These cinnamon rolls are delicious. They are soft, I under cook them a little so they stay gooey in the middle.
(I apologize in advance for the horrible pictures, I wasn’t necessarily planning on blogging these this time around.)
They do take a while, so if you plan to have them for breakfast, set your alarm for earlier than you think you will need… But in our home, we normally decide to make them when we are talking about what we want to eat for Saturday breakfast.
Ha. Of course….
3/4 cup milk
1/2 cup sugar
1 1/4 tsp salt
1/2 cup butter
4 1/2 tsp active dry yeast
1/3 cup warm water (105-115 degrees)
5 1/2-6 1/2 cups flour
oil (to grease bowl for rising)
1 cup firmly packed brown sugar
1 cup sugar
1/2 cup butter
1/4 cup flour
1 1/2 Tblsp cinnamon
Start out by making your “Basic Sweet Dough”. (The first set of ingredients…) Just like any other dough, fairly simple as long as you use yeast correctly!
Heat milk, sugar, salt and butter in a saucepan. Heat over low heat until butter melts and sugar dissolved. Cook to lukewarm. DO NOT let it get to hot, because it has to cool until room temperature before you can add it to the yeast and water mixture. The hotter it gets, the longer you have to wait. (I always rush it but transferring the milk mixture into a glass bowl and setting that in the freezer just until its done steaming… 10 mins.)
While your milk mixture is cooling, dissolve yeast in warm water in a warmed mixing bowl. Add lukewarm milk mixture, eggs and 5 cups of flour. Attach bowl and using a dough hook, turn to speed 2 and mix for 2 minutes.
Continuing on speed 2, add remaining flour, 1/2 cup at a time and mix about 1 1/2 minutes or until dough starts to clean sides of bowl. Allow to kneed for 2 minutes more.
Place dough in lightly greased bowl, turning so the top is greased. Cover and let rise in a warm place, for about 1 hour or as soon as it is doubled in bulk. Because remember, we’re rushing!!!
While the dough is rising….Place sugars, butter, flour, cinnamon (and walnuts if you want) in a mixer bowl. Attach bowl and flat beater to mixer. Mix for one minute.
After dough is doubled, turn it onto a lightly floured surface. Roll into a 10×24 inch rectangle (approx…) Spread the goodness out evenly, leave a little bit of space on the edge. Roll tightly from long side to form a 24 inch roll, pinch the seam together. Cut into 24 slices, 1 inch each. I think I got 18 cinnamon rolls from this batch…
(Note: this is what the original recipe suggests. I like a gooier roll so I cut them about 1 1/2 inches thick and my husband still says THAT’S not thick enough!!!)
Place on greased baking pans ( or non stick cookie sheets). Let rise for 45 minutes or until they look big enough to go in the oven… Hurry!!!
Bake at 350 degrees for 18-20 minutes. Remove from pans immediately.
(Note: I freeze all my leftovers. They are great thawed and heated up in the microwave. Quick delicious easy breakfast or dessert with coffee! OR freeze unbaked and save yourself some time next time!)
Enjoy. Eat at least two right after they come out of the over. As I’ve said before, they are never oh so ooey gooey yummy!!!