Try this Cinnamon Rolls recipe, or contribute your own.
Suggest a better descriptionThe best part about making this recipe is that the dough can be mixed and the rolls filled and shaped the night before. When you awake in the morning, just bake. Waiting for the rolls to come out of the oven is the hardest part"
Dough
- In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
- In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar, and salt just till warm (120 degrees to 125 degrees) and butter is almost melted, stirring constantly. Add to flour mixture.
- Add eggs.
- Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes.
- Switch mixer to us a dough hook or using a wooden spoon. Stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
- Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 hour).
Filling
- Combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in 1/2 cup butter till crumbly; set aside.
Form Rolls
- Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes.
- Roll the dough into a 16" square.
- Sprinkle filling over dough square. (optionally, top with raisins and/or pecans.)
- Roll up jelly-roll style; pinch edges to seal.
- Slice roll into twelve 1 1/4" pieces. Arrange dough pieces, cut side up, in a greased 12" deep-dish pizza pan or a 13x9x2" baking pan. If making the day before baking, cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate rolls for up to 24 hours.
Baking
- Preheat oven to 375 degrees
- Uncover and let stand at room temperature for 30 minutes (Or, for immediate baking, dont chill dough. Instead, cover loosely; let dough rise in a warm place till nearly double, about 45 minutes). Break any surface bubbles with a greased toothpick. Brush dough with half-and-half or light cream.
- Bake in a 375 degree oven for 25 to 30 minutes or till light brown. If necessary to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking.
- Remove rolls from oven. Brush again with half-and-half or light cream. Cool for 1 minute.
- Carefully invert cinnamon rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Frost with Glaze/Frosting (below). Serve warm.
Glaze/Frosting
- Mix 1/4 Cup Cream Cheese, 1/4 Cup Butter, 1/2 tsp Vanilla, 1 1/2 Cups Powdered Sugar
VARIATION: Apple Cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling. Bigger Rolls: Roll out dough in a 12" square and cutting into eight 1 1/2" rolls.
You can also serve these right from the pan, which is what my impatient family normally does. And it saves on some dishes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (172g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 429 | ||
Calories from Fat: 235 (55%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 26.1g | 35 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 108.3mg | 33 % | |
Sodium 206.4mg | 7 % | |
Potassium 275.9mg | 7 % | |
Total Carbohydrate 46g | 14 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 44.9g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 429
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.