Here’s a delicious Old Fashioned Cinnamon Rolls recipe.
We got about a foot of snow at my house this past week… which was awesome because we played and played and played in all of it’s gorgeous wonder. But now it’s raining. I mean REALLY RAINING… like pouring… on all of that fresh snow. So there is a great deal of flooding happening in our city today. My husband just left for the fire station to pick up a zillion sandbags to help prevent the snow-melt and torrential downpour from coming into our house and garage. It’s an icky, icky day.
So what I’m really trying to say is, it’s a great day to bake some cinnamon rolls! This one makes enough for a small crowd, so plan accordingly. We actually didn’t have a small crowd around at all when I made these, but we managed to eat all of them anyways. They’re hard to resist!
Since this is the old-fashioned kind, you’ll start with your typical yeasted dough. I found this dough really easy to work with. You can either mix it by hand and knead it by hand, or you can use a stand mixer to do the work for you if you have one of those! The dough does need some time to rise.
After you roll your dough with butter, cinnamon and sugar inside, you’ll use the “dental floss method” for cutting. I’ve made cinnamon rolls a zillion times before and have never used dental floss for cutting the rolls. It works so perfectly. Just wrap the dental floss around the roll and pull. That will turn out perfect cuts for you!
The cut rolls are placed on a cookie sheet, covered with a towel and given some time to rise as well.
Here’s what they look like fresh out of the oven!
This old fashioned recipe has a very simple sugary glaze to drizzle on top. You can certainly use a cream cheese style icing to spread on top, if you prefer. We loved this recipe as written. These are best fresh out of the oven warm and gooey. If you eat them later… just heat them up slightly in the microwave and they’ll soften right up.
Perfect recipe for classic, old-fashioned cinnamon rolls...
5 cupsall-purpose flour, divided (+ more, if needed)
1 envelopeactive dry yeast
1/3 cupgranulated white sugar
3 large Eggland's Best eggs
6 tablespoonsbutter, melted
2/3 cupgranulated white sugar
2 teaspoonsground cinnamon
1 1/4 cupspowdered sugar
1 teaspoonlight corn syrup
1/2 teaspoonvanilla extract
3 to 4+ tablespoonshalf and half or whipping cream
Prepare the dough: In a large bowl, combine 2 1/4 cups of the flour and the yeast. In a medium saucepan, heat and stir milk, butter, sugar and salt just until warm (120°F to 130°F) and butter almost melts. Add the milk mixture and eggs to the flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon. (ALTERNATELY: You can use a stand mixer to combine the ingredients and do the kneading to follow).
Turn the dough out onto a lightly floured surface. Knead in any remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total) - adding in extra flour, if needed. Shape into a ball. Place in a greased bowl, turning once to grease all sides of the dough. Cover; let rise in a warm place until double in size (about 1 hour).
Punch down the dough. Turn the dough out onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10 minutes. Lightly grease two baking sheets or two 9 x 1 1/2-inch round baking pans. Roll each dough half into a 12 x 8-inch rectangle. Brush the rectangles with the melted butter. In a small bowl, combine the 2/3 cup sugar and the cinnamon; sprinkle over dough rectangles. Starting from a long side, roll up each rectangle into a spiral; seal seams. Cut each spiral into 12 slices (place a length of dental floss under the roll, crisscross it at the top and pull quickly to make a neat slice). Place slices, cut sides down, on prepared baking sheets or in prepared pans.*
Cover loosely; let the dough rise in a warm place until nearly double in size (about 30 minutes).
Preheat the oven to 375°F. Bake the rolls for 20 to 25 minutes or until light brown. If necessary to prevent overbrowning, cover the rolls loosely with foil for the last 5 to 10 minutes of baking. Remove from oven.
Prepare the glaze: In a small bowl, stir together powdered sugar, corn syrup and vanilla. Stir in enough half and half or cream to reach drizzling consistency.
Drizzle glaze onto warm cinnamon rolls.
To make the rolls ahead: Prepare as directed through Step 3. Cover slices loosely with plastic wrap, leaving room for slices to rise. Chill for at least 2 hours or up to 24 hours. Uncover slices; let stand at room temperature for 30 minutes. Break any bubbles with a greased toothpick. Continue as directed in steps 5 and 6.
To create a warm place for rising, use your oven. Turn on the oven to 400 degrees for 1 minute, then turn it off to create a nice, warm place for rising your dough. Don't forget to turn it off though... you just want to warm it up slightly- you don't want it hot!
SOURCE: RecipeGirl.com (adapted from BHG Holiday Baking 2005)
Here are a few more cinnamon roll recipes you might enjoy: