I love cinnamon rolls. And I am sure when I say that all cinnamon rolls eaten compare to those certain cinnamon rolls you get at the mall, you know what I am talking about. I have tried many cinnamon roll recipes. Most are too bready, and not enough of the light, fluffy, ooey gooey yumminess that we know and love. Well, I am so thrilled to say that I have found the cinnamon roll recipe I will make for the rest of my life. Gooey Cinnamon Rolls are here to stay!
Most of the cinnamon rolls disappoint me because they don’t rise and get all gigantic and puffy and fluffy, along with being bland or too bready of course. These cinnamon rolls rose to the top of my 9×13 in. pan and where huge by homemade cinnamon roll standards. They had the perfect balance of sweetness and flavor, and were not overly eggy or hard. Truly perfect in my opinion. They rose perfectly in the fridge overnight, and I let them sit out about an hour before baking them, and they puffed up huge in the oven. I was elated!
I used a particular yeast for this recipe, it is SAF Gold instant yeast, and it is supposed to help sweeter breads rise better. I do not know if this is why they rose perfectly or not, but if you are a cinnamon roll aficionado, it may be worth getting. I purchased mine from King Arthur Flour. I included two frosting recipes, so you could decide how decadent you want your rolls, but feel free to use your favorite recipe of course.
These cinnamon rolls received rave reviews at my house this morning, and I know they will at yours too. Enjoy!