The Best Cinnamon Rolls in the History of Ever

Okay, that title may be exaggerating a little. But these rolls are pretty good, if I do say so myself.
This is my recipe for delish cinnamon rolls, and they're pretty awesome.

This post is mostly for my friend "Zarolyn" over at The Zitchen, who has been begging me for this recipe for months! Okay, not really. It was a passing comment in a conversation we had while on a walk with our rascally little ones (hers was asleep the whole time, that party animal). When I told her I don't use a recipe for this, really, she told me I should write it down anyway.

So I figured, I may as well, for posterity's sake, you know? I don't want to be on my deathbed and have my children and grandchildren weeping beside me because I never gave them the recipe for my cinnamon rolls. And that would be a shame. So, I made them and actually paid attention to what I was doing, and measured the goodness out and stuff. Because I'm cool and caring like that. For my posterity.

So without further adieu, here's the recipe:

Dough Ingredients:

2 cups warm water
2 1/2 tsp (active dry) yeast
1/2 tbsp sugar
1/4 cup melted butter
1 tbsp salt
1/4 cup sugar
1/2 cup evaporated milk
5-7 cups bread flour, white or wheat will work, too (can use more if needed)
1 tbsp shortening

Dough Directions:

Place the yeast and 1/2 tbsp sugar in a small bowl. Pour the warm water (see yeast package for recommended temperature) over the yeast mixture and let sit for 15-20 minutes, or until nice and bubbly (the foamier, the better!).
Combine melted butter, sugar, evaporated milk, and salt into a large mixing bowl. When yeast mixture is ready, add to the bowl and mix well.
If you're using a stand mixer use a bread hook. If mixing by hand, make sure to kneed well. Add 3 cups of flour to wet ingredients and mix. Then, add 1 cup of flour at a time until dough is no longer sticking to the bowl and doesn't stick to your fingers.
Cover ball of dough and sides of bowl with shortening, cover the bowl with a warm towel. Set in a warm place and allow to rise until it is higher than the edges of the bowl (or doubled in size, if bowl is very large, takes approximately 1 1/2-2 hours). When risen, punch the dough down and place on a floured surface.
Kneed the dough for 2-3 minutes. Cut dough into two pieces and roll into a rectangle approximately 1/4"-1/2" thick, depending on your preference.

Filling Ingredients:

1 stick butter, very soft
2 cups brown sugar
2-4 tbsp ground cinnamon, to taste

Filling Directions:

In a small bowl, mix together brown sugar and cinnamon until fully mixed. It doesn't matter if there are chunks.
Spread 1/2 stick butter on one dough rectangle, covering the entire surface.

Spread 1/2 the sugar-cinnamon mixture on the dough, it should be a relatively thick layer.

Start at one end of the rectangle and roll, tucking the roll tightly under as you go. When you get to the end, pinch the seam against the roll so it seals.

It should look something like this:

Using both hands, gently stretch the roll out.

Using a sharp, non-serrated knife, cut slices about 3/4-1" thick. Or you can do the same using string or floss. Discard the ends (I discarded the end on the right, but kept the left because it was big enough to make a roll).

Place rolls in a greased dish and cover with a greased sheet of plastic wrap. Allow to rise in a warm place for 45 mins-1 hour, until doubled in size (may take longer depending on temperature of kitchen. I usually heat oven to 200 degrees Fahrenheit, then turn it off and allow the rolls to rise in the warm oven). 

When fully risen, remove plastic wrap and bake at 400 degrees for 10-15 minutes, or until golden brown. 

While rolls are baking, mix the icing. You want to apply the icing while the rolls are warm, so the icing seeps into the rolls in a layer of heavenly deliciousness. 

Cream Cheese Icing Ingredients*:

6 oz cream cheese, softened

1/2 cup (8 tbsp) butter, softened

2-3 cups confectioner's sugar

1 tsp vanilla extract

1/4 tsp salt.

Icing Directions:

Beat together cream cheese, butter, vanilla, salt, and confectioner's sugar, adding in the confectioner's sugar 1 cup at a time until desired consistency and flavor is reached. 

*I usually double this because I'm a wee piggy and love cream cheese icing, especially on cinnamon rolls!

There are probably easier recipes out there, but mine's the best. Probably. Maybe. You be the judge. 

But, it has pictures, and you just can't beat that!

Enjoy, with love!