Cinnamon Rolls
photo by Sackville
- Ready In:
- 2hrs 25mins
- Ingredients:
- 14
- Yields:
-
18 rolls
ingredients
- 2 1⁄4 teaspoons active dry yeast
- 1⁄2 cup warm water
- 1⁄2 cup lukewarm milk (scalded then cooled)
- 1⁄3 cup sugar
- 1⁄3 cup shortening, softened
- 1 teaspoon salt
- 1 egg
- 3 1⁄2 - 4 cups all-purpose flour
- 4 tablespoons margarine, softened
- 1⁄2 cup sugar
- 4 teaspoons cinnamon
-
Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- 1⁄2 teaspoon vanilla
directions
- Dissolve yeast in warm water.
- Combine dissolved yeast with milk, sugar, shortening, salt, egg and 2 cups of flour. Beat until smooth.
- Mix in enough remaining flour until dough is easy to handle.
- Knead until smooth and elastic. Let rise in warm place until double (1 1/2 hours).
- Divide dough in half and roll each half into a 15X9" rectangle.
- Spread half of margarine over each rectangle of dough. Sprinkle 1/4 cup sugar and 2 tsp cinnamon over each rectangle of dough.
- Roll both rectangles tightly and cut into 9-1 1/2" slices.
- Place in greased rectangular pan.
- Bake at 375 F for 25-30 minutes.
- Mix together glaze ingredients and apread on top of baked rolls. Serve warm.
Reviews
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The dough was so easy to work with; it didn't stick to the work surface when rolling up. I've made this a few times and each time it turns out gorgeous :) In trying to make this a little more health conscious, I've worked grains and some wholemeal flour into the dough--great results! Once I made a double batch--word of advice: double everything except the yeast (use slightly less than 4 tbsp).
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These were almost exactly like my grandma's, whose recipe I lost in a computer crash a few years ago. I have a few tweaks in mind to make them "perfect", but otherwise they were tasty. I think the filling could have used more butter by personal preference, but maybe that's just me. Definitely an excellent old-time cinnamon roll!
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"WOW!" is all I can say! I had wonderful results w/ this recipe. I had made DH a "fat free" cinn roll from this site, but they had a hard time staying "soft" since they had no butter. I needed a recipe w/ "some" butter--just not a ton! I used Splenda, skim milk & 3 1/2 cups flour (thank u Sackville!). I also used brown sugar for the filling. For the glaze, I found that 1/2 cup powdered sugar was just fine. I didn't "divide" the dough as instructed; I just rolled it all out to make bigger rolls. I used a 9 inch pie pan (think I got about 8 rolls) & as they baked, they stuck together & rose great. He took them to work & said they stayed soft & were my best ones yet! This was so fun to make; thanks so much for sharing :-)
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I liked this recipe. The dough had a light and silky feel to it and the finished rolls didn't become too dry like other recipes I've tried. The rolls did get a little brown on top but next time I think I could fix this by just covering them for the last 10 minutes or so of baking. I used about 3-1/2 cups of flour, butter instead of shortening and skipped the glaze, although I did top the ones we ate hot with a bit of butter. A 9 x 11 inch baking dish was the perfect size for this recipe.
Tweaks
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I liked this recipe. The dough had a light and silky feel to it and the finished rolls didn't become too dry like other recipes I've tried. The rolls did get a little brown on top but next time I think I could fix this by just covering them for the last 10 minutes or so of baking. I used about 3-1/2 cups of flour, butter instead of shortening and skipped the glaze, although I did top the ones we ate hot with a bit of butter. A 9 x 11 inch baking dish was the perfect size for this recipe.
RECIPE SUBMITTED BY
I live in Ontario, Canada. I am a stay at home mother of two, a 5 year old boy and an 8 year old girl. I love to cook and to bake and do everything with my children. I volunteer at the kids school several times a week (now if only I could get paid to have this much fun!!)