My obsession with cinnamon rolls has no end. No matter how much I eat them or how many recipes I try or how many versions I manage to come up with, the deep love I have for them is indestructible! and these guys right here are wayyyyy up there at the top of my list as my all time favourite cinnamon rolls. I’ve been making these exclusively ever since I got the recipe down and I know that anyone who tries them will love them just as much! 😀
This recipe stems from my ever so popular and crazy delicious Cinnabon Style cinnamon rolls. I pretty much just halved that recipe to make a smaller batch and played it up a little to give a very tender melt in your mouth feel to the texture as opposed to the more ‘bread-like’ Cinnabon ones.
It’s a cinnamon roll dough recipe I’ve had for years and I’ve never used any other. You’ll notice that it is the recipe I use to make my easy, one rise cinnamon rolls and also the same recipe used in my creamy and soft cinnamon roll pretzels. It is hands down the best base recipe ever!
For todays version we use softened butter instead of melted which gives a very creamy quality to the rolls. In the filling, I use mostly soft brown sugar for extra saucy-ness and a hefty dose of good quality cinnamon. The quality of cinnamon you use is super important as that is the main flavour so it really stands out, try your best to get the best quality you can find.
Everything is put together very easily, it’s all straight forward and simple. Make the dough, knead it then let it rise until doubled. Then once you’ve let it rise, punch it down and roll into a fat rectangle. The size here is different then my previous versions. It is shorter in width which makes the rolls fatter aka puffier 😉
After you’ve spread the butter and filled them, roll the dough into a tight log and slice into 9 pieces. I find that cutting into 9 makes the best cinnamon rolls in terms of taste and texture so that’s how I always make them but you can make them larger by cutting into 6 or even doubling the recipe and making 12 cinnamon rolls.
If you want to prepare everything at night and put them in the fridge to bake fresh the next morning, then this is the step to do it in. Place the rolls in the baking dish, cover well and place in the fridge to rise slowly for up to 16 hours. When it comes time to bake, let them sit at room temperature for about an hour then bake as normal.
These rolls are fantastic and they stay soft and saucy for hourssss! These pics were all taken about 9 hours after baking them, you can tell how the frosting has set, and they were still absolutely wonderful and gooey. I was amazed! Even eating them cold without warming.
Speaking about frosting, I doused these guys with a super simple but extra delicious creamy cream cheese glaze. Just a handful of ingredients whisked together and drizzled on top of them warm right out of the oven so that it can seep into all the little cracks and crinkles, love it!
Invite your friends, have family over and indulge! 😀
Remember to tag me @dutchbakerblog or hashtag #dutchbakerblog on Instagram, Facebook or Twitter so I can see your dutch baker bakes 💙
Linda I have made cinnamon rolls from time to time through out my adulthood and this is hands down the best recipe I have ever made. My family went nuts over it!!! Thanks for sharing!!! Looking forward to making some of your other recipes!
Thank you Amy so very much for your lovely comment and the awesome feedback! You have made my day, I am so happy you and your family loved these cinnamon rolls 🙂 🙂