Wednesday, July 31, 2013

Cinnamon Rolls

Cinnamon Rolls are a favorite in our house. It is our tradition to eat them early on Christmas morning with Cocoa while we open our gifts before we head to my parents' house. I also like to bring them as a snack for thekids in our Sunday School class. Since I've been married, I have tried several different recipes. For this recipe, I have combined things I like from several different recipes to develop my own. Typically, I like a thick cream cheese frosting on my cinnamon rolls, but lately I've been making a glaze. To my surprise, I like it just as well as with the frosting. I will include recipes for both, since I would never dream of serving a cinnamon roll to my Daddy without a thick layer of cream cheese frosting on top.

2 1/4 tsp Active Dry Yeast (1 envelope)
¾ cup of Whole Milk
¼ cup of Granulated Sugar
¼ cup of War Water
1 tsp of Vanilla Extract
1 Egg
1 tsp of Salt
¼ cup of Unsalted Butter, melted
3 3/4 cups of All Purpose Flour

1/4 cup Cornstarch
¼ cup of Melted Butte

***If you don't have cornstarch, omit it and bump the flour up to an even 4 cups. The cornstarch helps produce a sofer dough***

1/3 cup of Butter, softened
¾ cup of Brown Sugar
¼ cup of White Sugar

1 TBS of Flour
2 Tbsp of Ground Cinnamon

1 cup of Powdered Sugar
1/4 of Heavy Cream
1 tsp of Vanilla Extract
1-2 TBS of Milk to thin to runny consistency

1/4 cup of Butter, softened
4oz of Cream Cheese, softened
1 tsp of Vanilla Extract
1 1/4 cups of Powdered Sugar
2 TBS of Milk, warmed

In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.

2) In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Sift the flour and cornstarch together. Add 2 cups of the flour mixture, water and yeast mixture, and vanilla, mix until its all incorporated and slowly add the remaining flour. Turn the speed up to medium and let it knead for about 7 minutes or until you have a smooth dough.

3) Oil a large bowl and set aside. Take the dough out of the mixer and form a ball. Place it in the oiled bowl and oil the top of the dough with a little more oil. Cover with plastic wrap and place it in a warm spot to rise for 1-2 hours until doubled in size. ***I like to preheat my oven to the lowest setting when I first sart the dough, then I turn it off as soon as it is heated. Then I let the dough rise in the oven. It usually takes about an hour with this method.***

4) In a small bowl, mix together the sugars, flour and cinnamon for the filling, set aside.

5) When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture.Staring from one of the long ends, tightly roll the dough jelly roll style. Cut into 16 even slices and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another hour. ***Since it is important that the rolls be of even size, so they all bake evenly, I cut the rolled dough in half, then those sections in half, and so on until I have 16 pieces.

6) Preheat your oven to 350 degrees.

7) Brush the rolls with melted butter, and bake for 25-30 minutes.

8) Allow the rolls to cool while you mix up the glaze (or frosting). For the glaze, just whisk everything together and pour it over the rolls. When I make the frosting, I use a handmixer to cream the buttr and cream cheese, then slowly add the powdered sugar.



  1. These look delicious! Cinnamon rolls are my "Favorite**!

  2. Cinnamon Rolls are such a great breakfast treat to share. Thanks for linking up on Saturday Dishes.