My second oldest daughter Angela is taking culinary arts and photography in high school this semester. She offered to use her newly acquired skill to photograph an actual project. So she made cinnamon rolls and took all the pictures, including the step by step instructions.
I tell ya all, she is more of a cowgirl than cook, but when she started baking not too long ago, her first thing to make were cinnamon rolls. I tell you, they are the best cinnamon rolls I have ever had. She’s been making them very often for the last couple of months already since we can’t get enough of them.
She said, “Mom, you know what the secret is to them being so soft and moist? The addition of heavy whipping cream during the baking process.” So give it a try for your self and let me know how you like our new cinnamon rolls recipe with the trick by our newly found baker… or photographer. Truly incredible cinnamon rolls! 🙂
Dough ingredients
1 cup – warm milk
1 tsp. – dry yeast
2 eggs – room temperature
1/3 cup – melted butter
½ cup – sugar
1 tsp. – salt
5 cups – all-purpose flour
¾ cup – heavy whipping cream
Filling ingredients:
1 cup – brown sugar
3 tbsp. – ground cinnamon
4 oz. – butter softened
Cream Cheese Frosting ingredients:
4 oz. – cream cheese softened
2 tbsp. – unsalted butter softened
1 tsp. – vanilla extract
1/8 tsp. – salt
1 ½ cup – powdered sugar
4 tbsp. – half & half
Dough instructions:
1. Pour warm milk into a large bowl. Sprinkle dry yeast and let it stand for the yeast to dissolve.
2. Add eggs and sugar to a separate bowl, and beat it for 5 minutes. Stir the yeast and milk then add egg mixture.
3. Stir well.
4. Add salt, melted and cooled butter. Stir well again.
5. Add half of the sifted flour, and then stir. Then add another half and stir until it forms a thick dough.
6. Transfer the dough to a floured big cutting board. Knead the dough into a nice ball, add little flour if necessary. Place dough into a large buttered glass bowl, and let it rise in warm temperature for 1.5 hours.
Filling instructions:
1. Into a medium bowl add softened butter, cinnamon, and brown sugar. Mix well with a spoon until all combined.
Assembling the rolls:
1. The dough should triple in size. Remove the dough from a bowl onto the floured large cutting board. Roll the dough into a large rectangular shape about ½ inches thick.
2. Spread the filling out through entire rectangular evenly. Roll the dough with filling tightly into a log.
3. Cut the log into 1-inch pieces with a string.
4. Place roll onto a baking pan lined with parchment paper and let it rise for 45 minutes in the warm place (I preheat oven to 105 then turn the oven off, then place the rolls to rise in the warm oven).
5. Remove from the oven. Preheat oven to 350 F. Bake rolls for 7 minutes. Remove from the oven. Pour 1 tbsp. of heavy whipping cream over each cinnamon roll, then place it into the oven and bake until golden brown and all whipping cream evaporated.
Remove from the oven and let it cool for 5 minutes. While the rolls are cooling prepare your glaze.
Frosting instructions:
1. Into a medium bowl add powdered sugar, softened butter, softened cream cheese and vanilla extract. Mix well until all combined.
2. Add heavy whipping cream and mix again for 2 minutes or until well combined.
3. Spread frosting over warm rolls. Serve warm.
Enjoy!
- Dough ingredients:
- 1 cup - warm milk
- 1 tsp. - dry yeast
- 2 eggs - room temperature
- 1/3 cup - melted butter
- ½ cup - sugar
- 1 tsp. - salt
- 5 cups - all-purpose flour
- ¾ cup - heavy whipping cream
- Filling ingredients:
- 1 cup – brown sugar
- 3 tbsp. – ground cinnamon
- 4 oz. – butter softened
- Cream Cheese Frosting ingredients:
- 4 oz. – cream cheese softened
- 2 tbsp. – unsalted butter softened
- 1 tsp. – vanilla extract
- 1/8 tsp. – salt
- 1 ½ cup - powdered sugar
- 4 tbsp. – half & half
- Pour warm milk into a large bowl. Sprinkle dry yeast and let it stand for the yeast to dissolve.
- Add eggs and sugar to a separate bowl, and beat it for 5 minutes. Stir the east and milk then add egg mixture.
- Stir well.
- Add salt, melted and cooled butter. Stir well again.
- Add half of the sifted flour, and then stir. Then add another half and stir until it forms a thick dough.
- Transfer the dough to a floured big cutting board. Knead the dough into a nice ball, add little flour if necessary. Place dough into a large buttered glass bowl, and let it rise in warm temperature for 1.5 hours.
- Filling instructions:
- Into a medium bowl add softened butter, cinnamon, and brown sugar Mix well with a spoon until all combined.
- Assembling the rolls:
- The dough should triple in size. Remove the dough from a bowl onto the floured large cutting board. Roll the dough into a large rectangular shape about ½ inches thick.
- Spread the filling out through entire rectangular evenly. Roll the dough with filling tightly into a log.
- Cut the log into 1-inch pieces with a string.
- Place roll onto a baking pan lined with parchment paper and let it rise for 45 minutes in the warm place (I preheat oven to 105 then turn the oven off, then place the rolls to rise in the warm oven).
- Remove from the oven. Preheat oven to 350 F. Bake rolls for 7 minutes. Remove from the oven. Pour 1 tbsp. of heavy whipping cream over each cinnamon roll, then place it into the oven and bake until golden brown and all heavy whipping cream evaporated.
- Remove from the oven and let it cool for 5 minutes. While the rolls are cooling prepare your glaze.
- Frosting instructions:
- Into a medium bowl add powdered sugar, softened butter, softened cream cheese and vanilla extract. Mix well until all combined.
- Add heavy whipping cream and mix again for 2 minutes or until well combined.
- Spread the glaze over warm rolls. Serve warm.
- Enjoy!
If you make this recipe please share the picture with me on facebook, Instagram Pinterest. Tag it with #valyastasteofhome, I love seeing your creation. 🙂
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Angela,
Your cinnamon buns look amazing! You did an amazing job, keep up the good work! I can’t wait until my daughter will be able to bake on her own. 🙂 Tanya
Thank you Tanya! It is very nice when you come home after having a busy day and your house smells like cinnamon from fresh baked buns. Don’t worry time flies so fast and kids grow even faster. By the time you know it she will be making you meals.
Oh my! Absolutely craving this right now. Will have to make them for sure. Thanks
They are really good, I have to admit that my self. We just can’t get enough of them. And poor Angela, she has to make them couple times a week. Every one loves them in our family. 🙂
Valichka! I was craving these and when I saw your recipe I was determined to make them.
This recipe is the best recipe I have ever tried. These beat cinnabon rolls!!! Great job posting pixs and step by step instructions.
We need to promote this so it gets the credit it deserves!!
That is so sweet of you Lena! I really appreciate your words of encouragements!!! It is very much appreciated!!!
What’s funny is that we were talking about that between us and my sisters too, that they are actually better than Cinnabon rolls. Thank you so much for your comment. 🙂
Wow that’s soo wonderful your daughter is becoming a great backer !:) such a delight ! May GOD CONTINUE TO BLESS HER SKILLS 🙂 p.s. The pictures are great I have to give this recipie a shot 🙂 I’m not much of a baker but this sure looks good I think my husband will enjoy it:))
Thank you Svetlana! They are truly delicious! Let me know what you think of them, if you ever get to make it. 🙂
I made them today they are very good !:) two thumbs up :)) the dough was just soo soft and soo nice to work with thank you for the recipe 😉
Thank you for letting me know how your rolls turned out. I’m so glad you like my recipe. Thanks again Svetlana 🙂
Valya, I had a chance to make these cinnamon buns and they are ultimate and out of all of the recipes I have made, and I made a lot, these are the best! My 6-year old approved and said that they are delicious. My brother, who stated this morning that he hates cinnamon rolls and cannot stand them, after everyone kept saying, “oh, these are good!” He finally tried one and could not stop, ate 4. When I asked if the rolls were eatable, he looked up surprised and said, “Um, these were really, really good!”
My neighbor 65 year-old grandpa, whose taste buds are a little bland, said that he’s going to eat all 5 and that they were the best he’s tried in his life! Tell your daughter a big thank you!!!!
I halved the recipe and got 15 small rolls, since I like small rolls. Also I made this dough last night and before I went to sleep, I rolled in plastic food wrap and left it in a bowl on the table. When I woke up, the dough was ready to be rolled out, sprinkled and placed in the oven. Everyone woke up to the wonderful smell of these rolls. I also wanted to let you know that I combined all of the ingredients and put it in the bread machine to knead and rise the night before.
When I put into the oven, I put the buns and then turned the oven on to 335-340F which rises the dough and bakes it. After they raised, I put heavy cream and let them bake at 345F and when they were done, I turned up to 355F for 5-6 min to let them golden in color. After I spread cream cheese frosting, I topped with toasted and chopped pecans. ( I toasted them on the stovetop in a frying pan without any butter or oil).
Valya, if only you could be here and try them! The crust was a slightly crisp and the whole roll was supper soft and the cream cheese frosting with toasted pecans was out of this world! I am trying to incorporate nuts into my family’s diet and it’s hard because none of us really like them. But everyone ate and wanted more. So, tomorrow I will be making them again. Thank you to you and your daughter! God’s blessings, Tanya
I don’t know of anyone who does like cinnamon rolls. They are just so tempting. I love making them as well as enjoy them warm with milk or coffee. That’s a good idea make it in the bread maker. My daughter makes it by hand and I make it in my kitchen aid mixer.
You can also make cinnamon rolls the night before and cover them with plastic wrap and place it into the fridge over night. It’s cool there so the dough will rise slowly and it will be ready for baking in the morning. That saves lots of time and you can sleep in longer knowing that you don’t need to do all the assembling in the morning.
I’m glad you like my recipes. I appreciated reading your comment! Thank you Tanya!!! 🙂
Hi Valya!
We got a new convection oven and I made these again. They turned even better than the first time…
I wanted to share a recipe of the frosting that I have. It’s supposed to be a clone of Cinnabon icing recipe…when the girls make these have them try this frosting…
4 oz cream chz softened
1/4 c butter softened
1/2 tbsp milk
1 1/2 c powdered sugar
1/2 tsp vanilla
Mix everything until smooth.
God bless!
That’s awesome Lena! I love convection ovens too.
HI, JUST WNDERING WHERE DID YOU PUT THE WHIPPING CREAM PART?
If you follow up the recipe to step 5 in baking the roll you will see that after the rolls bake for 7 minutes carefully take the rolls out of the oven and pour heavy cream over the unfinished baking rolls. Then place the rolls back to the oven right away and finish baking until golden brown ( about 20 more minutes). I hope that helps. Thank you for your question. Others may have the same one. 🙂
I was craving these so bad so I decided to make them. They turned out very good and they were just super delicious. I am so glad that i know your blog. Thank you so much for this recipe.
Aww… thank you for the sweet words. I’m really glad that you enjoyed this recipe and my blog is helping you in your baking adventures. Feel free to ask any questions and stay tuned for many more such delicious recipes to come. 🙂
Best cinnamon rolls I’ve ever tried! Thank you Valechka for such an easy to follow recipe!
You are very welcome Olya. I’m glad you liked it. Enjoy! 🙂
I enjoy trying your recipes Valya! Today I made these soft cinnamon rolls and they are the best! I have tried different recipes in the past but no one had these soft and delicious as you. Thank you for sharing this recipe. Will make it again soon. It’s that good!!!!
Oh yeah,those sweet buns are my biggest weakness ?, I know exactly what you mean. Thank you Lana for sharing your experience with me. ?
Hi. I heard about adding the whipping cream to uncooked rolls and I went looking for that recipe and I found yours. I have the dough rising as I write this. Loved the step by step. I will update after there done. Looking forward to these ! If there good they will be at a friends daughter senior luncheon.????
LOL, thank you! Oh, these are the best! I want some now :D. Can’t wait to hear back!
can I use mashed potatoes or yogurt instead of eggs because I do not eat eggs due to health problems?? or the rolls will be soggy and doughy?
Ground Flaxseeds or Chia Seeds are a great egg substitute.
Can I make the day before Easter brunch & freeze
Yes, absolutely! Thaw them baked overnight in the fridge, reheat in the oven and spread with cream (can be made the night before and kept refrigerated until ready for use). Let me know how it goes!
Do you mean bake them & refrigerate overnight, then reheat in oven & frost.
If you’re planning to make them the day before serving then no freezing is needed. Once they cool completely refrigerate them overnight (to preserve freshness). Then the next day, reheat them in the oven for a few minutes and frost. I hope this clarified a bit more. 🙂
This recipe is what I have been looking for my whole life!
Thank you! I’m glad you liked it! 🙂
can I use evaporated milk instead of cream as I don’t have any??
I’ve never tried using evaporated milk. If you do, let me know how it turns out.