These cinnamon rolls will take you right back to Grandma’s kitchen once you smell the sweet cinnamon sugar aroma.They’re worth getting out of bed early for so that the yeast can rise……or you can make them the night before. 🙂
I love to make cinnamon rolls. Cinnamon rolls and chocolate chip cookies take up a lot of my baking time. That’s a good thing! While I enjoy trying new recipes and variations it’s always great to have that “no fail” recipe. This recipe is exactly that for me because I know that when I make a batch of these cinnamon rolls that they will be finger-lickin’ good!
This recipe comes from one of my Better Homes and Gardens cookbooks. Aren’t those the best?!? If you don’t have one I highly suggest you pick one up. I think they also make great gifts for a soon to be bride for her bridal shower. I have a few different editions, but I reeaaalllyy love the old ones considering I have a “thing” for old cookbooks.
If you want to change these a bit I like to make these during the fall to help bring in some seasonal flavor.
- 4 3/4 to 5 1/4 cups all-purpose flour
- 1 package of yeast or 2 1/4 teaspoons of yeast I buy yeast in bulk
- 1 cup milk
- 1/3 cup butter
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 3 eggs
- 1 tablespoon half-and-half
- 3/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 tablespoon of ground cinnamon
- 1/3 cup butter
Recipe for vanilla glaze
- 1 cup sifted powdered sugar
- 1/4 teaspoon vanilla
- 1 tablespoon milk
- In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a saucepan heat and stir milk, 1/3 cup butter, granulated sugar, and the salt just until warm (120 to 130 degrees) and butter almost melts; add to flour mixture along with eggs.
- Beat with electric mixer on low speed for 30 seconds.
- Scrape bowl.
- Beat on high speed for 3 minutes.
- Stir in as much flour as you can.
- Knead dough by placing dough onto a lightly floured surface.
- Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. About 3 to 5 minutes total.
- Shape dough into a ball.
- Place in a greased bowl; turn once.
- Cover and let rise in a warm place until doubled in size. About 1 hour.
- Punch dough down.
- Turn onto a lightly floured surface.
- Divide in half.
- Cover; let rest for 10 minutes.
- Meanwhile, lightly grease two 9x1 1/2 inch round baking pans or 2 baking sheets; set aside.
- Roll each half of the dough into a 12x8-inch rectangle. Sprinkle filling over dough rectangles.
- Roll each rectangle starting with the long side.
- Seal seams.
- Slice each roll into 12 pieces.
- Place cut sides down in prepared pans or baking sheets.
- Cover dough loosely with plastic wrap leaving room for rolls to rise.
- Chill for 2 to 24 hours.
- Uncover, let stand at room temperature for 30 minutes.
- Brush rolls with half-and half or light cream.
- Bake in a 375 degree oven for 20-25 minutes or until light brown.
- Remove from oven.
- Brush again with half-and half.
- Cool for several minutes and then top with glaze while still warm.
- Stir together brown sugar, the 1/4 cup of flour, and cinnamon.
- Cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl combine powdered sugar, vanilla and milk. Stir in additional milk, 1 teaspoon until it reaches a drizzling consistency.