My son is the cinnamon roll connoisseur and raves about the Pillsbury ones! I know, I know! I felt it was only right to make him his own batch of homemade cinnamon rolls to see how they’d compare.Well, these were a slam dunk! He was in awe! These will remind you of the ones you used to buy in the mall…back before the pandemic of 2020 when we actually went to malls! Now you can make these in your own home! You may also love my Cinnamon Roll Casserole!
- 5 –6 cups flour
- ⅓ cup sugar
- 2 1/4- ounce packets RapidRise Yeast
- 1 tsp. kosher salt
- 1 c. water
- ½ c. whole milk
- 6 T. butter cubed
- 1 egg
- ½ cup sugar
- 1 T. cinnamon
- 6 T. butter very soft
- ¾ cup butter soft
- 3 c. powdered sugar
- 2 T. milk
- 1 tsp. vanilla
- In a kitcehnaid mixer with the paddle, mix 2 cups flour, the sugar, yeast and salt on low.
- In a microwave safe bowl, combine water, milk, and butter and heat to 120°-130°F.
- Pour this into the flour mixture and add the egg, beating 2 mins on medium.
- Add 2 more cups of flour and switch to high speed 2 mins.
- Turn mixer to low and add in just enough remaining flour until the dough will form a ball. (I needed only 1/2 c. more.)
- Knead the dough on a floured surface 6-8 minutes, adding flour as needed.
- Cover dough with a towel and let it rest for 10 minutes.
- Mix butter, cinnamon and sugar.
- Roll the dough out on a lightly floured surface into a 15×10- inch rectangle using a rolling pin. Aim for a rectangle so your sliced rolls will be even!
- Spread the butter mixture on the dough and roll from the long side.
- Pinch the seam.
- Cut into 12 equal sized rolls.
- Line a 9×13 baking dish with parchment paper and spray with Pam (I forgot this and they didn't stick.)
- Lay rolls in pan, cover with nonstick foil and let rise 1 hour. I do this on the proof setting in my oven.
- Once doubled in size, bake 25 minutes at 350.
- Cool 15 minutes and spread the frosting on!
- Electric mix all until smooth! Start on low and then increase to medium to ship it up!
Adapted from Cookies & Cups