Top-ranked recipe named "Giant Cinnamon Rolls"
These are the best cinnamon rolls I have ever had! They are light and huge, and just the right amount of sugar and cinnamon filling.
"I love these cinnamon rolls, they are by far the best ones I have ever had. I tried a bunch of different recipes before I found this one, and now this is the only one I make. The rolls are huge and soft, the crumb is really nice on the buns, and the filling is the perfect amount for these rolls. Try them out you won't be dissapointed."- melarky
1. Mix yeast, water and honey and add 1/2 cup flour to feed the yeast.
Mix lightly and let it sit for a few minutes.
2. Stir in the oil, egg, and salt. Mix.
3. Add flour a cup at a time, using somewhere around 6 cups, give or
take, depending on the weather. You want a soft, slightly sticky dough
that pulls away from the sides of the bowl, but not stiff.
4. Turm your mixer on and knead the dough. Knead for 10 minutes! The
kneading is the key.
5. Place dough into an oiled bowl, cover with a damp tea towl, and let
rise for about 30 minutes.
6. On a lightly floured surface, roll out dough into a long rectangle.
7. Spread 1/4 cup of softened butter over top to within an inch of one
8. Mix the sugar and cinnamon, and sprinkle the mixture over top.
9. Roll dough and pinch seam to close.
10. Cut the roll into 12 slices and place 3 across and 4 down on one
large greased cookie sheet.
11. Cover the pans and let rise until doubled.
12. Bake @ 375* F till done. Check on them @ 20-25 minutes, as they
are done when lightly browned. Let cool in pan.
I just make a basic vanilla frosting with melted butter, powdered sugar, vanilla, milk, and a pinch of salt. There are many different frosting recipes out there. My sister prefers it with a cream cheese frosting. These rolls work with whatever frosting you like (they are awesome)!
We leave them in the pan unfrosted, and then when we are ready to eat them (if they aren't fresh from the oven) we pop one in the microwave for 10 - 15 seconds to warm it up, put some frosting on it, and it tastes just as good as fresh from the oven. We have also made these with orange zest rather than cinnamon, and then also added some orange juice and zest to the frosting to make some orange rolls instead.
ChefCeeDudeSeven 1 month agoI have to say that is a big cinnamon roll. I will try to make that just because I love cinnamon rolls
CammyJo 1 month agoI have tried so many different cinnamon roll recipes. This is the winner for sure. The family loved them! Thanks for sharing.
Chinalizzyaru 2 years agoHaha love the picture :3 and the rolls are fabulous! Thank you!
Jthamms 2 years agoFirst let me start by saying I'm not a baker. I made these today and the only thing I changed was I used cane syrup instead of honey. They didn't turn out very good. I'll try again with honey.
cleverkt 3 years agoThese are really wonderful. Just a note that the gluten is mentioned in the ingredient list, but not in the instructions. Which is fine, as I wasn't about to go out to buy just that. In any case - delicious and will certainly add to the rotation.
Brianna88 3 years agoI really liked this recipe except the icing recipe didn't really work well. Overall the cinnamon buns turned out good though!
melarky 3 years ago@Bmw1980 - I never measure for the frosting, it's just a basic butter cream icing recipe. I think I probably melt about 1/4 C. of margarine in a large bowl, then add a teaspoon of vanilla and pinch of salt, and then just stir in powdered sugar until it's thick (like frosting thick, thicker than I would want for these). Then I just thin it out with milk until it is the consistency I like on the cinnamon rolls. Careful though, add only a small amount of milk at a time (it makes it thin in a hurry). I should probably write down exact measurements next time, but that's just how I always make it. Probably a little different every time, but oh so yummy each time too.
Bmw1980 3 years agoSeriously, what is the frosting recipe;)!
melarky 3 years agoIf you use bread flour, you don't need to add the wheat gluten (bread flour has more protein and gluten than AP flour already). The wheat gluten just gives it a better texture, if you don't have it, you can leave it out, and the rolls will turn out good, they just turn out a little better with a little more gluten to help give it structure. We just made these again last night and they are so tasty, but I have to get rid of them soon, because I ate 2 of them by myself today (I can't be trusted), so I may try to give the rest away soon (shouldn't be hard, who doesn't like cinnamon buns?)
jflora 3 years agoOh, also didn't put in the wheat gluten because I don't know what it does. I added 1 tsp bread improver and also used bread flour. Super!!!!