The Only Cinnamon Roll Recipe You’ll Ever Need 
Cinnamon rolls are hands down one of my family’s favorite sugar and gluten splurges. The soft, tender dough encased in crystalized sugar and cinnamon mix…yummmm…
I originally found this recipe in a Fanny Farmer cookbook (affiliate link) years ago but tweaked and adjusted it until it became perfection in one sweet, spiral package of pure delight.
The Only Cinnamon Roll Recipe You'll Ever Need
This cinnamon roll recipe creates soft, tender dough swirled with cinnamon and a beautiful crystalized cinnamon-sugar crust.
Ingredients
- 1 Tbsp dry yeast
- 4 1/2 cups flour 4-4/12
- 1 cup milk heated to 120 degrees
- 1/3 cup sugar
- 1/3 cup butter (for dough)
- 1/2 cup softened butter (for spreading on dough before rolling)
- 2 eggs
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
Cinnamon Sugar Mixture
- 1/2 cup sugar
- 1 tsp cinnamon
Instructions
Add 1 1/2 cups of flour and yeast to mixing bowl. In sauce pan heat milk, butter, and sugar until 120-130 degrees. Add to flour and yeast mixture. Add in eggs, vanilla extract and cinnamon. Beat with mixer on low for 30 seconds then on high for 3 minutes. Stir in the rest of the flour.
Knead by hand or in mixer until soft and elastic. Shape into a ball, cover, and let rise one hour or until double.
Punch down dough. Roll out into rectangle shape and use hands to spread with softened butter. Add cinnamon and sugar mixture to softened butter. Roll into log and slice into 18 pieces.
Place on baking rack and let rise 30 minutes, or until doubled.
Place in oven preheated to 375 and cook for 20-23 minutes.
Spreading the rolled out dough with a thick layer of butter and cinnamon/sugar allows the butter to melt and crystalize during baking leaving you with delicious caramelized bottoms on these cinnamon rolls.
Do you have a favorite cinnamon roll recipe that you use? Feel free to share it in the comments!
Looks delicious. I’ve tweaked the Fannie Farmer banana bread recipe–sometimes I use maple syrup instead of sugar; sometimes I use whole wheat flour, or a mix of whole wheat, white and cornmeal.