This new recipe I found on sweetapolita.com and we have adjusted it over the last few months to suit our tastes. I whipped these up for our Christmas brunch and they were a huge success! Everyone had one on their plate, I don't think I have ever seen a dozen cinnamon buns disappear so quickly.
These are now our go-to for cinnamon rolls. I have to watch how often I make them or we would happily survive off of cinnamon rolls alone!
This recipe makes a dozen cinnamon rolls, and they will disappear faster than you could ever imagine!
Our Favourite Cinnamon Rolls
- 2 1/4 tsps active dry yeast (or 1 package)
- 1 cup warm whole milk
- 1 tbsp sugar + 1/2 cup sugar (separated)
- 1/3 cup margarine (room temperature)
- 1 tsp salt
- 2 eggs
- 4 cups flour
- 1/4 cup margarine or butter, melted
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 - 2 tbsp cinnamon
- In a small bowl dissolve the yeast and 1 tbsp sugar in the warm milk and let it sit for 5 - 10 minutes to proof
- While the yeast is proofing, add the margarine, 1/2 cup sugar, salt, eggs, and flour to a large bowl
- After the yeast has expanded, add it to the large bowl and mix well
- When the dough starts to come together knead it with your hands on a lightly floured surface until a soft dough forms
- Place the dough back in the bowl, cover with a lint-free tea towel and let it rise in a warm place until it has doubled in size (this usually takes just over an hour)
- After the dough has risen, roll it out into a large rectangle (roughly 12" x 20")
- Brush the melted butter over the rectangle of dough
- Sprinkle on the brown sugar, sugar, and cinnamon
- Roll the dough into a long roll and slice it into 12 pieces
- Cover a cookie sheet with parchment paper, and then place the rolls on the cookie sheet
- Place the cinnamon rolls in a warm place and cover them with the tea towel again
- Let the rolls rise for an hour
- Preheat the oven to 400 F
- After the rolls have finished their second rise, bake for 10 - 12 minutes or until the edges are light brown
- Let cool, and enjoy!