The Coziest, Gooiest Cinnamon Rolls You'll Ever Make

There's something almost magical about the scent of cinnamon rolls baking. It fills the entire house with a warmth that promises something delicious is on the way. This recipe is my absolute favorite—a bit of a project, but so worth it. It yields incredibly soft, rich rolls that are packed with flavor and topped with a unique coffee-honey icing. Trust me, you'll want to clear your schedule for this one.

Getting the Base Just Right

We start by creating a wonderfully rich liquid base. Pour four cups of whole milk into your largest pot. To that, add a full cup of sugar and a cup of vegetable oil. Heat this over a medium flame, giving it a gentle stir just until the sugar dissolves completely. The key here is to not let it boil—we're just warming it through. Once done, set it aside to cool. You're aiming for lukewarm, about 38°C (100°F). The best test? Dip your finger in. It should feel only very mildly, comfortably warm. If it's hot, let it cool a bit more. If it's too hot, it'll kill the yeast in the next step, and we can't have that!

The First Rise & The Dough

When the mixture is perfectly lukewarm, it's yeast time! Sprinkle two packets (about 16g) of instant dry yeast over the surface. Let it sit for 3 to 5 minutes. If your yeast is fresh, you'll be rewarded with a beautiful, foamy, poofing-up reaction. Now, stir in eight cups of plain flour. Mix until it's just combined—no need to overdo it. Cover the pot with a clean tablecloth and tuck it into a warm, draft-free spot for a full hour. You'll come back to a pot full of dough that has proudly doubled in size.

Building Flavor and the Final Rise

Punch that risen dough down—it's oddly satisfying. Now, add the final cup of flour, a heaping teaspoon of baking powder, a scant teaspoon of baking soda, and two teaspoons of salt. Mix it all in. You can let this dough rise for another hour at room temperature, but my secret is to cover it and let it rise slowly in the fridge for about three hours. The cold makes the dough so much easier to handle later on.

The Fun Part: Assembly

After its chill time, punch the dough down again, give it a brief knead, and roll it out on a floured surface into a huge rectangle. I cut mine into two sections to make it more manageable. Now, for the good stuff. Pour two cups of melted butter all over the surface. Use your fingers to spread it evenly to every corner.

Then, comes the shower of toppings:

• The warm, spicy aroma of 1/4 cup of cinnamon.
• The sweet, fine crystals of a cup of caster sugar.
• The deep, molasses-like fragrance of a cup of brown sugar (break up any clumps with your fingers).
• The rich, buttery crunch of