Gooey Cinnamon Rolls – The Last Recipe You Will Ever Try

cinnamon rolls

These days I don’t bake near as much as I used to, at least I try not to. As much as I love the process (and the results) I’m  obsessive focused on my health and weight loss goals. I don’t have too much will power, so if there are sweets in the house; they’re not there for long. Not wanting to deprive myself I have settled with doing up a dessert for my husband and I to enjoy once a month. This month’s dessert was cinnamon buns and I’m about to share the best cinnamon recipe ever.

Cinnamon Buns

Before this, I have only made cinnamon buns once and they didn’t turn out the way I liked them. Back in December my friend Megan told me about a particular recipe and how they come out perfect every time. Megan’s baking is always spot on (I would know, I was lucky enough to receive her in our group’s Christmas baking exchange) so I knew this had to be a dynamite recipe. After digging around the internet in frantic search for this perfect cinnamon rolls I found out the original recipe comes from The Pioneer Woman. No wonder they’re so delicious. Have you ever visited her blog? If not, check it out BUT do so after you read this recipe because I guarantee, you will be on her site for hours.

Cinnamon Roll Recipe

This is the best cinnamon bun recipe ever. Enjoy, and let me know what you think.

Updated: December 19, 2013. I made them again yesterday and updated the photos (they’re much nicer, don’t you think?). Also, these are great for making ahead of time and sticking in the freezer, I did it with the glaze and all. One more note: next time I make these I will double the glaze recipe. The current recipes does not cover every roll.

perfect cinnamon rolls

The Best Cinnamon Buns Ever

Rating: 51

Yield: 24-26 rolls

Serving Size: 1

Calories per serving: 292

The Best Cinnamon Buns Ever

This recipe is halved from the original recipe by the Pioneer Woman. I used a disposable turkey roasting pan and it fit the majority of the rolls, the rest I put in a cake pan to bake.

The original recipe makes approximately 8 round pans worth.

Ingredients

    For The Dough:
  • 2 cups whole milk
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 2 1/2 tsps dry active yeast (1 pkg)
  • 4 1/2 cups flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tablespoon salt
  • For The Filling:
  • 1 cup melted butter, plus more as needed
  • 1/8 cup ground cinnamon for sprinkling
  • 1 cup sugar, plus more as needed
  • For The Frosting:
  • 1 lb. powdered sugar
  • 1 tsp. maple flavoring
  • 1/4 cup milk
  • 1/8 cup melted butter
  • 1/8 cup brewed coffee
  • Pinch of salt

Instructions

  1. Preheat oven to 375 degrees
  2. In a medium sized pot pour your milk, vegetable oil and 1/2 cup of sugar. You are then going to scald the mixture, your milk will be ready right before it begins to boil and it becomes foamy around the sides. Take off burner and let sit for at least 45 minutes.
  3. When the mixture is lukewarm add your yeast and let it sit for a minute and you can see the yeast expand. Add four cups of flour and combine. Cover and let rise for an hour.
  4. Add 1/2 cup flour, baking powder, baking soda, and salt and mix together. Now’s the fun part.
  5. On a floured surface, roll out the dough until about 1/4” thick. Take a pastry brush and brush the melted butter on. Spread the sugar out evenly on top of the butter and complete it with a showering of cinnamon.
  6. Starting with the wide end, roll the dough tightly to you. Seal the seams and ends by pinching them. You will then take your pastry brush again and butter the pans you plan to make with. Take a knife and cut the dough into 1” pieces, laying them in the pan. Let rise for another 30 minutes. Bake for 15-20 minutes, until golden brown.
  7. Immediately when you remove them from the oven, pour the frosting over them.
  8. Frosting Directions:
  9. Mix together all the ingredients in a bowl until smooth and pourable.

Notes

If this recipe comes out to 24, they're about 292 calories each.

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Comments

  1. Monika says

    I just made these, they are PERFECT. I only omited the scalding/cooling of the milk and just heated it a few minutes in the microwave….great taste, very fluffy – puffy- good!!
    here, take a look…
    [code]http://i637.photobucket.com/albums/uu96/monikaT_2009/DSC_0008_zps75b22dc5.jpg[/code]

  2. Diana Marion says

    I tried these and they turned out awesome. The only thing i did different is i melted butter brown sugar and a tablespoon of water in a small pot then poured that in the bottom of the pan then placed the cinnamon rolls on top of that let rise then baked they turned out extra gooey so awesome however i like them that way everyone is different.

  3. Julie says

    I made these yesterday and…. holy cats…MAKE THEM NOW!! I am not a baker and I didn’t even screw these up! Anything that involves making a dough scares me away, but I decided to go for it and I’m so glad I did. I substituted the maple extract with vanilla extract and it turned out fantastic.

    • says

      They’re foolproof, right? I can’t make cinnamon buns for the life of me (they always end up dry). I think this recipe works well because of scalding the milk. That must be the magic trick!

    • Ash says

      Made them tonight in my dorm! They were positutely delicous. I ran out of powdered sugar so instead I lined the bottom of the pan with about a cup of melted butter mixed with about a 1/2 cup of brown sugar to make sticky buns……..I’m in heaven!! My roomates loved them! Thanks for the recipe!
      They turned out very fluffy. I was surprised to see the dough doesn’t need any eggs. Why is that?

      • says

        I’m not too sure why but a lot of cinnamon recipes I have used in the past don’t call for eggs either.

        Good call on the brown sugar! I’m going to give that a try.

  4. Christine says

    Question…. Can I let these rise overnight(for the 2nd rise) in the pan then bake in the morning? If so should they rise on counter or in the fridge?

    • says

      Hmm…I’m not sure. I have never tried this. I did a quick Google search and found this:

      “Allowing a dough to rise “too long” (whatever that may be), allows the dough to ferment, which makes it sort of acidic and creates a sort of “sour” tasting bread.

      Nothing necessarily wrong or harmful with that, but it’s not something necessarily desireable in all instances.”

  5. Rebecca says

    If I wanted to freeze them, would I do so after the dough has risen? And then to bake them, do I let them thaw before baking? Do they have to rise again?
    They look delicious!

  6. Nancie Sandbacka says

    Fantastic recipe! Easy and absolutely delicious, I highly recommend this one, you won’t be disappointed!

  7. Priya says

    This is the fist time I was able to make cinnamon rolls without messing it up, every time I have made cina rolls never comes out quite right for some reason, this is a fool proof recipe must, fantastic recipe.

  8. says

    I made these. I wasn’t a fan at all. Too much sugar in the dough makes it taste very yeasty and it isn’t a nice sourdough yeasty flavour either.
    This was a huge butter waster in my book.

Trackbacks

  1. [...] up, as if you were rolling up a jelly roll or cinnamon buns. I held them together my spear them with toothpicks, but you can also do it by tying a string [...]

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