Homemade Cinnamon Rolls that are better than Cinnabon…yes, they are!!! Great for brunch, holiday breakfast or a special weekend, amazing and easy to make!

Everyone loves a cinnamon roll right? I mean everyone – I have never in my life met a person that said “Oh no thanks I’m good” when offered anyone’s Homemade Cinnamon Rolls. I have the very best recipe to share with you-you’re going to love my version!

First thing I need to say is that this is sort of my version of Homemade Cinnamon Rolls. I learned it in high school. It’s that amazing that I’ve kept the recipe for over…well a lot of years.

Next, you need to know that working with yeast is not that hard you guys. If a High School Girl could learn how to make these amazing Homemade Cinnamon Rolls then so can you. And you’re going to be so excited that you learned – they are truly amazing. I’m not lying when I tell you that they are better than Cinnabon.

Your house is going to smell amazing (I love the smell of yeasty fresh bread – it’s so good). Your family is going to be obsessed with these. Good thing they aren’t as hard as you think! They do take a day to rise – so plan ahead!

Other great breakfast treats:

Sausage Hash Brown Potato Cups

Apple Crescent Ring

Streusel Topped Chai Muffins

Better than Cinnabon Home Made Cinnamon Rolls

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Ingredients

The Rolls

• 2 1/2 to 2 2/3 Cups of Flour
• 1/4 Cup of Sugar
• 1/4 tsp of Salt
• 1 Pkg dry active Yeast
• 4 tbsp Butter
• 3/4 Cup of Milk
• 1 Egg

For Spread

• 6-8 tbsp of Butter
• Cinnamon around 4-5 Tbsp (enough to lightly cover the dough completely when rolled out)
• Sugar around 1/4 C (again enough to lightly cover the dough completely when rolled out)

For Frosting

• 1 1/4 Cups Powdered Sugar
• 3 Tbsp of Milk
• 1 tsp Vanilla

Instructions

1. Mix together 1 of the cups of flour with the rest of the ingredients.
2. Once thoroughly mixed add the rest of the flour until you have a nice smooth, elastic dough.
3. Knead 5-10 minutes.
4. Place dough in greased bowl, cover with plastic wrap and then a towel to keep the light out.
5. Let dough rise for 24 hours (I let it sit out most of the day and put in the fridge overnight)
6. After 24 hours punch dough down and roll into a rectangle.
7. Spread butter (generously!) onto dough and then sprinkle with a mix of cinnamon and sugar to your taste.
8. Roll up and cut cinnamon rolls (I usually get around 9 bigger sized from this recipe but you could cut smaller for more rolls).
9. Put into greased pan.
10. Put pan in the oven AS the oven is warming up to 375 Degrees (I do this to help it get one last rise in)
11. Bake for about 20-25 minutes depending on the size of your rolls.
12. While the rolls are baking mix up a simple icing of powdered sugar, vanilla and milk.
13. Let rolls cool for 5, cover with icing and serve warm!
14. Tightly wrap any leftovers!