This is my family’s favorite cinnamon rolls recipe! My kids love it when I make these cinnamon rolls for Saturday morning breakfast. A pan of this sweet concoction never lasts very long around here. The only thing that makes cinnamon rolls better is when I don’t have to make them.
You should also try my Whole Wheat Blender Pancakes. Use wheat berries to make this quick and easy breakfast recipe–all you need is a blender!
If you haven’t found a cinnamon rolls recipe that you like yet, then you need to give these cinnamon rolls a try. Let them rise in the refrigerator overnight and pop them in the oven when you’re ready to bake for an easy breakfast idea. Here’s how to make my awesome cinnamon rolls recipe:
Cinnamon Rolls Recipe with Cream Cheese Frosting
Ingredients for Cinnamon Rolls
- 3 T yeast (or three packages)
- 2 1/2 cups warm water
- 1 cup cooking oil
- 1 cup sugar
- 6 eggs OR 6 T powdered eggs
- 2 tsp salt
- 8-10 + cups of flour
- 1/2 cup butter
- 1 cup brown sugar
- cinnamon to taste
- 8 oz package cream cheese
- 1 cup sour cream
- 2 cups powdered sugar
- 2 T milk
In a blender, blend for 5 seconds the yeast, water, sugar, cooking oil, and eggs. Allow to rest for 10-15 minutes. Meanwhile, in a large mixing bowl stir together the salt and 6 cups flour.
Once yeast mixture has rested for 10-15 minutes, add all at once to flour mixture and stir with a wooden spoon adding more flour as needed to make a moist, yet stiff enough dough to work with your hands. Knead until smooth and elastic. Roll to 1/2 inch thickness in a rectangle shape using a rolling pin.
Make filling by melting butter, then adding brown sugar and cinnamon and stirring. You will want the filling to be thin, but not too runny. Top rolled dough with filling making sure to not come within a 1/2 inch of the edges. Roll dough up starting at one end and then folding the other end underneath.
Using a dough slicer or a sharp knife, cut the rolled up dough into slices to make 12 large rolls or about 24 smaller rolls. Place on a large cookie sheet with edges barely not touching each other, cover, and place in a warm, draft free area to rise until double (about 45 minutes).
Bake at 350 F for 35 minutes or until done. If tops of cinnamon rolls begin to brown too much, cover with foil and continue baking. Allow to cool for 10 minutes before frosting.