How to Make the Best Cinnamon Rolls Ever

by Bailey Carlin

WARNING: This recipe guide is based on nondescript amounts and a large usage of butter. Be prepared to change, add, adapt and overdose depending on your sugar/fat preference and area climate.

Supplies

  • 2.5 Oz of cinnamon
  • 3 cups sugar
  • 5 loaves of ready made dough
  • 1 cup of flour
  • 4 sticks of unsalted butter
  • 2 cups of brown sugar
  • Six 6inch cake pans
  • 3 beach towels
  • Instructions

    Step 1

    Please take note: this recipe makes 6 batches and about 8 rolls per batch.

    Step 2

    Gather your supplies!

    Step 3

    Cut up several tabs of butter and place them evenly at the bottom of your pan.

    Step 4

    Step 5

    Grab a handful of your brown sugar.

    Step 6

    Cover the bottom of each pan and the butter.

    Step 7

    Mmm fat.

    Step 8

    Separate the five loaves in half. If you get the pre-made dough it should come in a package of five.

    Step 9

    Each of these groupings will make two batches.

    Step 10

    Prepare to roll.

    Step 11

    Knead the loaf half together so the dough becomes one.

    Step 12

    Ready to go!

    Step 13

    Sprinkle flour around your dough.

    Step 14

    Put your back and muscle into it! This is the most time consuming portion. Spread the dough out till it's a large rectangle and about 1/4 of inch thick.

    Step 15

    Really time consuming...

    Step 16

    Feel free to pick it up and stretch it carefully. DON'T put a hole in it whatever you do. It's very difficult to fix that.

    Step 17

    We are getting there :) you'll start to get air bubbles on the edges, work them out. But remember to keep that rectangle shape.

    Step 18

    Time for massive amounts of butter. Take one stick of butter and mash it in your hand. Spread a little more than half the stick evenly over all the dough. Leave a half inch perimeter without butter.

    Step 19

    Next the mixed cinnamon sugar!

    Step 20

    Pour the cinnamon sugar all over dough still leaving that half inch perimeter empty. The cinnamon topping should be about an 8th of an inch thick.

    Step 21

    Using your finger, spread the sugar mixture evenly all over. This is just to make sure there isn't too much in one spot.

    Step 22

    Roll! Using the pinching method in the video, start to roll from the long side over to the other.

    Step 23

    Almost there!

    Step 24

    Nom nom nom

    Step 25

    Now you've got one LARGE roll, it's time to cut.

    Step 26

    Start to cut them in an inch and a half sizes and place your rolls in your pan.

    Step 27

    Depending on the size of your pan you could comfortably be able to fit 8 to 10 with at least half an inch in between.

    Step 28

    That space is very important. Now we are going to let them rise so they need to give each other room.

    Step 29

    Sleeping rolls :)

    Step 30

    Now go grab som beach towels.

    Step 31

    Time to put your rolls to rest! Cover your batches with at least 3 beach towels. This way they can rise. You are going to leave them alone for 2-3 hours.

    Step 32

    The rolls have had quite the nap and it's time for cooking!

    Step 33

    Preheat your oven to 350 degrees.

    Step 34

    Bake your well rested rolls for 20 minutes.

    Step 35

    DONE!!!

    Step 36

    That butter and brown sugar has caramelized and it's so delicious and gooey!

    Step 37

    Take it out and flip it over. Eat your heart out!!