Soft and tender Cinnamon Rolls with Vanilla Bean Buttercream, with a secret ingredient that sets these cinnamon rolls apart from any other. These are the ultimate comfort food if you ask me. You’re going to love these!
We all know I have professed my love of chocolate chip cookies over and over on this little blog of mine.
Well, today I’m here to tell you that I feel that exact same way about cinnamon rolls. And like chocolate chip cookie recipes, you can never have too many cinnamon roll recipes up your sleeve.
These Cinnamon Rolls with Vanilla Bean Buttercream are utter perfection.
Yep, good old fashioned rolled oats. The description in the magazine said the oats add an “earthy, nutty”‘ flavor. I’m not sure that I could really detect it, but I swear those oats do something magical to this dough.
Tender, slightly airy and slightly dense, oozing with buttery cinnamony goodness and then topped with the most delicious vanilla bean buttercream. . . heaven help me!
If ever you take my advice on anything, pretty please make these Cinnamon Rolls.
I mean, only make them if you’re into delicious things like I am. However, if buttery, gooey, cinnamony, insanely scrumptious cinnamon rolls aren’t your thing, then go ahead and ignore this recipe.Is that the most stunning looking thing ever?! (cinnamon rolls can be stunning, right?)
With summer just around the corner and your kids being out of school, what better way to get those lazy stragglers out of bed than the aroma of cinnamon rolls baking? Let’s be honest, who can resist a warm cinnamon roll with frosting oozing down into all the little nooks and crannies? I certainly can’t!
WHAT IF I DON’T HAVE VANILLA BEAN PASTE?
Don’t feel like you have to go out and buy some vanilla bean paste. Especially because it’s as much as $30.00 for a 4 oz bottle on Amazon right now. I bought mine at TJ Maxx a couple years ago, before the price of vanilla skyrocketed. I think I paid $7. No need to sell your first born just for some vanilla bean paste. Go ahead and use vanilla extract or if you have any vanilla beans, you can scrape a few of those little seeds out and add them into the buttercream.
SHOULD I LET THE CINNAMON ROLLS COOL BEFORE I FROST THEM?
I like to frost my cinnamon rolls while they are still slightly warm so that some of the frosting melts down into all the crevices, but still leaves a layer on top. I’m going to make a little confession here. . . I always make extra frosting so we can add extra frosting to our cinnamon rolls. We have all been known to add extra frosting to every single bite of our cinnamon roll. Yes, we’re kind of frosting freaks at our house.
This is actually the first cinnamon roll recipe I have ever made that has you start rolling from the short end. I debated whether or not to follow the directions just because my cinnamon roll rolling instinct/habit has always been to roll from the long side. Turns out, I actually love how many “layers” you end up with by starting with the short end. Yes, I may have just become a “short side roller.”
- Be careful as you roll the dough not to stretch and pull it. You want to roll it fairly tight without stretching and lifting it too much.
- Always start with less flour because you can add more if you need it. I usually like to add flour one cup at a time until I get a soft dough. Sometimes I end up adding more than a recipe calls for and sometimes I use less.
- Don’t let the cinnamon rolls rise too long. I like to let them rise until they’re almost doubled in size. Letting them rise too much can cause them to slightly deflate while they’re baking.
- I like to slice off the very ends of each log before cutting slices, just because there usually isn’t much (or any) filling in those very end pieces.
- I use a piece of thread or dental floss to cut my cinnamon rolls because it gives a nice clean cut. You just slide the thread/dental floss under the log and place it where you want to make the cut. Then cross the two ends over the top of the dough and pull them in the opposite direction. You now have a perfectly cut slice of dough. You can use a sharp knife (preferably serrated) if that’s what you’re used to.
Homemade cinnamon rolls really aren’t hard to make, they just take time. If you have any questions, feel free to leave a comment and I’ll get back to you ASAP.
Now go make these and you can thank me later.
- 1 ¼ cups whole milk
- ½ cup vegetable or canola oil
- ¼ cup packed brown sugar
- 1 pkg. active dry yeast (2¼ tsp.)
- 1 cup old-fashioned rolled oats
- ½ cup hot water
- 4 to 4 1/2 cups all-purpose flour
- 2 eggs
- 1 ½ teaspoons salt
- 1 ½ sticks butter, softened
- 1 cup packed brown sugar
- 1 1/2 tablespoons ground cinnamon
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 4 to 5 tablespoons heavy cream (or more depending on the consistency you like)
- 1 ½ teaspoons vanilla bean paste
- pinch of salt
In a microwave safe bowl heat milk, oil, and brown sugar for 70 seconds. Transfer to the bowl of an electric mixer then whisk in yeast and let sit until foamy, about 5 minutes.
In a small bowl, add oats and hot water and mix until water is absorbed. Set aside.
Add 2 cups flour and eggs to yeast mixture and whisk until combined. Using dough hook now add remaining 2 to 2 1/2 cups flour, softened oats, and salt. Mix on low until incorporated, then increase speed to medium and mix until dough pulls away from the side of the bowl, about 7 minutes.
Transfer dough to a bowl coated with nonstick spray, cover with plastic wrap, and let rise in a warm place until dough doubles in size, about 1 to 1 1/2 hours; punch down dough.
Combine butter, brown sugar, cinnamon.
Coat a 9×13-inch baking pan with butter. Transfer dough to a floured surface and gently press to remove air bubbles. Divide dough in half and roll one piece into a 10×16-inch rectangle.
Spread half the filling over dough, leaving a ½-inch border. Starting at the short end, roll dough, jelly roll-style, into a log. Repeat filling and rolling with second dough half. Place logs on a cookie sheet or platter and freeze 10 minutes to firm.
Slice each log into six rolls and place in prepared pan. Cover rolls with a towel and let rise until puffy, about 1 hour.
Bake at 375° until brown, 30–35 minutes. Let rolls cool slighlty then frost with vanilla bean buttercream.
Beat butter until smooth, then add powdered sugar, cream, vanilla bean paste, and salt. Mix until smooth and well combined.
Recipe Source: Adapted from Cuisine at Home October 2012 Issue