Every once in a while, I decide that it’s been way too long since I treated my family to warm, homemade cinnamon rolls for breakfast. Saturday was one of those days. As I sat there relishing in the sweet, gooey goodness, I realized how selfish I am. Because I have this wonderful homemade cinnamon roll recipe with you before now! One bite of these and I assure you that you’ll be angry that I haven’t shared these sooner. Please accept my most sincere apologies in advance!!
Hands down, these are the best cinnamon rolls I’ve ever eaten! They have just the right amount of sweetness and spicy cinnamon and an AMAZINGLY soft center. They couldn’t be easier to make. I simply throw the ingredients into my bread machine the night before, set to the dough cycle and timer for when I intend to awake. In the morning, a few simple steps, a second rise while the oven preheats and 10-15 minutes later, et voila! Better than bakery cinnamon rolls!
Since I typically choose simpler recipes (like Whole Wheat Scones with Chocolate Chips and Strawberries) for our special breakfasts, if we are going to eat homemade cinnamon rolls, they MUST be the best!
I have tried some make-ahead options before. I believe that the best way is to make sure that the cinnamon rolls have a nice rise. (Which is hard when you refrigerate or freeze the raw dough) Or that they aren’t overcooked. (Which is hard when they’re fully cooked and reheated when serving.) You can make that happen by partially cooking them until the outside of the cinnamon rolls are cooked. Then finish cooking when ready to serve. So what you want to do is bake them for about 7 minutes. Cool them down to room temperature before freezing. Then thaw them before the morning you’ll finish baking. When it’s time to bake them up, do so for another 5-8 minutes until they are fully baked.
Homemade Cinnamon Rolls
~Homemade Cinnamon Rolls~
- 1 cup milk
- 2 eggs
- ⅓ cup butter, melted
- 2 ½ cups all purpose flour
- 2 cups whole wheat flour
- 1 teaspoon salt
- ½ cup sugar
- 2 1/2 teaspoons yeast
- 1 cup brown sugar
- 2 ½ Tablespoon cinnamon
- ⅓ cup butter, softened
- 1 ½ cup powdered sugar
- 2 Tablespoons butter, softened
- 1/2 teaspoon vanilla
- 1 Tablespoon milk
- Add the ingredients to the bread machine in order indicated by the manufacturer. Set to dough cycle.
- Once finished, turn out onto a lightly floured surface and allow to rest while you prepare the filling by mixing the cinnamon and brown sugar.
- Roll dough to a 16"X21" rectangle.
- Spread softened butter over the entire surface of the dough and then sprinkle with the cinnamon and sugar mixture.
- Roll the dough up jelly roll style then cut off uneven ends to just where the cinnamon center is visibly abundant.
- Cut the roll into 12 even pieces (I use my bread knife) and place on a lightly greased baking sheet or pan.
- Cover and rise until they have doubled in size, about 30 minutes.
- Meanwhile preheat the oven to 400 degrees.
- Once risen, bake until they are golden brown about 12-15 minutes (although I begin checking at 10 minutes.)
- Prepare the glaze with the rolls are baking by blending all ingredients well with a mixer, adding more milk or sugar to reach desired consistency.
- Spread over warm rolls.
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