1/6 Photos of Jo Mama's Soft and Fluffy Cinnamon Rolls
3 hrs 20 mins
I volunteered to make cinnamon rolls for a children's breakfast at our church. A bit nervous about the prospects, I tried out three more cinnamon roll recipes to be sure I ended up with perfect rolls. This recipe is adapted from a recipe in "A Real American Breakfast" by Cheryl and Bill Jamison. I tried a hint I got from a fellow cinnamon roll baker and it worked out great. She suggested NOT preheating the oven. Putting the dough in a hot oven stops the growth of the yeast quickly. She puts her rolls in a cold oven and as the oven heats up, the rolls have a chance to rise a bit more as they begin cook. I was apprehensive at first, but it worked out beautifully in my oven.
My Private Note
large c ...
Units: US | Metric
- 2 teaspoons active dry yeast
- 1/2 cup water, lukewarm
- 1 cup unsalted butter (2 sticks)
- 2/3 cup granulated sugar
- 1 cup milk
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons pure vanilla extract
- 4 large eggs
- 6 -7 cups bread flour (I prefer bread flour) or 6 -7 cups unbleached all-purpose flour (I prefer bread flour)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar (light or dark)
- 3 tablespoons ground cinnamon
- 3/4 cup unsalted butter, melted (part will be used to prepare pans)
- 1Start by sprinkling yeast over the 1/2 cup lukewarm water.
- 2In heavy-duty mixer with dough hook on medium speed, cream together the 1 cup butter and 2/3 cup sugar until sugar is dissolved and the mixture is light and fluffy.
- 3Beat in the yeast mixture, milk, salt, 1/12 teaspoons vanilla, eggs, and 5 1/2 cups of the flour.
- 4Beat for a couple of minutes, adding additional flour 1/4 cup at a time.
- 5When dough is thick enough to start pulling together in a ball, reduce speed appropriate for kneading.
- 6Add no more flour than necessary for it not to be sticky.
- 7Knead for about 15 minutes.
- 8(I think this extended kneading help makes dough light and soft).
- 9Transfer to an oiled bowl and turn to coat with oil.
- 10Cover and let rise in a warm, draft-free spot, until dough doubles (1 to 1 1/2 hours).
- 11While dough is rising, prepare filling: Stir together 1 cup granulated sugar, 1/2 cup brown sugar, and 3 tablespoons cinnamon in small bowl.
- 12Line two 15 x 10-inch cookie sheets with parchment and brush with melted butter.
- 13Roll dough until it is 12 x 18-inch rectangle.
- 14Brush with remaining butter (but leave about 1/2 inch at long side[on other side from you] with no butter so it will stick when rolled up).
- 15Sprinkle with sugar/cinnamon filling mixture.
- 16Roll up dough from longer side[close to you], snug but not too tight.
- 17Cut dough with sharp knife (or dental floss--if you know that trick--crossing it around roll and pulling quickly) in slices approxamitely 1" thick.
- 18Arrange in pan and cover loosely with foil (coated with non-stick spray so it won't stick). (DON'T BE TEMPTED TO CROWD THEM IN THE PAN -- they will end up doughy--not cooked all the way through. They rise and spread.).
- 19(I also brush a bit of butter between sides of rolls so that when they rise they won't stick completely to each other--helps separate them when you serve them).
- 20To prepare glaze, mix ingredients with 2 tablespoons warm water.
- 21If it is too thick, add additionly warm water until it is thin enough to drop easily from a spoon.
- 22WANT TO EAT THEM IN ABOUT AN HOUR AND A HALF?.
- 23Let dough rise until doubled again, about 45 minutes to an hour.
- 24Preheat oven to 350°F.
- 25Bake rolls for 20 to 25 minutes, until puffy and golden brown.
- 26Let cool 5 minutes or so and then drizzle glaze over warm rolls and serve.
- 27FOR OVERNIGHT RISING, after rolls are shaped and arranged on pan, cover and place in the refrigerator to rise overnight (8 to 10 hours).
- 28Take them out to sit at room temperature for about 20 minutes before baking.
- 29There is plenty of cinnamon sugar--I don't use all of it. Use according to your own tastes.
Browse Our Top Yeast Breads Recipes
Nutritional Facts for Jo Mama's Soft and Fluffy Cinnamon Rolls
Serving Size: 1 (2485 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 739.8
- Calories from Fat 277
- Total Fat 30.8 g
- Saturated Fat 18.7 g
- Cholesterol 138.5 mg
- Sodium 333.5 mg
- Total Carbohydrate 107.4 g
- Dietary Fiber 2.9 g
- Sugars 56.5 g
- Protein 9.8 g