Somehow I stumbled upon this website yesterday morning while searching for videos on how to make homemade donuts (and, yes, you will probably see that in a blog in the near future!!). The title intrigued me - the WORLD'S BEST?? Hmmm, you know I had to give it a try. And the baking Gods were smiling on me as I had all the ingredients, so it was a GO!!
World's Best Cinnamon Rolls by Josh Loves It
Ingredients:
1 cup whole milk
1 egg (beaten)
4 T softened unsalted butter)
4 T water
2 1/2 t yeast
1/2 box instant vanilla pudding
4 cups all purpose flour
1 T sugar
1/2 t salt (omit if you use salted butter) ** I would omit the salt entirely!! Slows down the rising
Directions for the Dough:
Mix the egg and milk and stir for about 15 seconds in the bowl of large mixer.
Add the softened butter and mix for another 15 to 30 seconds.
Add the water and yeast and mix on low speed for another 15 second. Scrape down the sides of your mixing bowl with a spatula to make sure all the ingredients are mixed in.
Add the 1/2 package of vanilla pudding and mix.
Add 1 cup of flour, 1 cup at a time, mixing in between. Be sure to scrape down the sides of the bowl each time.
While the flour is mixing, add the sugar and salt.
Mix until the dough forms a ball.
The directions say to just cover and let rise for 2 hours. I put the dough in a separate bowl greased with olive oil. I covered the bowl with saran wrap and a dish towel. I turned the oven light on my stove and let the dough rise for 2 to 3 hours.
Once the dough has doubled in size, roll it out into a 17 x 10 rectangle on a floured surface.
Ingredients for the filling:
1 stick of softened unsalted butter
1 cup brown sugar
2 t cinnamon
Directions:
Add all 3 ingredients into a small saucepan. Stir and simmer over medium heat until the sugar is dissolved (your house will smell WONDERFUL!!!).
Remove the pan from the heat and spread the filling over the dough.
Roll the dough in a long roll.
Using a knife, cut the log into 12 equal size rolls.
Place the rolls on a greased 9" x 13" pan and allow to rise for another 2 hours (I have found the glass or ceramic baking dishes work well with cinnamon rolls - better than the metal baking pans).
Bake at 350 for approximately 20 minutes. Check with a fork to see if the dough has fully baked. If the rolls are still slightly "doughly", return the pan to the oven for 2 minute increments, until the dough is fully baked. Allow to cool only slightly before frosting the rolls.
Frosting ingredients:
3 T softened unsalted butter
2 1/2 c confectioners sugar
1/2 t vanilla
4 T milk
Mix all the ingredients together and frost the buns will still in the pan.
Enjoy!
Comments:
So were these the "World's Best" cinnamon rolls??? Well, my husband ate 3 of them in about an hour. I am not saying they are the "World's Best" but they are the best I have ever made! OMG, they are good!! This is a relatively easy recipe to make except you have a lot of rising time. A couple of things I would change in the recipe: first, I would omit the salt in the dough ingredients as noted above. Second, this was my husband's suggestion, add raisins to the filling. I think that would make an outstanding cinnamon roll. Definitely a keeper recipe!!
World's Best Cinnamon Rolls by Josh Loves It
Ingredients:
1 cup whole milk
1 egg (beaten)
4 T softened unsalted butter)
4 T water
2 1/2 t yeast
1/2 box instant vanilla pudding
4 cups all purpose flour
1 T sugar
1/2 t salt (omit if you use salted butter) ** I would omit the salt entirely!! Slows down the rising
Directions for the Dough:
Mix the egg and milk and stir for about 15 seconds in the bowl of large mixer.
Add the softened butter and mix for another 15 to 30 seconds.
Add the water and yeast and mix on low speed for another 15 second. Scrape down the sides of your mixing bowl with a spatula to make sure all the ingredients are mixed in.
Add the 1/2 package of vanilla pudding and mix.
Add 1 cup of flour, 1 cup at a time, mixing in between. Be sure to scrape down the sides of the bowl each time.
While the flour is mixing, add the sugar and salt.
Mix until the dough forms a ball.
The directions say to just cover and let rise for 2 hours. I put the dough in a separate bowl greased with olive oil. I covered the bowl with saran wrap and a dish towel. I turned the oven light on my stove and let the dough rise for 2 to 3 hours.
Once the dough has doubled in size, roll it out into a 17 x 10 rectangle on a floured surface.
Ingredients for the filling:
1 stick of softened unsalted butter
1 cup brown sugar
2 t cinnamon
Directions:
Add all 3 ingredients into a small saucepan. Stir and simmer over medium heat until the sugar is dissolved (your house will smell WONDERFUL!!!).
Remove the pan from the heat and spread the filling over the dough.
Roll the dough in a long roll.
Using a knife, cut the log into 12 equal size rolls.
Place the rolls on a greased 9" x 13" pan and allow to rise for another 2 hours (I have found the glass or ceramic baking dishes work well with cinnamon rolls - better than the metal baking pans).
Bake at 350 for approximately 20 minutes. Check with a fork to see if the dough has fully baked. If the rolls are still slightly "doughly", return the pan to the oven for 2 minute increments, until the dough is fully baked. Allow to cool only slightly before frosting the rolls.
Frosting ingredients:
3 T softened unsalted butter
2 1/2 c confectioners sugar
1/2 t vanilla
4 T milk
Mix all the ingredients together and frost the buns will still in the pan.
Enjoy!
Comments:
So were these the "World's Best" cinnamon rolls??? Well, my husband ate 3 of them in about an hour. I am not saying they are the "World's Best" but they are the best I have ever made! OMG, they are good!! This is a relatively easy recipe to make except you have a lot of rising time. A couple of things I would change in the recipe: first, I would omit the salt in the dough ingredients as noted above. Second, this was my husband's suggestion, add raisins to the filling. I think that would make an outstanding cinnamon roll. Definitely a keeper recipe!!
