Hey guys! So when I posted a picture of these Cinnamon Rolls on my Instagram (@ghinasbakings) last week, a lot of you asked for the recipe even though it’s far from being healthy.. but we only live once and I feel like I deserved this treat after all the healthy eating and effort! So here’s the recipe for the Best Ever Cinnamon Rolls!
This is a very simple and easy dough recipe that’s naturally sweetened with honey.You prepare your dough a day in advance to get the perfect flaky texture that’s so yum so it’s worth the wait I promise! Plus, no knead is required and you get this fluffy amazing texture with minimum effort!
Finally let’s talk a little but about the filling.. oh my! It’s amazing really. The caramel from the brown sugar is really not to miss so it’s necessary to use brown sugar but I always make my brown sugar by mixing white sugar with molasses so don’t worry if you don’t have it, it’s super easy to make!
Recipe adapted form www.biggerbolderbaking.com
Best Ever Cinnamon Rolls
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp salt
- 3 tsp active dry yeast
- 2 large eggs
- 1 cup milk of choice
- 1/3 cup water
- 3 tbsp honey
- 1/4 cup vegetable oil
- 1/2 cup (120g) melted butter
- 1 cup light brown sugar
- 3 tbsp cinnamon
- 1/2 cup powdered sugar
- 2-3 tbsp milk of choice
- 1/2 tsp vanilla
In a large bowl, combine flour with salt and dry yeast.
In a microwave safe bowl, mix the water, milk, honey and oil. Microwave for 20-30 secs until a bit warm. Whisk in eggs with a fork or whisk.
Add the wet to dry ingredients and mix everything until no flour lumps remain. The dough should be sticky and not too dry.
Cover the dough and let it rise at room temperature for 2 hours. Then refrigerate the dough for at least 8 hours or overnight. It can be refrigerated for up to 3 days before using.
When you want to make your cinnamon rolls, make the filling: combine the melted butter with brown sugar and cinnamon in a bowl until smooth. Set aside.
Transfer your dough to a floured surface and roll with with your rolling pin like a large rectangle.
Spread your filling over the dough leaving a bit of the edges without filling.
Roll the dough into a log starting with the larger side of the rectangle. Don't roll it too tight.
Cut your cinnamon rolls evenly so you have 9-10 buns and place in a pan lined with parchment paper. Cover and let them rest for another 1 hour, they will rise again and be puffed up.
Preheat your oven to 190°C and bake the rolls for 35-40 mins or until golden brown on top. Take them out of the oven and let them cool.
To make the glaze, mix all glaze ingredients starting with 3 tbsp milk. Add more if needed. Spread all over the cinnamon rolls and enjoy!