Tuesday, December 8, 2015

Cinnamon Rolls Recipe

This is my last post until the New Year. In order to spend time with my family and not stress out too much over all that needs to be done at Christmas time, I always take off several weeks during the holidays. Don't worry, I'll be back with lots to share in January!

Every Sunday our family holds Family Home Evening.  During this time we have a prayer, a lesson, a scripture and a game. But the highlight for the kids {and I'll be honest, for me too} is the treat. Everyone takes turns being responsible for a different part of the evening and whoever is in charge of the treat gets to choose what to have and help make it. One of the most requested items for my son is Cinnamon Rolls.

Cinnamon Roll Recipe


  We use two different recipes, depending on how much time we have. When we're short on time, we make Jiffy Cinnamon Rolls. The dough is more of a biscuit - therefore no yeast and no rising time.

Cinnamon Roll Recipe
 
My favorite, though, is the classic cinnamon roll from my Grandma's recipe box, smothered in a cream cheese frosting. Grandma always added raisins to the filling, which I absolutely love. My kids however don't so, I usually make half with raisins and half without.

Cinnamon Roll Recipe

I've figured out a few tricks to create soft, chewy roll. To me, there's nothing worse than spending all that time and ending up with a dry cinnamon roll.
1 - Don't use too much flour. The dough should be a little sticky.
2 - Don't cook them too long. This goes for all breads - when overcooked they become dry.
3 - Use a vegetable spray, instead of flour, when rolling out the dough. This will keep dough from sticking to the counter without adding extra flour which dries out the dough.
4 - Use some bread flour. I use 2 cups bread flour and the remaining flour is all purpose. This gives me the consistency I like in the rolls.
5 -  Practice! It's taken me several years to perfect these cinnamon rolls. Hopefully with these tips it won't take you that long. But experiment a little here and there to create the perfect roll for you!

Cinnamon Roll Recipe


Print Recipe

Cinnamon Rolls Recipe

Rolls:
1 T. yeast
1 T. sugar
1/2 c. warm water
1/2 c. shortening
1 c. warm milk
3 eggs
1/2 c. sugar
1 t. salt
4-5 1/2 c. flour  {I use about 2 c. bread flour and the rest all purpose flour}

Filling:
1/4 c. butter or margarine, melted
brown sugar
cinnamon
raisins

Cream Cheese Frosting:
8 oz. cream cheese, softened
1/4 c. butter, softened
2 t. milk
1 t. vanilla
4 c. powdered sugar

For the rolls:
Combine yeast, 1 T. sugar and water in a bowl. Mix and let sit for 5 minutes to proof. Meanwhile add shortening and milk in a bowl. Microwave for a couple minutes until shortening has melted. Let cool slightly. In a kitchenaid, combine eggs, sugar, salt, milk mixture and yeast mixture and 4 c. flour. Continue to add flour as needed to form a dough that is slightly sticky. Spray a clean counter with vegetable spray. Roll out the dough to form a large rectangle - the dough will be about 1/4" thick.

Filling:
Spread melted butter evenly over dough. Sprinkle with brown sugar and cinnamon. I don't have measurements for this - sorry! I add enough brown sugar that it soaks up the butter, then a bit more. Then sprinkle cinnamon generously and evenly over it all. Dot with raisins, if desired.

Roll up dough and cut with a serrated knife. Place on a greased baking sheet. Cover and let raise until double, about an hour. Bake in a 400 degree oven for 12-15 minutes, or until lightly golden on top.

Frosting:
Mix together cream cheese and butter until smooth. Add remaining ingredients and mix well. Spread over warm cinnamon rolls. I use about half of the frosting and store the rest in the freezer for the next time.

Cinnamon Roll Recipe


I'd encourage you to start a Family Home Evening in your own family.  Besides having yummy treats, it's a great time to share important things you'd like your kids to know as well as enjoy each others company.


Here's some of my Grandma's other recipes:

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