You need these Soft and Gooey Cinnamon Rolls in your life next Sunday morning.
It’s like Sunday mornings were made for that smell that wafts through the house and the steamy rolls that ooze with delicious frosting when you pull it apart. The only thing that makes eating them better, is sharing them with friends.
I couldn’t even begin to count the number of sleepovers Chelsea and I had growing up. It was basically routine for one of us to be at each other’s house on the weekends (and the weekdays if we were lucky!).
The only bad thing about our sleepovers, in my opinion, is that Chelsea ALWAYS slept soo long. I’d wake up at her house early and have to stare at the ceiling for at least an hour until she woke up. Because I learned my lesson early not to wake her up before she was ready. The girl loves her sleep.
But as soon as I sunk my teeth into one of these cinnamon rolls, all ill feelings were gone. Chelsea and I loved us some food, especially food that was huge and filled with sugar. This recipe definitely qualifies.
These enormous things could feed a family of five. They’re that big. Which means an enormous amount of frosting and overall deliciousness.
- For the dough:
- 7 cups all-purpose flower
- ⅓ cup granulated sugar
- ¾ teaspoon of baking soda
- 2 teaspoons salt
- 1 tablespoon instant yeast
- 2⅓ cup buttermilk, warmed
- 2 large room temperature eggs
- ½ cup vegetable oil
- For the filling:
- ⅓ cup unsalted butter, melted
- 1½ cups granulated sugar
- 4 teaspoons ground cinnamon
- For the maple cream cheese frosting:
- 3 ounces cream cheese, softened
- ½ teaspoon vanilla
- 3 tablespoons maple syrup
- 1½ cups confectioner's sugar
- In a large bowl, whisk together flour, granulated sugar, baking soda, salt and yeast. Set aside.
- In a separate bowl, whisk together warmed buttermilk, eggs and vegetable oil. Set aside.
- Make a well in center of the dry ingredients and add liquid ingredients, using a wooden spoon, rubber spatula or your hands to stir until combined. As the dough starts to form, transfer to a lightly floured counter and knead for 10 minutes until the dough is smooth and elastic. If the dough is sticking, you can add up to ½ cup of extra flour as you knead.
- Transfer the dough to a greased bowl, cover with plastic wrap, and store in a warm place until the dough has doubled in size (about 1½ hours).
- Once the dough has doubled in size, transfer to a lightly floured counter and use a rolling pin to roll into a rectangle about 16 x 24 inches.
- Brush the rolled dough with melted unsalted butter. Sprinkle heavily with the mixture of granulated sugar and cinnamon.
- Working lengthwise, roll the dough into a log, pinching its edges to seal. Cut the roll into 12 pieces (about 2 in). Place cut sides down on a parchment-lined 18 x 12 in sheet pan, spaced ¾ inches apart. Cover with plastic wrap and let rise in a warm place until the edges of the roll are rounded and touching (about 1⅕ hours).
- Once the rolls have risen, preheat the oven to 350 (F). Bake the rolls for approximately 25 to 30 minutes, or until the edges of each bun are golden in color.
- While the rolls are baking, combine softened cream cheese, vanilla and maple syrup in a bowl and mix on low until combined. Add confectioner's sugar all at once and beat until fluffy and of drizzling consistency.
- When rolls are done, cool on wire rack and drizzle with frosting immediately while the rolls are still warm. Use a rubber spatula or knife to spread evenly.