Best Cinnamon Rolls Ever

I have made a variety of different cinnamon roll recipes and sampled a number of others as well, and these are definitely at the top of the list.

In addition to the recipe itself, another tip to a good cinnamon roll, is to actually get a good tight roll on it.  The tighter the roll, the more layers, and more layers make for more cinnamon goodness.


Start the dough with the active dry yeast sprinkled over warm water and let it sit for a couple minutes to foam and bubble nicely. Make sure the water is simply warm and not hot. Put your wrist under the running water to determine a good temperature of feeling warm without being hot.

Meanwhile, melt the butter and warm the milk. A microwave will do for both of these tasks.

Mix the melted butter, milk, egg, sugar, and salt together. Then add the foaming water and yeast to the mix. Add the bread flour 1 cup at a time, mixing between each addition, or running a stand mixer on low with the dough hook attached.

Let the dough rise for approximately 1 hour, or until the dough has doubled in size.

Turn the dough out on generously floured surface. Roll into a 10x17 inch rectangle.

Spread softened butter evenly over the dough, and heavily spread the brown sugar/cinnamon mixture all over. (You may add chopped pecans spread on top of cinnamon sugar.)

Roll tightly along the long end into a tight log. Work your way slowly along the edge with a pinch and tucking method into the tight roll.

Take a piece of unflavored floss or multi-purpose thread, approximately 12 inches long. Slip under one end of the log, 1.5 inches from the edge, bring up both ends of the thread and cross them over the top. Pull tightly to cleanly sever, without squishing the log.

Place the disks about 1 inch apart in a glass 9x13 pan. Cover with plastic wrap and let rise for 45 minutes.

Bake in an oven preheated to 350 degrees for 15-20 minutes, until the edges are lightly golden, but not dark.
Combine cream cheese, 1/4 cup softened butter, confectioners sugar, vanilla, and milk.
Spread or pipe frosting over warm rolls.

For the Dough:

• 1/4 cup warm water
• 1 pkg active dry yeast (2 1/4 tsp)
• 1/4 cup melted butter
• 1 cup warm milk
• 1/2 of a 3.4 oz. package of instant vanilla pudding mix
• 1 egg, room temperature
• 1 Tbl white sugar
• 1/2 tsp salt
• 4 cups bread flour

For the Filling:

• 1/2 cup butter, softened
• 1 cup brown sugar
• 4 tsp cinnamon
• (optional: 3/4 cup chopped pecans)

For the Frosting:

• 1 (4 oz) pkg cream cheese
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 1/2 tsp vanilla
• 1-1/2 tsp milk

Serves: 12-16            Total Time: 2 hrs. 40 minutes