NOTE: this post and recipe were updated HERE
Ok, get excited.
I mean SERIOUSLY excited.
Today's Foodie Tuesday recipe is going to knock your socks off...and your shoes...and possibly even your pants...
I'm just saying.
I found this recipe on Pinterest (follow me HERE) and have been obsessed with it ever since.
OB-SESS-ED.
These are the best cinnamon rolls you will ever have in your life! The best part is...they are easy!
SO EASY
A bread maker makes the dough for you, so all you have to do is roll it out, sprinkle the stuff on it, roll it up, bake, and there you go.
SO EASY.
SO DANGEROUS.
My mom has been in town for a little over 1 week and we've made these 3 times already.
THREE.
I'm not joking when I say they are dangerous.
So - drumroll please - I'm pleased to introduce:
The World's Best Cinnamon Rolls
(Cinnabon Copy-Cat)
Directions
- Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer (for me it's wet ingredients first). Select dough cycle; press Start.
- Just a reminder: I LOVE my bread maker, and I got it for $4 from a thrift store! It's worth the investment, whatever you decide to pay for it. I use it for any recipe that calls for dough; bread, pizza, desserts, rolls, ANYTHING. It's great!
- After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
- Roll dough into a 16x21 inch rectangle.
(sorry for the awful pics, by the way, I had to take them with my phone!)
- Spread dough with 1/3 cup softened butter (I smush it around with my fingers)
- and sprinkle evenly with sugar/cinnamon mixture. Make sure to get it to the very edges!! (I like to save a little mixture to sprinkle on top of the rolls once they are rolled up.)
- Roll up dough
- and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan.
- (**NOTE: I actually use a larger pan. I let my dough rise for a long time in the bread machine [it seriously ends up oozing out of the machine!]...usually because I'm off doing stuff and forget about it. This makes MUCH more dough so I get at least 14-18 rolls out of mine and need more space!**)
Plus - when you let them rise for 30 minutes in the next step, they get pretty big...so I space mine out a bit like so:
****UPDATE!!!**** I've made these a few times since this post (it's gross how obsessed I am with these...) and I've discovered something. Be sure to space the rolls out in your pan so they DON'T TOUCH. You may have to bake them in 2 or even 3 separate pans. But if they don't touch, they get SO BIG and beautiful when you bake them! So give them lots of space, let them rise for at least 30 minutes (longer = bigger) and they won't crowd each other!
(before I let them rise in the oven...sorry they don't look pretty!!)
(...After)
- I like to sprinkle them with extra brown sugar mixture (not pictured).
- Cover and let rise until nearly doubled, about 30 minutes.
- I like to turn my oven on for 3-5 minutes, turn it off, then cover and let rise in the warm oven...works super well!
- Preheat oven to 400 degrees F (200 degrees C).
- Since I'm in Utah I bake mine at 375 because they get brown too fast at 400
- Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
So easy, so delish, you are going to DIE when you try them! Here are the pics of our first batch. Sorry they aren't great, but you get the idea :)Once gain, click HERE for printable recipe.
Bon Appetit!
