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Always soft cinnamon rolls - Leslie Cooks

Amazingly Soft Cinnamon Rolls

Leslie Cooks
This is the softest, fluffiest, and most delicious cinnamon roll recipe you will find anywhere. These get their name because they remain soft even when cold.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Servings 16 Rolls
Calories 624 kcal

Video

Equipment

Ingredients
  

Dough

  • 5 cups all-purpose flour
  • 1 cup sugar
  • 2 packets of active dry yeast
  • 1 tsp salt
  • 1 cup milk
  • 6 tbsp butter 3/4 cup
  • 4 tbsp neutral oil
  • 2 tsp vanilla extract
  • 2 large eggs
  • ½ cup water

Filling

  • ½ cup butter 1 stick
  • 2 tbsp cinnamon
  • 1 cup brown sugar
  • 1 tsp salt

Cinnamon Roll Icing

  • 2 cups powdered sugar
  • ¼ cup butter half of a stick
  • 1 tsp vanilla extract
  • Enough milk to get to a thick icing consistency

Instructions
 

  • Preheat over to 375°F.
  • In a large bowl, combine flour, sugar, yeast, and salt. Set aside.
  • In a medium microwave safe bowl, combine the milk, butter. Microwave until butter is melted. Add the oil and vanilla. Allow mixture to cool until it's warm (110-115F). If it's hot enough to burn you finger, it is too hot.
  • Pour wet mixture into dry mixture. Add eggs and water. Mix slowly until soft very sticky dough forms. DO NOT ADD EXTRA FLOUR.
  • Turn dough out on to work surface. Knead the dough until dough goes from very sticky to elastic. This should take about 10-15mins. (Goes by easier with a heavy duty stand mixer.)
  • You can test if your dough has been kneaded enough using the window-pane test. To do test, take a small piece of dough and stretch it out thinly between your fingers. If you can see light though the dough without it breaking your dough is ready to proof. If the stretched piece of dough breaks, it needs more kneading.
  • Put dough in a greased bowl. Cover and let rise in warm place until doubled in size, about an hour.
  • Punch dough down. Cut dough in half.
  • Roll each half of the dough into rectangles, about 1/4 of an inch thick. Spread each dough with 1/2 stick of butter. Combine brown sugar and cinnamon. Sprinkle over dough.
  • Roll the dough up. Pinch the seam closed slightly. Take string and mark the dough until you have 8 pieces per dough. Place the string under the first marking. Cross the string and pull both ends to cut the dough cleanly. Do this to cut each cinnamon roll. You should have 16 rolls.
  • Place rolls, spaced out on 2 large parchment lined cookie sheets. Cover, and let rise in warm place until doubled.
  • Bake until golden. For icing combine all icing ingredients. Spread with icing while rolls are still warm.
  • Enjoy!! :)

Notes

Baker's Note: Tip for oven proofing: Turn oven on 350°F for 30 seconds and then turn oven off. Allow oven to cool down if temp is too high. Temp should be no higher than 75° to 85°F. Residual heat is warm enough to proof dough. 
 
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a API program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 624kcalCarbohydrates: 91gProtein: 6gFat: 27gSaturated Fat: 13gCholesterol: 68mgSodium: 498mgPotassium: 112mgFiber: 2gSugar: 59gVitamin A: 589IUCalcium: 56mgIron: 2mg
Keyword cinnamon rolls, fermented dough, homemade cinnamon rolls, sweet roll recipe, yeasted dough
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