Cinnamon Rolls

My friend requested Cinnamon rolls for Easter, of course I had to oblige. Here is the recipe that I have used for years. I make them a couple of times a year. They are so easy and good and make enough rolls to freeze for later or to give as gifts.

Cinnamon Rolls

Preparation time: 30 minute(s) (plus additional rise time)

Cooking time: 25 minute(s)

Yields: 12 huge “Cinnabon” size or 18-22 regular sized rolls.

Dough
1 1/2 cups granulated sugar
3 Tbs. ground cinnamon
2 Tbs. yeast)
1 tsp. granulated sugar
2/3 cups granulated sugar
2/3 cup unsalted butter, melted
1 cup water (110 °)
1 cup warm milk
2 tsp. salt
2 eggs, slightly beaten
Up to 8 cups all-purpose flour
Coating
1/2 cup unsalted butter
1/2 cup granulated sugar

Directions:

• Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough)
• In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside
• In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
• Turn dough out onto a well-floured surface and knead for 8 minutes, or if you have a mixer that can accommodate this many ingredients. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.
• Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 hour.
• Punch down dough and let rest for 5 minutes.
• Roll dough out onto a floured surface into a 15″ X 20″ rectangle.
• Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar liberally over dough
• Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 18 slices using unflavored dental floss or thread.
• Lightly grease a couple of 9″ pie pans. Place 6-8 rolls in each pan. You can either cover with plastic wrap and foil and freeze at this point or place in refrigerator overnight.
• If you are going to bake them right away then cover pan and allow to rise in a warm place for about 45 minutes or until they have nearly doubled in size.
• Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.

***If you are going to bake the frozen rolls, pull them out the night before and place them in the refrigerator. About an hour before you are going to bake them then set the rolls on the counter to allow to rise the final time. Then bake according to the directions above.***

Cream Cheese Frosting ***if you aren’t planning on baking all the cinnamon rolls at once you can easily half this recipe***

8 oz. cream cheese

8 oz.  Butter

1tsp Vanilla Extract
1/2 tsp lemon juice
16 oz. powdered sugar

Beat together cream cheese, butter, powdered sugar, lemon juice, and vanilla. Spread frosting on warm rolls.

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