Friday, September 5, 2008

Cinnamon Rolls

Have you ever bought those cinnamon rolls from one of those specialty shops that are so sweet and tender and big and gooey and so very yummy? And have you ever thought, "If only I could make these at home!" If so, consider this your lucky day!
This recipe comes from my mother-in-law, who is the QUEEN of cinnamon roll making!! These rolls are so amazingly good, you just may never buy another one again. They do take some time to make, but they are sooooooooo worth it!

Here's what you'll need:

4 C. warm milk with one cube (1/2 C.) butter melted in it
2 T. yeast in 1 C. warm water
3/4 C. sugar
3 t. salt
4 eggs
14 C. flour

Put the milk in a microwavable bowl and put the cube of butter in the milk. Microwave until the butter is melted.
Stir the yeast into the warm water and let it sit 10-15 minutes to bubble (this is called proofing).
Mix together all ingredients, except the flour, in a Bosch mixer (or other stand mixer) using a dough hook. When well mixed add the flour slowly and mix well; it will be stickier than bread dough.
If you do use a Bocsh mixer, you can immediately roll out 1/2 of your dough to 1/2 - 1/4 inch,
spread with softened butter, sprinkle with lots of brown sugar and cinnamon, and a handful of granulated white sugar.
If you don't use a Bocsh, you'll have to let the dough rise until doubled in size. Then roll out and go from there.
Roll up the dough and cut 2 inch wide rolls with string or dental floss.
Place into greased pans (this time I used a 13x18 inch pan and two 9x13 inch pans, just whatever rimmed pan you have available).
Cover and let rise until they have filled in the pan (about 30-45 minutes).
Bake at 350 degrees for about 20-25 minutes or until light golden brown.
Remove from oven; brush with melted butter and cut around the rolls now to be able to get them out easily later. Frost while slightly warm.

1 (2 lbs) pkg. powdered sugar
1 t. vanilla
1/2 a cube (1/4 cup) softened butter - not melted

Mix all together and add enough milk to reach desired consistancy. If you like a more citrus-y frosting, you can substitute the vanilla for lemon extract.
This recipe makes close to 4 dozen cinnamon rolls, depending on how thick you cut them. And they are AMAZING the first day that you make them - nice and fresh. The second day, they are still pretty good warmed up. After that, they aren't the best. So since they make so much, make them for when company comes over or give them away to neighbors and friends. Then they can all be enjoyed fresh and people will love you for sharing with them!


Shannon said...

Uhhh...did you clear this with this HQ before posting the COVETED SECRET FAMILY RECIPE?

Just kidding...

Stoddard said...

I made your cinnamon rolls this morning and i must say they are very yummy! Thanks for sharing:)

Related Posts Plugin for WordPress, Blogger...