Friday, February 5, 2010

Cinnamon Rolls

So much for not baking any sweets for the next few months. Being home and it being cold outside, I can't help but want to bake something warm and yummy.

I have had this recipe printed out for over 1 month now and being that I have some down time today why not bake some cinnamon rolls. This recipe is so easy and worth the time it takes to make them. I hope you enjoy them as much as we did.

Recipe adopted from Laura Jeffries food network


2 packages yeast,
1/2 cup hot water
1 tablespoon sugar
1/2 cup butter (I cut this to 1/3 cup unsalted butter)
3/4 cup milk (warmed)
1/2 cup sugar
1 egg
1 teaspoon salt
4 1/2 cups flour

Dough topping:

1/2 cup butter (I cut this back to only 1/4 cup of soften unsalted butter)
1 1/4 cups brown sugar (I use 1 cup)
1/4 cup granular sugar
2 tablespoons cinnamon

Frosting: (I cut this in half because I was only going to drizzle it over the tops of the rolls and not coat them)

1 pound powdered sugar
2 to 3 tablespoons milk


Dissolve 2 packages of yeast in 1/2 cup of hot water (test on wrist to make sure water is not too hot) and 1 tablespoon of sugar. Let sit.

Melt the 1/4 cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot).

Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low.

Slowly add 1/2 cup of sugar, then 1 egg. Add salt and 2 cups of flour on low, blend until smooth. Slowly add 1/2 cup at a time, the other 2 to 2 1/2 cups of flour.

Put dough onto floured counter top. Knead dough until it doesn't stick to your hands.

Place in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size.

Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin.

Spread 1/4 cup butter over dough, sprinkle with 1 cup of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly).

Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths.

Place in round cake pan or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen.

Preheat oven to 350 degrees. Only bake on one rack, center of oven

Set timer for 15 minutes, then watch for desired brown-ness.

Remove from oven - let cool.

FROSTING: Combine 1 pound of powdered sugar, 2 to 3 tablespoons of milk (this may vary, add or subtract to your desired consistency),

Stir with spoon until very smooth and drizzles easily.

Drizzle onto completely cooled cinnamon rolls. Let frosting harden. Serve.


  1. I love to make cinnamon rolls, I will be trying this in the coming weeks.

  2. yum. i love some good homemade cinnamon rolls! looks good!