Cinnamon rolls could be considered my ‘best recipe’. They were the first contest I’d ever entered and the first contest I’d ever won ($500). Lucky me, I guess. This recipe has been adjusted a bit, I like a larger batch of dough to knead and this makes 12 very large cinnamon rolls. They are ultra soft, perfectly tender, sweet rolls.
I hope you know that I truly don’t measure much in my kitchen. I just create doughs until they ‘feel right’ etc. I tried measuring and this is what I’ve come up with for you. I should tell you this recipe does require plenty of time, patience and a little luck to pull them off perfectly, with tall tops, perfect texture and balance of richness. Practice making them will alleviate any of the hiccups, trust me. (Plus who can resist a great sweet roll?)
Champion Cinnamon Rolls
I hope you enjoy this recipe, it is truly the one in my recipe box that I never wanted to share and wanted to keep a secret. Although… the best foods in life are the ones that are shared. I hope you make these for your kids, grandchildren, or anyone that you want to have a special moment with. Enjoy!
There are many tips and tricks to making perfect cinnamon rolls… my suggestion is jump in and practice and if you have questions feel free to email me at email@example.com. I’ll reply promptly with an answer to any question you have.
Foamy yeast after it has ‘proofed’.
Mashed potatoes are helpful in creating the proper texture in these rolls.
Expert egg cracker.
Salt in bread baking is so important. Don’t forget it… measure it in your palm, you’ll remember this way.
Making buttermilk… or ‘sour milk’ as it is also called. Mixing milk with vinegar. Regular milk is fine too.
Whisking away on the wet ingredients.
After the wet ingredients are mixed, flour is added and dough comes together. Lightly dust work area with flour.
Flurries… not a blizzard.
Kneading the prepared dough. Push out, pull back, turn. Repeat. Great kneading technique is the key to great bread. By this I mean hand kneading.
Ready to let the dough have it’s first rise.
After the dough rises…
We de-gas to remove the air from the dough.
Then we roll out and fill.
After butter and cinnamon sugar mixture is in, we roll up ‘jellyroll style’ and pinch seam to seal.
Make slices with unflavored dental floss.
After their final rise, ready to bake.
The finished product.
Champion Frosted Cinnamon Rolls
- 2 packets 4 ½ tsp instant yeast
- 1/2 C warm water 110 degrees
- 2 tsp honey
- 1 1/2 cups buttermilk warmed to 110 degrees
- 8 TBSP Butter room temperature
- 2 eggs at room temperature lightly beaten
- 1/2 cup sugar
- 2 tsp salt
- 1/2 cup smooth mashed potatoes
- 7-8 cups all purpose flour
- 8 TBSP Butter softened
- 1 cup brown sugar
- 2 TBSP ground cinnamon
- 1 TBSP flour
- Dash of salt
Vanilla Icing Ingredients
- 3 cups powdered sugar
- 1 1/2 tsp vanilla bean paste or vanilla extract
- 3-4 TBSP milk
- Pinch of salt
- In a large mixing bowl, proof yeast with warm water and honey in a small bowl until creamy.
- To large mixing bowl with yeast mixture add milk, butter, eggs, sugar, salt and potatoes.
- Whisk well until combined. Add flour, mixing with each 1 cup addition. Stir well until dough comes together.
- Turn out onto a lightly floured work surface and knead for 8-10 minutes, by hand, until smooth and elastic.
- Place in greased bowl, flip dough over so both sides are well greased then cover lightly with plastic wrap and let rise until double. (60-75 minutes)
- Punch dough down to degas. Let rest for 10 minutes, covered.
- Mix in a small bowl: brown sugar, sugar, cinnamon, flour and salt. Set aside to use once dough is rolled out.
Vanilla Icing Instructions
- Whisk ingredients until smooth, add milk or more powdered sugar to achieve desired consistency. Set aside until rolls are out of the oven and cooled 15 minutes. *Double frosting batch if desired.
- On a lightly greased surface roll dough into 12x24 inch rectangle.
- Spread butter evenly over dough. Sprinkle filling evenly over butter. (Leave 1” unfilled at end of roll so it seals easily after rolling up.
- Roll up long end to long end. Pinch seam at the end of the roll.
- Score the dough in 2 inch increments. Slide unflavored dental floss under roll. Bring up ends of floss and criss cross at the center and pull quickly, slicing through the dough.
- Place 6 slices each, cut side up in 2 well buttered 9x13”cake pans.
- Rolls should not be touching at this point. Cover with greased plastic wrap and let rise until double in size. (60-75 minutes) *Towards end of second rise, preheat oven to 350 degrees F.
- Bake the rolls in a 350 degree oven for 28-32 minutes until their internal temperature registers 190 degrees F with an instant read thermometer. Do not let the roll tops overbrown. Tent with foil during the last 10-15 minutes of baking if necessary.
- Remove rolls from oven. Let rest 30 minutes then drizzle with icing. Serve warm.