The Only Cinnamon Roll Recipe You’ll Ever Need
With all of this rainy weather that we’ve been having lately, I thought it would be the perfect time to share a cinnamon roll recipe! Normally, the fall and winter months are when the most baking gets done, but when spring showers hit, along with cloudy skies and chilly nights….. It’s time to start baking again. Anyone who has known my family for awhile, knows that my grandfather comes several times a year, to stay with us for about a month. Another well known fact, is that he’s an absolutely AMAZING baker. And when I say amazing, I really do mean amazing. Over the years, he has been such an amazing teacher to first my mom, and then to me. Do you need the recipe for something? He’ll tell you right off the top of his head. Not sure which streusel topping to make for your pie? He will explain all of the different kinds and tell you exactly how it’s going to cook, depending on the different butter to sugar ratios that you use. He’s been an absolute life saver to have around.
Also, growing up in a family with some of the most amazing cooks & bakers ever makes for some pretty cool bragging rights. 😉 Because obviously, if you grow up in this family, you’re just destined to be great in the kitchen. Kitchen adventures with the family are the best!
Cinnamon Rolls. They are such a comforting classic. In my family, it’s actually quite common for them to take the place of birthday cakes! Seriously, the amount of cinnamon rolls or sticky buns that my family can eat in a single day is absolutely crazy. Which brings us to the creation of this recipe for these melt-in-your-mouth cinnamon rolls, filled with brown sugar and cinnamon, and topped with a fluffy cream cheese frosting. They are perfect for desserts, breakfasts, brunches, snacks, and everything else in between! And yes, as you could probably guess, they’re grandpa’s famous recipe!
Melt-in-your-mouth cinnamon buns, filled with brown sugar & cinnamon, and topped with a fluffy cream cheese frosting. Perfect for desserts, breakfasts, brunches, snacks, and everything else in between!
- 1 Cup Hot Water
- 2 Tbs Yeast
- 1/2 Cup Milk
- 1/2 Cup Orange Juice
- 2 Large Eggs
- 1/3 Cup Brown Sugar
- 1/3 Cup White Sugar
- 1 Stick Butter (or margarine)
- 1 Tsp Salt
- 1 Tbs Vanilla
- 5 1/2 - 6 Cups Flour
- 1 Cup Brown Sugar
- 3 Tbs Cinnamon
- 1 Stick Butter
- 4 Ounces (half a package) Cream Cheese Softened
- 1 Stick Butter Softened
- 1 Tsp Vanilla
- 3-4 Cups Powdered Sugar
- 2-4 Tbs Milk
The most important part of this recipe, is making sure that all of your ingredients are at room temperature. Your eggs, milk, orange juice, and butter, should all be left on the counter for at least an hour, preferably even longer. Don't start mixing things together until everything is 100% at room temperature. If you rush things, it will show in the finished product.
When everything is at room temperature, you can move on to the next step.
Sprinkle the yeast onto the hot water. Do NOT stir! Let stand 5 minutes, until yeast has begun to activate.
Stir in the milk, orange juice, & beaten eggs. Add in the brown & white sugar and stir until well combined. Stir in the softened butter, salt, and vanilla.
Slowly stir in the flour 1/2 a cup at a time until you have formed a very soft dough. Let me repeat: A very soft dough.
Turn dough out on a lightly floured surface. Knead gently until smooth and elastic, then form into a ball. Place the dough into a lightly oiled bowl, place in a warm area, and cover with a damp towel. Let sit for 1 hour.
Turn dough out on a lightly floured surface. Fold down, re-shape back into a ball, and let sit for 15 more minutes.
Divide the dough in half. Shape into a rectangle log, and roll out to 1/2 inch thick.
Melt the butter, and brush liberally over the dough. Sprinkle with the brown sugar and cinnamon.
Roll the dough up like a jelly roll. Pinch seam to seal. Use a sharp serrated knife to cut 12 rolls out of each section. Place the rolls in a pan, and let them rise in a warm place for another hour. Or until doubled in size.
Preheat oven to 350 degrees. Bake rolls for 20-25 minutes, until golden brown.
Beat the cream cheese and butter until smooth. Add in the vanilla, then mix in the powdered sugar 1/2 a cup at a time. Beat in just enough milk to smooth out the frosting and keep it light and fluffy. Spread over the tops of the rolls and refrigerate any leftovers.
So now I want to hear from YOU! Are you going to be trying out this recipe, or do you already have a tried & true cinnamon roll recipe? If so, does your recipe use orange juice, or is this the first time you’ve heard of using it? I’d love to hear your thoughts in the comments down below!
Also, the recipe form is printable, so feel free to add it to your recipe book! Don’t forget to pin for later! (Pinnable image on the left.)