The Perfect Cinnamon Rolls

Submitted by Air Force Mama

"No words can describe how good these are. Optional: Refrigeration is optional. Once the rolls are cut and placed into a greased pan, you can cover and place in refrigerator overnight and just pop them into a pre-heated oven in the morning."

 

• Ready In: 3hrs 30mins
• Ingredients: 16
• Yields: 12-15 rolls
• Serves: 12

ingredients

• Rolls

• 1⁄4 cup warm water
• 3⁄4 cup milk
• 1 egg
• 1 teaspoon salt
• 4 tablespoons butter, melted
• 1⁄3 cup sugar
• 3 1⁄2 cups flour
• 1 (3/4 ounce) package active dry yeast (2 1/4 tsp yeast or one package)

• Filling

• 1⁄2 cup sugar
• 1 1⁄2 tablespoons ground cinnamon
• 4 tablespoons butter, melted

• Optional

• chopped pecans, toasted

• Icing

• 2 cups powdered sugar
• 2 tablespoons butter
• 2 tablespoons milk
• 1⁄2 teaspoon vanilla

directions

1. PROOF THE YEAST: Warm the milk and water to 110° to 115°. Mix in the sugar and yeast. Let sit for 10 minutes, it should be frothy after 10 minutes.
2. BREAD MAKER: In a bread maker, add the proofed yeast first, then egg, then butter, then salt. Add the flour last. Set the bread maker the dough setting.
3. DOUGH BY HAND: In a large bowl mix proofed yeast, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
4. Once the dough is ready (from either bread maker or by hand), punch down dough. Roll out on a floured surface into an approximated 15 by 9-inch rectangle (1/2 inch in thickness).
5. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough.
6. Sprinkle with toasted pecans, if using.
7. Beginning at the 15-inch side, role up dough and pinch edge together to seal.
8. Cut into 12 to 15 slices using a piece of string or floss and place in greased pan. (See picture posted with recipe) You can also use a really sharp knife, but in my experience the knife squishes the rolls.
9. Cover rolls and let rise until nearly doubled, about 1 hour or so.
10. Bake in a preheated 350°F oven for 25 to 30 minutes.
11. For the icing: mix all the ingredients together and serve over warm rolls.
12. REFRIGERATION METHOD: Once the rolls are cut and placed into a greased pan, you can cover and place in refrigerator overnight and just pop them into a pre-heated oven in the morning. ENJOY!

Reviews

[calkins10]

The BEST EVER! My Hubby and kids couldn't get enough. They did need to cook a little longer than specified but it was well worth the wait. This one is a keeper:)

 

[Mrs.Ford]

These are very tasty, and accurately described as "ooey-gooey." I started making these at night and due to poor time management ran out of time. After forming the rolls, I covered them and put them in the fridge instead of letting them rise. Eight hours later when I awoke they were risen and ready to go. They did need to cook longer than stated but that could have been due to the refrigeration. Overall I was very happy with this recipe and will be writing it down for my recipe box.

 

[Rfrappier]

These turned out beautifully. I baked them in muffin tins for 18 minutes, as my large pan is out on loan. They’re perfect rosettes of cinnamon goodness. Discovered too late that we’re out of Vanilla, so used Almond extract instead. That worked fine!

 

[BW162]

This recipe worked a charm! Was my first time making cinnamon rolls and although I made a little mistake when I was making the dough, I managed to make it work and they turned out super fluffy and delicious. Will definitely make again!

 

[lloyd pollet]

Made these this morning. Turned out amazing. Got a little more creative with the icing using brown sugar and cooking it down until it had a smooth consistency. Definitely a keeper.