Cinnamon Rolls

Yesterday I made my very first Cinnamon Rolls from scratch. They turned out amazing!

I was on Facebook yesterday morning and put in my status update that I was looking for a recipe.  I had found a great one from Alton Brown, but it was his Overnight Cinnamon Rolls and I didn’t get a chance to start them the night before, because I felt like crap. My friend, Kim, came through for me and sent me her Sister-in-Laws recipe.  I only changed a couple of things, but wow!  I will for sure be making these again.  It is definitely a half a day affair, but so worth it.  My Husband said, “these cinnamon rolls are the best that I have ever had.  Really, hands down!”  How sweet was that!

I also wanted to add that I did do something a little different from in the recipe… I didn’t have powdered milk, so I substituted with half evaporated milk and the other half 2% milk (I would say you could use evaporated, any regular milk or heavy whipping cream)… this is in place of the water and powdered milk.  The same amount of cups as it calls for water.  Also, I basted the cinnamon rolls with melted butter before I put them in the oven and then again after they came out.  Yum!

Anyhow, I wanted to share this amazing recipe and some fun photos I took along the way.  My youngest Son wanted them as big as his head, so I did  my best to make them jumbo size. I hope you enjoy this journey as much as we did.  🙂

xo

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Kim  February 4 at 10:05am

Here’s the recipe, the substitutions listed are to make it non-dairy (sister-in-law doesn’t do dairy)Perfect Cinnamon Roll Dough

Warm and soft with the slightest touch of sweetness, this roll dough is simply perfect for making cinnamon rolls. If you’re wary of making yeast breads, you really have nothing to fear. The only vaguely tricky step is mixing the yeast into appropriately warm water. Water too hot can kill off the yeast, but lukewarm water won’t activate it. A good rule of thumb to use when preparing the warm water for your yeast is to run your own hand under the faucet and feel the temperature of the water. If you’d take a nice, long bath in it, it’s probably the perfect temp for your yeast. Enjoy!2 cups very warm water
2 tablespoons dry yeast
1/4 cup sugar
1/2 cup instant, nonfat dry milk – substitute ½ cup non-dairy vanilla pudding
2 teaspoons salt
1 egg
4-5 1/2 cups flour, all-purpose (bread flour can be used if you have it on hand)
1 stick butter (softened) – substitute 4 tbs of butter flavored shortening and 4 tbs of dairy free margarine

In a large bowl, whisk together the warm water and yeast. Whisk in the sugar and allow the yeast to foam slightly by letting it sit alone for 5 minutes, or so. Stir in the dry milk( or ½ cup pudding mix), salt, and egg. Slowly start stirring in the flour, cup by cup, until a thick, sticky dough is formed. Don’t add too much! You want it sticky and pliable, not overly floury. Turn the dough out onto a floured surface, sprinkle a thin layer of flour on top, and knead the bread until it becomes a little less sticky and slightly elastic. Now begin to knead the butter into the dough. It should make the dough very soft and greasy enough so the dough no longer needs any flour. Once the butter has been kneaded through, and the dough is elastic, set it in a lightly greased bowl, cover it with a slightly damp, clean cloth, and allow to rise for about 1 hour.
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Melt-In-Your-Mouth Cinnamon Rolls

The true secret to amazing cinnamon rolls isn’t so much the recipe, it’s the method. Be sure to read through the instructions below, I’ve tried to let you in on the ultimate tips to make absolutely perfect cinnamon rolls.1 stick butter, very soft (or dairy free margarine)
1 1/4 cup sugar
1/4 cup cinnamon
Once the dough has risen and doubled in sized, turn it back out onto a lightly floured countertop. Use a rolling-pin to roll the dough out quite thin, about 1/4 inch thick. (To make smaller cinnamon rolls, I like to roll the dough into a long rectangle that is about 4 inches wide. For monster sized cinnamon rolls, I tend to roll the dough into more of a square).
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Use your hands to spread the butter in a nice, thick layer across the surface of the dough. Sprinkle a generous layer of white sugar on top of the butter. (You can use brown sugar, too. But I love the white-sugar-taffy that pools in the bottom of a pan when making it this way.)
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Now for the IMPORTANT step. Sprinkle a GOOD layer of cinnamon on top of the sugar. Too much and you’ll clear out the sinuses of everyone eating. Too little, however, and you’re cinnamon rolls won’t be nearly as delicious as they could be. Don’t be stingy with the cinnamon. If you’re feeling really daring, drizzle a second layer of 3-4 tablespoons of melted butter over the cinnamon & sugar layer.)

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Roll the cinnamon rolls up tightly, pinching the top edge closed to keep the cinnamon rolls closed while baking. Slice into 2″ rolls with a knife and place on a lightly greased cookie sheet. Allow to rise for another 25-30 minutes before baking.*
Bake in an oven preheated to 375 degrees for 18-22 minutes, or just until the edges of the rolls have browned slightly. Remove from oven, allowing to cool for 20-30 minutes before frosting and serving.
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Decadent Cream Cheese Buttercream
This is it. The only way to make light, fluffy, melt-in-your-mouth cream cheese frosting in the way it’s made in this recipe…a teensy taste of cream cheese, a boatload of butter. You’re gonna love it.

4 oz. (goat) cream cheese
2 sticks butter (or dairy free margarine)
2 pounds powdered sugar
1 teaspoon vanilla
2-4 Tablespoons (coconut) milk
In a large bowl beat together all ingredients until a thick but spreadable frosting appears. Slather on slightly warm cinnamon rolls and enjoy!

Kathleen Lewis-Shelfer February 4 at 10:06am

Thank you! I am printing it out now and getting started! xo