Today’s Guest Post comes from Lynn at Lynn’s Kitchen Adventures. I made these (dairy free…modifications below) last week during my baking day and MMMMMMM. That’s all I gotta say. These are $5 Dinner Mom APPROVED!!!
I love to bake, and breads and desserts are some of my favorite things to make. Yes, it takes time to make these at home, but they are not hard to do. I think they are well worth the time they take. The quality of what I can make at home is so much better and healthier than what I can buy in a store. Not only do they taste better, they are usually a lot cheaper.
These cinnamon rolls are one of my favorite things to make. They are also one of my family’s favorite treats to eat. But I will warn you, these are not healthy. When I want a cinnamon roll, I forget about being healthy. I think there is a time for healthy, and I have plenty of healthy recipes. But when I want a cinnamon roll, I want a real cinnamon roll, not a healthy version.
This recipe makes a lot. I usually get 24-26 cinnamon rolls out of it. If I am not sending some to work with my husband for him to share with his staff, I freeze them. These freeze really well. I like to freeze these during the holidays, so that I can use them for a special breakfast without adding a lot of work during an already busy cooking time.
I can’t take full credit for this recipe though. It came from my sister, who found it in her local newspaper. I did however tweak it for our tastes. I use the same dough, but adjusted the filling and came up with a frosting that we love on top of them.
Yeast Cinnamon Rolls
Yield – 24 servings
Preparation Time – 60 minutes (+2 hours rise time)
Cooking Time – 15 minutes
- 2 pkg. active dry yeast
- 1 C. warm water (105-110 degrees)
- 2/3 C. plus 1 tsp. granulated sugar, divided
- 1 C. warmed milk
- 2/3 C. butter, room temperature
- 2 tsp salt
- 2 eggs, slightly beaten
- 7-8 C. all-purpose flour or a little more if needed
- 3/4 cup butter, room temperature
- 1 cup regular sugar
- 2 Tbsp. ground cinnamon
- 4 ounces of cream cheese
- 1/4 cup butter, room temperature
- 1 1/2 cups powdered sugar
For the dough:
- In a small bowl mix together warm water, yeast, and 1 tsp. sugar and set aside.
- In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture.
- Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff.
- Turn out onto a well-floured board; knead 5 -10 minutes. I do the kneading in my Kitchen Aid Mixer, and it works well. But if you do not have a mixer that will knead this much dough, you can mix by hand.
- Place in well-buttered glass or plastic bowl, cover and let rise in warm place, until doubled in bulk, about 1 hour.
- When doubled, punch down dough and let rest 5 minutes.
- Divide dough in half and roll each half into a rectangle, about 12×18 in size. I roll my dough pretty thin. I like lots of layers of dough and filling. The thinner the dough, the more layers to your cinnamon roll. I roll it to a little thinner than ¼ inch thick.
- Spread dough with butter.
- Mix together 1 cup sugar and cinnamon; sprinkle over buttered dough. Roll up jellyroll-fashion and seal edges together. I usually dip my finger in water and wet the edge of the dough to help it seal better.
- Cut each roll into 12 to 15 slices. (One easy trick to cut cinnamon roll dough is to use dental floss!) Place in greased 9×13 or similar pans. But do not crowd the pans. I only put 7 or 8 in a 9×13 pan. I think this helps you get a better texture to your rolls.
- Let rise until doubled, about 45 minutes.
- Bake at 350 degrees for 15 minutes. You do not want to overcook these.
- Combine and mix frosting ingredients with an electric mixer for about 5 minutes. You want to beat it this long. Don’t skip this step. You want the frosting light and fluffy.
- Spread this on warm cinnamon rolls. I let the cinnamon rolls cool about 8 minutes. That is all. You want the rolls warm so that the frosting melts slightly and runs down in between the layers of the rolls. I usually spread ½ the frosting on while the rolls are warm and then the rest once they are a little cooler.
***Erin’s Dairy Free Modifications: Substitute 1 cup of warmed rice milk for the warmed milk. Substitute a dairy free margarine (I use Smart Balance with Flax Oil) for all the places that call for butter. Omit cream cheese in frosting…make an icing instead. 1/4 cup dairy free margarine, 2 cup powdered sugar, 1 tsp vanilla and 2 1/2 – 3 Tbsp rice milk.
Lynn is a stay at home, homeschooling mom. She loves to bake and cook and try new recipes. She writes cooking tips, recipes, and other kitchen ideas at www.lynnskitchenadventures.com .