Is it a bold claim that these are this is the best cinnamon roll recipe in the world? Yes. But is it true? Also yes. At least in my world and everyone I know’s world. These cinnamon rolls are soft, fluffy, and have so many tasty layers to them that add a good variety of flavor.
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I have always felt that making bread and doughs is a very mindful activity. Kneading a ball of dough is essentially working with a giant stress ball that you then get to eat. So whenever my mind is racing and I’m having a hard time staying present, pulling out the bread and roll recipes help ground me better.
Typically, I use baking in general as a good mindfulness practice and these cinnamon rolls are always a requested favorite when I do bake.
I do things a little differently than others may when they bake something like this. Personally, I really like to get into a mindful zone when I’m baking so I actually rarely use my Kitchen Aid stand mixer. I save that bad boy for when I’m doing real cooking + meal prepping, not during a mindfulness practice.
I like to feel the dough under my hands and to be forced to slow down and concentrate on what I’m doing. Single tasking is a lost art, but one that is super centering.
Of course, you don’t have to use this recipe as a mindfulness practice. You can 100% use your mixers and labor saving appliances (I’m never against those). But personally I just love the old timey feel of doing things by hand…it always feels a little more magical. And let’s be honest, I always overwork my dough when I’m not paying attention to it in the mixer.
So let’s get into it. I suggest you make the best cinnamon roll recipe for special occasions – even if that means every Sunday morning becomes a special occasion, like it is here.
The Best Cinnamon Roll Recipe in the world
3 1/2 – 4 cup All-purpose flour
1 tbsp of active dry yeast
2 tbsp granulated sugar
1 tsp salt
1 tsp of almond extract
2 tsp of vanilla extract
1/2 cup of cinnamon applesauce
1 cup of warm almond milk
5 tbsp softened butter
1 tsp of vanilla
1 large egg
3/4 cup of unsalted butter (melted)
3-4 tbsp of cinnamon
1 3/4 cup of brown sugar
1 tsp of vanilla extract
8 oz of cream cheese (softened)
1 3/4 cup of powdered sugar
1 tsp of almond extract
4 tbsp of unsalted butter (softened)
- Preheat the oven to 200 degrees F. Once it reaches 200 turn off the oven + keep the door closed.
- In a large bowl combine warm milk, yeast, sugar, salt, butter, extracts, and egg. Add in the applesauce then the flour. Begin mixing with a solid wooden spoon.
- Once the flour starts to incorporate into the dough, you can continue mixing with your spoon or switch to your hands (thoroughly washed first of course). Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft.
- Add more or less flour until the dough reaches the desired consistency (about 3 1/2 – 4 cups). The amount of flour you add in bread making is always an approximation and you should go by feel – bread is fickle that way sometimes.
- Cover the dough with a slightly damp towel, put it in the oven and let rise until it doubles in size, (about 1 hour).
- Lightly grease your springform pan. Punch down the dough and roll into a 12-inch by 18-inch rectangle on a lightly floured surface.
- Brush the dough with 3/4 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use a pastry cutter or a sharp knife to cut the dough into roughly 12 one-inch slices.
- Place the slices in your springform pan. Cover and let rise for another 30 to 45 minutes.
- Preheat oven to 350 degrees. Bake the rolls for about 17 minutes, until just kissed with brown on top.
- While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar, almond extract, and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
- Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
I’d like to note that yes, I did use a Wilton springform pan (all my other pans were being washed at the time) but I’m so glad I did! It made these ooey gooey cinnamon rolls so much easier to serve and clean up was a lot easier.
And there you have it. The world’s best cinnamon roll recipe is now right at your finger tips. My theory is that these are the best mainly because so much attention and love go into them. And this isn’t just cinnamon rolls. When you are truly mindful of the things you are creating, you create some of the most scrumptious food imaginable.
While you’re here, why not share this article with your friends and family?! The more you share it, the more likely you get some delicious cinnamon rolls made for you…just sayin’.
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