This Cinnamon Rolls Recipe comes from a cousin back in Kansas. Janice said the credit should go to her sister-in-law Joyce….I mention them only to tell you that this recipe is really good. Pour yourself a cup of coffee or tea….or your drink of choice and it makes for a perfect morning!
I usually like to literally coat the rolls in the powdered sugar frosting…letting it drip and ooze all over the top and down the sides….but you wouldn’t be able to see the ooey, gooey goodness of the cinnamon and sugar mixture in the center of the roll…..
There is really no way to describe the wonderful aroma of baking bread and these cinnamon rolls will make your family happy too!
- 1 cup warm water + 2 Tablespoons warm water
- 1 package active dry yeast
- 1/2 teaspoon salt
- 1 1/2 tablespoons oil (vegetable oil works fine)
- 1/4 cup sugar
- 1 egg
- 3 1/2 cups sifted flour
- 1/2 cup sugar
- 1 teaspoon of cinnamon.
- 1/4 teaspoon nutmeg
- 1 stick of butter melted
- Dissolve yeast in the water and set aside.
- In large bowl mix the salt, oil, sugar,and egg
- Add the yeast mixture to the large bowl mixture
- Stir in half the flour and beat well
- Add in enough of the remaining flour to make a soft dough that is easy to handle
- Turn the balled mixture out on a surface dusted with flour
- Knead until elastic, about 5-8 minutes
- Place dough into the large bowl that has been liberally greased, turning dough to coat all sides with the oil.
- Cover with a kitchen towel and Let rise in a warm place, free from drafts, until doubled in bulk. (about 30 minutes)
- Meanwhile butter a 9X13 baking pan for thick rolls or use a 1/2 sheet pan if you want your rolls to spread out more
- Turn dough out on lightly floured surface and roll to a rectangle shape.
- Using a pastry brush, spread the melted butter all over the surface of the dough
- Sprinkle the sugar, cinnamon and nutmeg over the melted butter
- Starting at either the narrow side or the long side (depending on how many cuts (rolls) you want, start rolling the dough.
- Seal the edges by crimping with your fingers dampened with water
- With a very sharp knife...I use serated knife,,,cut the rolls into the size desired. (I use an inch to an inch and a half cut) your choice, depending on the pan size you are using. Remember these rolls will rise again.
- Place the rolls cut side down in your baking pan and cover with a kitchen towel and let rise until doubled in size.
- Preheat the oven to 400 degrees.
- Lightly brush the tops with more melted butter if desired. Do not press on the rolls.
- Bake for 12-15 minutes until the desired browning. If the rolls are thicker, your time should be 15-20 minutes...again it depends on the size of your rolls and your oven temperature.
- Some ovens are hotter than others...you will have to keep an eye on your cinnamon rolls, but do not keep opening the oven door...they are sensitive to drafts.
- You may add chopped pecans or walnuts and raisins if that is the way you like your cinnamon rolls. Sprinkle them on after the cinnamon and sugar mixture.
- If you like more cinnamon and sugar, by all means add a little more.
- Ice them while still warm...not hot...with powdered sugar icing,...as much or as little as you prefer.
- I like to ice my rolls while still in the pan. I only remove what I need when I need them. And believe it or not, a pan presentation works just fine. It shows you made everything from scratch and it keeps the rolls from drying out.
- Some people use scalded milk with melted butter, but I find this is really good without the milk.
- You can double the recipe, but I always recommend starting out with a single recipe till you get the "feel" of the dough at various stages.