Watch my video as I make the best cinnamon rolls you’ll ever taste! It’s been an absolute hit everywhere I take them.
Whenever my wife & I are invited anywhere, we are also encouraged to bring these cinnamon rolls along, so you can be certain that your popularity will grow, even if it’s not for your charm and magnetism! If you can find a better cinnamon roll recipe, I challenge you to bring it on!
Recommended Cinnamon Roll Equipment:
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Cinnamon Roll Dough ingredients:
- 1 cup milk
- 1 egg, beaten
- 4 tbsp melted butter
- 4 tbsp water
- 2 1/2 tsp yeast (I prefer rapid rise yeast)
- 1/2 box instant vanilla pudding (I’ve heard that you can also use “instant custard”)
- 4 cups flour
- 1 tbsp sugar
- 1/2 tsp salt
Place all ingredients in a bowl and mix. Allow the dough to rise to twice its size (3-4 hours). Punch the dough down and then roll it into a 17×10 inch rectangle.
Cinnamon Roll Filling ingredients:
- 1/2 cup softened butter
- 1 cup brown sugar
- 2 tsp cinnamon
Heat filling ingredients in a saucepan. Spread filling over rectangle dough. Then starting
at the widest edge of the dough, roll it into a log. Then use dental floss to cut into 1/2-1
inch sections. Place sections on a greased pan and allow to rise (2 hours).
Bake at 350 degrees for 20 minutes. Check the rolls to ensure they aren’t doughy. If still doughy, put them back in the oven for two more minutes, then check again. Once they’re perfectly baked, allow them to cool slightly, then frost.
- 2/3 stick softened butter
- 2 tbsp cream cheese
- Powdered sugar (not quite a full box)
- 1 tsp vanilla
- 2 tbsp of milk
Mix to creamy consistency, spread on top of cinnamon buns. Enjoy!