This Ooey Gooey Perfect Cinnamon Rolls recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
I have been wanting to make Cinnamon Rolls for Christmas day breakfast for years! And I decided this is the year to start that new tradition! So instead of ending up with cereal on Christmas morning because I burned breakfast, I decided to try my hand at making the cinnamon rolls before the big day with family in town, presents to unwrap, etc. 
And let me just say that if you think these are hard to make, let me tell you that I made these cinnamon rolls with 9 people in my kitchen installing new windows and doors, measuring for cabinets, and with half of my kitchen behind plastic sheeting, so if I can make them in the middle of such a circus, then you can certainly make them on Christmas morning! 
We don’t have a big family since both my husband and I are only children, so Christmas is usually just the two of us and both of our parents. Last year we made a full breakfast spread, but combined with making a full Christmas Day dinner, it made for a lot of dirty dishes to clean, so that’s why I think my cinnamon rolls idea is perfect! 
Plus, who doesn’t love a cinnamon roll? They are so ooey gooey good! I’ve often made the store-bought refrigerated ones on Sunday mornings to eat while reading the newspaper, but I’ve been doing a LOT of baking this year, and mostly doing breakfast recipes, so I wanted to add cinnamon rolls to my list of accomplished recipes. 
So when I was at Big Lots stocking up on some Christmas decor for the living room mantel, I picked up a some new baking supplies along with some of the recipe ingredients. Did you know Big Lots sells baking supplies and food products? Yeah, me neither, but I do now! And the recipe for these amazing cinnamon rolls is below. 
- Cinnamon Rolls:
- 3 tsp yeast
- 1 cup milk
- ⅓ cup butter, softened
- ⅓ cup granulated sugar
- 4 cups flour, sifted
- 2 eggs, beaten
- 1 tsp salt
- ⅓ cup butter, softened
- 1 cup brown sugar
- 3 Tbsp ground cinnamon
- Frosting:
- 6 Tbsp unsalted butter, softened
- 2 cups powdered sugar, sifted
- 4 Tbsp milk
- 1 tsp vanilla extract
- ¼ cup cream cheese
- ⅛ tsp salt
- Start by heating half your milk over medium heat on the stove. Heat it to a simmer, then pour it into a small bowl with the other half of your milk, so it comes to 110 degrees F. Add your yeast to the warm milk with a couple pinches of sugar, whisk it, and let it sit for 5 minutes.
- While the yeast is dissolving, add your butter, sugar, salt, eggs, and flour to your stand mixer with the mixing hook and combine.
- Then switch the dough hook, and when your yeast's 5 minutes are up, add the milk/yeast to the mixer and mix.
- Then cover your bowl with a towel and let the dough rise for 1 hour.
- When the dough is done rising, roll it out n a lightly covered surface to about the size of 16-18" x 12" at ¼" thick.
- Then combine your butter, brown sugar, and ground cinnamon in a bowl and mix, then spread the mixture over our dough, leaving a 1" frame all around the dough.
- Next, take the far long edge of your dough and roll it towards you and the bottom edge.
- Grease your pan.
- Then slice the roll into 1½" slices using a knife or a piece of floss (I used floss, it was EASY! (and minty.) and add the rolls to your pan.
- Once full, cover your rolls with a towel and let them rise again for 30 minutes.
- You might want to set a timer for 15-20 minutes and preheat your oven to 350 degrees for the last 10-15 minutes.
- Then bake your cinnamon rolls for 20 minutes.
- While the cinnamon rolls are baking, make your frosting by combining all of the frosting ingredients in a stand mixing bowl and whisking until smooth.
- Allow the cinnamon rolls to cool a bit, then frost generously and serve.
- Enjoy!
- Note: prep time does NOT include proofing times.
- Note: if you would like dough to be fluffier, add 1 potato (mashed) into the dough.
These cinnamon rolls were so good! But they might be a bit dense for some people’s tastes, so if you like your cinnamon rolls a bit light and fluffier, you might want tot try the tip of adding one potato (mashed) into the dough. Apparently, it adds fluff minus any added gluten. 
Like I said, I picked up several of my cookware supplies like my white bowls, circular cake pan, and red spatula from Big Lots. But I have to warn you that styles and assortments vary by store. I also picked up several of my cinnamon rolls’ ingredients from Big Lots. I wasn’t aware that Big Lots carried food products, but I was happy to be able to pick up everything that I needed (like more flour!) at one place.
To learn more about Big Lots, or to find a location near you, visit them at BigLots.com, or follow on Facebook, Twitter, Pinterest, or Instagram. And then let me know in the comments below what you’re planning to make for breakfast on Christmas, just in case I want to change my menu!
This is the recipe I have used for years, 30 to be exact. I am going to make these for the holidays. I like that you use lots of cinnamon. My original recipe called for 1 tablespoon and the result was a hint of cinnamon rather than the full flavor.
Thank you for sharing!
Holy heck these look absolutely beautiful and are making my mouth water like crazy. I usually make overnight french toast but I might be making these this year! #client
???? OMG I have looked everywhere for a recipe that was just spectacular and I found one I want to say thank you for this wonderful recipe I will be using it all the time???