This is a fantastic and simple cinnamon rolls recipe, better than Cinnabon, only it tastes like something your great grandma made. You can roll this out and pick which way to roll the dough, depending on how many you want to make, if you want giant rolls or smaller ones to send somewhere, or for breakfast for the family. You can make big or small. This is a very flexible recipe. It does require the dough to rise twice, but the results are worth it.
1 Preheat oven to 350 degrees F.
2 Warm milk on the stovetop in a small pot until the temperature is 120 degrees F, or over 100 degrees F. The milk will cool
quickly, so add the granulated sugar and the yeast and stir. Use your stand mixer's bowl.
3 Wait 5 minutes or until the yeast activates, it will look foamy.
4 Add in egg and egg yolk and melted butter Mix with the mixer whip attachment, on low, until well combined.
5 Change the mixer attachment to the dough hook, use the shield, or you will make a horrible mess. Mix on the slowest setting
until dough is combined and resembles a bread dough. Add in the flour 1 cup at a time, and if needed use more to make it not
sticky, if it doesn't take all the flour, that's ok too.
6 Knead dough in Mixer with dough hook on medium speed, if needed add more flour until the ball of dough forming doesn't stick
to the bowl and dough hook. Knead dough until it doesn't stick and resembles bread dough, like in all the pictures of bread
dough.
7 Spray a bowl with spray oil (like PAM). Add the dough to the bowl, turning it over once to coat the dough with a little oil. Set on
top of the oven, cover with a kitchen towel (I use flour sack towels, they sell them at Walmart) try to trap the heat in with the
dough. Let rise for 1 to 1 1/2 hours or until doubled in size.
8 Transfer dough to a well-floured surface, if dough is sticky you may have to kneed it more by hand, adding flour slowly until it
doesn't stick to your hands. I recommend that you use a silicone pastry mat, they are a little pricey, but it will have inches and
probably metric measurements on the side and in the center in circles for pie crusts and the like.
9 Roll out dough to a 14" x 9" rectangle, it's ok to use your hands to pat it out also. As long as you get it to the correct size and
shape, but not really flat, you want a somewhat fluffy dough at the end of it.
10 Mix the brown sugar, cinnamon, and softened butter in a small bowl with a fork until well combined and butter has dampened
the brown sugar and cinnamon. This is the filling.
11 Spread the filling evenly over the dough, leaving a 1/4" border on all sides.
12 Roll the dough up, so that it makes a pinwheel, you can roll it on the short 9" side for large rolls, or you can roll on the long side
for smaller rolls, great for kids.
13 Cut the roll into 1" sections with a serrated knife or tooth floss and place in a greased pan, with sides, I have a 9" x 13" pan. If
you rolled on the short side, there should be 9, If you roll on the long size, you should get 14 to 18 pieces.
14 If you are making this ahead to freeze or refrigerate, keep them in a roll with all the pieces together, just don't separate them.
Wrap in plastic wrap, then do it again. If freezing then cover with aluminum foil or parchment paper. If refrigerating Just the
double wrap with plastic wrap. In the fridge they will keep for about a week. In the freezer it will last 3 months only.
15 If you are baking these right away: cut as above and place in a baking dish that will fit them with a little room for rising. Then
cover with a towel on top of oven and let rise 30 min to 45 min, or until doubled.
16 Bake at 350 degrees F for 20 - 25 min. Or until barely golden brown for soft middles, or golden brown for a little sturdier roll.
17 From Freezer or Fridge: Let come to room temperature, place rolls in baking dish and allow to rise for 30 - 45 min on top of
preheated oven, covered with a towel, until they double in size. Then Bake for 20 to 25 min at 350, as above.
18 You can make regular drizzle frosting, use homemade or canned cream cheese frosting, that is chilled in the fridge for 15 to 20
min or so.
19 When you bring them out of the oven, frost them while they are still hot, allow to cool 5 - 10 min, then serve warm. Enjoy!
I took another recipe, which is similar, but I changed over half the instructions. If you make a frosting for it, you can add orange extract and a couple of drops of food coloring. This will give you an orange roll, just like Pillsbury advertises. However the quality of these rolls is so much better than pillsbury.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 169 | ||
Calories from Fat: 160 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 11.1g | 56 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 47.4mg | 15 % | |
Sodium 126.8mg | 4 % | |
Potassium 60.5mg | 2 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.8g | ||
Protein 1.3g | 2 % | |
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: 169
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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