Mom's Tweaked Cinnamon Rolls
Mom's Tweaked Cinnamon Rolls
Prep Time: 5 hours — dough takes time to rise, especially when you’re letting it rise at least twice!!
Bake Time: 15 minutes
Yields: 25 cinnamon rolls, depending on how large or small you roll them. ;)
Recipe Level: Easy recipe, that is great to do with kids throughout the day, but it does take a lot of patience.
Cooking note: If you want to make cinnamon rolls for a holiday morning, or just for a Wednesday to celebrate that you are half-way through the week, I recommend make the dough the day before, then put it in the refrigerator. The next morning, let it come to room temperature before forming the cinnamon rolls.
1 ¾ cup warm water
½ cup of whole cane sugar (Sucanat)
1 TBSP of small granule salt
2 packages of active dry yeast
1 1/2 cups of soft butter
6 cups of flour
1 ½ cups of powdered sugar
2 TBSP soft butter
¼ cup of whole milk
¼ tsp of vanilla or almond flavoring
2 cups of sugar
3.5 - 4 tablespoons of cinnamon
To make the cinnamon roll dough:
- 1 ¾ cup warm water (105-115 degrees F) in a pre-rinsed hot water bowl.
- Sprinkle two packages of active dry yeast over the warm water.
- Add in whole cane sugar (Sucanat), granule salt (stir gently to dissolve completely), 1 egg, 1/2 cup soft butter and 3 cups of flour.
- Mix ingredients at medium speed for 2 minutes until smooth (or mix by hand with a wooden spoon for...10 min! Whatever floats your boat.)
- Add in another 1 cup of flour and slowly mix.
- Work the last 2 cups of flour in with hands, and continue to mix until smooth and elastic.
- Keep the dough in the bowl and take 1/4 cup of melted butter and brush the top of the dough with the melted butter.
- Cover the bowl with a hot damp towel for 2 hours until it doubles in size. Note: Butter may pool around the sides of the dough.
- Pinch down the dough and kneed to work in the excess butter.
- Brush the dough with another 1/4 cup of melted butter.
- Cover the bowl again with a hot damp towel and let the dough rise a second time for 1 hour.
- Take the dough out of the bowl, and on a floured surface, roll the dough out to ½ inch thick.
- Melt 1/4 melted butter (yes, I know, we’re using a lot of butter!!) and brush the top side of the dough with the butter. Make sure the butter is melted, but not hot to the touch before brushing the dough.
- Create the Cinnamon Sugar Mixture. I tend to make a large amount for two reasons: First, I want to make sure I have plenty and don’t have to make a second mixture that is possibly not as cinnamon-y as the first, and therefore there is no consistency; and second, extra cinnamon sugar can be used on a variety of other foods—toast, apples, sweet potatoes, etc.,—so having extra never hurts. I start with 2 cups of sugar, and 3.5-4 tablespoons of cinnamon. If you don’t like a lot of cinnamon, then use less, but if you want more, you can always increase it.
- Sprinkle the top side of the dough with a mixture of cinnamon and sugar.
- Roll up the dough and cut into cinnamon rolls.
- Pre-Heat the oven to 370 degrees Fahrenheit
- Place the cinnamon rolls in a buttered dish and let rise a third time
- Bake for 15 minutes, making sure to rotate the pan half-way through baking (if you’re into that sorta thing)
To make the icing:
- Mix together the powdered sugar, 2 TBSP soft butter, whole milk, vanilla (or almond flavoring). Make sure there are no lumps of butter.
- After the cinnamon rolls have cooled, drizzle the icing over them.
Serve and enjoy!! Best enjoyed with a nice hot cup of coffee or tea.
- Ingredients//1 3/4 cup warm water
- 2 packages active dry yeast
- 1/2 cup whole cane sugar
- 1 TBSP small granule salt
- 1 egg
- 1/4 cup soft butter
- 6 cups flour
- 2 sticks melted butter
- cinnamon sugar for sprinkling Ingredients//Icing
- 1 1/2 cups powdered sugar
- 2 TBSP soft butter
- 1/4 cup whole milk
- 1/4 tsp vanilla or almond flavoring