Friday, October 14, 2011

Cinnamon Rolls

I've never made cinnamon buns before... until now.

It's not too difficult.

It just takes time... and love.

Mostly just time... and maybe some cinnamon.

 Cinnamon rolls

And yes, I took a picture of the ugly one that doesn't look like a roll. 

Just use your imagination and pretend it looks pretty.

At least it was very tasty.

Remember, "looks aren't everything".

I read that the longer you let the bread buns rise.. the higher and fluffier they will be...

So I left them alone and they just did their thing...

Got very high. Got very twisty.

Added a little bit of icing to top it off.

Recipe for Cinnamon Rolls
Ingredients for Dough:
- 1 teaspoon white sugar
- 1 (.25 ounce) package active dry yeast
- 1/2 cup warm water (110 degrees F/45 degrees C)
- 1/2 cup milk
- 1/4 cup white sugar
- 1/4 cup butter
- 1 teaspoon salt
- 2 eggs, beaten
- 4 cups all-purpose flour
Ingredients for Filling:
- 3/4 cup brown sugar (I used 1/2 cup)
- 2 tablespoon ground cinnamon (I used 4 teaspoons)
- 1/4 cup melted butter (I used 1/8 cup room temp butter... maybe less) 

- Use whatever icing you want... cream cheese frosting? my fav...
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Combine remaining 3/4 cup brown sugar and cinnamon; set aside.

- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Spread butter over the dough, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. 

- Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter (I skipped this step). 

- With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. OR... Do this trick for cutting the rolls without mashing the dough: take a piece of thread, slide it under the roll, cross the thread and pull quickly. 

- Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 20 to 25 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Cover with icing.


  1. looks awesome joyce!! did you take out the one on the end??

  2. Ah, cinnamon rolls. So good, so worth it! I'm so glad I'm able to type again. I've missed visiting and commenting on your blog. I hope you are doing well and enjoying a restful Sunday. Hugs from Austin, my friend!


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