Simply Sinful Cinnamon Rolls Recipe

Indulge in the heavenly aroma and taste of these Simply Sinful Cinnamon Rolls! A treasured family recipe passed down, these rolls boast a perfectly soft and fluffy texture, generously swirled with a warm cinnamon-sugar filling, and finished with a luscious glaze. Years of culinary expertise are baked into every bite – a true masterpiece that will become your new go-to recipe for breakfast, brunch, or any sweet treat craving.

Prep Time 60 mins

Cook Time 240 mins

Calories 600.9 kcal

Protein 18g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Simply Sinful Cinnamon Rolls

1 cup (240ml) warm milk
1 teaspoon granulated sugar (for yeast activation) + 1/2 cup (100g) granulated sugar
Dry Yeast
Water
4-5 cups (500-625g) all-purpose flour
2 large eggs
1/2 cup (113g) softened unsalted butter + 3 tablespoons (37.5g) melted unsalted butter (for filling)
1 teaspoon salt
Brown Sugar
Ground Cinnamon

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How to Make Simply Sinful Cinnamon Rolls

Activate yeast: In a small bowl, combine 1/2 cup (120ml) warm water (105-115°F) with 1 teaspoon granulated sugar. Sprinkle 2 1/4 teaspoons active dry yeast over the mixture. Let stand for 5 minutes until foamy.
Combine wet ingredients: In a large bowl, whisk together 1 cup (240ml) warm milk, 1/2 cup (100g) granulated sugar, 1 teaspoon salt, and 1 cup (125g) all-purpose flour. Beat well with a wooden spoon.
Add yeast and eggs: Stir in the activated yeast mixture and 2 large eggs. Beat until combined.
Incorporate dry ingredients: Gradually add 2-3 cups (250-375g) all-purpose flour, mixing until a shaggy dough forms.
Add butter and remaining flour: Add 1/2 cup (113g) softened unsalted butter and gradually add the remaining flour, 1/2 cup at a time until the dough is slightly sticky but comes together.
Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place (ideally 80-85°F) for 1 hour, or until doubled in size.
Punch down: Gently punch down the dough to release the air.
Shape the rolls: Divide the dough into 4 equal portions. Roll each portion into an 8 x 14 inch rectangle.
Prepare the filling: In a small bowl, combine 1/2 cup (100g) packed light brown sugar, 2 tablespoons ground cinnamon, and 3 tablespoons (37.5g) melted unsalted butter.
Fill and roll: Spread 1/4 of the cinnamon-sugar mixture evenly over each rectangle, leaving a 1/2 inch border on one long side. Starting from the long edge without the filling, tightly roll each rectangle into a log.
Slice and place: Pinch the seams to seal, then cut each log into 12 slices. Place the rolls in a greased 9x13 inch baking pan.
Second rise: Cover the pan and let the rolls rise in a warm place for 45-60 minutes, or until doubled in size.
Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown.
Frost and serve: Let the cinnamon rolls cool slightly before frosting with your favorite powdered sugar glaze or vanilla frosting.