Of all the recipes I’ve revamped/rephotographed/edited a bit, this one is the most deserving.
I have made it so many times since I first posted in in 2012 that I could make these rolls with my eyes closed. These beauties are my go- to for every brunch, weekend away with friends, and pretty much every special occasion.
I have adapted this recipe with countless different flavor combos both sweet and savory, but these are the classics. I go weak for a warm, ooey gooey cinnamon roll and gaging from the dozens of batches of these I’ve kneaded, rolled & devoured, most others do too.
For those intimidated by yeast-based recipes this one is really quite simple and straightforward. I timed myself making them for this post and they indeed took exactly 90 minutes from start to finish.
(I will say that a warm space to proof the rolls is key, and without that a bit more time may be needed.)
After just 90 minutes, you’ll pull the most beautiful, golden rolls out of the oven and feel like a bit of a kitchen hero. They are really that good.
If you are short on 90 minutes and want to make these in advance, I’ve realized that you can indeed make them the night before, store in the fridge, and proof on the counter morning of. I have never frozen the rolls before baking but I have no doubt that would work too.
Whether for a special Christmas morning treat or simply something a little extra special for your Sunday brunch, this is a recipe you just must have in your back pocket.
I swear every time I have been a houseguest anywhere in the last 4 years I have made these and they are always so appreciated and impressive. Have you ever made this recipe? Do you love it as much as I do?
*when it's cold in my kitchen, I like to preheat the oven for a few minutes, (usually to about 200F,) and proof them in there.
To make the frosting: