Yesterday I made my very first Cinnamon Rolls from scratch. They turned out amazing!
I was on Facebook yesterday morning and put in my status update that I was looking for a recipe. I had found a great one from Alton Brown, but it was his Overnight Cinnamon Rolls and I didn’t get a chance to start them the night before, because I felt like crap. My friend, Kim, came through for me and sent me her Sister-in-Laws recipe. I only changed a couple of things, but wow! I will for sure be making these again. It is definitely a half a day affair, but so worth it. My Husband said, “these cinnamon rolls are the best that I have ever had. Really, hands down!” How sweet was that!
I also wanted to add that I did do something a little different from in the recipe… I didn’t have powdered milk, so I substituted with half evaporated milk and the other half 2% milk (I would say you could use evaporated, any regular milk or heavy whipping cream)… this is in place of the water and powdered milk. The same amount of cups as it calls for water. Also, I basted the cinnamon rolls with melted butter before I put them in the oven and then again after they came out. Yum!
Anyhow, I wanted to share this amazing recipe and some fun photos I took along the way. My youngest Son wanted them as big as his head, so I did my best to make them jumbo size. I hope you enjoy this journey as much as we did. 🙂
2 tablespoons dry yeast
1/4 cup sugar
1/2 cup instant, nonfat dry milk – substitute ½ cup non-dairy vanilla pudding
2 teaspoons salt
4-5 1/2 cups flour, all-purpose (bread flour can be used if you have it on hand)
1 stick butter (softened) – substitute 4 tbs of butter flavored shortening and 4 tbs of dairy free margarine
Melt-In-Your-Mouth Cinnamon Rolls
1 1/4 cup sugar
1/4 cup cinnamon
Once the dough has risen and doubled in sized, turn it back out onto a lightly floured countertop. Use a rolling-pin to roll the dough out quite thin, about 1/4 inch thick. (To make smaller cinnamon rolls, I like to roll the dough into a long rectangle that is about 4 inches wide. For monster sized cinnamon rolls, I tend to roll the dough into more of a square).
Use your hands to spread the butter in a nice, thick layer across the surface of the dough. Sprinkle a generous layer of white sugar on top of the butter. (You can use brown sugar, too. But I love the white-sugar-taffy that pools in the bottom of a pan when making it this way.)
Now for the IMPORTANT step. Sprinkle a GOOD layer of cinnamon on top of the sugar. Too much and you’ll clear out the sinuses of everyone eating. Too little, however, and you’re cinnamon rolls won’t be nearly as delicious as they could be. Don’t be stingy with the cinnamon. If you’re feeling really daring, drizzle a second layer of 3-4 tablespoons of melted butter over the cinnamon & sugar layer.)
Roll the cinnamon rolls up tightly, pinching the top edge closed to keep the cinnamon rolls closed while baking. Slice into 2″ rolls with a knife and place on a lightly greased cookie sheet. Allow to rise for another 25-30 minutes before baking.*
Bake in an oven preheated to 375 degrees for 18-22 minutes, or just until the edges of the rolls have browned slightly. Remove from oven, allowing to cool for 20-30 minutes before frosting and serving.
Decadent Cream Cheese Buttercream
This is it. The only way to make light, fluffy, melt-in-your-mouth cream cheese frosting in the way it’s made in this recipe…a teensy taste of cream cheese, a boatload of butter. You’re gonna love it.
2 sticks butter (or dairy free margarine)
2 pounds powdered sugar
1 teaspoon vanilla
2-4 Tablespoons (coconut) milk
In a large bowl beat together all ingredients until a thick but spreadable frosting appears. Slather on slightly warm cinnamon rolls and enjoy!