This post is going to be a little long; however, it will make the best cinnamon rolls!
My friend Meg and I decided to get together and make cinnamon rolls. Both of us find yeast breads intimidating, but Meg said once you make these rolls a few times you won’t be afraid of yeast breads. This bread recipe is really easy to make and it does not take a lot of time; unlike other cinnamon roll recipes. We chatted during the rising times and they flew by.
We made the rolls by hand and it was really fun, especially the kneading. You can make dinner and orange rolls with this recipe too. Give it a try, the rolls are light, not too sweet, and they make a perfect end to any meal; our family loves to have them for breakfast.
Thanks for sharing this recipe and making the rolls with me. Love you Meg!
90 Minute Yeast Rolls
2 packages Instant dry yeast (or, one Tbsp plus 2 tsps)
½ cup very warm water
3 Tbsps sugar
1 tsp salt
¼ cup butter
1 cup milk
4 and 1/2 cups flour (measure this in a separate container, you may not need all of it!)
1. Combined in a large mixing bowl; sugar, salt, yeast, and 1 and 1/2 cups of flour, subtracted from the 4 and ½ cups already measured; and set aside.
2. Combined in glass measuring cup; 1 cup milk, ¼ cup butter, and heat in microwave aprox 1 minute; until ingredients are bath tub warm! (we did About 1 minute 40, just check with your finger).
3. Add warm milk-butter, to sugar and yeast mixture. Mix by hand or blend at low speed with a mixer until moistened. Then beat for 1 minute; it will be thin. If using a mixer, stop using it at this point. (We did it by hand).
4. Using a large spoon, stir in enough remaining flour to make a soft dough, Just enough so it does not stick. (we used half cups).
5. Turn dough onto a lightly floured clean surface and knead until smooth and elastic. About 6 to 10 minutes. (I got into the kneading. It’s really fun to be aggressive with the dough).
These can now be made into regular dinner rolls or into orange cinnamon rolls.
6. Return dough into clean greased bowl, lightly pam top of dough and cover with a towel.
7. Let rest in a warm room 10 minutes or heat in oven to 170 degrees and turn off.
8. Roll out into a rectangle about ½ to ¾ inches thick. Layer with filling ingredients, roll up tightly, and seal the edge by pinching. (Or you can make dinner rolls at this point).
9. Cut into thick 2 inch rounds using a thread. (if using dental floss, do not use the mint flavored floss).
10. Put in greased pan, about 1 inch apart. Cover with a clean towel. Let rise again until double.
11. Preheat the oven to 375 degrees. Bake for 20 to 25 minutes. Or until golden brown the middle will pop up when pushed down.
12. frost while warm and enjoy!
For Cinnamon Rolls Filling Layer:
Do not mix together.
½ cup brown sugar
¼ cup soft butter, not melted
1 Tbsp cinnamon
¾ cup raisins (optional)
1. Spread butter onto the rectangle of rolled out dough to edges.
2. Sprinkle with brown sugar, then cinnamon, then raisins. Cover evenly, Roll up dough, pinch to seal, and cut with thread.
3. Let rise until doubled and bake as directed.
Vanilla Cinnamon Frosting for cinnamon rolls, brownies, cakes, etc.
1 and ½ cups powdered sugar
1 tsp vanilla
½ cup very soft, but not melted butter
1/8 tsp cinnamon (if you leave out the cinnamon you will have great vanilla frosting!)
Aprox 3 Tbsps milk (not too much! Just enough to make it thick like peanut butter)
Mix all ingredients together until thick smooth and creamy. Frost as directed after baking.