Best Ever Cinnamon Rolls
September 24, 2015
Bakery style cinnamon rolls don’t have to take all day to make. You can make them start-to-finish in less than an hour and only a few minutes hands-on time. The “secret” to these delectable rolls is covering them in cream just before baking. You won’t regret it, I promise! xoxo Julie Blanner
While you can bake them in a traditional baking dish, I love them in the cast iron skillet. It cooks them evenly & feels like they’re fresh from my Grandma’s farm and goes easily from oven to table for serving.
For a little fall flavor, try these Apple Cinnamon Rolls as well!
Best Ever Cinnamon Rolls
Prep Time
55 Minutes
Cook Time
20 Minutes
Total Time
75 Minutes
¾ c milk ⅓ c butter
3¼ c flour ¼ c sugar
½ tsp salt 1 package active quick rise yeast
1 egg 4 Tbsp butter, melted
¾ c brown sugar, packed 2 Tbsp cinnamon
¼ c heavy cream 4 oz cream cheese, softened
½ c butter, softened 2 c powdered sugar
2 Tbsp milk/heavy cream
In a saucepan over medium heat, add milk & butter. Stir until melted & remove from heat.
In a mixing bowl, combine 2¼ c flour, sugar, salt. Add yeast & lukewarm milk mixture. Combine. Add egg.
Using the dough hook attachment on your mixer, knead while gradually adding in 1 c flour until the dough forms a ball & pulls aways from the edges of the bowl. You can also knead by hand.
Let dough rest for 10 minutes. Preheat oven to 350 degrees.
On a floured surface, roll out dough into a rectangle. Spread melted butter on top. Combine cinnamon & sugar & sprinkle on top. Using a knife or pizza cutter, cut 10 strips. Roll & place in a baking dish or cast iron skillet.
Turn oven off. Cover rolls with a damp towel & allow to rise 25 minutes. Remove from oven, preheat again to 350 degrees. Cover rolls in ¼ c heavy cream. Bake 15-20 minutes, or until slightly golden.
Mix icing ingredients until smooth & drizzle over rolls.
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