The Best Cinnamon Rolls, Made From Scratch
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."
- FOR DOUGH TOPPING
- FOR FROSTING
- 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
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.
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.
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).
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).
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).
Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths.
Place in round cake pan or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen.
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.
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.
Drizzle onto completely cooled cinnamon rolls. Let frosting firm up. Serve.
Tips & Variations
No special items needed.