Cinnamon Rolls Recipe

RatingDifficultyBeginner

There are many recipes for cinnamon rolls, but they all typically involve dough that is rolled out, spread with a cinnamon and sugar mixture, and then rolled up and baked.

Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins
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 2 c MILK
 2 ea LARGE EGG YOLKS
 ½ c HOT WATER (105-115 F.)
 1 ts SALT
 ¾ c SUGAR
 8 c FLOUR (OR LESS)
 2 pk YEAST
 ¾ c BUTTER, SOFTENED


1

FILLING3/4 cSUGAR2 tb CINNAMON3/4 cPACKED BROWN SUGAR8 tb BUTTER, MELTED, DIVIDEDGLAZE1/2 cBUTTER1/3 cORANGE JUICE2 cSIFTED CONFECTIONERS SUGAR1/2 ts GRATED ORANGE PEEL COMBINE MILK AND SUGAR IN A SMALL SAUCE PAN.

2

HEAT, STIRRING OCCASIONALLY,OVER MEDIUM HEAT TO DISSOLVE SUGAR.

3

COOL SLIGHTLY.

4

POUR WATER INTO MIXERBOWL AND SPRINKLE YEAST OVER THE TOP.

5

LET STAND FOR 5 MINUTES UNTIL FOAMY.

6

WITH MIXER ON LOW SPEED, ADD MILK MIXTURE, SALT AND THEN EGG YOLKS.

7

GRADUALLY ADD 4 CUPS OF FLOUR.

8

ADD BUTTER.

9

BEAT MIXTURE UNTIL SMOOTH.

10

BEATIN ADDITIONAL FLOUR UNTIL DOUGH PULLS FROM THE SIDES OF MIXER.

11

ON FLOUREDSURFACE, KNEAD DOUGH UNTIL SMOOTH AND ELASTIC, ABOUT 8 MINUTES.

12

PLACEDOUGH IN A GREASED BOWL, TURNING ONCE TO COAT.

13

COVER AND LET RISE IN AWARM PLACE UNTIL DOUBLED IN SIZE, ABOUT ONE HOUR.

14

WHILE DOUGH IS RISING,MAKE FILLING BY COMBINING SUGARS AND CINNAMON.

15

SET ASIDE.

16

GREASE FOUR 9ROUND PANS OR TWO 9 X 13 BAKING PANS.

17

PUNCH DOWN DOUGH, DIVIDE INTO 4EQUAL PIECES.

18

ROLL DOUGH ON FLOURED SURFACE, INTO A 20 X 10 INCHRECTANGLE.

19

BRUSH WITH 2 TABLESPOONS OF BUTTER.

20

SRINKLE WITH 1/2 CUP SUGARMIXTURE.

21

ROLL TIGHTLY FROM LONG SIDE.

22

CUT INTO 18 PIECES - ONE INCH THICK.

23

PLACE PIECES INTO PREPARED PANS.

24

REPEAT WITH OTHER DOUGH PIECES.

25

COVERPANS AND LET RISE IN WARM PLACE FOR ABOUT 40 MINUTES OR UNTIL ALMOSTDOUBLED IN BULK.

26

BAKE AT 350 DEG F.

27

FOR 25 MINUTES.

28

DRIZZLE WITH ORANGEGLAZE.

29

BAKE FOR 10 MINUTES MORE.

30

COOL IN PANS FOR 10 MINUTES, INVERT ONWIRE RACK, THEN INVERT AGAIN.

31

MAKES 6 DOZEN ROLLS.

32

EACH ROLL = 125CALORIES, 4 g FAT, 17 mg CHOL.

33

ORANGE GLAZE: MELT BUTTER IN SAUCE PAN OVER MEDIUM HEAT.

34

WHISK INREMAINING INGREDIENTS.

35

MAKES 1 1/2 CUPS.

Ingredients

 2 c MILK
 2 ea LARGE EGG YOLKS
 ½ c HOT WATER (105-115 F.)
 1 ts SALT
 ¾ c SUGAR
 8 c FLOUR (OR LESS)
 2 pk YEAST
 ¾ c BUTTER, SOFTENED

Directions

1

FILLING3/4 cSUGAR2 tb CINNAMON3/4 cPACKED BROWN SUGAR8 tb BUTTER, MELTED, DIVIDEDGLAZE1/2 cBUTTER1/3 cORANGE JUICE2 cSIFTED CONFECTIONERS SUGAR1/2 ts GRATED ORANGE PEEL COMBINE MILK AND SUGAR IN A SMALL SAUCE PAN.

2

HEAT, STIRRING OCCASIONALLY,OVER MEDIUM HEAT TO DISSOLVE SUGAR.

3

COOL SLIGHTLY.

4

POUR WATER INTO MIXERBOWL AND SPRINKLE YEAST OVER THE TOP.

5

LET STAND FOR 5 MINUTES UNTIL FOAMY.

6

WITH MIXER ON LOW SPEED, ADD MILK MIXTURE, SALT AND THEN EGG YOLKS.

7

GRADUALLY ADD 4 CUPS OF FLOUR.

8

ADD BUTTER.

9

BEAT MIXTURE UNTIL SMOOTH.

10

BEATIN ADDITIONAL FLOUR UNTIL DOUGH PULLS FROM THE SIDES OF MIXER.

11

ON FLOUREDSURFACE, KNEAD DOUGH UNTIL SMOOTH AND ELASTIC, ABOUT 8 MINUTES.

12

PLACEDOUGH IN A GREASED BOWL, TURNING ONCE TO COAT.

13

COVER AND LET RISE IN AWARM PLACE UNTIL DOUBLED IN SIZE, ABOUT ONE HOUR.

14

WHILE DOUGH IS RISING,MAKE FILLING BY COMBINING SUGARS AND CINNAMON.

15

SET ASIDE.

16

GREASE FOUR 9ROUND PANS OR TWO 9 X 13 BAKING PANS.

17

PUNCH DOWN DOUGH, DIVIDE INTO 4EQUAL PIECES.

18

ROLL DOUGH ON FLOURED SURFACE, INTO A 20 X 10 INCHRECTANGLE.

19

BRUSH WITH 2 TABLESPOONS OF BUTTER.

20

SRINKLE WITH 1/2 CUP SUGARMIXTURE.

21

ROLL TIGHTLY FROM LONG SIDE.

22

CUT INTO 18 PIECES - ONE INCH THICK.

23

PLACE PIECES INTO PREPARED PANS.

24

REPEAT WITH OTHER DOUGH PIECES.

25

COVERPANS AND LET RISE IN WARM PLACE FOR ABOUT 40 MINUTES OR UNTIL ALMOSTDOUBLED IN BULK.

26

BAKE AT 350 DEG F.

27

FOR 25 MINUTES.

28

DRIZZLE WITH ORANGEGLAZE.

29

BAKE FOR 10 MINUTES MORE.

30

COOL IN PANS FOR 10 MINUTES, INVERT ONWIRE RACK, THEN INVERT AGAIN.

31

MAKES 6 DOZEN ROLLS.

32

EACH ROLL = 125CALORIES, 4 g FAT, 17 mg CHOL.

33

ORANGE GLAZE: MELT BUTTER IN SAUCE PAN OVER MEDIUM HEAT.

34

WHISK INREMAINING INGREDIENTS.

35

MAKES 1 1/2 CUPS.

Cinnamon Rolls Recipe

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