recipe
Jul
31
2009

Cinnamon Rolls

This recipe is for a crowd.  Maybe a holiday breakfast.  But, take heart, it is very easily halved. Though you could make the full recipe and surprise a friend with half.

  • 8-8 1/2 cups all purpose flour
  • 2 TBSP yeast
  • 2 cups milk
  • 2/3 cup sugar
  • 2/3 cup butter
  • 1 tsp salt
  • 4 eggs

Filling:

  • 1 cup butter
  • 2 TBSP cinnamon
  • 1 1/2 cup brown sugar

Glaze:

  • 2 pound bag powdered sugar
  • 1 TBSP vanilla
  • 2 TBSP butter, softened
  • Enough milk for desired consistancy

Combine 3 cups of flour and the yeast and set aside.  In a saucepan, heat and stir the milk, sugar, salt and butter just until warm (120-130°).  Add to flour mixture.  Add eggs.  Beat with an electric mixer on low for 30 seconds.  Beat on high for 3 minutes.  Stir in as much of the remaining flour as you can.  On a floured surface, knead to make a moderately soft dough that is smooth and elastic.  This might also be accomplished in your mixer if you have a dough hook and it is capable of kneading dough – if so about 8-10 minutes. Shape into a ball.  Place in a greased bowl; turning once to coat the surface of the dough.  Cover and let rise until doubled – about 1 hour.  Punch down dough.  Turn out on a lightly floured surface.  Divide in half.  Cover and let rest for 10 minutes.  Roll each half into a rectangle about 18″ x 10″.  Spread 1/2 filling over first half of dough.  Starting at the 10″ side roll tightly.  Using heavy duty sewing thread, slice into 15-18 rolls.  Place in a greased 9 x 13 pan. Repeat with remaining dough in a second pan. Cover pans with waxed paper and then plastic wrap.  Refrigerate 2-24 hours.  Let stand 20-25 minutes before making in a preheated 375° for 20-25 minutes.  Cool slightly.  Glaze.

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Karee

Oh, my goodness. This reminds me of my grandmother’s cinnamon rolls. I will be making these this afternoon! I can already smell them. Thank you.