The BEST cinnamon rolls in the WORLD. Big, fluffy, soft and absolutely delicious. You’ll never go back to any other recipe once you try this one!
Hello and welcome to the wide wide world of cinnamon roll love.
Seriously, say hello to big, fluffy cinnamon rolls packed with a cinnamon brown sugar filling and glazed with a vanilla cream cheese glaze that drips into the middle and soaks every single bite.
Descriptive, yes. Delicious, absolutely.
Healthy? Not so much. But sometimes you need something a little indulgent for moments in your life that require a little something special.
So let me tell you about these sweet fluffy rolls of love because they’ll be a recipe you’ll never forget.
I’ve been making these glorious cinnamon rolls for years now. The very first time I baked them up was for Easter brunch while Tony was still in baseball. His parents were in town and he lived with 5 other guys. I prepped the dough the night before, kneading it by hand and mixing the dough with an old wooden spoon. It was perfection. The next morning I popped the rolls in the oven and they rose like cinnamon roll mountains: glorious, beautiful and finished off with a sweet vanilla cream cheese icing. The most beautiful brunch pastry you’d ever see.
The guys dug in immediately and said they were some of the best cinnamon rolls they’d ever had. I knew from that point forward that I’d make this recipe at every special occasion and holiday.
Do I think they could they compete with Cinnabon’s famous cinnabon? 100%.
The trick to keeping the cinnamon rolls soft and fluffy is bread flour. Yep that’s right. The one and only. The rolls really won’t be the same otherwise. All purpose flour still works, but they just aren’t as amazing.
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