These cinnamon rolls are absolutely amazing, I got this recipe for my mother-in-law Dodie Bell and they were so so so so so good.  it does take a while to make them but it’s not hard at all so as the does rising, you can go and get other jobs done in the house. Prep everything first thing get the yeast going mix it get that flour in there so I can start rising and then go clean your bathrooms or fold laundry or the kitchen. Come back and start your rolls again as a rising again, go sweep your floors are mopped or maybe just go lay in the sun for an hour.
I only made a couple small adjustments, and I use my own cream cheese frosting recipe, which was so good. But I do think the frosting for my carrot cake was even better and that could definitely be used on the tops of these cinnamon rolls.
Cinnamon roll recipe:
Ingredients:
4 cups of whole milk
1/2 cup of honey
One cup of butter which equals two sticks
One pinch of salt
1. Combine all of these into a bowl and microwave until the butter is melted, make sure that you don’t boil the mixture . Pull it out set it aside and let it cool.
(1/3 cup of warm water to 1 tablespoon of quick rising yeast)
You will need 3 tablespoons of quick rising yeast, so three 1/3 cups of warm water
1. Combine them and with them gently and let’s set until the yeast is dissolved into the water. When the milk mixture is cool, combine the two and set aside.
8 to 10 cups of all purpose flour
1. Slowly add in the flour to your milk mixture until the dough is not sticking to your fingers.
2. Place your dough on a floured surface and need 6 to 8 times if you need to add a little bit more flour go ahead.
3. Place your dough into a greased large bowl and place a wet dish towel over the top and let it settle for about one and a half hours until the dough is twice the size.
Additional ingredients:
2 to 4 tablespoons of pumpkin pie spice
2 cups of packed brown sugar
One cup of white sugar
Two sticks of melted butter
1. Remove the dough from the bowl and need 4 to 5 times then roll out in a huge rectangular shape. Drizzle the entire thing with butter then sprinkle on the packed brown sugar and white sugar follow by the pumpkin pie spice.
2. Roll towards you tightly long ways then to your greased pans, cut your roll into 2 inch slices. Place on the greased pan, making sure to leave space in between them.
3. Cover with a wet hand towel and let rise for an additional hour.
4. Brush with more melted butter then bake at 325° for about 25 to 30 minutes making sure not to overcook the cinnamon rolls.
Frosting ingredients:
Two blocks of cream cheese
Two sticks of soften butter
6 cups of powdered sugar
2 tablespoons of vanilla
2 to 4 tablespoons of heavy cream
I’m using my cream cheese frosting from the carrot cake because I think it is so so amazing. If you’d like to do a butter frosting, you can just simply add 6 tablespoons of butter with 2 cups of powdered sugar and 1 tablespoon of vanilla. Or you can do is simply a cream cheese recipe, which is one block of cream cheese +2 cups of powdered sugar, and then 1 tablespoon of vanilla and heavy cream, if desired.
1. Cream the cream cheese and butter together then add vanilla mix again. If frosting is still stiff, add heavy cream.
2. Let the cinnamon rolls stand for about 15 to 20 minutes then frost with the cream cheese mixture and serve.
My children said that these are the best cinnamon rolls they have ever had
Thank you for joining me on making these wonderful cinnamon rolls. Let me know if you try this recipe out and how it went. Make sure to subscribe and like to our family page and check out our other social media platforms:
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