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Cinnamon Rolls

Cinnamon Rolls

Adapted a bit from Pioneer Woman

We all know that feeling when you’re working your way through a mall and all of a sudden you stop in your tracks. You take a whiff of that aroma and it brings you to Christmas morning when your mom finished up freshly baked cinnamon rolls.  Cinnabon does not play fair.  How do you ever resist those incredibly tender iced treasures?   It’s almost impossible.  I have never made cinnamon rolls, so I thought it might be a nice treat for Valentines Day (I know it’s been almost a month, but I forgot this post).  There are several recipes available, but this one actually looked the simplest (especially for a novice) and the cinnamon rolls turned out terrific.  There is also different types of yeast SAF Gold for sweet dough and SAF Red for other doughs.  Who knew?  My icing did not set as well as I would have liked, and it was more like a glaze, but it still was good.

Rolls

  • 1 pint whole milk
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 2 1/4 teaspoons instant yeast or one envelope of active yeast
  • 4 cups all purpose flour (plus 1/2 cup)
  • 1/2 heaping teaspoon baking powder
  • 1/2 scant teaspoon baking soda
  • 1/2 tablespoon salt
  • 3/4 to 1 cup melted butter
  • 1 cup brown sugar
  • 2 tablespoons cinnamon

Icing

  • 4 cups confectioner’s sugar
  • 3/4 – 1 cup milk

I used two disposable foil baking pans, but you can use a regular baking dish, or pie plates.

I sprayed with cooking spray, but you can grease them with butter.

Rolls – Mix milk, oil and sugar in large pot.

Heat over medium high to just below boiling (scald). Turn off heat and let cool for 45 minutes.

When mixture is lukewarm, sprinkle yeast over and let it sit for 1 minute.

Add 4 cups of flour and stir to blend everything.

Cover and let it rise for one hour.

After rising, add 1/2 cup flour, baking soda, baking power and salt.  Stir to combine.

Transfer to oiled bowl and cover and . . .

let it rise another hour.

You can put the dough in the refrigerator at this point for a couple of days, or you can prepare the rolls now.  If you keep in the refrigerator, check it to make sure it doesn’t overflow and if it does, punch it down.

Roll out dough to a thin rectangle (or as good as you can get).

Spread melted butter on surface.

Mix brown sugar and cinnamon in a bowl and sprinkle generously all over butter.

Start rolling from the opposite long end toward you, and keep a tight roll as you roll.  Pinch the seam at the end to seal.

Cut the ends off the roll and begin cutting the rolls about 1 to 1 1/2 inch.

Place them in the prepared pan close together.  At this point I covered them and put them in the refrigerator until the next morning.

In the morning, take the rolls out and let them come to room temperature.

Preheat oven to 375 degrees.  Bake for 20-30 minutes until golden brown.

While baking, make icing by whisking confectioner’s sugar and milk until smooth and pourable, but still thick.

When the rolls are done, let them sit about 5 minutes before . . .

drizzling the icing generously on top.

30 delicious rolls

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2 thoughts on “Cinnamon Rolls

  1. I will be trying these rolls for Christmas!

    By the way, what makes the difference between icing and glaze on these rolls? Is there any taste differences, or is it a visual thing?

    • Hey Teresa – these are just terrific – perfect for Christmas. I think if you thin out the icing more, it will be more like a glaze. We of course, prefer the thick icing!!!! Have a wonderful Christmas

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