These cinnamon rolls are the actual perfect cinnamon roll. They are fluffy and gooey and really so simple to make. We always make these for special occasions, especially Thanksgiving and Christmas! The recipe for these as well as many others for breakfast/brunch and dinner are in my budget friendly holiday recipe guide, Around the Cottage Table, available now!
*this recipe makes two 9×13 pans worth of rolls. I bake one to eat and freeze one for later, or gift to others.
•dough•
2 cups room temp milk
1 stick melted butter
3 tbs dry active yeast
1/2 cup sourdough starter (unfed/discard- just omit this if you don’t have it)
1 cup sugar
4 eggs
1 tsp salt
8 1/2 cups flour
Add your milk, sugar, and yeast into your mixing bowl and leave for about 5 mins to bloom. Then add the butter, starter, eggs, salt, and flour (1 cup at a time as the mixer is mixing on medium speed). Knead on medium for about 5-7 mins. Then set on the counter
covered by a dish towel to rise for about 2 hrs.
•Filling•
2 sticks softened butter
1 cup brown sugar
2 1/2 tbs cinnamon
Once the dough has risen, set out on a floured surface and cut in half. Roll each half into a roughly 10inx18in rectangle. Spread with filling, and roll. Cut into 15 circles and place in a buttered 9×13 dish. Cover with a dish towel and let set on the counter for another 1-2 hrs before baking. *to make them overnight, instead of proofing on the counter, at this point you’ll cover with
plastic or beeswax wrap and place in the fridge overnight. In the morning, take them out and place in the oven (off) with the oven light on for an hour before baking.
•frosting•
2 sticks softened butter
2 1/2 cups powdered sugar
2 tbs vanilla
Combine in your stand mixer on high until whipped up together. Allow cinnamon rolls to cool before frosting.