How To Make The Best No-Fail Cinnamon Rolls In The World

If you want to learn how to make no-fail cinnamon rolls you have come to the right place. I promise. If you have fresh ingredients you can make these. When I teach classes on how to make these cinnamon rolls people literally can’t get enough of them. There is really only one trick. You really must have fresh ingredients and lots of cinnamon.

I’m so grateful for emails from readers who tell me this is the best cinnamon roll recipe they have ever made. It really is no-fail of your ingredients are fresh. Enjoy.

No-Fail Cinnamon Rolls

Here is how I make cinnamon rolls:

Slather Butter On No-Fail Cinnamon Rolls Dough:

Make the dough according to the printable recipe below and roll out as instructed. Slather with butter as desired. Next, sprinkle LOTS of cinnamon on the buttered dough.

Cinnamon Rolls-LOTS Of Cinnamon.

Next, you can either use white granulated sugar or my favorite, brown sugar….sprinkle either sugar over the buttered cinnamon dough.

Cinnamon Rolls Ready To Roll And Slice:

Now they are ready to roll up and slice as above. I use a dough cutter, I don’t like to “stretch” my dough, I am sure it’s an old wives’ tale, I still believe it! LOL! I tuck the tail under the roll and place on the greased cookie sheets.

You can see how much the rolls “rise and fluff up” in the picture at the very top. I promise once you make these you will say…why didn’t I know about this easy recipe before!!!

Hints: you must have fresh bread flour, fresh yeast, etc. Please do not store your yeast, wheat gluten or dough enhancer in your pantry. Store in the refrigerator what you will use within one month….the rest put in the freezer. Yes, white flour does expire…..it will grow mold spores…as do other products. When in doubt…throw it out……Buy what you use and use what you buy…..I only buy enough white bread flour I can use within 9-12 months.

Please try my whole wheat bread: Whole Wheat Bread by Food Storage Moms.

Please try my French bread in one hour: French Bread In One Hour By Food Storage Moms.

Cinnamon Rolls-No Fail by Linda

5 from 7 votes

Print

Cinnamon Rolls-No Fail Recipe by FSM

Prep Time

1 hr

Cook Time

20 mins

Total Time

1 hr 20 mins

 

Course: Dessert

Cuisine: American

Servings: 12 people

Ingredients

• 4 Teaspoons SAF Instant Yeast
• 1/2  Cup Water
• 2 Cups Warm Milk
• 1/4  Cup Olive Oil
• 1 Cup Sugar
• 1-1/2 Teaspoons Sea Salt
• 4 Teaspoons Dough Enhancer
• 2 Eggs
• 6-7 Cups White Bread Flour
• 1/2 Cup Softened Butter (1/4 cup for each rectangle of dough)
• Cinnamon- Cover the dough with the desired amount of cinnamon. I use a lot!
• 1 Cup Brown sugar (1/2 cup for each rectangle of dough)

Instructions

1. First, in a large mixing bowl, whisk together the yeast, warm milk, olive oil, sugar, sea salt, dough enhancer, butter, and eggs.

2. Next, add half the flour. Then, keep adding the flour gradually until the dough pulls away from the sides of the mixing bowl.

3. Cover your mixing bowl with plastic wrap and place the bowl with the dough on the countertop. You want to let it rise for about an hour.

4. After an hour, remove the dough from the bowl. Punch the dough down and roll it into two 12” by 18” rectangles.

5. Lather each 12" by 18" rectangle dough with softened butter. Each rectangle will need about 1/4 cup. Add your desired amount of cinnamon on top of the dough. Then, sprinkle 1/4 cup brown sugar on EACH 12" by 18" rectangle of dough.

6. Roll the dough tightly into a tube. Then, cut it into 1-1/2-inch rolls. Tuck the "tail" under the cinnamon roll. Place the rolls on a greased cookie sheet and cover them with greased plastic wrap and let them rise one more time for about an hour or until the dough doubles in size.

7. Finally, preheat your oven to 350℉. Then, bake your cinnamon rolls on a greased cookie sheet for 15-20 minutes, or until golden brown.

Make The Frosting

1. Frost your cinnamon rolls while they are still warm so that the frosting melts on top of them.

Recipe Notes

Don’t overheat the milk. Warm your milk to about (110°F) = (43°C)

Read More of My Articles  Easy Frugal Cakes Made From Scratch

Anything over that will kill the yeast, and anything lower can increase the time it takes the dough to rise. Dip your finger in the milk, it should be warm, but not hot. 

1. 1. Use soft butter. The secret to super tender cinnamon rolls is the butter! You want very soft butter, but not melted butter. Take it out and set it on the counter a few hours before you start the recipe. 
   2. Do Not scoop the flour with the measuring cup! Flour packs tightly so if you use your measuring cup to scoop it, you will use too much flour and your rolls will be dry. Instead, use a spoon to scoop the flour into the measuring cup, and then scrape the excess off with a butter knife. 
   3. Use room temperature butter for the rectangles. When lathering with butter before adding the cinnamon, it’s best to use room temperature butter rather than melted butter. This prevents the cinnamon and brown sugar from seeping out of the sides. Use the back of a spoon to gently spread the soft butter on the dough.
   4. Don’t overbake the rolls. Your cinnamon rolls should be a golden brown. If you overbake them, they will not be as soft and moist as you would like them. Check them after 15-minutes of baking.

Cream Cheese Frosting

Print

Cream Cheese Frosting by Food Storage Moms

Prep Time

10 mins

 

Course: Dessert

Cuisine: American

Servings: 1 cake/36 cupcakes/24 cinnamon rolls

Ingredients

• 1/2 cup butter softened
• 1- eight-ounce cream cheese softened
• 3 to 3-1/2 cups powdered sugar
• 1-2 teaspoons vanilla

Instructions

1. Cream the butter with the cream cheese and slowly add the powdered sugar to the thickness you desire. Add the vanilla until blended.

My favorite dough cutter

Dinner rolls by Linda

Please try my whole wheat bread: Whole Wheat Bread by Food Storage Moms.

Please try my French bread in one hour: French Bread In One Hour By Food Storage Moms.