World’s Best Cinnamon Rolls are soft and chewy and one of the best Cinnamon Rolls that you will ever eat. They are simple to make, even though they do take a while to make. But they are so worth it!
The first Saturday and Sunday of October, and April as well, our family gathers around the TV and watches General Conference for the Church of Jesus Christ of Latter Day Saints. This is a time that we learn from our Prophet and other Church Leaders. Our Prophet encourages us to minister to our neighbors, love others and be Christ like.
In celebration of Conference, we have a family tradition to make and eat cinnamon rolls! I was looking for the perfect cinnamon roll and I wanted the worlds best one ever!!
What Ingredients Do I Need For World’s Best Cinnamon Rolls?
- Neutral-flavored oil
- Scalded milk
- All-purpose flour
- Instant yeast (see note for active dry yeast)
- All-purpose flour
- Baking powder
- Baking soda
- Vanilla ice-cream
- Brown sugar
- Light brown sugar
- Raisins (Optional)
- Cream cheese
- Butter, softened
- Milk or heavy cream
- Vanilla extract
- Powdered sugar
How Do I Make World’s Best Cinnamon Rolls?
- In a Bosch or a Kitchen Aid mixer, place the sugar and oil. (I use only the dough hook, to mix the complete recipe).
- Place the milk into a heavier pan, and scald it.
- Next put the scalded milk into the mixer with the sugar and oil; mix, and then let it set for about 15 minutes so that it will not be so hot. (I like to check and make sure the temperature is lest than 130 degrees).
- Add the 4 cups of flour and then place the yeast on top of the four, if you are using instant yeast. (If you are using self rising yeast, you will want to activate it).
- Mix to blend, scrape the sides down and you will have a nice, moist dough.
- Cover the Wet Dough and let it rise for 45 minutes to 1 hour.
- Add the remaining 3/4 cup flour, baking powder, baking soda, and salt.
- Mix the dough until it is completely blended.
- If the dough is too sticky, add additional flour, starting with 1/8 of a cup.
- The dough should be sticky to the touch.
- Grease a very large bowl; I like to use butter.
- Place the dough into the bowl, cover the bowl loosely with plastic wrap that has been sprayed with baking spray and let rise about an hour.
- Spray the counter with non-stick cooking spray and place the dough onto the counter.
- Roll or pat the dough into a 18″ X 12″ rectangle.
- In a saucepan, combine 1/3 cup of ice-cream, 1/2 cup brown sugar and 1/2 cup butter.
- Place mixture on the stove top and boil it for 2 minutes over medium heat.
- Then place the sauce into the bottom of a baking sheet or cookie sheet, or a 9″ X 13″ baking pan. (I have found that the centers do not get cooked as well in the 9″ X 13″ pan).
- Spread the softened butter over the dough that is on the counter.
- In a bowl, combine the brown sugar and cinnamon, then pour it on top of the butter over the dough.
- If you are adding raisins, add them now.
- Roll the dough, end to end, the long way, making it pretty tight, without too much pulling or stretching. Place the seam on the bottom.
- With a serrated knife, or dental floss, cut the dough into 12 equal parts.
- Place the cinnamon rolls on the baking sheet which has the caramel sauce on it. (Make sure that when you put your rolls on the baking sheet, that the caramel sauce isn’t too hot or it may kill the yeast in your rolls). (I allow it to cool for about 5-7 minutes before I put the rolls on top of the caramel sauce).
- Cover the rolls with plastic wrap that has been sprayed with non-stick cooking spray.
Let the rolls rise for 45-60 minutes.
- Then bake in a 350 degree oven, for 18-25 minutes. Your cinnamon rolls will be a beautiful golden brown, or the internal temperature should read 190-200 degrees.
- Remove from the oven and allow them to cool.
- Place the cream cheese, and butter into a medium mixing bowl.
- Mix it with a hand mixer, until combined.
- Then add the powdered sugar, and vanilla, slowly start to add milk or cream until it is the right consistency for you.
- Spread the rolls with the frosting.
Is the Caramel Sauce in These Cinnamon Rolls Optional?
- Having the caramel sauce on the bottom of these cinnamon rolls is a must at our house.
- Of course, if you do not want it, that is fine.
- Note that if you do not put the caramel sauce on the bottom of the baking sheet, you will need to grease the baking sheet.
Are There Optional Ingredients That Can Be Put in These World’s Best Cinnamon Rolls?
- We usually double the batch, just so we can put raisins in half of the cinnamon rolls, because we have some of us that like raisins and some of us that do not!
- I think that raisins are a sin, not really, but they are not my favorite and I see sin in the word:)
How Do I Scald Milk For World’s Best Cinnamon Rolls?
- To scald milk, start by pouring it into a saucepan on the stove.
- Then, heat the milk over medium-low heat, which will prevent it from burning or sticking to the bottom of the pan.
- Keep stirring the milk for 4-5 minutes.
- When you notice steam and bubbles forming near the edge on the pan, test the temperature of the milk with an instant-read thermometer.
- Milk is considered to be scalded once it exceeds a temperature of 180 degrees F.
If you like a lot of frosting, spread it after your Cinnamon Rolls have cooled. If you do not like a lot of frosting, spread it while your Cinnamon Rolls are warm, as most of the frosting will melt off.
Proofing Active Yeast:
How Do You Test For, or Proof, Active Dry Yeast?
- It’s easy to test active dry yeast, and if you have any doubts if it is still alive, you should take a few minutes to make sure.
- To test the yeast, measure 2 Tablespoons warm water in a one-cup measuring cup.
- Stir in 1/4 teaspoon sugar; stir until it dissolves.
- Then stir in active dry yeast and stir until the mixture begins to form a creamy foam on the surface of the water, about 5-10 minutes.
- You can now proceed to combine the yeast mixture with the flour and other dry ingredients.
- If it does not form a creamy foam on the surface of the water, the yeast is not alive and active .
Do You Need To Proof Active Dry Yeast?
- You don’t need to proof active dry yeast before using it, unless you are doubtful that it is still alive and active. (Even though it still says you should dissolve it on the back of the yeast packet, if you buy your yeast in packets.)
- Proofing yeast – or as it used to be called, “proving” yeast – serves as proof that your yeast is alive and active.
We also love cinnamon rolls at Halloween. We always went to our school and enjoyed a bowl of chili and fresh homemade cinnamon rolls at Halloween time. Just an idea to make more memories with your family!
More Delicious Cinnamon Roll Recipes For You:
Serving Size 1
Amount Per Serving Calories 763 Total Fat 35g Saturated Fat 17g Trans Fat 1g Unsaturated Fat 16g Cholesterol 70mg Sodium 573mg Carbohydrates 103g Net Carbohydrates 0g Fiber 2g Sugar 54g Sugar Alcohols 0g Protein 10g