Ready in 45 minutes
SUPER GOOD CINNAMON ROLL RECIPE!!!
"Smnick, I have no idea what happened to your batch, mine has always turned out well and according to the other reviews theirs did also. You might dbl check your measurements if your off on the liquids it will run but I cant imagine using 5 cups of flour in this recipe and it being runny, I dont know Im at a loss on that one. "- cpbooks2
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Combine milk and butter in glass measuring cup,microwave on HI 30 to 45 seconds until butter melts (and is 120?-130?, this activates yeast, so the milk needs to be hot, but not boiling) Pour into bowl, add yeast, 1 cup flour, sugar, egg, and salt.
Beat on low speed 3 minutes, scraping bowl occasionally. Add 2-1/2 cups flour, beat on low until flour is absorbed and dough is sticky, and if dough is too sticky, add flour be the tbsp until forms a soft ball.
Lightly flour work surface and knead until smooth and elastic, adding flour as needed for about 8 minutes. Form into ball, spray large bowl with pam and add dough to bowl, turning to coat. Cover bowl with saran wrap (important) then with a towel. Let dough rise until doubled in size. After dough is risen, punch down on surface and roll out into large square about 1/2" thick. In bowl,
melt butter for filling (3/4 cup) and add brown sugar and cinnamon. Mix well and spread equally over the rectangle dough you have rolled out. Roll into a log. Cut into 18 pieces ( if you get less thats ok you will just have bigger cinnamon rolls. Let rise in pan for 45 minutes. Bake at 375? for
20 minutes, watching closely after 15 minutres, while cooking, make glaze and take rolls out of oven when done. Let them cool just a little, you want to spread the glaze on while they are warm but not hot. (OR, refriderage the glaze and just put the glaze on and microwave warm when ready to eat it. thats what I do)
I would recomment removing rolls from pan while they are still warm, if they cool in the pan they were cooked in it will be hard to get them out because the sugars drain to the bottom and then harden.
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OmRowaina 10 months agoI tried this recipe , it was very good , thank you :) .
lissell 11 month agoI tried to make this recipe twice. The first time the dough did not rise at all. looking everything over I figured that I must have left out the yeast and threw it away. On the second try I was meticulous. I tested to make sure that my yeast was still good. The milk/butter temperature was exactly 120F. I trippled the amount of yeast and I mixed the dough by hand, I put the dough in a pre-heated bowl and then let it rise in a warm, draft free area. It. Did. Not. Rise. I do not know why, but it did not work. I said screw it and continued on. I prepared the filling as directed and then had to go down to the pub, have a drink and eat dinner, while I waited for the filling to solidify enough that I could roll the dough. I baked the dough as directed, still no rising. I made a glaze from another recipe because while this one gives you the ingredients for a glaze, it does not provide directions. If you are a beginner to cinnamon rolls then steer clear. This is not the recipe for you!. It is also not the recipe for me. :(
PrincessPearl 1 year agoThis was a lovely recipe but I made some alterations. I doubled the amount of flour required since the dough was very sticky. Furthermore, I increased the amount of yeast. I let the dough rise for about two hours before baking and I didn't use any icing. Me and my husband loved it! I plan on making Omore!
KENI5HA 1 year agoI didnt like this recipe very much. Ive never made cinnamon rolls before, but i found it time consuming. The dough did not rise at all as far as i could tell. The sauce was really yellow for some reason. They didnt look like they were done so i left them in the oven for an extra five minutes. When they came out they were still somewhat doughy. They werent fluffy at all. Disappointing for something you spent so much time on :/
JAHilbert 1 year agoThese are excellent! Since it was my first time working with yeast, I was expecting the worst, especially when the dough ball didn't double in size while in the bowl. They turned out well. I did change it up a bit - I used almond milk, whole wheat pastry flour, and natural cane sugar. For the icing/glaze I added a bit of nutmeg and clove. I will usually cut the amount of sugar by almost half, and expecially because I use cane sugar....They weren't overly sweet and the nutmeg and clove added just the right amount of spice. As well, I used about 2/3 the amount of butter (smart balance sticks) that the recipe called for.
BreSorensen 1 year agoAwesome! The BEST Cinnamon Rolls I've ever made. Thanks for sharing.
naiomipomes 1 year agoreally too much cinamon, will try again though
cpbooks2 2 years agoSmnick, I have no idea what happened to your batch, mine has always turned out well and according to the other reviews theirs did also. You might dbl check your measurements if your off on the liquids it will run but I cant imagine using 5 cups of flour in this recipe and it being runny, I dont know Im at a loss on that one.
Smnick 2 years agoRecipe was a disaster! I used 5 cups of flour total and the dough was still a sticky mess and never rose! Ruined our Sunday brunch!!
angrose 2 years agoThese turned out to be delicious, but there are a few things to note. One - the total amount of flour is 3.5 cups (is a discrepancy between the ingredients list and the written instructions). Two - there is a lot of filling so letting it set before rolling is key and it will be messy. Three - I chose to remove the rolls while hot and place on parchment paper (wax paper would work too) and that way they didn't stick at all. Four - the ones I did in the glass pan turned out better. Finally - they looked great when I put the glaze in a bag and cut out the corner and piped the icing on. I have never made this type of roll before will use this recipe again!
samishepard87 2 years ago
jessi1210 2 years agoTasted good. Never could get the dough to rise though.
Kelldiaz 3 years agoVery taste recipe. I would advise letting the cinnamon filling to thinken or harden alittle before rolling it into log shape. Took my dough about 3 hours to rise (even with fast rising yeast). Also it might cook more evenly in a glass pan rather than metal .
cpbooks2 4 years ago[I posted this recipe.]