The Best Cinnamon Rolls Recipe

Finding the best homemade cinnamon roll recipe has been my mission for more years than I can count on two hands.

Finding the best homemade cinnamon roll recipe and actually making it, now THAT  is what has been my mission for that number of years.

I’ve Pinned hundreds of recipes on Pinterest, and liked all of them on Facebook. I’ve torn out every recipe from every magazine that’s shared cinnamon rolls deemed fit to bake. And it seems that just about every week of Friday Faves has one more recipe for the perfect cinnamon roll included in it.

Ingredients
For the Sweet Dough

• 4 large eggs at room temperature
• 3/4 cup whole milk warm (100°F—110°F)
• 1/4 cup honey
• 4 cups all-purpose flour
• 2 1/4 teaspoon instant yeast
• 2 teaspoons salt
• 10 tablespoons unsalted butter room temperature, cut into 1-inch pieces

For the Cinnamon Rolls

• 1/2 cup packed brown sugar
• 1 tablespoon ground cinnamon

pinch of salt

• 2 tablespoons unsalted butter melted and cooled
• For the Icing
• 8 tablespoons unsalted butter room temperature
• 4 ounces cream cheese atrium temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup powdered sugar

Instructions

1. Grease a large bowl. In a liquid measuring cup, combine the eggs, milk, and honey.
2. In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. Add the butter one piece at a time, then increase the speed to to medium and beat the butter into the dough, until all the small butter piece are incorporated, about 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and shaggy, so use a spatula to scrape the dough into the bowl.
3. Cover the bowl with plastic wrap and let it rise for 30 minutes. Place your fingers underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Repeat 6 to 8 more times until the dough has been folder over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat the series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly core the bowl with the plastic wrap and refrigerate overnight or up to 72 hours. Sarah suggests the dough can be used right away after the initial 2-hour rise, but she finds it easier to work with after it has been refrigerated overnight.
4. To make the cinnamon rolls, flour a work surface and knead the sweet dough 10 to 12 times. Shape the dough int o a ball, cover the top lightly with flour, and cover with a tea towel to come to room temperature.
5. Grease a 9 by 13-inch pan. In a small bowl, mix the brown sugar, cinnamon, and salt.
6. ..................................................

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