My Cinnamon Rolls |

A gift from me to you….you’re welcome.

You know how some people have a ‘thing’? Like my friend, for example, makes the best brownies. I mean, they’re to die for. I would commit murder for one of those babies.

I wanted a thing. I wanted to perfect something to the point that people associated me with that thing.

“Cinnamon rolls? Audra makes THE BEST CINNAMON ROLLS!”, they would shout with tears in their eyes.

I’ve tried many different variations and recipes, but this one seems to be a winner. My husband now regularly asks for them. So I’ve basically created the perfect tool for bribery.

This recipe is not gluten free, sugar free, fat free, or anything free. It is a complete and total indulgence. So if you don’t like happiness, you can just skip this one.

I use my KitchenAid mixer for this, but you could definitely just use regular kitchen tools and your own two hands.

I’ll leave a couple different icing recipes at the bottom.

Enough chin wagging, on to the recipe!

You will need:

For the dough:

1/4 cup warm water

1 Tbs active dry yeast

3/4 cup buttermilk

2 large eggs

1/2 cup + 1/2 tsp granulated sugar, divided

1 tsp salt

1/2 tsp vanilla extract

6 Tbs unsalted butter melted

3 1/2 – 4 cups bread flour

For the filling:

6 Tbs unsalted butter, softened

1 1/2 cups light brown sugar

2 Tbs cinnamon

Add water (it should be warm, but not hot. You don’t want to kill the yeast. Around 110°), yeast, and 1/2 tsp sugar to mixer bowl. Whisk together thoroughly, then let sit 5-10 minutes for yeast to proof and get bubbly.

Add buttermilk, eggs, 1/2 cup sugar, salt, vanilla, and melted butter. Whisk together until combined.

Gradually add flour to wet mixture. The consistency will be pretty sticky at this point, but it will come together when kneaded.

Switch out the whisk for the dough hook. Knead on medium speed for 5-6 minutes.

Transfer kneaded dough to a greased mixing bowl. Cover with a cotton towel and let rise until doubled in a warm place for 1.5 hours.

Once doubled, punch dough down and place on a floured surface. I like to form a type of loaf. It makes it easier to roll out into a rectangle. I try to roll it about 3/4 inch thick, but it doesn’t have to be perfect. Just not so thin that the dough tears, and not so thick that you don’t get a good spiraled roll.

Take the softened butter, and spread it liberally across the surface of the dough with your hands. Sprinkle the sugar and cinnamon on top of the butter. Don’t be shy with this. You want a good thick layer of butter and sugar.

Starting from the side furthest from you, start tightly rolling the dough towards yourself. Try and make the thickness of of the roll even across the length, but the ends always end up smaller than the middle for me. It’s no big deal.

Press the seal of the roll closed with your fingers. Using a sharp knife (that’s what I use) or floss, cut the roll into twelve pieces. About 1 1/2 to 2 inches thick. Place them in a greased 13×9 pan. Cover loosely with plastic wrap.