Tuesday, October 11, 2011

The Best Cinnamon Roll

I was trolling the pages of Pinterest a few days ago and I kept seeing the same picture of this cinnamon roll claiming to be better than Cinnabon.

Do you know how many cinnamon rolls claim to be better than Cinnabon?  There are several out there as I'm sure you know.

I decided to pin it anyway.  The next day a random person commented on the pin and tells me that these cinnamon rolls are really good. 

Really?

Ok, so I'm intrigued now.  I haven't had a cinnamon roll in forever and it's been longer than that since I've attempted to make them.  And I stress "attempted", they didn't turn out all that great. Well, if I'm going to be honest, they were close to horrible.


I headed over to Bobbi's Kozy Kitchen and checked out the recipe.  I've got everything I need and get started.


Here's my verdict:

People, these are the best cinnamon rolls I have ever put in my mouth!!!

Seriously ever!



I'm not exaggerating...at all.

They are slap yo' momma good!

Shout it from the roof tops outstanding!



Okay, okay I'll stop...cause I really could keep going on and on about them.



Bobbi's daughter actually made these and I can't wait to see what she does next.  Head over and check out Bobbi's Kozy Kitchen she's got some great recipes over there.




Let's Get Started:

The Best Cinnamon Roll Ever
recipe slightly adapted from Bobbi's Kozy Kitchen

1 cup very warm milk (between 100-110 degrees F)
2 eggs- room temperature
1/3 cup butter-melted
4 ½ cups bread flour
1 teaspoon salt
½ cup white sugar
1 packages active dry yeast (Bobbi used 2)

Filling:

1 cup brown sugar-packed
2 ½ tablespoons ground cinnamon
1/3 cup butter-softened

Frosting:

3 ounces of cream cheese-softened
¼ cup butter-softened
1 ½ cups powdered sugar
½ teaspoon vanilla extract
1/8 teaspoon salt




     Dissolve the yeast in the warm milk in a large bowl.
Mix in the sugar, butter, salt, and eggs.
Add the flour in quarters and mix well. I used my dough hook for kitchen-aid.
 If it starts to get too hard to mix, dust your hands with some flour and finish mixing it by hand. (I had to do this)
       Knead the dough into a large ball and put it into an oiled bowl.
Cover it with a damp dish cloth and let it rise in a warm place for about an hour, or until doubled in size.
       Preheat your oven to 400 degrees F (200 degrees C).
   Roll dough into a large rectangle (Make sure not to roll it too thin, or it will rip when you roll it up) onto a floured surface.
 Spread the softened butter onto the surface of the rolled dough. 
  Sprinkle the brown sugar and cinnamon mixture evenly over it.
Roll the dough up and cut into rolls.
 After discarding the end pieces I got 12 rolls (Bobbi's daughter got 8).
   Place rolls in a lightly greased 9x13 inch baking pan or large cookie sheet.
 Cover and let rise until nearly doubled, about thirty minutes.
     
Bake rolls in preheated oven until golden brown, about 15 minutes.
While rolls are baking, beat together the ingredients for the frosting.
Spread or drizzle it on warm rolls before serving.




See what these babies look like inside? 

Slap yo' momma good....take my word for it!


20 comments:

  1. I am so honored that you not only tried one of my (well my daughters) recipes but you are following me now? Well you have a new follower as well. Oh boy do I want another one of those cinnamon rolls again!!!

    ReplyDelete
  2. Oh man, that is one good-looking cinnamon roll! Ahh I'm drooling!

    ReplyDelete
  3. Oh my. I haven't made home made cinnamon rolls in forever. I sooooo need to make these... and eat the whole pan without sharing :-D

    ReplyDelete
  4. I have never made cinnamon rolls, but my husband loves them! I'm glad you shared this recipe, I think I will try to make these!

    ReplyDelete
  5. Cinnamon roll and a cup of coffee sounds good to me.

    ReplyDelete
  6. I've been seeing the same pin, and I have to admit I was a bit skeptical. I have a recipe from BHG that is my go to for amazing cinnamon rolls, but I think after seeing your pictures and reading your review, I just may have to try this recipe next time!

    ReplyDelete
  7. I will say thsi only once:Making them!!!:)

    ReplyDelete
  8. I'm printing your recipe off pronto! My youngest has been begging for cinnamon rolls for weeks :) They look fantastic!

    ReplyDelete
  9. These DO look smashingly good and along with that I also take your word :-D

    ReplyDelete
  10. It's been a long time since I've been this excited about something I've made. This is now my go-to recipe for cinnamon rolls and I will be making them again and again. They were fairly easy to make too. Next time I'm going to freeze a few and see how that works that. Let me know if anyone tries them and what y'all think.

    ReplyDelete
  11. These definitely look amazing! Going to be making them this weekend!

    ReplyDelete
  12. Wow.. isn't it great when you come across a recipe that is that good! I can feel your excitement! They look incredible. I must confess I have only made homemade cinnamon rolls a million years ago in Home Economics. Yes, I'm guilty of buying the stuff in a tube all these years. Now you got me thinking. Thank you and Bobbi for sharing this great recipe! :)

    ReplyDelete
  13. Homemade beats Cinnabon every day of the week!

    ReplyDelete
  14. These look so good! I have never made cinnamon rolls, but now I think I will give it a try. Thanks for the inspiration and the great recipe!

    ReplyDelete
  15. I bet these are good. I think the secret to good cinnamon rolls is lots of brown sugar in the filling...this does it! Yum!!

    ReplyDelete
  16. Slap yo mamma good huh? They sound fantastic and certainly look amazing... I'll have to taste them to be sure :)

    ReplyDelete
  17. Good day! It was so nice to visit your blog and in particularly to read this post. Will you be so kind and answer my question. Did you try guest blogging?

    ReplyDelete
  18. Check with APV for chemical compatibility between the heat exchanger components and your process liquids and any possible cleaning solutions. An overwhelming number of PHE’s use 316 stainless steel plates. 316 SS is compatible with and corrosion resistant to many chemicals commonly found in plants today. However, one chemical that is not friendly to 316 SS is chlorides. Operating temperatures as well as chloride concentration play an important role in determining material selection. For example, 316 SS plates can be used when the fluid contains maximum chloride levels at the following corresponding operating temperatures: 180 ppm at 122°F, 120 ppm at 170°F and 50 ppm at 212°F. It is quite common to use a plate and frame heat exchanger with a cooling tower. The design of the plate heat exchanger should also take into account the water treatment chemicals being used for the tower. If you are thinking of switching to more aggressive water treatment chemicals to remedy a water quality problem on an existing cooling tower, then it’s a good idea to double check the level of chlorides that could be present in your system. A common practice is to CIP (clean-in-place) the heat exchanger. This generally involves circulating a cleaning solution, such as caustic, throughout the system.
    my blog

    ReplyDelete
  19. Hey friend I want share with you something hope this one good for you. Be sure to communicate all pertinent information regarding your application to the manufacturer when you request a quotation. Most manufacturers have a design questionnaire available for you to use when collecting data for a heat exchanger application. There is some basic data needed for the fluids on both the hot and cold sides to properly size a plate and frame heat exchanger. They include the fluids names, the flow rates of each, the physical properties (specific gravity, specific heat, thermal conductivity and viscosities) if the fluids are other than water or glycols, design pressure and the maximum allowable pressure drops for the heat exchanger. Please include any potential issues such as erosion, particulates, fouling, etc., if applicable.
    great blog site

    ReplyDelete
  20. Be sure to communicate all pertinent information regarding your application to the manufacturer when you request a quotation. Two liquid streams, referred to as the "hot side" and the "cold side," go into and come out of a heat exchanger (figure 1). As a result, there are four temperatures to consider when sizing the heat exchanger: hot side inlet, hot side outlet, cold side inlet and cold side outlet.

    The minimum information needed to size the heat exchanger for both the hot and cold sides are: fluid names, flow rates, inlet temperature, outlet temperature, operating pressures and maximum pressure drop allowed across the unit. For fluids that are uncommon or proprietary, physical properties such as viscosity at inlet and outlet temperatures, thermal conductivity, specific gravity and specific heat will be needed. Most manufacturers have a design questionnaire available for you to use when collecting data for a heat exchanger application and would be eager to furnish you with a copy.
    boilermakers

    ReplyDelete