Saturday, August 13, 2011

Cinnamon Rolls

I was surprised on how well these rolls turned out when I first made then. They were extremely soft and warm. And they tasted so good! I would definitely use this recipe again!

Serving Size: 16


  • 4 eggs
  • 2/3 cup sugar
  • 3 tsp salt
  • 3/4 cup butter
  • 4 cups milk
  • 3 tbsp yeast (preferably active dry yeast)
  • 10 cups of flour (I used unbleached flour)
  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 2 tbsp cinnamon
     Clear Glaze
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tbsp light corn syrup (Karo)
     Sugar Glaze
  • 2 cups confectioners' sugar
  • 4 tbsp water

In a large bowl (or a large stand mixer) beat eggs, sugar, and salt.  In a medium sauce pan melt butter. Add the milk and heat until milk is warm. Remove from heat and pour into egg mixture. Mix until combined. Sprinkle yeast over milk mixture and let stand for 2 minutes to soften yeast.

Whisk the yeast into the milk mixture. Add 6 cups of flour and beat until dough is smooth. Add remaining flour 1 cup at a time until dough is smooth and slightly sticky. The dough will begin to pull away from the sides of the bowl while mixing. Place dough in a very large bowl that has been lightly oiled (with cooking spray or butter). Cover the bowl with a clean cloth and allow the dough to rise double its size, about 50-60 mins.

Preheat oven 375 degrees.

Once the dough has doubled in size, divide it in half.

Roll each half of the dough into large square.
Spread the melted butter over the entire dough.

Sprinkle the bottom half of the dough with cinnamon and sugar

Fold down the top of the dough over the cinnamon sugar half of the dough.

Cut the folded dough into 1 1/2 inch strips. While doing this some of the filling may be squeezed out. Don't worry about this. That just means the outside of the dough will be coated with the delicious filling, which is not a bad thing. Twist each strip of dough and then tie in a not or roll in a swirl. This is the time to be creative with designs. Place the rolls on a greased baking sheet. Cover with a clean cloth and allow the rolls to rise for 30 mins. 

Optional: Depending on your sweet tooth, you can also add some more cinnamon sugar mixture on the top of each rolls for additional flavor.

Bake for 10-12 minutes or until golden brown. Remove from oven and brush with clear glaze.
To make clear glaze boil sugar, water, and corn syrup in a small saucepan. Remove from heat and cool.

Wait until the rolls have cooled and then drizzle the sugar glaze over the roll using a fork.
To make sugar glaze, combine confectioners' sugar and milk in a mixing bowl and beat until smooth.

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