The Best Ever Cinnamon Rolls

So I love Cinnamon Rolls. I've tried several recipes over the years and this is my own personal recipe I've created from all my favorite recipes- taking the best of each and making one master plan. I made these this morning for a play-date and was inspired to do a post with the recipe. I get asked for the recipe a lot, so, here ya go! Enjoy!

 

Ingredients:

1 package of yeast, dissolved in 1/2 cup lukewarm water

3 Tablespoons of coconut oil

1/2 cup granulated sugar

5 cups of unbleached all purpose flour (it will probably take a little more)

1 cup hot water

1 egg, beaten

1/2 Tablespoon salt

1 stick of butter

Lots of brown sugar 

Lots of cinnamon

Directions:

1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about 5 minutes. 

2. Add coconut oil, sugar, & salt to hot water and allow to cool to lukewarm- making sure all the coconut oil has melted. Stir in 1 cup of flour and mix until smooth. Add yeast & mix again until smooth. Add in beaten egg.

3. Stir in remainder of flour, a little at a time until no more can be mixed in. Knead by hand, adding flour until the dough does not stick to the bowl. Remove from bowl and knead until the dough feels satiny and looks smooth. 

4. Cover with a kitchen towel and allow to rise about 30 minutes. (No less than 30, No more than 1 hr.) Lightly knead and roll out into a rectangular shape. Melt the butter slightly (about 15-20 seconds in the microwave!) and evenly spread the entire stick over the dough. Sprinkle with A LOT of brown sugar. And A LOT of cinnamon. I never measure mine, but I use a lot. Here's a picture to kinda see how much I use... Be very generous!

5. Roll into one long roll. Use a sharp serrated  knife to cut each cinnamon roll. I usually make approx. 8 rolls from this. You can cut them smaller if you want more!

 

6. Place on a baking sheet and let rise. I've let mine rise as short as 30 minutes, and as long as 90 minutes. This often depends on when I want them done cooking, so adjust according to your time frame. I wouldn't go longer than 90 minutes if you don't want GINORMOUS rolls, however. ;) (PS this is the BEST backing pan ever! It might look a little gnarly- trust me its clean. Its the Pampered Chef stone baking pan- my baked goods have never turned out so wonderful!)

 

7. Bake at 425 for 15 minutes. Reduce heat to 350 and back for an additional 8 minutes to brown the tops. 

8. Eat. Enjoy. And Eat Some More.