Quick and Heavenly Cinnamon Rolls
Quick and heavenly. That's really all you need to know. You will not regret making these!
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Servings: 32
Ingredients
Dough
- 3 1/2 cups warm water
- 3/4 cups sugar
- 2 T active dry yeast
- 3 eggs
- 1/2 cup melted coconut oil
- 1 T salt
- 10-11 1/2 cups unbleached bread flour
Filling
- 10 T butter, divided
- 1 1/3 cup brown sugar, divided
- 2 tsp cinnamon
Frosting
- 1 cup butter, softened (2 sticks)
- 8 oz softened cream cheese
- 1 T milk
- 4 to 5 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract (if you like it)
- 1/4 tsp salt
Instructions
- In a stand mixer/large bowl, combine sugar, warm water, and yeast. Give it a quick mix, cover, and let yeast dissolve for 10 minutes.
- Add eggs, oil, and salt. Mix together. Then add the flour cup by cup while mixing in between. You have enough flour when 1- the dough doesn’t stick to the side of the bowl 2- the dough is tacky but doesn’t stick to your fingers. (Be careful not to add too much flour!)
- Knead for five minutes. If using a mixer- cover the dough while kneading to keep the heat inside.
- Cover the dough and let it rise 10 minutes. Preheat the oven to 375° F.
- Dump dough onto a floured surface. Divide in half and roll out each half into a large rectangle.
- On each half, spread 1/2 of the butter, and evenly sprinkle half of the cinnamon/brown sugar mixture.
- Tightly roll dough up into one long snake. Using cinnamon dental floss, thread, or a very sharp knife, cut the dough (as shown in video) into 16 even slices per dough snake. (Discard the ends)
- Onto two greased jelly roll pans, evenly lay out all cinnamon roll dough rounds, 16 per cookie sheet. Cover and let rise 10-30 minutes.
- Bake at 375° F for 14-15 minutes.
- For frosting: Using a stand mixer or hand mixer combine butter and cream cheese. Beat together for 2 minutes until light and fluffy. Then add milk, vanilla, almond extract, salt and powdered sugar.
Notes
Watch the Process:
https://amberskitchencooks.com/wp-content/uploads/2021/05/CINNAMON-ROLLS-VIDEO.mov#t=73 Good News! This recipe can be adapted to orange rolls! in the words of my sister Brooke, the orange version of this recipe is "ABSOLUTELY AMAZING"! Simply make the following changes: 1. Make the dough as directed below. 2. For the filling, replace the cinnamon with the zest of 3-4 oranges. Instead of brown sugar, use white sugar. 3. For the orange frosting combine:- 2 sticks of softened butter (1 cup)
- 5 to 6 cups powdered sugar
- zest of 3-4 oranges, or about 1.5 Tablespoons of orange zest
- Juice of 3-4 oranges (just squeeze the juice from the zested oranges!)