going on as well even when flour or cornstarch was added. When we pulled them out of the pan there was never any gooeyness left behind which became a sign to us that the recipe wasn’t just right. These rolls clearly leave a little something in the pan, aka awesomeness.
See how beautiful and soft they turn out? And really, if the saying is true that you are what you eat then you will be beautiful for eating these. #Fatpants and all. 😉
- 1 Cup warm water
- ½ Cup Heavy Cream *may substitute whole milk*
- 4½ Teaspoons instant yeast
- 1 Cup plus 2 teaspoons sugar, divided
- ½ cup buttermilk, at room temperature
- 2 teaspoons fine grain sea salt salt
- 2 large eggs, lightly whisked
- ⅓ Cup Canola Oil
- ⅓ Cup Melted Butter (We like Land O Lakes)
- 7-8 Cups all purpose flour (We use Lehi Roller Mills or Gold Medal)
- 2 Dime Sized circles (NO MORE) Soy Lecithin
- 12 Tablespoons softened butter, unsalted
- 2 Cups Plus 2 Tablespoons packed light brown sugar
- ½ Cup White Sugar
- 5 Tablespoons ground cinnamon
- 4 tablespoons cornstarch
- 6 oz. cream cheese, at room temperature
- 4 Tablespoons softened butter, unsalted
- 1½ Teaspoon vanilla extract
- 1½ Tablespoon corn syrup (light karo syrup)
- 2- 2½ cups powdered sugar
- In a glass measuring cup, add the water and cream. Heat in the microwave until warm, about 30 seconds to 1 minute. Make sure it's warm and not hot. Add the yeast and 2 teaspoons of sugar. Allow to foam for 5-10 minutes. In another measuring cup, add the buttermilk and warm as well. Making sure it's luke warm, add it to the yeast mixture.
- In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine. Add to the yeast mixture in a standing mixer. Stir with a dough hook to combine. Add the flour over the top and the soy lecithin. Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional ¼ cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently. Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.
- Very lightly flour the counter and roll the dough into a large, even rectangle. Spread the soft butter all the way to the edges.
- In a small bowl, mix the brown sugar, sugar and cinnamon with the corn starch. Sprinkle liberally over the butter, all the way to the edges. Roll into a tight log and using floss, slice the rolls by sliding it under the dough, bring it up and make an "x", pull it tight to cut through and set it in the lightly greased cookie sheet.
- Repeat until all of the rolls are in the pan and then drape with a towel to rise for 1-2 hours.
- Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake. Remove from the oven, cool for 2 minutes and top with frosting while hot. Sneak into another room to enjoy one all alone before the husband and kids find you.
- In a bowl, with a handheld mixer, whip the cream cheese and butter together until softened. Add the corn syrup (karo syrup) and vanilla a beat again. Finally, slowly beat in the powdered sugar until desired consistency.
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