When the air turns cold, it seems like our taste buds sense the need for cinnamon rolls. So, last night at 7:30 I started making them… it also had something to do with the fact that Matt had “promised” the guys at work that he’d bring some in today to work. It was fun, although the yeast didn’t cooperate… I guess there really is an expiration on that stuff. The final “45 minute” rise took 6 hrs, then the oven clicked on at 5am and baked them. They’re not as puffy and airy as usual, but still taste good! Many ask for the recipe, so here it is. I found and adapted a version from the internet when we were living in Honduras and had an intense craving for Cinnabon. Adapted, meaning I cut out a lot of fat, believe it or not. Enjoy!
1 cup warm water
2 Tablespoons yeast
2 cups sugar– divided
1 cup warm milk
1 cup melted butter– divided
2 tsp salt
up to 8 cups flour
2 T cinnamon
4 cups powdered sugar
2 tsp vanilla extract
up to 6 T hot water
Dissolve yeast and 1 tsp sugar in warm water. Set aside.
In a large bowl, mix ⅔ cup melted butter, milk, ⅔ cup sugar, 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 on floured surface and knead for 8 minutes.
Grease bowl, turn, cover, let rise until doubled– 1 to 1½ hours.
Punch down and let rest 5 minutes.
Roll out into 15“x20” rectangle.
Brush ½ cup melted butter over dough and 1½ cup sugar and cinnamon.
Starting on the long edge, roll up jelly-roll style and pinch edge to seal. Cut into 12-15 slices.
Grease 13“x9”x2″ pan. Place rolls in pan close together, cover and let rise 45 minutes.
Bake at 350 for 25-30 minutes.
For icing: stir ⅔cup melted margarine, powdered sugar and vanilla. Stir in hot water 1 T at a time until glaze is right consistency. Spread over rolls.
TIP: After placing in pan, freeze cinnamon rolls. The night before let sit out overnight. They will rise and be ready to bake the next morning!
OR: Fix to jellyroll stage and then freeze. Let thaw in fridge overnight, then slice and let them do the final rise in the morning before baking!
TIP: Use a piece of strong thread or dental floss to cut cinnamon rolls into perfect slices!