Is there anything more delicious or comforting than a homemade cinnamon roll? This recipe can be made in advance and then baked when you are ready to serve them; perfect for the holidays. I have used this recipe for many years at school; it works with 45-minute class periods and beginning bakers! Here is the recipe:
2 cups flour (plus an additional 3-4 cups for a total of 5-6 cups)
2 packages of dry yeast (4 1/2 teaspoons)
1/2 cup sugar
1 T salt
1/2 cup softened margarine or butter
1 1/4 cups very hot tap water or warm milk (105-115 degrees)
Filling:
3/4 cup sugar
1 T cinnamon
Mix well and set aside
1/2 cup butter or margarine SOFTENED, not melted
Mix 2 cups flour, yeast, salt and sugar in a large bowl; blend ingredients. Add softened butter or margarine, water or milk, and beaten eggs. Mix well. Gradually add flour until dough forms a soft ball and pulls away from the sides of the bowl.
Turn dough onto a lightly floured board and knead (using a fold, push, turn motion) for about 5 minutes until dough is smooth and elastic. Cover dough with a towel and let rest for 20 minutes.
Lightly flour a cutting board or your counter and roll dough into a rectangle, about 12 x 18" and 1/4" thick. Spread softened butter or margarine on dough making sure to spread to the edges. Sprinkle cinnamon/sugar mixture on top of butter/margarine.
Begin rolling the dough toward you. You will want to end with the "seam side" down. I usually need to "reshape" the roll a little making sure the entire length is about the same diameter.
I usually cut my rolls about 1 1/2" thick; this really is a matter of personal preference. I make a mark using a ruler to keep them about the same size. Cut the rolls using a piece of thread or plain dental floss. Using a knife will flatten the roll; the "string method" works great!
Place the rolls in a lightly greased 9" x 13" pan. Cover lightly with plastic wrap and refrigerate 2-48 hours. When ready to bake, remove plastic wrap and place rolls in a preheated 375 degree oven. Bake for 25-30 minutes, be careful not to over bake. Drizzle warm rolls with powdered sugar glaze:
1 cup powdered sugar
2 T melted margarine
1/2 t vanilla or almond flavoring
Add enough milk to reach desired consistency; you can make this as thin or thick as you like
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| Toss the flour, salt, sugar and yeast in a bowl; mix well |
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| Add eggs, softened butter or margarine and water |
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| Continue to add flour until dough forms a soft ball and pulls away from the sides of the bowl |
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| Turn dough onto a lightly floured board and knead until smooth and elastic; about 5 minutes |
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| Cover dough with a towel and let rest for 20 minutes |
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| Roll dough into a rectangle about 1/4" thick or about 18" x 24". Spread softened butter or margarine over the dough; sprinkle cinnamon sugar mixture on top. |
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| Roll the dough toward you placing the "seam side" down. Cut rolls about 1 1/4" thick; sometimes I mark the place with a knife. Cut rolls using plain dental floss or string--works much better than using a knife! |
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| Place rolls in a lightly greased or parchment lined pan. This recipe made 16 rolls. Even though I marked the dough for cutting my rolls are not exactly the same size. No worries, call them artisinal or rustic and enjoy! |
