The Only Cinnamon Rolls You’ll Ever Want to Make for the Rest of Your Life


DISCLAIMER: I (Karen) cannot take credit for writing anything of this recipe post beyond the first and last paragraphs, and the title, “The Only Cinnamon Rolls You’ll Ever Want to Make for the Rest of Your Life,” because that is the only acceptable way to describe this recipe. I believe it was written by Stephanie, then sent to Hannah, who then forwarded it to me (please feel free to correct me, sisters). Since I couldn’t put it better, but want to make sure I have easy access to this recipe, it must on up on the blog. For reals though, waaaaaay too many times have I spent ridiculous amounts of time scrolling back in time through messaging conversations in order to get this beauty… I’m a fool for not doing this sooner! There is just simply no other way that cinnamon rolls should be made. Period.

The Only Cinnamon Rolls You’ll Ever Want to Make for the Rest of Your Life: 

The recipe takes about 3 hours to make start to finish. First option is with milk and eggs and butter–it stays fresher longer and is STUPID GOOD but is somewhat harder to make. Second option is the one I’ve made more often for you, it’s a little faster and sans lait (I used that recipe for pizza, rolls, cinnamon rolls, etc.) May the odds be ever in your favor!

Butter Rolls AKA The Holy Grail

2 Tablespoons sugar

1 teaspoon salt

3 cups flour + 1/2 to 3/4 cup?? (I add flour until the dough is not sticky and pliable)

2 teaspoon active dry yeast

1/4 cup water

1 egg

7/8 cup milk

1/4 cup butter (melted a little in microwave)

I put all ingredients into the bowl and mix until dough can be indented with finger and will give a little. Start with the 3 cups of flour and add a little at a time until the dough is no longer sticky. It will take about 20 to 30 minutes to mix and knead the dough. Directions continue after alternate quick dough recipe below.

Quick Dough:

(I usually half this recipe and it still makes a full pan.) The recipe mixes easier if you put the ingredients in the bowl in the order listed.

2 C warm water–test on the inside of your wrist, should be quite warm, not hot

5 tsp yeast

2 tsp white sugar

2 tsp salt

4 tbsp oil (I prefer canola)

5 C white flour

Mix ingredients well. Knead until the dough is somewhat firm and elastic, about 5 minutes.


Directions continued:

Cover and let rise until doubled in size. (It rises best when lightly covered–like with a cheesecloth–and next to something warm, like on top of an oven on low heat) When it has doubled in size, punch down and dump out on floured surface (lots of flour!) and spread into a long rectangle using rolling pin, pretty much as thin as you can get it, trust me. Spread butter on dough until it looks ridiculous–meaning you should have a thick visible layer of butter. Sprinkle cinnamon on butter (again, it should be a lot of cinnamon–it took me a few tries to understand this) then sprinkle with again, TONS of sugar. (I use a mix of half brown and half white sugar.) Roll into a long roll (not a short fat roll: direction matters) and then cut with dental floss (unflavored!) Place in greased 9×13 pan or greased cookie sheet with a little room to rise between rolls. Let rise until doubled in size and then cook at 350 degrees for 20-25 minutes. Frost with frosting (I often buy frosting in a can, I’m usually too burned out to make frosting, lol).

Cream Cheese Frosting:

(half this recipe if you halved the dough)

1 8oz package regular cream cheese (NOT low fat), vanilla, butter (if using unsalted butter, you will want to add salt), powdered sugar, and maybe milk? I always start with the 8 oz of cream cheese (it works best if you let it sit out for about an hour), add about 2 tablespoons of butter and roughly a big teaspoon of vanilla. Mix them together until soft and creamy and then add powdered sugar (about 2 cups) until it looks and tastes right to you. Sometimes I add milk to get the right consistency.

That’s it! Enjoy 🙂


Seriously though, these are the ultimate in decadance and everything else you want in a cinnamon roll. Just be sure that you share them with your friends and loved ones so you don’t end up eating the whole pan to yourself! (I certainly have NEVER been guilty of eating more than my fair share of these suckers)

Also! Whenever Steph or Hannah sees this they must confirm the origin of this recipe!

Obsessive student by day; picture taker, vegetarian chef, musician, DIYer, and blogger by night. #gingerpower

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