My Cinnamon Rolls

by Valorie Delp | More from this Blogger

My children are delighted the twins are old enough that I'm back in the kitchen more. Until recently, they thought that cinnamon rolls were just a treat for the mall. Much to their delight, Thanksgiving morning I made chocolate chip cinnamon rolls, and now they're asking for them every morning. I don't have time to make them every morning but their persistence did give me the inspiration for this blog.

There is an art to making cinnamon rolls. Getting the dough to rise properly, rolling it out just so that it's not to thick and making sure that you don't load the dough with so much stuff such that it doesn't cook properly. It's not the easiest breakfast in the world, but it is awfully tasty. This recipe has been developed over several years of cinnamon roll baking. And today, I'll take you step by step through the process.

You will need:

1 cup milk

1 cup water

1/4 cup butter

1 1/2 teaspoons salt

6 cups all-purpose flour

1 1/2 tablespoons active dry yeast

1/2 cup white sugar

2 eggs

1/3 cup butter, softened

1 1/2 teaspoons ground cinnamon

3/4 cup white sugar 3/4 cup raisins (optional)

3/4 cup chopped walnuts (optional) 2 cups confectioners' sugar

3 tablespoons butter, melted

1/2 teaspoon vanilla extract 3 tablespoons milk

Directions:

In saucepan, heat 1 cup milk, water, and 1/4 cup butter until very warm. The butter doesn't need to be completely melted but the temperature should be just a little too hot to touch. Add the first 2 cups of flour and blend well. I usually use the bread hook on my kitchen aid mixer. Keep adding flour, a little at a time until the dough is soft and elastic. Let the dough sit in a warm place without any drafts for about one hour, or until doubled in bulk.

Punch down, and divide into 2 parts. Turn out onto a floured surface, and roll each part into a large rectangle. (Really take the time to work with the rolling pin and dough to make it as rectangular as possible. The trick is to roll in different directions. But getting it into a nearly perfect rectangle will yield less odd shaped rolls.)

Smear each rectangle with the softened butter. Combine the cinnamon and 3/4 cup sugar. Sprinkle over the rectangles. Generously sprinkle the raisins and/or chopped nuts over the top. (If you're not a raisin and nut fan, you can skip this.)

Roll the dough up into two logs starting at the long side. Cut each log into 12 slices. (Use either a serrated knife, or dental floss, or a pastry cutter, or a pizza cutter.)

Place the rolls cut side down into two 9x13 inch greased baking pans. Cover, and let rise in a warm place until almost doubled (about 30 minutes).

Bake in a preheated 375 degrees F (190 degrees C) oven for 20 to 25 minutes, or until golden. Combine the confectioners' sugar, 3 tablespoons melted butter, vanilla, and 3 tablespoons milk. Frosting should be thick. Spread over baked rolls and enjoy.

You might also enjoy:

Pecan Caramel Cinnamon Rolls

Almost Like a Cinnabon

Learn more about Valorie Delp

Hello everybody! My name is Valorie and I am one busy lady! When I'm not writing or editing for families, I am busy trying to get my brood of 5 in line.

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