I don’t think I know anyone who does not like a warm, gooey, sweet cinnamon roll. I have made cinnamon rolls a few times and have found a roll recipe that I like, but an icing recipe has eluded me. However, thanks to my friend Amy Kinnard and her blog Are We There Yet, I think I may have finally found a good one.
My darling husband really enjoys a good cinnamon roll, so as a surprise for him today, I decided to make a batch. He needs a surprise every so often, and I enjoy the chance to play in the kitchen. (Not to mention, when I make him cinnamon rolls, I get to eat some, too.) Now, this particular recipe calls for 7 to 7 1/2 CUPS of flour, so you can only imagine how many rolls that makes. What I do is divide the dough ball into two parts. I make make two roll logs, wrap one up really well in plastic wrap and foil and freeze it, and cut the second log up into rolls to bake. Then, when I want to make the second log, I let it thaw, cut the rolls, rise the rolls, and bake. I was able to make 25 rolls from the first log. The second log was a bit shorter than the first, but it’s safe to say that when I do cook it, I will get at least a 15-20 rolls. That’s 40-45 rolls from one recipe.
I got this recipe from my Grandma C., and she got it from her favorite cook book. I believe it’s a Betty Crocker book, and she recieved as a wedding gift in (I think) 1957. The dough is a sweet roll dough and can be used with other recipes, such as babka breads and other dessert/breakfast breads.
- 1/2 cup warm water
- 2 pkg. active dry yeast (I buy yeast in a jar, and it was 4 1/2 tsp. to equal 2 pkg.)
- 1 1/2 cup lukewarm milk
- 1/2 cup sugar
- 2 tsp. salt
- 2 eggs
- 1/2 cup shortening
- 7 to 7 1/2 cups all-purpose flour
- 2 tbsp. softened butter
- 1/2 cup sugar
- 2 tsp. cinnamon
(Icing – enough for 12 rolls)
- 4 T. softened butter
- 3 tsp. flour
- ½ C. powdered sugar
- ¼–1/2 tsp. vanilla
(To make rolls)
- In a large bowl, dissolve water and yeast.
- Stir in (or whisk) milk, sugar, salt, and eggs.
- Add shortening and about 3 1/2 cups flour. Mix until smooth using a mixer with dough hooks or a pastry maker and a spoon.
- Add enough remaining flour to handle easily; mix by hand. (I did this on the counter and ended up using a total of 7 cups of flour for these rolls.
- Knead until smooth and elastic (about 5 minutes.)
- Round up in a greased bowl, greased side of dough up.
- Cover with a damp cloth. Let rise in a warm place (about 85-degrees) until double (about 1 1/2 hours).
- Punch down. Divide dough ball in two.
- Roll out oblong (rectangular).
- Spread butter on dough. Sprinkle with sugar and cinnamon.
- Roll dough up tightly, beginning at the wide side. Seal well by pinching edges together. This should look like a log.
- Stretch log slightly to even it out.
- Cut log into individual rolls about 1-inch thick.
- Place rolls a little apart in greased 9×13 pan or greased muffin cups.
- Cover and let rise until double in bulk (about 35-40 minutes).
- Bake in a 375-degree oven about 25-30 minutes or until golden brown.
- While slightly warm, frost with icing.
- Make the second log and prepare to cook or freeze, depending how many rolls you need.
(To make icing)
- In a small bowl, beat ingredients together until smooth.
- Spread onto rolls while they are still warm.
Link to Amy Kinnard’s blog: http://thekinnardfamily.wordpress.com/