I’m not a big fan of those links to recipes that make you scroll through 5 paragraphs to get to a recipe. So I’ll just make you scroll through 1. Below is a cinnamon roll recipe that I’ve adapted from one I found via an image search (the way I start most searches). Led me to a blog called Whipped, who shared it from another site. Regardless, it’s an awesome oooooweee! recipe that I’ve made a few changes to but haven’t ventured to try another since I’ve found it. Here it is:

DOUGH

• 1 cup milk (heated approximately 1 minute in microwave)
• 1/4 cup warm water (110 degrees F)
• 1 teaspoon pure vanilla extract
• 1/2 cup butter (1 stick, 1/4 lb), softened, room temperature
• 2 eggs, room temperature and beaten (a quick way to bring them up to temp from the fridge is to sit them in a cup of warm water)
• 1/2 teaspoon salt
• 1/2 cup sugar
• 5 cups bread flour (I used all purpose)
• 1 tablespoon instant active dry yeast (if you have active dry east- not instant, you can combine the yeast and water and allow to sit for 5 minutes before combining with the rest of the ingredients.
• Original recipe calls for 1 tablespoon vital wheat gluten to help with rise and elasticity
  

CINNAMON FILLING:

• 1/2 cup butter, melted or softened
• 1 cup firmly-packed brown sugar  (I like dark brown)
• 4 to 5 tablespoons ground cinnamon (Don’t forget the cinnamon! Hard to have too much)
• 1 teaspoon ground cloves (adds a hearty touch)
• 3/4 to 1 cup chopped nuts (optional)
• In the pictures, you’ll see some other fun ideas: blueberries, dried cranberry, orange zest. Have some fun!

CREAM CHEESE FROSTING: (you should be able to have some left over, for dipping extra topping…or eating off a spoon?)

•  4 ounces cream cheese, room temperature
• 1/2 cup butter, room temperature
•  2 cup powdered (confectioners) sugar
• 1 teaspoon pure vanilla extract
• 1-2 teaspoons fresh lemon juice
• (on my cran-orange rolls, I added orange juice-about a tablespoon- and zest.)

1. In a Standup Mixer (Can also be done by hand or in a bread maker): In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting.
2. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.
3. Butter a 9x13x2-inch baking pan (You can also use a cast iron or cake pan. I used a 9 and 10 inch); set aside. After dough has rested, roll and stretch the dough into approximately a 15×24-inch rectangle. Spread the softened butter over the top of the dough with a rubber spatula or your hands… gets a little messy
4.  Combine the cinnamon, cloves and sugar well in a separate bowl. I didn’t note it in the ingredients but a pinch of salt here gives it that salty sweet sensation like the butter edges of a pancake or chocolate covered pretzels. You get the point.. Sprinkle the cinnamon filling, and any other mix-ins, over the butter. I to leave an unbuttered lip to help seal the roll and trim the edges here to help with maintaining an even roll but it’s not the end of the world. Starting with long edge, roll up dough; pinch seams to seal. With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very
   gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
5. To bake immediately: cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan). Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.
   Bake in a regular oven approximately 20 to 25 or until they are a light golden brown. Bake in a convection oven approximately 15 to 20 minutes.
6. To bake the next morning: Put them in the refrigerator covered. They will rise slowly overnight. Put them into the oven the next morning and follow above cooking instructions.
7. To freeze: Wrap in plastic wrap. Take them out the night before baking and leave out of the fridge. Allow them to thaw and rise before baking.
8. Frosting: In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy.
9. Once baked, spread the warm rolls with Frosting. My friend got a little carried away drowning the rolls above but I think you can still see them.  Shoutout out to Jason for his help.

No doubt, these are better than any I’ve had rolled out of a can. Oh! And the pride and joy of accomplishment. 

What flavor variations can you imagine? Tell us about it Below in the comments or on Twitter and Facebook @ChefTasteBud. Check out my Facebook for more photos to come.