These are seriously the BEST EVER Cinnamon Rolls! They’re big and fluffy, packed with brown sugar and cinnamon, and topped with a powdered sugar glaze. Bakery level perfection! Try pairing these with my Classic Chili recipe!
Ingredients
- 1 C. warm water
- ¾ C. buttermilk
- ½ C. sugar
- ¼ C. melted butter
- 3 Tbsp. active dry yeast, or 3½ packets
- ½ Tbsp. salt
- 2 eggs
- 5 C. bread flour
Filling
- 1 C. brown sugar
- 2 Tbsp. cinnamon
- ¼ C. butter, softened
- ½ tsp. vanilla extract
- â…› tsp. almond extract, optional
Powdered sugar glaze
- 3 C. powdered sugar
- 6 Tbsp. butter, softened
- 4-5 Tbsp. milk
- ½ tsp. vanilla extract
How To Make Cinnamon Rolls
- In the bowl of a stand mixer, whisk together the warm water, buttermilk, sugar, melted butter, and yeast. Let the mixture sit for 5-10 minutes. The yeast should get bubbly. Then add the salt, eggs, and flour and knead with the dough hook for 8-10 minutes. Cover the bowl with a towel and let rest for 10 minutes while you make the filling.
- To make the filling, stir together the brown sugar, cinnamon, vanilla extract, and almond extract in a small bowl.
- Preheat the oven to 400℉ and line a large cookie sheet with a silicone baking mat or parchment paper. Roll out the dough onto a lightly floured surface into a large 14″x18″ rectangle. Spread the softened butter on the dough, then sprinkle the brown sugar mixture evenly on top of the butter.
- Roll the dough up from the longer side. Cut into 12 large rolls and place them on the prepared baking pan. Let rest for another 15 minutes, then bake for 18-20 minutes or until lightly golden brown on top.
- For the powdered sugar glaze, whip the butter with a hand mixer until fluffy, then add in the powdered sugar, vanilla extract, and milk. Mix until smooth. Let the cinnamon rolls cool for 10-15 minutes before frosting. Serve warm and enjoy! These Best Ever Cinnamon Rolls are best the same day, but they will keep in an airtight container for 3-4 days.
