Easy cinnamon rolls that are delicious in all the best ways

If you know me or have followed me for any length of time, you know that I am all about eating clean and I’m even more passionate about it for my kids. But sometimes I stress eat and being in social isolation with 4 kids in just 900 square feet means that a few extra treats are necessary.

Ingredients for the Cinnamon Roll Dough

• 4 cups Whole Milk
• 1 cup oil {I would recommend either refined coconut oil or canola}
• 1.5 cups Sugar
• 2 packages Active Dry Yeast
• 8 cups + 1 cup set aside All-purpose Flour
• 1 heaping teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 Tablespoon Salt

For the dough, heat the milk, oil, and sugar in a 3quart or larger saucepan. Take it off to cool right when it starts to bubble. When it’s cool enough you can just dip your finger in, sprinkle the yeast on the top without stirring.

After 2 minutes, pour that onto 8 cups of the flour in a large bowl. Stir until combined and cover with a clean cloth, placing the entire bowl in a warm and safe place for 1 hour.

after letting sit for an hour, add the baking powder, baking soda, and extra cup of flour. Combine thoroughly with your hands. Let it chill for 45 minutes in the fridge, covered with the clean towel.

Cut the dough into two sections and roll it out as thin as possible. {You will do this with the other section separately}.

Ingredients to make the gooey inside of the cinnamon rolls

• 2 cups melted butter
• 2-3 cups of sugar
• Ground Cinnamon

Preheat your over to 375℉ Split ingredients in half just like the dough. Roll your dough into a rectangle {not a square or circle}. With a basting brush {I like my silicone brushes for this purpose. Here’s an affiliate link to some}, put a cup of melted butter on the rolled dough. Dust it with a generous amount of cinnamon and sugar. Then use the basting brush again to even out the clumps. Do this with the second one as well.

From the top of your rectangle roll towards you, tightly winding the dough as you go. Then pinch the edges of both the ends and the final edge to help keep the roll together. Slice with a sharp knife {a dull one will just smush your rolls}.

Place into a dish or onto a pan. I found my cookie sheet made the classic cinnamon roll structure where the middle stay higher and the rest cascades. But the 13×9 inch pans made ooey-gooey flat cinnamon rolls.

Cook for 14-16 minutes. Don’t worry if they’re not golden, we have found ours to be pale on top, but perfectly cooked and golden on the bottom.

Ingredients for the frosting glaze:

I’ll be honest, these are approximations based on what i know I had on the counter. I walked out of the room and came back in to my 3 year old happily mixing stuff together. So ultimately I just decided to wing it and make a smooth texture. And really… how can you go wrong with a silky, sugary mixture on cinnamon rolls? You can’t really.

• 4 Cups Powdered sugar
• 1/3 cup Milk
• 4 Tablespoons Butter
• {Optional} 3 teaspoons vanilla extract

I didn’t actually use any vanilla only because I thought I had some and I didn’t. Or the same 3 year old ran off with it.

Mix until you get a smooth consistency and drizzle from the top center of each roll when hot.

ENJOY!

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