Whitney's favorite Cinnamon Rolls

Cinnamon Rolls have always been a favorite of mine. I have vivid memories of walking into Cinnabon after working with my grandpa, and I remember everything about those cinnamon rolls were spot on in my mind. The smell, the size, and how soft they were.
So when I came up with this recipe, I knew that they had to be somewhat similar to those cinnamon rolls from my childhood. And while those memories with my grandpa make those cinnamon rolls good, I think these might take the cake. And that’s saying a lot! So believe me when I say, YOU NEED TO TRY THESE!!!



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Whitney’s Cinnamon Roll Recipe

INGREDIENTS:
1 Cup Warm Milk
1 Packet Instant dry yeast
1 1/2 Tbsp Honey
2 Lg Eggs
5 Tbsp Salted Butter (Melted)
3 1/2-4 Cups All Purpose Flour
1/2 Tsp Salt


CINNAMON & SUGAR FILLING:
6-8 Tbsp Salted Butter (very soft)
1 Cup Brown Sugar
1/4 Cup Cane Sugar
2-3 Tbsp Cinnamon

INSTRUCTIONS: To make the dough
1. Melt butter, let sit. 
2. In mixing bowl, crack eggs and mix. 
3. In bowl of a stand mixer attach the dough hook attachment, add the warm milk, instant yeast, honey, and salt to the already mixed eggs. 
3. After liquid ingredients are combined, add the flour in 1 Cup increments until you've added all of the 3.5-4 Cups. 
4. Beat the dough until everything is fully incorporated. (3-5 minutes) 
​5. Once your dough is done, remove from mixer and cover the bowl with plastic wrap for 1 hour, and let sit out at room temp. The goal of this step is to get the dough to double in size. 
6. Once doubled in size, it's time to roll out and make some cinnamon rolls!
(Scroll down the page to find Cinnamon Roll instructions)

INSTRUCTIONS:

1. Make the dough
2. Prepare a 10” cake pan with non-stick baking spray.
3. In a bowl, combine the brown sugar, cane sugar and cinnamon and set aside.
4. When the dough has doubled in size, remove from bowl and place on kitchen table covered in flour.
5. Roll the dough into a rectangle.
6. Spread the softened butter over the dough and cover it with the cinnamon sugar mixture.
7. Roll the dough into a log, keeping it tight as possible.
8. Cut into 10-12 rolls and place them cut side up in the prepared pan.
9. Cover with plastic wrap, and let rise for 1 hour in a warm place.
10. Preheat the oven to 350°F. Place the cake pan on a baking sheet and bake until browned on top, 25-28 minutes. (If the bread is browning too quickly, cover it with foil. Let cool 5-10 minutes.
11. Spread the frosting over the warm pan of cinnamon rolls.

Vanilla Buttercream Frosting (topping)

2 Cups Soft Room Temperature, UnSalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2-1 C Heavy Cream


INSTRUCTIONS:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla. Mix for 45-60 seconds.
3. While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency.
5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
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Once you make these I would love to hear what you think about them!