Print

Cinnamon Rolls

For years, I have baked this recipe for my children and friends for breakfast. Each time, it receives rave reviews. It is a family favorite. Once you get the hang of it, the cinnamon rolls are easy to make and it will become one of your family favorites too!

Ingredients

  • 2 pkgs. active dry yeast
  • 1 T. sugar
  • 1/4 cup lukewarm water (110ºF.)
  • 1 3/4 cup 2 % or whole milk, scalded
  • 1 cup 2 sticks unsalted butter, while cold, sliced into 1 tablespoon-size pieces; then, set aside to come to room temperature
  • 1/2 cup sugar
  • 1/2 t. salt
  • 3 large eggs
  • 7 cups all-purpose flour

Cinnamon Filling Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 2 T. cinnamon

Milk Glaze Ingredients:

  • 1 8 oz. cream cheese, room temperature
  • 2 T. milk
  • 1 tsp. vanilla
  • 3 1/2 cups powdered sugar

Instructions

Dough Instructions:

  1. Dissolve yeast and 1 T. sugar in water; set aside for 10 to 15 minutes until frothy.

  2. In a bowl, pour the scalded milk over the butter, sugar, and salt; stir together; set aside to cool(110ºF.)

  3. In the bowl of an electric mixer fitted with a paddle attachment, add the eggs and beat about 1 or 2 minutes.

  4. Add the yeast mixture and cooled milk mixture; blend for a couple minutes.

  5. Begin adding the flour, 1 cup at a time. Continue blending on low speed until all the flour is added. The consistency of the dough will be like a thick pancake batter.

  6. Pour a couple of tablespoons vegetable oil into a large bowl, pour the dough into the bowl, lightly coat all side is the dough with the oil. Cover with a clean dish towel; set aside in a warm, draft-free place for 2 hours until it doubles in volume.

  7. Meanwhile, make the cinnamon filling. In a small bowl, stir the sugar and cinnamon together. Make the Milk Glaze.

    Set aside.

  8. Preheat the oven to 425ºF.

  9. On a lightly floured silicone baking mat, pour out the dough, roll out the dough 1/2" thick. Brush with melted butter and sprinkle with cinnamon filling.

  10. Trim each long edge, just 1/2" to 1" to make it straight. Cut the dough in half down the center of the long side. Roll each half of the dough up, forming 2 cylinders. With kitchen scissors, cut each dough cylinders into 2" pieces.

  11. Lightly spray a 9" X 13" pan with cooking spray. Arrange the cinnamon rolls in the pan, leaving about an 1/2" between each roll to allow for rising. You might have a few scraps pf dough left over.

  12. Bake in a preheated 425ºF. oven for 25 - 30 minutes. The inside of the rolls should measure 190ºF - 205º. If they are getting to brown before they reach the correct temperature, cover lightly with a piece of aluminum foil and continue baking.

  13. Place on a wire rack. Serve at once!

    I prefer to slice and place a couple of cinnamon rolls on a serving plate and drizzle with the icing. Or you could drizzle the icing over the cinnamon rolls in the pan. It's your choice!

  14. Enjoy!

Milk Glaze Instructions:

  1. In the bowl of an electric mixing bowl fitted with a paddle attachment, beat the cream cheese for a couple of minutes. Add the milk and vanilla; beat until combined. Add the powdered sugar and continue beating until the milk glaze is smooth.

Cinnamon Roll Directions:

  1. Preheat oven to 425º

  2. Spray 9 x 13' pan with PAM®, set aside.

  3. Melt the butter, set aside.

  4. Lightly flour a Silpat or silicone baking mat, roll out the dough to 1/4" thickness.

  5. Brush dough with butter and sprinkle with cinnamon sugar mixture.

  6. With a pastry wheel, cut the dough in half.

  7. Roll up each section of the dough.

  8. Using kitchen sheers, cut the dough into 1 1/2 inch thick rounds.

  9. Place rolls in a prepared pan, allow 1/4' in between rolls for rising.

  10. Cover with a clean dish cloth and set aside in a draft free location for 30 minutes or until doubled in size.

  11. Bake in a preheated oven for 25 to 30 minutes.

  12. Remove the rolls from the oven and top with the milk glaze or serve the glaze on the side.