Part of me feels like I’m cheating on Cinnamon Roll Fair. The best cinnamon rolls. In. The. World. And I know I said previously that I don’t often make cinnamon rolls because I know I can’t compete with them…but I suddenly just have all this time on my hands so I thought I would bust these babies out again! Now they are no Cinnamon Roll Fair…but they are pretty great.
ALSO – do you guys like my new “dropping a new recipe on your ass” oven mitt? It’s pretty appropriate for this blog, dontcha think?
I love that these make a big batch. I was able to drop some at my parents, I brought some to my neighbours, brought one to my aunt and I still had enough to eat for dinner (there are no rules in self isolation!) AND still had enough to share again the next day!
I wasn’t originally going to post these, because I already have my pull apart cinnamon rolls on here…but my beautiful aunt asked for them, and so did my neighbours, so I figure these were worth sharing!
There are 4 basic steps to making these – the dough, the topping, the filling, and then putting it together and baking it. These are not a quick, make last minute sort of thing (especially since there are two rises!), but trust me, homemade cinnamon rolls are WORTH IT.
Disclaimer: these HAVE to be devoured warm. Even if they cool down, re heat them up. Either microwave em or pop em in a low oven for a couple minutes, but it is INTEGRAL that the sticky sauce warms up and the bread gets all soft and chewy.
Now besides the fact that these have a sticky upside-down topping covered in your favourite nuts, they are easy to make, and actually pretty fun! You can add as much cinnamon and sugar that you like because these are YOUR cinnamon buns, and you can use whatever nuts you like! Or don’t use nuts at all! Raisins? Apple slices? Bacon (whhattt)? Dried cranberries? I mean it’s all good!
The other best part of making these is that your kitchen is about to smell OUT OF THIS WORLD AMAZING. It’s so tempting to not just devour these the second they come out. The smell lingers and honestly, your house is going to smell like the best bakery you’ve ever walked into.
I didn’t top mine with cream cheese icing, because I didn’t feel like they needed it, but slather some on if you’re into that.
Everyone needs a good cinnamon roll recipe – try this one below! They are:
- Easy to make;
- Make a big batch (if you have the self control to share);
- Easy to tweak;
- You can add your favourite add-ins, switch up the nuts, add dried fruit etc.;
- The perfect way to make your house smell off-the-chain great;
- Cozy and comforting.
Sticky Cinnamon Rolls
- 2 1/4 tsp yeast
- 1 tsp white sugar
- 1/2 cup warm water
- 1/2 cup milk
- 1/4 cup sugar
- 1/4 cup butter
- Pinch of salt (around one 1 tsp give or take, also depending if you used salted butter or not)
- 2 eggs
- 3 1/2 – 4 cups flour
- 3/4 cup butter
- 3/4 brown sugar
- Sprinkle of cinnamon (to your taste)
- 1/2 cup nuts, I use walnuts – but try pecans or almonds! (optional)
- 3/4 – 1 cup brown sugar
- 1 tbsp – 1 1/2 tbsp (to your taste) cinnamon
- Optional: 1/2 cups nuts or fruit or your favourite add in! (I make mine plain)
- 3/4 cup melted butter
To make dough:
In a small bowl, combine yeast, sugar, and warm water. Let stand for around 10 minutes, until foamy and creamy and bubbly.
In a saucepan, warm the milk and mix in the 1/4 cup sugar and 1/4 cup butter and salt until the butter is melted into the milk. Set aside.
In a large bowl, mix the yeast mixture, milk mixture, eggs and 1 cup of the flour until combined. Mix in the remaining flour, 1/2 cup at a time, making sure it’s well combined between additions. Add in flour until the dough is no longer sticky. This may be between 3 1/2 to 4 cups. When the dough has started to pull together, turn it onto a lightly floured surface and knead until it’s smooth, elastic-y and soft. This could be about 5-8 minutes. Feel free to use the dough hook in your mix master to knead your dough if you have one. I don’t, so I knead by hand!
Once you’re done kneading, put the dough into a large, oiled bowl and cover with a towel. Let sit in a warm place for an hour, or until doubled in size.
*fun tip* when it’s cold in the house – I heat the oven up at a low temperature for a bit and turn it off before I’m done kneading. I then place my rising dough in the warm, turned off oven with it slightly cracked open to help keep my dough warm!
To make sticky topping:
While the dough is rising, combine butter, brown sugar and cinnamon in a saucepan. Cook and whisk until the butter is melted and sugar and cinnamon are well combined and smooth.
Grease a 9×13 or 10×15 pan. Sprinkle nuts in pan and pout in sticky topping. Set aside.
To make filling:
Melt butter in sauce pan. In a separate bowl, combine sugar, cinnamon and any add ins. Set aside.
TO PUT ROLLS TOGETHER:
Once the dough has risen, turn onto a lightly floured surface. Roll the dough into a 18 x 14(approx.) rectangle.
Brush with melted butter, leaving a 1/2 inch border on all sides. Sprinkle with cinnamon/sugar mixture.
Starting at the long end closest to you, roll the dough tightly. Once you have rolled it completely, pinch the seam of the dough together tightly to seal it.
Cut into 16 slices (easiest with a serrated knife). Place each slice, cut side down, into pan with a bit of space in between each one. Cover with a towel and let rise for 1 hour, or until they have doubled in size.
Preheat oven to 375 fht.
Once the rolls have risen, bake for 25-30 minutes until brown. Let rest for 3-5 minutes and then serve warm! Drizzle with icing, if deisred.
To eat any leftovers, reheat in microwave or a low temperature oven until the sticky topping has softened up.