Not only are these fluffy, they are melt in your mouth, sugary, heaven sent cinnamon rolls. These are better than the famous Mrs. Powell’s Cinnamon Rolls, better than Cinnabon, if I do say so myself. Its taken me a long time to learn that homemade is way better than mass produced, store bought food any day.
My husband has deemed himself not only the banana bread king, but the bread king in general at our house. The first and only time I made his moms cinnamon rolls, I added too much flour when I was rolling out the dough. The flour was still stuck on the dough when it came off the oven. So I messed up. It was my first time with this recipe! But there has been no forgiveness. He took over the cinnamon roll making. I can’t say that I minded at all. I sat back, relaxed, and enjoyed a fresh baked cinnamon roll. (I did clean up to return the favor.)
One of my favorite tricks my mother in law taught me is to use dental floss to cut the cinnamon rolls. A knife can smash the dough a little bit and leave an odd looking roll. Dental floss leaves a perfect roll, every time. Don’t use any flavored floss, of course. Just plain. All you have to do is cut off a foot of dental floss, shimmy it under the dough, wrap the floss across the dough, and pull! (Don’t mind the hairy man hands. I told you, I had nothing to do with these rolls.)
As a warning, this is a HUGE recipe! It makes about 30-35 rolls. But its also easy to cut in half. And I’ve made a guide you can use to help halve measurements like 3/4 cup and 1 TBSP. And using two eggs to cut the recipe in half works just fine.
- 3 ½ cups warm water
- 1 cup oil
- ¾ cups sugar
- 4 TBLS yeast
- 3 cups flour
- 1 TBLS salt
- 3 eggs
- 7 1/2cups flour
- 2 1/2 TBSP cinnamon
- 1 cup sugar
- 1/2 cup butter, room temperature
- 1/2 cup butter
- 1 tsp vanilla
- 2-3 cups powered sugar
- 1 TBSP milk (if needed)
- In the bowl of a stand mixer, add warm water, oil, sugar, yeast, and three cups of flour. Mix and let stand for 15 minutes.
- Add salt, eggs, and remaining flour. Mix until the dough forms a smooth ball. Add extra flour as needed if the dough is sticky.
- If you are making a full recipe, divide the dough into two balls.
- Roll out the dough into a large rectangle until the dough is about 1/2 inch thick.
- Spread the butter in a thin layer on top of the dough.
- Combine the cinnamon and sugar in a small bowl. Spread over the dough evenly. Add raisins if desired.
- Roll up the dough, hot dog style (roll from the longest side). Cut the dough about 1 1/2 inch apart and place about 2 inches apart on a lightly greased cookie sheet. Let raise about 15 minutes.
- Bake at 425 degrees for about 10 minutes or slightly golden.
- Let cool.
- Add butter, vanilla and 1 cup powered sugar to a medium bowl. Mix until smooth. Add powered sugar, 1 cup at a time, until you have your desired consistancy. If the frosting gets too think, add milk 1-2 tsp at a time.
- Frost warm cinnamon rolls.