Cinnamon Roll Crop2

Cinnamon Rolls

Level: Intermediate

Yield: 12 to 15 servings

Total: 1 hr 50 min

Prep: 20 min

Inactive: 1 hr

Cook: 30 min

Level: Intermediate

Total: 1 hr 50 min

Prep: 20 min

Inactive: 1 hr

Cook: 30 min

Yield: 12 to 15 servings

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Ahh! Cinnamon Rolls… My favorite recipe. That is why I decided for cinnamon rolls to be my first blog post! This is a recipe my mom always made when I was little. I remember a story my mom told me once about how she had cinnamon rolls at a church event. Apparently, they were not up to her standards as she adamantly exclaimed after trying one, “These are all wrong! The one thing you need lots of in cinnamon rolls… CINNAMON!” So, in honor of her, I always add extra cinnamon just to be safe! I make this recipe once a month, on the first Sunday of the month. My family loves them, and I hope your family will too!

Ingredients

Dough:                                                                NOTE: 1 cup = 250ml

2 1/4 teaspoon instant yeast


1/2 cup warm water


1/2 cup scalded milk


1/4 cup sugar


1/3 cup melted butter


1 teaspoon salt


1 egg


3 1/2 to 4 cups cake flour


Filling:

1/2 cup melted butter, plus more for pan


1/2 cup sugar


1/4 cup brown sugar


3 tablespoons ground cinnamon (+ more to taste)


3/4 cup raisins, walnuts, or pecans, optional


Cream Cheese Glaze:

1/4 cup butter


1 cup powdered sugar


1/2 teaspoon vanilla extract


115 grams cream cheese, softened


Directions

1

Heat oven to 175 degrees C.


2

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour slowly and mix until smooth. Add yeast and water mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.


3

When doubled in size, punch down dough. Roll out on a floured surface into a 20 by 40-cm rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 40 cm side, role up dough and pinch edge together to seal. Cut into even slices. (Around 12-15)


4

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices slightly apart in the pan and let rise until dough is doubled, about 1 hour. Bake for about 30 minutes or until nicely browned.


5

While waiting, mix butter, powdered sugar, cream cheese, and vanilla. Spread over slightly cooled rolls.


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