I've posted about my Christmas morning cinnamon rolls before - and those are so good - but in 2021 I randomly tried a new recipe for cinnamon rolls and I kid you not, my life has not been the same. These are so fluffy and the cinnamon and sugar mixture is just chef's kiss. I think it's the vanilla and almond extract mixture that just really blows your mind.
They're so good in fact, I made them almost every week towards the end of my pregnancy with Beckett. On the day he was born, I had just made a fresh pan and sent it home with my midwife... she still has my 9x13 dish to this day. We joke that I'll get it back when I have my next baby.
Dough
1 c warm water
3/4 c buttermilk - room temperature
1/2 c granulated sugar
1/4 c melted butter
2 1/2 T active dry yeast
1/2 t salt
2 large eggs
5-6 c bread flour - will vary depending on your climate and altitude
Filling
1 c brown sugar
1 1/2 T cinnamon
4 T unsalted butter - room temperature
1/2 t vanilla extract
1/8 t almond extract
Frosting
4-5 T milk - more or less, as needed
1 t vanilla extract
4 c powdered sugar
8 T unsalted butter - softened to room temperature
In the bowl of a stand mixer fitted with the dough hook, add the water, buttermilk, sugar, melted butter, and yeast. Mix. Let sit for 10-15 minutes. The yeast will get bubbly. Once the yeast is bubbly add salt, eggs, and flour. Mix for 8-10 minutes. After mixing, cover the bowl with plastic wrap and allow the dough to rest for 10 minutes.
In the meantime, prepare the filling. In a small bowl add the brown sugar, cinnamon, vanilla extract, and almond extract. Stir to combine.
Preheat the oven to 400°F. Place a silat mat on a baking sheet. Roll out dough on a greased countertop.
Roll the dough into a 14"x18" rectangle. Using the back of a spoon, smear the softened butter over the top of the dough. Sprinkle the cinnamon brown sugar filling evenly over the softened butter.
Roll the dough up, starting on the longer side, so that then resulting cinnamon roll measures 18" in length.
Cut into 12 large rolls. Place the rolls onto the prepared baking sheet. 3 rolls across, and 4 rolls down.
Cover the cinnamon rolls and let the cinnamon rolls rise for 15-30 minutes or until puffed up.
Bake for 18-20 minutes or until lightly golden brown on top, and cooked throughout.
Frosting
In the bowl of a stand mixer, or with a hand held mixer, beat the butter until smooth. Add the powdered sugar, milk, and vanilla extract. Beat until well incorporated.
When the cinnamon rolls are finished baking, remove from the oven, and let them sit for 3 minutes or so. Frost the rolls when warm.
Enjoy! Eat one for me, too!