Who doesn’t like cinnamon rolls?! These yummy ones are made FROM SCRATCH! None of that bracing yourself for the POP of a cylinder that you know is coming but makes you jump nevertheless!
Making this recipe takes a lot of time and patience (~4 hours). But if you can handle it, you will be rewarded with cinnamon rolls that taste ten times better than any thing that comes from a refrigerated cylinder.
Here’s what you’re gonna need:
eggs (I used egg beaters and it worked)
This recipe makes TWO 9×13 pans of cinnamon rolls. I bet you could cut it in half.
MAKE THE DOUGH:
First, combine 1 cup of white sugar, 1 teaspoon salt, 6 and 3/4 teaspoons yeast (or 3 packets), and 2 cups flour.
On the stove top, heat 3/4 cup butter and 2 cups milk. Heat to 120 degrees.
Combine butter/milk mixture into the dry ingredients and mix for a couple minutes.
Add two eggs.
Add more flour a little at a time (about 4 or 5 cups) until dough forms.
Knead for 10 minutes.
Let dough rise in greased bowl for an hour in a warm spot. Cover with towel or plastic wrap.
After dough has risen, punch down and briefly knead. Divide into two balls. Each ball will make one 9 x 13 pan of rolls.
Left dough rise again for 15 minutes.
Now here’s the fun part.
MAKE THE ROLL:
Take one of the balls of dough and roll out into approximately 18 x 12 rectangle.
Brush with 1/4 cup or so of melted butter.
Sprinkle with 1/2 cup brown sugar and 1 teaspoon cinnamon. You can add nuts and raisins too!
I made one with brown sugar and walnuts and another with brown sugar, walnuts, pumpkin seeds, raisins and dried cranberries (it was left over trail mix!).
Starting with the long side, roll like a jelly roll into long tube.
Cut into about 15 equally sized pieces.
Place into greased 9 x 13 pan.
Let rise AGAIN for 40 minutes.
Here’s what they look like after rising:
Preheat oven to 400 degrees. Bake for 20 minutes or until browned. I baked mine for 25 minutes and they game out a little too dark.
Drizzle with glaze if you’d like.
Glaze recipe: 2 cups confectioners’ sugar, 1/2 teaspoon vanilla and 3 tablespoons of water.
HERE’S THE FINISHED PRODUCT:
I think I like the batch with dried cranberries the best, but they were both good! I love how the butter and sugar sink to the bottom of the pan and make a gooey caramel goodness on the bottom of each roll. YUM-O!