I don’t know about you, but for the holidays we like to have a breakfast treat that I don’t normally make. Cinnamon rolls are, for obvious reasons, a fan favorite. However, I don’t generally make them because I am lazy at heart and like things to be quick and easy. Well guess what? There is still a bit a prep work with these, but they are much faster than mom’s recipe that took all night to rise.
If you do not have a Bosch mixer, I would recommend cutting this recipe in half. Kitchen Aids and hand mixers have a harder time holding and/or mixing this amount of dough.
For our cinnamon rolls, we are going to start by mixing our warm water, sugar, oil, and yeast in your mixer of choice. Allow it to rest for about 15 minutes. Because there is so much yeast you’ll see it bubbling up like crazy. This is good.
Add your salt, eggs, and flour. Mix up your ingredients until it pulls away from the bowl. Don’t add too much flour or you will end up with dry cinnamon rolls. Yuck.
Put your cinnamon roll dough to the side to let rise. Note because of the large amount of yeast it will rise quicker than usual. Check on your dough after about 20-30 minutes.
While your dough rises mix up your cinnamon and sugar for the inside, and melt some butter for the spread. Remove your risen cinnamon roll dough, divide it in half, and begin to mush it out into a square. I don’t use a roller because I feel like I have more control of the shape that way, but you are welcome to use one if you prefer.
Add about half of your melted butter and cinnamon sugar, and tightly roll your cinnamon rolls. I like to roll them away from me because I feel you get a tighter roll that way.
After rolling your cinnamon rolls up it’s now time to cut them. My tip is using dental floss and cutting in halves. For example, cut the whole roll in half, followed by cutting those halves in half. I find this is the best way to keep them from mushing together.
Place your cut rolls on your greased (or line it with parchment paper) cookie sheet for a more even cook. Top them with your favorite cream cheese frosting to take it to the next level.
If you want to freeze these, cook them before and then place them in a foil pan, saran wrap, foil, and freeze. When you’re ready to cook them, pull them out the night before so they thaw completely, cover them with foil only, and cook at 350 degrees Fahrenheit for 10 minutes.
You are going to love these, I promise!
Click here for step-by-step instructions on my Youtube channel.
- 3 1/2 cups warm water
- 3/4 cup sugar
- 1/2 cup oil
- 6 tbsp yeast 4 1/2 instant yeast
- 1 tbsp salt
- 3 eggs
- 10 1/2 cups flour
- 1 cup sugar
- 1 tbsp cinnamon
- Mix water, sugar, oil and yeast. Let sit for 15 minutes.
- Add salt, eggs, and flour. Mix together for 10 minutes, then let sit for 10 minutes.
- Oil cutting board and dump out dough on in. Divide in half. Press one half out into a rectangle. Spread with 1/4 cup of melted butter and then with cinnamon sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on a greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400 degrees Fahrenheit.