What a sweet smell….
Growing up my father was a very picky eater. When he was home are diet was made up of hamburgers, hot dogs, mac and cheese, meatloaf, roast, and very few other items. However one thing he always loved was homemade cinnamon rolls. Since he was a trucker, he spent most of the week gone over the road, so we could eat normal meals thankfully. But we knew when he came home after a long week, he expected mom to have cinnamon rolls ready and waiting for him! So most weekends we would make the most amazing cinnamon rolls ever! Of course they were completely from scratch, and never last more than a day or two in the house. The recipe I have taken since I have moved out and use myself quite often.
Are they really that hard to make?
The answer is no, cinnamon rolls get a bad reputation for being extremely difficult to make. However I have no idea where this idea come from, they are very simple and take little time. Now they do take about an hour and half to rise, but you are not doing anything with them. Simply allow them to rise while you go chase the toddler around or crash on the couch for a few minutes. The best part is this recipe makes about 24 rolls, so if you don’t want that many at once, simply freeze the dough before you cook it! Pull them out later and you have a quick and super easy snack ready and waiting for you!
So now comes the question what is needed to make them? Well nothing that isn’t in the pantry already. This recipe makes one batch of 24 rolls.
- 2 Cups Flour
- 1 Package of Yeast
- 1 Cup Warm Milk
- 1/3 Cup Sugar
- 1/3 Cup Butter
- 1/2 tsp Salt
- 2 Eggs
- 2-2 1/3 Cup Flour
So just like with most dough you are going to want to mix the yeast and warm milk together. Allow them to sit and have a little party, the yeast is cold and needs to warm up and get all foamy, around five minutes. Now the party is starting to die down a little so bring in the flour! Mix only 2 cups of flour in, along with the sugar. Melt the butter and add that to the mixture along withe the salt. Add in the eggs, finally add enough of the remaining flour so the dough is no longer sticky! If you have a toddler they will try and stir the dough with the spoon, have no fear it will be to hard for them to do much of anything! But its fun to watch them try, or if they are like mine, she tries to flip the dough out of the bowl onto the flour.
Knead the dough for about 4 minutes until its is elastically! Yes the little hands will be in here as well, I sometimes will give her a very small portion of dough to play with. She stays entertained and I can get the dough ready to rise. In a greased bowl, place the dough in a ball, and cover allow to rise in a warm place until doubled. This will take about an hour.
While the dough is rising, go switch the laundry around, watch your favorite soap, or chase the toddler through the house, the choice is yours. After the dough is risen you should be able to poke it and the indent of your finger should remain. Now time for my favorite part, punching the dough down! I feel like such a skilled ninja!
Roll, Roll, Roll, Your Dough!
So now that you have practice your sharp ninja skills its time to roll out the dough on a lightly floured surface. Now if you are a cheater like me you will put down some wax paper for easy clean up. Grease the wax paper with cooking spray, then lightly flour it, this makes sure the dough doesn’t stick. Roll out the dough into a 12×15, shape. The now melt 2 TBS of butter and brush the butter all over the dough. I use a pastry brush and let my toddler handle this part, it makes her feel like an artist! Now sprinkle sugar all over the dough! For me the more the better, then sprinkle the cinnamon on top of that! Be generous, after all they are called cinnamon rolls. Roll the dough into a tight roll, starting at the top of the long edge and coming down. So you know have a long snake!
Grease 2 9×13 pans, and cut the dough into sections about 3/4 inch thick. Place them into the pans about 2 inches apart. Make sure to leave plenty of room, the dough still needs to rise a second time! Place back in the warm place and allow to double again, about half an hour. Bake at 375 degrees for 20 minutes or until they are a beautiful golden brown color. Allow to cool and then frost them! Use my frosting recipe, for an extra sweet taste to them!
- Flour 2 Cups
- Dry Yeast 1 Package
- Warm Milk 1 Cup
- Sugar 1/3 Cup
- Butter 1/3 Cup
- Salt 1/2 tsp
- Eggs 2
- Flour 2- 2 1/3 Cups
- Heat up the milk, do not boil it, just make sure it is nice and warm. Mix it with the dry yeast. Allow to sit for a few minutes for the yeast to warm up!
- Mix in the flour and sugar. Add the softened butter to the mix.
- Add the salt and eggs, mix thoroughly.
- Add enough of the remaining flour so that the dough is no longer sticky.
- Grease a bowl and set aside, on a lightly floured surface, knead the dough for 4 minutes. Place in the greased bowl and cover with a towel, allow to rise in a warm place until doubled. About 1 hour.
- Punch down the dough, and roll out on a lightly floured surface. Dough should measure about 12x15.
- Melt 2 TBS of butter and brush over the dough.
- Sprinkle a generous amount of sugar over the dough, then sprinkle a generous amount of cinnamon as well.
- Roll the dough into a snake starting at the long end and rolling.
- Grease 2 9x13 pans, and cut the snake into 3/4 inch pieces, placing them into the pans about 2 inches apart.
- Allow to rise again until doubled, in a warm place.
- Bake at 375 degrees for 20 minutes, or until they are golden brown and cook all the way through. Allow to cool and use the glaze to frost them.