Best Ever Cinnamon Rolls

I love recipes that I get from friends! Not only are they usually delicious and kitchen-tested, but every time I make the recipe, I think of my friend! Do you have recipes like that? (Share please!!)

This recipe is one that I got from my friend Rachel. She brought these once, I tried them, and they were by far the best rolls I’d EVER had! (Loads better than Cinnabon rolls even!) Not only do they taste great but they only take 1 hour to make!!! That’s not prep, rising, or baking, that’s the whole amount of time from gathering ingredients to eating a warm roll covered in cream cheese frosting!! (The key is a longer proofing time for the yeast, and lots more yeast to start with!)

I made them for my husband to take to work one morning. He messaged me shortly after he got there saying that the entire pan was gone. And one of the oilfield workers spent a good solid 10 minutes in his office telling him they were the best cinnamon rolls he’d ever had and that the texture and flavor were perfect!

Do I have you convinced yet? ;)

Rachel graciously shared her recipe with me. I’ve made a few modifications and fine-tuned a few of the measurements so you can make them too!!

Rachel’s Cinnamon Rolls

Combine the following in a medium/large mixing bowl and let stand for 15 minutes:

1/3 cup sugar

1/2 cup vegetable oil

3 Tablespoons Active Dry Yeast (Yes, that’s right, it’s a lot more than normal, but it’ll be just fine, I promise!)

1 1/4 cup warm water (This should be just above room temperature. If it’s too hot it kills your yeast.)

(This isn’t more than about 2 cups of ingredients, but because of the amount of yeast it grows a lot in 15 minutes! If you don’t use a container large enough you might have a yeast volcano…not like I personally experienced this or anything…)

Add the following ingredients to the above mixture and let stand an additional 15 minutes:

2 eggs, beaten

1 1/2 Teaspoons salt

4-5 cups flour (I usually add in about 4 1/2. You’ll want to add in the flour until the dough is just barely sticky. Too much flour and they’ll be a little dry. To test mine I stick my finger on it, if it sticks a little to my finger, but doesn’t leave any on my finger when I pull it away I call it good. Not really technical, but it works for me!)

Roll the dough into a large rectangle on a lightly floured surface. Spread one stick (1/2 cup) softened butter evenly onto the dough. Mix 1 1/4 cup of brown sugar and 2 Tablespoons of Cinnamon together. (I use the Vietnamese cinnamon from Penzey’s Spices. It’s strong and flavorful!) Spread evenly over the butter. (Add in raisins here too if you want!) Roll the dough along it’s longest edge. Using string or dental floss cut the dough into 16 equal sections. Place on a large, greased, cookie sheet. Bake at 425F for 12-15 minutes. They’ll be lightly golden brown on the top when they’re done.

Cream Cheese Icing (Use a single batch, or double it for extra gooey cinnamon rolls.)

4 oz. cream cheese, softened

1 tsp vanilla

2 1/2 cups powdered sugar

2-3 Tablespoons milk (Adjust based on how thick you’d like the icing to be.)

In a mixing bowl combine the softened cream cheese and vanilla. Beat with an electric mixer until light and fluffy. Gradually beat in powdered sugar. Add in milk until you get the consistancy you’d like. Spread over warm cinnamon rolls.

Enjoy!

Happy Cooking!