These are my favorite recipe that I've tried for cinnamon rolls. Most others are either too dry and "bread like" or too dough and dense. These are fluffy like a bread, moist like a cake, and chewy like a good cinnamon roll should be. Enjoy! And, the best part is they don't take that long to make! Sometimes I make them the night before and put them in the fridge to rise until morning.
2 c. warm water
1/2 c. sugar
4 t. dry yeast
2 eggs
1 t. salt
1/3 c. oil
6-7 c. flour
Cinnamon/Butter mixture:
1 c. brown sugar
2 1/2 T. cinnamon
1/3 c. butter, softened
Frosting:
6 oz. cream cheese, softened
1/2 c. butter, softened
3 c. powdered sugar
1 t. vanilla
1/4 t. salt
Dissolve yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil, 2 eggs, 2 c. of flour and beat until smooth. Stir in 3 more c. flour. Begin kneading dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a 1/4 c. at a time.
Let the dough "rest" for 15-20 mins. Roll the dough into a rectangle that's 24-30 inches long by about 16 inches wide. Spread with cinnamon/butter mixture and roll into a log.
Cut the roll into equal sized slices (about 1 inch wide or slightly more--I use non-flavored dental floss to cut) and place in two greased 9x13 pans. Put in warm place and rise for 45 minutes.
Bake at 350 degrees for 25 minutes (or until golden brown).
Allow to cool for 5 mins and then turn out of pans and top with frosting.
2 c. warm water
1/2 c. sugar
4 t. dry yeast
2 eggs
1 t. salt
1/3 c. oil
6-7 c. flour
Cinnamon/Butter mixture:
1 c. brown sugar
2 1/2 T. cinnamon
1/3 c. butter, softened
Frosting:
6 oz. cream cheese, softened
1/2 c. butter, softened
3 c. powdered sugar
1 t. vanilla
1/4 t. salt
Dissolve yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil, 2 eggs, 2 c. of flour and beat until smooth. Stir in 3 more c. flour. Begin kneading dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a 1/4 c. at a time.
Let the dough "rest" for 15-20 mins. Roll the dough into a rectangle that's 24-30 inches long by about 16 inches wide. Spread with cinnamon/butter mixture and roll into a log.
Cut the roll into equal sized slices (about 1 inch wide or slightly more--I use non-flavored dental floss to cut) and place in two greased 9x13 pans. Put in warm place and rise for 45 minutes.
Bake at 350 degrees for 25 minutes (or until golden brown).
Allow to cool for 5 mins and then turn out of pans and top with frosting.
4 comments:
You're awesome! I'm going to make these tomorrow.
These look REALLY good!
So, I'm a novice baker & I want to know...when you put them in the fridge to rise over night is that in place of the "Put in warm place & rise for 45 minutes"?
I must give these a try!
Well, I finally made them (over a year later)! They were totally delicious!!! Thanks for the great recipe. I figured out that the fridge works great. I think I'll do this one again & again & again!
Great recipe!!! make these last friday night but I used the bread machine that we have and followed the time element of the recipe. The second pan was baked late sunday and then took them to work the next day. Everyone raved about them and the frosting. This is so easy!!!!!
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