Tuesday, July 30, 2013

Cinnamon Rolls

cinnamon rolls
It's probably about time that I share a cinnamon recipe since my blog is called "Swirl of Cinnamon".  This has been my go-to cinnamon roll recipe for years and years.  It's the first cinnamon roll recipe I ever made and it will probably be the last one I ever make.  This recipe that came from a good family friend, Jennifer, is simple, easy and ooey gooey delicious!  My friend, Atrin, who designed my blog logo actually made my bill up with the currency being cinnamon rolls.  That's how good they are!

cinnamon roll frosting
This weekend we had Atrin and Lauren over for dinner and games and I finally paid my bill!  A bakers dozen warm cinnamon rolls.  Luckily, this recipe makes many more than 13 so I was able to indulge in some also.
cinnamon rolls

This dough recipe is also what I use for dinner rolls.  I often will make a whole recipe of dough and use half for dinner rolls and make the other half into cinnamon rolls and stick them unbaked in the refrigerator.  That is especially handy if you will have overnight guests!

cinnamon rolls

Cinnamon Rolls

Rolls
1/3 cup sugar
3 Tbsp yeast
1 1/4 cups warm water
1/2 cup oil
2 beaten eggs
1 1/2 tsp salt
5 1/4 cups flour
1 stick of butter, melted
1/2 cup brown sugar
2 Tbsp ground cinnamon

Icing
3 cups powdered sugar
2 Tbsp butter, melted
1 tsp vanilla
2-4 Tbsp milk

In a large bowl combine sugar, yeast, water and oil and whisk well.  Cover the bowl and leave in a warm place for about 15 minutes to proof the yeast.  Whisk in the beaten eggs and salt.  With a wooden spoon mix in the flour 1 cup at a time until you have a soft dough, I often dig in with clean hands with the 4th cup and start to knead it in.  Knead for 5-8 minutes, until dough is elastic feeling (can stretch it without breaking)  You may need a little more flour or you may need less. Cover and let rise until doubled.  Punch the dough down.

On a well floured surface roll the dough into a large rectangle approximately 12 inches by 24 inches, you want it to be longer than it is wide and the dough should be about 1/4 inch thick.  Melt the butter, meanwhile combine the brown sugar and cinnamon.

Spread the melted butter evenly over the rolled dough.  Sprinkle all the cinnamon mixture over the melted butter evenly.  Starting with the long edge furthest away from you, roll the dough over itself tightly and continue rolling until you have a long log of dough.  With a knife cut the dough into 1 inch slices.  Or you can use a piece of dental floss tucked under the dough log and pulled so the ends cross on the top and keep pulling until you cut the dough into a slice.  Place these slices about 1 inch apart in a greased casserole dish ( you might need 2) or 2 inches apart on a greased cookie sheet.

*This recipe can be held at this point, covered and refrigerated over night.  If you do this you still need to let it rise/warm up a little for 30 minutes before baking.*

 Let rise for about 30 minute and bake in a 400 degree oven for about 10-15 minutes.

While the rolls are baking make the icing by combining the sugar, butter and vanilla in a medium bowl and slowly add the milk in until you get icing that is fairly thick but pourable (see picture above).  Spread over the rolls about 2 minutes after they get out of the oven.

Eat them as soon as you can because they are awesome warm!

Printable Recipe

2 comments:

  1. I'm so trying these soon! Adding to my dessert pin board right now!!!

    ReplyDelete