These are the biggest and cheapest gooey homemade cinnamon rolls in the game and you will be glad you made them.

INGREDIENTS:

Dough:

Filling:

Frosting:

INSTRUCTIONS:

Dough:

Pre-heat oven to 350F. Mix flour, sugar, salt, and amylase, reserve. Dissolve yeast in milk (95F), let it sit for a couple of minutes, add eggs, and whisk until homogenous. Pour that into your stand mixer; while this is running, add in your flour mixture a heaping spoon at a time until you add it all, let it work for 3 to 5 minutes; then add butter and let it mix until fully incorporated.
Form your dough into a ball, place it in a greased bowl, cover with plastic wrap, and let it rise for 1.5 hours at room temperature or until doubled. Next, punch down your dough, place it on a lightly floured surface, roll it into a rectangle (26”x14”), then spread your filling all across the dough.
Using a measuring tape on the long side of your dough, cut 2” wide strips (around 12 to 14 strips); roll 6 of those strips up, then take a cinnamon roll, place it on another strip and use the same rolling technique. Repeat with the rest of your rolls.
Place your rolls on a sheet tray lined with parchment paper, cover with an inverted container, wrap it with plastic wrap, and let them proof at room temperature for 1 hour or until doubled.
Spray your rolls with water (optional), and place them in the oven for 20 to 25 min or until golden brown. Pull them out and let them cool down on the tray for 5 minutes. Finally pour your frosting on top of your rolls.

Filling:

In a small bowl combine, sugar and cinnamon, whisk until thoroughly combined. In a separate bowl, add butter and combine with your cinnamon-sugar mix.
Mix until homogenous.

Frosting: