The ultimate cinnamon rolls! Gooey, soft, tender and pretty much perfect.
If I had to choose one food to eat for the rest of my life, it would be a big, fat, fresh out of the oven, warm cinnamon roll. There is just nothing in the world like it! I have another recipe on my site for cinnamon rolls, but I basically took that recipe and re-vamped it to make the absolute ultimate pan of giant delicious cinnamon rolls ever. Don’t let the task of cinnamon roll making freak you out because it really is so easy. You just need a lot of patience! The end result is so, so, soooo worth it. Just trust me on this. What you get is the softest and gooiest cinnamon rolls ever doused in a creamy sweet cream cheese frosting.
These soft and fluffy cinnamon rolls come out so tender and doughy, they’re just perfect. Think: Cinnabon. My taste testers went nuts over these and may or may not have said that these put Cinnabon to shame! True story. Cream cheese frosting is my favorite kind of frosting so you know I made sure there’s more than enough to go around in this recipe!
To make these cinnamon rolls, you’ll follow the directions below in the recipe to create your super soft dough. Make sure you don’t over flour your dough because you’l end up with tough and dry cinnamon rolls! The consistency is NOT like that of pizza dough. It should be slightly sticky but it shouldn’t be overly sticky that you can’t handle it without it sticking crazily to your fingers. You’ll place it in a greased bowl and set it in a warm place to rise for about an hour or until doubled in size. In the last minutes of rising, you can gather your filling ingredients together and mix them up so they’re ready. Once the dough is done rising, you won’t punch the air out of it just yet. I like to just dump the risen dough out onto a clean, lightly-floured surface and then I pat it down lightly into a very large rectangle. Smear the butter on and spread the filling. Like so:
Roll it up tightly and cut 12 very large OR 16 decent-sized cinnamon rolls (pictured) with a serrated knife. If you would like to use two round pans, you can cut 16 cinnamon rolls and place 8 into each pan. If you would like to have those big, fat and round cinnabon-like cinnamon rolls, then you will need to cut 12 cinnamon rolls and space them out onto a 9×13 pan. Even though I have two round pans of 16 cinnamon rolls pictured here, cutting 12 rolls and placing them into a big 9×13 pan is definitely my preferred method. The round pans don’t give them much room to expand on the second rise + during baking so they squish together slightly. After they’re all nestled in your pan of choice, set the pan(s) into a warm place again to rise until they have grown slightly and are puffy. If you want to prepare these at night to bake in the morning, you will wrap them up TIGHTLY with plastic wrap and refrigerate them just before the second rise. The next day, you’ll remove them from the refrigerator and set them back in the warm environment to rise for the second time to get nice and puffy.
Before and after second rise:
Now it’s time to bake! Bake them up until lightly golden brown.
Go ahead and slather on some cream cheese frosting and dig into the most gloriously gooey and delicious cinnamon roll ever.