Cinnamon Rolls

Cinnamon Rolls

Cold weather around here means

 staying in, drinking hot cocoa, 

and making warm, soft cinnamon rolls.

The smell alone is enough to have you

 running to the kitchen drooling.

 We've tried many cinnamon roll recipes over the years 

and some were pretty good.

Some were too bready.

Some with a weird cinnamon sugar mixture.

But when Jessi made these...need...we...say...more.

We had to have the recipe!

 Perfect for any holiday morning.

They are quick to make.

They use ingredients you have in your pantry.

So what are you waiting for?

Let's go make some.

It is nice to have yeast in a jar instead of those little packages. We store ours in the refrigerator...ready whenever we need it. 

Put the flour, salt, and sugar in a mixing bowl. Then after heating the milk and butter

add it to the flour mixture with the egg.

Mix well. We just use the dough hook. After it is combined just let the hook do all the work. Let it mix for about 5 minutes...saves kneading by hand. When it looks like this, you are done. We use a little bit of flour to coat the ball of dough so it's easy to handle as you take it out.

 
Roll the dough out on a lightly floured surface.

We make our "rectangle" about 20"x13".

 

Spread the softened butter evenly.

  

 Sprinkle with this fabulous cinnamon sugar mixture.

You can almost smell them baking!

Roll the dough toward you until it is one long roll.

Some people use a thread or dental floss to cut through 
 this big long roll of cinnamon goodness
 but we just use a really sharp serrated knife.  
Works like a charm! 

 Divide the rolls evenly between two round greased pans. Place them in a warm place and let them rise for around 30 minutes. We usually use that time to preheat the oven and sit them on top of the stove.

 When they rise enough to take up the empty space and touch
each other, they are ready to bake!

The rolls bake for about 15-20 minutes.

So now is a good time to make the icing.

Just a simple powdered sugar recipe.

Melted butter, vanilla, powdered sugar, and milk.

When the rolls are golden take them out and wait for about 5 minutes.....HA!
 Who are we kidding?
 Let's do it now!

Pour the icing on the warm rolls and spread evenly. 
It will melt down into all the nooks and crannies.
Yum!

 

Now it is time to eat some of that 

warm, yummy

 cinnamon goodness!

Maybe add a dollop of butter right on top 

of that roll on your plate. 

Oh yeah...melted butter dripping 

 down the side mixing 

with the cinnamon sugar goo. 

Life doesn't get any better than this! 

Enjoy!

Cinnamon Rolls

Print recipe
Dough:

1/4 cup butter

1 cup milk

3 1/2 cups flour

1/2 tsp salt

1/4 cup sugar 

3 Tbsp yeast

1 egg

Filling:
1/2 cup butter, softenend

3/4 cup sugar

3/4 cup brown sugar

4 Tbsp cinnamon

To make the dough:

Combine the milk and butter in a microwavable bowl. Heat until butter is melted and milk is warm (not hot) about 1 minute 30 seconds.

In a mixing bowl combine 3 Tbsp of yeast, 3 cups of flour, salt, and the sugar. Add the milk/butter mixture and the egg.

Mix well using a dough hook.

Add the rest of the flour a 1/4 cup at a time.

Scrape down the sides and mix for 5 minutes on medium. 

Cover with a clean dish towel and let sit 10 minutes. 

On a floured surface, roll out the dough to about 20"x13".

Spread the softened butter evenly on the rolled out dough.

 Mix the sugar and brown sugar together with the cinnamon.

Sprinkle evenly over the butter.

Starting with the edge farthest from you, roll the dough tightly toward you. 

Cut into 1 1/2" sections with a sharp knife. Divide evenly between to greased round cake pans.

Preheat the oven to 350 degrees.

Let the rolls rise in a warm place,covered with a towel, for about 30 minutes.

Bake at 350 degrees for about 15-20 minutes, until golden brown.

While the rolls are baking, make the icing.

Icing:

2 cups powdered sugar

1 tsp vanilla

1/4 cup butter, melted

1-2 Tbsp milk

Mix together the melted butter, vanilla, and powdered sugar.

Add the milk to get it the consistency you like.

We like it not too thick and not too runny. 

Just right and spreadable.

After you remove the rolls from the oven spread the icing evenly between the two pans.

(This recipe was adapted from the 1-Hour Cinnamon Roll 
from the blog www.gimmesomeoven.com ) 
 

Enjoy!