The Best Cinnamon Rolls, Made From Scratch
Recipe: #31703
March 24, 2019
Categories: Breakfast, Desserts, Dairy, North American, Brunch, Christmas, Easter, Fall/Autumn, Mother's Day, Potluck, Winter, Oven Bake, Vegetarian, Make it from scratch, Flour more
"I've been making these cinnamon rolls for quite a long time. They are by far the best I've made and I've tried many. If you follow the recipe, they come out so tender and delicious. Originated from a cooking show from the past "Calling all Cooks", as given by Laura Jeffries. The serving is a guesstimate, but it makes about 30 smaller rolls, but I sometimes have made them nice and big."
Ingredients
- FOR DOUGH TOPPING
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- FOR FROSTING
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Nutritional
- Serving Size: 1 (224.5 g)
- Calories 738.5
- Total Fat - 23.1 g
- Saturated Fat - 13.1 g
- Cholesterol - 141.9 mg
- Sodium - 458.6 mg
- Total Carbohydrate - 128.4 g
- Dietary Fiber - 6.6 g
- Sugars - 88 g
- Protein - 11.2 g
- Calcium - 79.4 mg
- Iron - 2.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Dissolve 2 packages of yeast in 1/2 cup of hot water (test on wrist to make sure water is not too hot) and 1 tablespoon of sugar. Let sit.
Step 2
Melt the 1/2 cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot). Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low. Slowly add 1/2 cup of sugar, then 1 egg. Add salt and 2 cups of flour on low, blend until smooth. Slowly add 1/2 cup at a time, the other 2 to 2 1/2 cups of flour.
Step 3
Put dough onto floured counter top. Knead dough until it doesn't stick to your hands (don't over kneed or add too much flour).
Step 4
Place in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size. (Tip, let it rise in oven where the air and temperature is consistent).
Step 5
Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin. Spread 1/2 cup butter over dough, sprinkle with 1 1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly).
Step 6
Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths.
Step 7
Place in round cake pan or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen.
Step 8
Preheat oven to 350 degrees. Only bake on one rack, center of oven (4 pans fit nicely). Set timer for 15 minutes, then watch for desired brownness. Remove from oven - let cool.
FROSTING
Step 9
Combine 1 pound of powdered sugar, 2 to 3 tablespoons of milk (this may vary, add or subtract to your desired consistency), and 2 drops of butter flavor extract. Stir with spoon until very smooth and drizzles easily.
Step 10
Drizzle onto completely cooled cinnamon rolls. Let frosting firm up. Serve.
Tips & Variations
No special items needed.