Classic Cinnamon Rolls
I guess you could say I have a fascination with yeast. My hobbies are baking bread and making my own beer and wine.
Classic old-fashioned cinnamon rolls, fresh from the oven
I Love Cinnamon Rolls!
Ok, I'm not embarrassed to admit it: I love cinnamon rolls. They are probably my favorite breakfast roll.
My wife and I used to stop and buy them at the local mall once a week for more months than I can remember. We finally agreed to stop, because we were getting burned out on them (and gaining too much weight!). I didn't think that was possible (to get burned out I mean), but that just shows how often we ate them!
Now I have them occasionally, when I happen to see them in a store, or I get hungry enough that I bake up a batch myself (which is never often enough!).
The recipe below is the one I use when I make them at home. I would be interested in comments from anyone who has a different recipe. I'm always ready to try a new cinnamon roll recipe!
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
1 hour | 30 min | 1 hour 30 min | 15 rolls |
Ingredients
For the dough:
- 5 to 5 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 packages active dry yeast
- 1 teaspoon salt
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup butter or margarine
- 2 eggs
For the filling:
- 1/4 cup butter or margarine
- 1 cup sugar
- 1 1/2 tablespoons cinnamon
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For the topping:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
Instructions
- In a large bowl, mix 2 cups of flour, 1/2 cup of sugar, the yeast and salt. Set aside.
- In a separate bowl or pan, mix the water, milk and 1/2 cup of butter or margarine. Heat this combination to approximately 125 degrees F.
- Stir the warm liquids into the dry ingredients and mix completely.
- Add the eggs and stir while adding enough flour to make a soft dough.
- Knead this dough on a floured surface until smooth and elastic, about 6 minutes.
- Cover the dough, and let it rest for 10 minutes.
- Roll the dough out to a 22 x 10 inch rectangle.
- Melt the 1/4 cup of butter or margarine, and spread it over the dough.
- Mix the sugar and cinnamon in a small bowl, and spread it over the dough.
- Roll the dough up along the long end, then seal the seam by pinching.
- Cut the roll into 15 equal pieces, and place in a greased 13 x 9 inch pan.
- Cover and let rise until doubled, about 1 hour.
- Bake for 30 minutes at 375 degrees F, or until golden brown.
- Combine the powdered sugar and milk to make an icing for the rolls if desired.
- Relax and enjoy a delicious cinnamon roll!
Taste Testing
When I finished making this recipe, my wife and I did a taste test on the warm rolls just out of the oven. Her only suggestion was that I add more butter/margarine to the filling. I agree with that suggestion, so I will be planning to make another batch soon to see how they taste with more butter in the filling!
Photo Guide
The dough, after kneading
After adding the margarine and filling
After cutting, ready to let them rise.
Ready to go into the oven!
The finished rolls, after removing from the baking pan to cool.
The finished roll, ready to be enjoyed.
