Cinnamon Roll Recipe

Betcha Can't Eat Just One!

Real Restaurant Recipe

Use this Cinnamon Roll Recipe to making your own cinnamon rolls at home. It isn't difficult. It does take some time but, oh, it is so worth it! Betcha can't eat just one!

(Warm cinnamon rolls ready for icing!)

These are really wonderful! The dough can be mixed and the rolls filled and shaped the night before you want them. Just put the rolls in the refrigerator. In the morning, put them in the oven and in a short period of time your kitchen will be filled with the aroma of freshly baked cinnamon rolls!

Cinnamon Roll Recipe

Real Restaurant Recipe

Preparation time: 45 minutes. Overall time needed about 4 hours. Makes 24 cinnamon rolls

Ingredients for cinnamon roll dough and filling:

2 1/4 cups of milk
2 ounces of butter

1/2 cup sugar
1 tablespoon of salt
4 1/2 teaspoons yeast
1/2 cup water, lukewarm
1 teaspoon sugar
3 medium eggs, beaten
7-8 cups of flour

1 cup of butter (for filling)
1 1/2 cups brown sugar (for filling)
1/2 cup white sugar (for filling)
3 tablespoons Cinnamon (for filling)

Instructions for dough for this cinnamon roll recipe:

Heat the milk over low heat until it just starts to bubble (DO NOT BURN), remove from heat and add the butter and let it melt
Add sugar and salt to the milk mixture
Combine yeast with the lukewarm water and 1 teaspoon of sugar
Set aside to allow the yeast to start working
Combine the milk mixture and yeast mixture and beaten eggs and mix well (use a stand mixer if you have one)
Add 3 cups of the flour to the milk/egg mixture and beat on low speed (or by hand) for 30 seconds; scrape down the sides of the bowl and add 1/2 cup of flour at a time while on low speed until a soft ball of dough forms
Sprinkle a clean, flat surface with flour and turn the dough out onto it
Knead the dough, adding flour a little at a time, until it is no longer sticky (knead for about 8 - 10 minutes until the dough feels smooth and velvety
Place the dough in a buttered bowl and turn the dough over, cover it with a clean towel or wax paper and let it raise in a warm place where there are no drafts
When the dough has doubled in size (1 1/2 - 2 hours), punch or push it down and knead it for a few minutes
Put the dough back in the bowl, butter the top and turn it over and then re-cover and let it raise until it again doubles in size
Again, punch or push the dough down and then knead it for a few minutes
Turn the dough onto a clean, flat. floured surface and using a rolling pin, roll the dough out to a large rectangle about 1 foot X 2 feet

Ingredients for filling:

1 cup butter
1 1/2 cups brown sugar
1/2 cup white sugar
3 tablespoons of Cinnamon

Instructions for filling:

Combine butter, brown sugar and cinnamon until smooth

Spread the filling mixture on the dough and then sprinkle with 1/2 cup of white sugar
Roll the dough up fairly tight and pinch together to seal the edges (roll the long side) pushing ends up with hands to make even
Pre-mark the dough with a knife into 1 inch wide slices (approximately 24 rolls)
Cut through the dough at these marks and place the rolls cut side down on two paper-lined or buttered 9 X 13 inch sheet pans
Cover and let raise in a warm spot where there are no drafts until the rolls are 1 1/2 times their original size
Bake in a pre-heated 350 degree F oven for about 15-20 minutes or until golden brown

Cinnamon Roll Frosting

Ingredients for cinnamon roll icing or frosting: