This Lion House Cinnamon Rolls recipe comes directly from the Lion House Pantry on Temple Square in Salt Lake City, Utah. They are the best cinnamon rolls!
I am so excited to share this recipe for the famous Lion House Cinnamon Rolls! It comes directly from the talented Executive Chef, David Bench, at the Lion House Pantry on Temple Square in Salt Lake City, Utah. These cinnamon rolls are the best! They take me back to the holidays of my childhood when my mother and grandmother made big, beautiful, homemade cinnamon rolls. It is an art and it takes practice, but it is so worth it. I had the pleasure of visiting Temple Square in Salt Lake City with my family. The Christmas lights on Temple Square are magical! If you live in Utah, or will be visiting during the holidays, it is a must see!
We loved the Christmas lights, the beautiful Christmas music, the lovely life-size nativity scene, and the delicious food. We stopped by the Lion House pantry for these cinnamon rolls and hot chocolate, the perfect treat after being outside looking at Christmas lights.
Christmas Lights on Temple Square
If you would like to learn more about what you can see and do at Temple Square during the holidays, you can see their holiday venue hours and activities here. This photo of the temple and beautiful Christmas lights on Temple Square is courtesy of Temple Square.
How to Make Lion House Cinnamon Rolls
- Place water, oil, eggs, vanilla, and dry milk powder in the large bowl of an electric stand mixer and stir vigorously until milk is dissolved.
- Sprinkle yeast over liquid mixture then add the 1 cup sugar, salt, and flour.
- Put dough hook on mixer and mix for 10-15 minutes at low speed. The dough will be very sticky.
- Cover bowl with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
- Turn dough onto floured surface and roll out into a rectangle shape.
- Brush with melted butter.
- Sprinkle with sugar and cinnamon.
- Roll up rectangle lengthwise and cut into one-inch slices.
- Grease a cookie sheet or line with parchment paper.
- Place rolls on cookie sheet, cover with plastic wrap and allow to rise until doubled in size, 1 to 1 1/2 hours.
- Bake at 350 degrees for 12 to 14 minutes.
- After baking, let cool slightly before frosting. Frost with Buttercream Frosting.
- Makes about 18 rolls.
- In a large bowl, blend powdered sugar, butter, and 3 Tbsp of the cream with an electric mixer on low speed until combined well.
- Slowly add the rest of the cream, 1 Tbsp at a time until creamy and smooth, but not runny. Add vanilla and mix again.