These cinnamon rolls from Bon Appetit are the best ever. Just a warning. Once you have started to eat them somehow you keep finding excuses to have another one…and another…
Every time I make these I end up tossing some of the sugar-cinnamon filling mixture so I have adapted the recipe to reflect about how much you would need. I have also changed the directions a little bit and added some rainbow sprinkles to make them seem even more special.
You can lightly re-warm these rolls in the microwave or covered in the oven to enjoy the next day. I frost the rolls just before eating. Enjoy!
World’s Best Cinnamon Rolls with Frosting and Sprinkles
- 1 cup whole milk
- 3 tbsp unsalted butter
- 3 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 large egg beaten
- 2 1/4 tsp rapid-rise yeast
- 1 tsp kosher salt
- 1 1/2 tsp melted butter for the bowl for rising the dough, and preparing the pan to bake the rolls
- 1/2 cup brown sugar packed
- 1 1/2 tbsp ground cinnamon
- 1/4 cup unsalted butter
- 4 ounces cream cheese
- 1 cup powdered sugar
- 1/4 cup unsalted butter softened
- 1/2 tsp pure vanilla extract
- rainbow sprinkles
- In a small saucepan, warm the 1 cup whole milk to 120 degrees F. Add the 3 tablespoons of softened butter. Transfer into the bowl of your mixer.
- Add 1 cup of the flour, sugar, egg, yeast, and kosher salt. Beat on low speed with a dough hook until just combined. Add the remaining flour (2 1/2 cups) and combine on low speed. Once the dough forms a ball, turn it out onto a flat, clean surface and knead it for about 8 minutes adding more flour as needed in 1 tablespoon amounts until the dough is smooth and elastic. Oil a large bowl with some butter and turn the dough so it is coated on all sides with the butter. Cover the bowl with saran wrap followed by a towel and allow it to rise in a warm place until it is doubled (about 2 hours).
- Meanwhile, prepare your filling by adding the brown sugar and ground cinnamon in a medium sized bowl whisking to combine. Set the mixture aside.
- Once the dough has finished rising for about 2 hours, turn it out onto a clean flat surface and roll it out to form a 13 x 9 inch rectangle. Using a knife, spread the butter on the dough leaving 1/2 inch of the edges not coated with the butter. Evenly sprinkle the cinnamon-sugar filling on top of the butter. Roll the dough into a tootsie roll shape and pinch the seam to seal it. Using a knife, use a sea-saw motion to gently slice the dough into 3/4 inch rolls. Place the rolls into a casserole dish and cover with plastic wrap followed by a paper towel. Allow the rolls to rise for about 40 minutes or until doubled in size.
- Meanwhile preheat your oven to 375 degrees Faherenheit.
- Once the rolls have risen for a second time, remove the plastic wrap and towel and place the rolls in the oven and bake them for about 20 minutes or if the rolls are larger-sized go by temperature and bake them until they are golden and have reached about 190 degrees F.
- While the rolls are baking, in the bowl of your mixer, combine the cream cheese, powdered sugar, butter and vanilla until well-combined.
- Once the rolls are done, remove them from the oven and allow them to cool (if you can wait). Frost the tops of the rolls you are ready to eat and top with some rainbow sprinkles.