These are not minimalistic by any stretch, but they are traditional for us on Christmas morning. This is me showing love to my family. They are so amazing!
And they are better than Cinnabon. I have now ruined all my friends from eating at Cinnabon, they like these better!
This makes 16 very large rolls- two 9″ x 13″ pans full.
Better Than Cinnabon Cinnamon Rolls
2 cups warm milk
1 cup organic sugar
2 tablespoons yeast
3/4 cup butter (room temperature)
2 teaspoon sea salt
6 cups white flour
2 cups whole wheat flour
Combine everything in a heavy-duty mixer (KitchenAid, Bocshe, etc) and knead for 10 minutes. Let sit with the lid resting on (not latched) and rise until it reaches the lid (this might take 45 minutes to an hour), knead the dough for 30 seconds, and roll out on a floured surface into a large rectangle, about 20″ x 25″.
2/3 c. butter (room temperature)
~Spread the butter onto the rolled out dough~
2 cup organic sugar
1/4 cup molasses
1/3 cup Saigon cinnamon*
Mix the molasses, sugar, and cinnamon together and sprinkle/spread over the butter.
Roll up Jelly-roll style and mark 16 even marks for the cuts on the roll. Cut out 16 pieces and put 8 in each 9″ x 13″ greased baking dishes.
Let rise until doubled. Bake in a 375-degree oven for 22-25 minutes. The tops will be brown. Frost while warm.
1 cup butter (room temperature)
3 cups powdered sugar
8 ounces cream cheese
1 teaspoon vanilla
1/4 teaspoon sea salt
Blend thoroughly and then spread over warm cinnamon rolls.
*Do not use lesser quality cinnamon, the Saigon cinnamon makes all the difference in the taste of the cinnamon roll.
For simple recipes, check out my 5 Ingredient Recipe Index