Recipe by Dine & Dish
My good friend DeLynn took a Cinnamon Roll making class at the Culinary Institute 15 years ago and this is the recipe she's being using ever since. She brought these to a gathering this weekend and they were delicious! I can see why she's never strayed from this recipe...why change from the best!
Top Review by Aaliyah's&Aaron'sMum
I can't believe I forgot to review this recipe! I have made this several times now. I always double the recipe when making for our boarding house boys (don't recall how many rolls I get, but I do cut them small) yet there's nothing left at the end of the evening! The dough is very easy to work with. I drizzle them with icing sugar/milk glaze soon as they are out of the oven. Everybody here loves these and I get regular requests to make them! Thank you so much, KC_Cooker, for sharing this absolutely wonderful recipe!
- 1 1⁄4 cups milk
- 1⁄2 cup sugar
- 2 packages dry yeast
- 1⁄2 cup water (110-115 degrees)
- 1 teaspoon sugar
- 6 cups flour, half all-purpose and half bread flour
- 2 eggs
- 1⁄2 cup butter, room temperature
- 2 teaspoons salt
- 3⁄4 cup sugar
- 1 1⁄4 cups brown sugar
- 5 teaspoons ground cinnamon
- 3⁄4 cup butter
Directions See How It's Made
- Soften yeast in 1/2 cup of warm water, with 1 teaspoon sugar added; Set aside for five minutes.
- Put milk, sugar, salt, and about one cup flour in a large bowl,and beat well with a wooden spoon.
- Then add eggs and yeast mixture and a couple cups of flour and beat again.
- Add the soft butter and the rest of the flour,adding the rest of flour very slowly, until the dough is still too stiff to stir.
- Knead the dough until it is smooth and satiny, adding only enough to keep if from sticking.
- Add more of the flour, as needed.
- Place dough in a greased bowl, turning once to grease all sides.
- Let rise in warm place until double, about an hour,covering bowl with a towel or plastic wrap; I use my oven with the light on and the oven itself turned on for 30 seconds; The optimum temperature is around 90 degrees.
- Punch down, kneading for about 30 seconds to remove bubbles; Cover and let rise again.
- Punch down dough again.
- Cut with a knife into four parts, and shape into balls; Roll each ball into a 8 X 14 inch rectangle.
- Spread the dough with about 3 tablespoons butter, leaving far edge unbuttered.
- Spread with one fourth the cinnamon sugar mixture.
- Roll up; roll tightly; Pinch edges; Cut into slices.
- Place in greased pan and let rise until double in size, 45-60 minutes.
- Bake in a 350 degree preheated oven for 20-25 minutes.
- Frost with a powdered sugar glaze or light amount of canned vanilla frosting.