These bitterly cold, snowy days are not good for much . . . except baking things like these wonderful, oh-so-good, cinnamon rolls!
My recipe comes from Two Peas and Their Pod and is not only a fantastic recipe but there are some cute pictures of her dad (this is his recipe) making his famous cinnamon rolls.
Once the dough has risen once and been rolled out into a rectangle, you spread it with soft butter.
Next comes a thick layer of brown sugar and cinnamon. You can add raisins (I didn't have any) if you like. I think the next time I make these, I'll add raisins and more of the cinnamon sugar mixture.
After slicing (use a piece of dental floss to get nice, clean cuts) they went into a generously greased pan to rise once more. I set my oven to 250 degrees and set my bowl/pan of dough on TOP of the stove. The warmth coming up from the oven makes these rise really well.
Here they are all puffy and ready for the oven.
Out of the oven and ready for a nice icing bath!
Is your mouth watering yet??
These were SO SO good -- tender inside and so gooey!
In order to spare my hips any further insult, I kept a few at home and sent the rest to church with my hubby for the staff to enjoy!
I have copied the recipe directly from Two Peas and Their Pod's site below:
- Rolls:
- 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
- 6 tablespoons shortening (Crisco)
- 1 cup granulated sugar
- 8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
- 2 cups hot water
- 2 eggs, beaten
- 1 tablespoon salt
- Softened butter (about 1/2 cup total)
- Brown sugar (about 1 1/2 cups total)
- Raisins (about 1 cup total)
- Cinnamon (about 2 tablespoons total)
Icing:
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
DIRECTIONS:
- Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape, about 22 X 13 inches. Spread dough evenly with half of the softened butter, about 1/4 cup. Sprinkle dough with half of the brown sugar, raisins, and cinnamon. You can omit the raisins, but my family loves them.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Preheat oven to 350 degrees F. Bake for 20-30 minutes or until cinnamon rolls are golden brown on top and cooked in the middle. Every oven is different so check at 20 minutes to be safe, but it might take longer. You don’t want them to be doughy in the middle. Time will also vary based on how big they get during the second rise. Ours take closer to 28-30 minutes. Remove from the oven and let the rolls cool to room temperature.
7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!
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