Mom's Tweaked Cinnamon Rolls

Mom's Tweaked Cinnamon Rolls

Larisa Stephenson

Larisa Stephenson

October 23rd, 2017

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 egg
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

Cinnamon Mixture
2 cups of sugar
3.5 - 4 tablespoons of cinnamon

To make the cinnamon roll dough:

  1. 1 ¾ cup warm water (105-115 degrees F) in a pre-rinsed hot water bowl.
  2. Sprinkle two packages of active dry yeast over the warm water.
  3. 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.
  4. 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.)
  5. Add in another 1 cup of flour and slowly mix.
  6. Work the last 2 cups of flour in with hands, and continue to mix until smooth and elastic.
  7. 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.
  8. 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.
  9. Pinch down the dough and kneed to work in the excess butter.
  10. Brush the dough with another 1/4 cup of melted butter.
  11. Cover the bowl again with a hot damp towel and let the dough rise a second time for 1 hour.
  12. Take the dough out of the bowl, and on a floured surface, roll the dough out to ½ inch thick.
  13. 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.
  14. 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.
  15. Sprinkle the top side of the dough with a mixture of cinnamon and sugar.
  16. Roll up the dough and cut into cinnamon rolls.
  17. Pre-Heat the oven to 370 degrees Fahrenheit
  18. Place the cinnamon rolls in a buttered dish and let rise a third time
  19. 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:

  1. Mix together the powdered sugar, 2 TBSP soft butter, whole milk, vanilla (or almond flavoring). Make sure there are no lumps of butter.
  2. 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.

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  • 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
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