The only thing that beats the smell of freshly baked bread is...freshly baked cinnamon rolls! Ahhh, it's heavenly! Don't let the steps involved in making these baked goods scare you away- they really are quite easy and so worth it. Trust me. I like to make them during the day so that we can enjoy them after dinner for dessert...as well as with breakfast the following morning!
This recipe is a tried & true from the one and only Betty Crocker herself. Why try and out-do perfection?! You can find the original Betty Crocker Cinnamon Roll recipe here. I made only very minor changes.
Homemade Cinnamon Rolls
Rolls
- 4 cups flour
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 2 packages regular or fast-acting dry yeast (4 1/2 teaspoons)
- 1 cup warm milk (I used water + powdered milk)
- 2 TBSP butter or margarine (1/2 stick), room temperature
- 1 large egg
- 1-2 TBSP dough enhancer
- Cooking spray to grease bowl and pan
Filling
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup butter or margarine (1/2 stick), room temperature
- 1/2 cup raisins, if desired
- 1/4 cup finely chopped pecans, if desired
- 2 cups powdered sugar
- 2 tablespoon butter or margarine, room temperature
- 1 teaspoon vanilla
- 2 to 4 tablespoons milk
Directions
1. Microwave milk for about 30 seconds- 1 minute, until very warm. Pour into mixing bowl and add granulated sugar, stirring to dissolve. Add yeast and let proof for about 7-8 minutes, until yeast is bubbling. Add remaining ingredients, save 1 cup of flour. Begin mixing, adding the last cup of flour slowly. You'll want the dough to be slightly sticky. Knead dough for 5-6 minutes, until it's smooth and springy.
2. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. {I turn my oven on 350 degrees, then after a minute, turn it off and let dough rise in the oven since my house is usually too cool.}
3. In a small bowl, combine brown sugar, cinnamon and raisins or nuts. Set aside. Spray the bottom and sides of a large jelly roll pan with the cooking spray. Sprinkle flour lightly on a counter top or large cutting board. Punch dough to deflate it. Pull the dough away from the side of the bowl, and place it on the floured surface.
4. Using your hands or a rolling pin, flatten dough into a 15x10-inch rectangle. Brush 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture. Beginning with the long side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Using a sharp serrated knife or length of dental floss, cut roll into 1-inch slices. Place slices slightly apart in the pan. Let rise in a warm place about 30 minutes or until dough has doubled in size. (I always let mine rise 40-45 minutes!)
5. Heat the oven to 350°F. Bake 20-25 minutes or until golden brown. Cool 5 minutes.
6. In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is smooth and pourable. Pour glaze over the tops of cinnamon rolls, allowing it to cover the rolls and drip down the sides.
Enjoy!
