These are the very best cinnamon rolls! The base is Darya’s Best Homemade Rolls dough and it’s filled with a wonderful combination of brown sugar, spices and just a touch of orange. These cinnamon rolls have a very simple icing, which I like best, but I’ve included a cream cheese icing in the notes as another option. I’ve also included a yummy Orange Roll variation.
You can make and serve these the same day or get them all rolled and ready the night before, cover with plastic wrap and put them in the refrigerator to rise. Just give them an extra 2-3 minutes in the oven the next morning – and enjoy!
The Best Cinnamon Rolls
20
servings20
minutes2 1/2
hoursIngredients
1 recipe of The Best Homemade Rolls dough, risen once
- For the filling:
1/2 cup butter, (1 cube) melted and cooled
1 cup brown sugar
2 Tbsp ground cinnamon
1/2 tsp fresh grated nutmeg
zest of one medium orange
3/4 cup raisins (optional)
- For the icing:
4 Tbsp butter
2 cups powdered sugar
1 tsp vanilla extract
3-6 Tbsp warm water
Directions
- Preheat oven to 350° F and line a baking sheet with a Silpat mat or parchment paper.
- In a medium bowl, combine the brown sugar, cinnamon and nutmeg.
- Punch down the Best Homemade Rolls dough after the first rise and turn out onto a floured pastry mat. Knead 5 times then cover with a dishtowel and let rest for 5 minutes.
- Roll the dough into a large rectangle, about 12×20 inches.
- Brush the dough with the melted butter, then sprinkle the cinnamon/sugar mixture evenly over the top, pressing it lightly into the butter. Sprinkle with the orange zest and raisins, if using.
- Starting at a long side, roll the dough into a tight cylinder. Pinch the seam gently to seal.
- Use dental floss to cut the dough in half, then cut each half into 10 equal pieces. Transfer the pieces to the prepared baking sheet and cover loosely with plastic wrap.
- Set the baking sheet in a warm spot and let the cinnamon rolls rise until almost doubled, 45 minutes to 1 hour.
- Bake in a preheated oven, about 20-25 minutes, or until the rolls are a light golden color.
- While the rolls are baking, make the icing: in a medium-size bowl, combine the butter and powdered sugar with a hand mixer.
- Add vanilla and 3 Tbsp water and mix well. Add more water, 1 Tbsp at a time if the icing is very stiff.
- Spoon icing into a large Ziploc bag and snip the corner. When the cinnamon rolls come out of the oven, immediately squeeze icing out onto the hot rolls and even out with an offset spatula, if needed.
- Let cool 5-10 minutes before serving.
Notes
- To make Cream Cheese Icing: In the bowl of a stand mixer fitted with a paddle, beat 1/2 cup softened butter and 4 oz softened cream cheese on medium until smooth. Add 1 tsp vanilla and mix on low. Add 1 cup confectioners’ sugar and mix on low until combined. Scrape down the sides of the bowl and mix on medium until the icing is light and fluffy, about 3 to 4 minutes. Use Ziploc bag method above to frost the cinnamon rolls.
- To make Orange Rolls: When making the roll dough, add the zest of one medium orange. For the filling, use 1/2 cup butter (melted and cooled,) 1/2 cup granulated sugar and 4 tsp cinnamon. For the icing, use orange juice instead of water and add the zest of one medium orange.
I use white sugar and double the cinnamon for the filling. So good!
I will definitely have to try it that way. Yum!