* Buy Together & Subscriptions orders are not eligible for Cashback
Free shipping over $25
Free Shipping on All Orders Over $25.
You may request a return within 30 days from the date the product is shipped.
All returns may be tentative on brand approval.
World’s Best Cinnamon Rolls Recipe! #tipit
Food & Drink
1 Cup warm water
½ Cup Heavy Cream *may substitute whole milk*
4½ Teaspoons instant yeast
1 Cup plus 2 teaspoons sugar, divided
½ cup buttermilk, at room temperature
2 teaspoons fine grain sea salt salt
2 large eggs, lightly whisked
⅓ Cup Canola Oil
⅓ Cup Melted Butter (We like Land O Lakes)
7-8 Cups all purpose flour (We use Lehi Roller Mills or Gold Medal)
2 Dime Sized circles (NO MORE) Soy Lecithin
For the Filling
12 Tablespoons softened butter, unsalted
2 Cups Plus 2 Tablespoons packed light brown sugar
½ Cup White Sugar
5 tablespoons ground cinnamon
4 tablespoons cornstarch
For the Frosting
6 oz. cream cheese, at room temperature
4 Tablespoons softened butter, unsalted
1½ Teaspoon vanilla extract
1½ Tablespoon corn syrup (light karo syrup)
2- 2½ cups powdered sugar
In a glass measuring cup, add the water and cream. Heat in the microwave until warm, about 30 seconds to 1 minute. Make sure it's warm and not hot. Add the yeast and 2 teaspoons of sugar. Allow to foam for 5-10 minutes. In another measuring cup, add the buttermilk and warm as well. Making sure it's luke warm, add it to the yeast mixture.
In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine. Add to the yeast mixture in a standing mixer. Stir with a dough hook to combine. Add the flour over the top and the soy lecithin. Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional ¼ cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently. Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.
Very lightly flour the counter and roll the dough into a large, even rectangle. Spread the soft butter all the way to the edges.
In a small bowl, mix the brown sugar, sugar and cinnamon with the corn starch. Sprinkle liberally over the butter, all the way to the edges. Roll into a tight log and using floss, slice the rolls by sliding it under the dough, bring it up and make an "x", pull it tight to cut through and set it in the lightly greased cookie sheet.
Repeat until all of the rolls are in the pan and then drape with a towel to rise for 1-2 hours.
Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake. Remove from the oven, cool for 2 minutes and top with frosting while hot. Sneak into another room to enjoy one all alone before the husband and kids find you.
For the Frosting
In a bowl, with a handheld mixer, whip the cream cheese and butter together until softened. Add the corn syrup (karo syrup) and vanilla a beat again. Finally, slowly beat in the powdered sugar until desired consistency.