Get warm, homemade cinnamon rolls on the table in just over an hour- start to finish! And, rest assured you will always be successful with this recipe - it's the best cinnamon rolls recipe in the history of ever...and the easiest one, too.
Preheat the oven to 350 degrees F. Combine milk, water, oil, sugar and salt in microwave safe bowl; heat 1-2 minutes, until the temperature is to 120 - 130 degrees F.
While the liquids are heating, measure 3 cups of flour into the bowl of a stand mixer; add yeast, combining it with the flour.Pour the heated liquids into the flour/yeast mixture. Using the whisk attachment, beat at medium speed for 1 full minute, then add egg and beat an additional 2 minutes.
Switch to the dough hook and add 3 cups of flour; knead the dough for 2-3 minutes if using a Kitchen Aid mixer or 1-2 minutes if using a Bosch mixer. If the dough is still too sticky after adding the 6 cups of flour, add the remaining 1/2 cup of flour, a little at a time, only adding as much flour as you need. The dough should be soft and pliable, tacky to the touch, and slightly sticking to sides of bowl.
Remove the dough to a lightly floured work surface, allowing it to rest for 5 minutes. Punch the dough down, then allow it to rest for another 5 minutes. Using your favorite rolling pin, roll the dough into a large rectangle, approx. 22"wide x 18" tall in size. **If you begin rolling out the dough into the rectangle and the dough keeps pulling back each time, let the dough rest for an additional 5 minutes. Once the dough has fully relaxed, it will roll out easily.
Spread the softened butter over the surface of dough; sprinkle the dough evenly with cinnamon, and then the sugar. Using your palms, lightly press down over the sugar to kind of "adhere" it into the dough a bit.
Roll up the dough starting from the long edge closest to you, gently tucking and rolling the dough and the filling as you go. As your are rolling, be aware that if the center of the roll is becoming fatter than the ends, make an adjustment as you go, gently stretching out the center a bit to keep the log of dough as even in circumference as possible. This helps ensure that when you slice the rolls, they are more even in circumference and size.
Using a sharp serrated knife or a piece of dental floss, cut the log of dough evenly in half. Now place both halves horizontally before you on the work surface, one above the other on the counter, but not touching. (*Please see the photos above this post to better see/understand what I'm referring to here to make my instructions more clear.)
Make incisions on top of each log of dough at the same time, marking where you want to slice so that both logs of dough can be cut into equal pieces. Slice each one at the incisions you made on top of the rolls of dough, then place the cinnamon rolls onto a greased rimmed baking sheet. **Please note, you can cut 12 large cinnamon rolls from the dough, or 16 small cinnamon rolls. (Again - see the photos in the blog post for this recipe above to make these cutting steps more clear!)
Let the rolls raise in a warm, draft-free place for 15-20 minutes. Bake in a preheated 350 degree F. oven for approx. 14-15 minutes (16 small rolls) or 16-18 minutes (12 large rolls) or until lightly golden brown, taking care not to over bake. Let the cinnamon rolls cool slightly, then frost with cream cheese icing, recipe below.
Creamy Cinnamon Roll Icing
Using an electric mixer, beat together the cream cheese and butter in a large mixing bowl until creamy. Beat in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy. Spread over the cinnamon rolls while they are still warm. Serve warm or at room temperature.
Tips for Making The Best Tender and Light Homemade Cinnamon Rolls……Evah!
Yep, a couple of things, actually. First, be careful you don’t add too much flour. The cinnamon roll dough should be pretty tacky to the touch when you get ready to pull the dough out of the mixing bowl.
TACKY to the touch is ok, but not STICKY. If your dough is sticky, you DO need more flour added, but only as needed, a little at a time. Also, if you have time, letting the dough raise BEFORE you make the cinnamon rolls makes the dough even more light and tender, but I rarely do this extra raise.
To also keep your dough light and tender, don’t over work the dough as this can make it tough, and be sure you don’t over bake the cinnamon rolls, as well.