Saturday, May 14, 2011

Cinnamon Roll Recipe for those who asked!

With or Without
I don't know what was going on with Blogger but they had some major difficulties, I think. I had lost the whole last blog post, it's back but my comments are gone. I treasure those nice comments, dang, I would like to have them back!! A couple of you had asked for the recipe, can't remember exactly who it was, so I will just post it here for anyone who would like to have it. It's rather lengthy so bare with me.
2 envelopes active dry yeast (I use Rapid-Rise)
1/2 cup warm water
2 cups milk, scalded
1/3 cup plus 1/2 cup sugar
1/3 cup vegetable oil
1 T. baking powder
2 t. salt
1 egg
6 1/2 to 7 1/2 cups all purpose flour ( I use Bread Flour)
1 T. cinnamon
1/4 cup butter, softened
     In large mixer bowl, dissolve yeast in warm water.  Cool milk to lukewarm and stir into yeast along with 1/3 cup sugar, oil, baking powder, salt, egg and 3 cups flour.  Beat for 2 to 3 minutes with electric mixer. Stir in enough remaining flour to make a dough that's easy to handle.  Knead on well- floured surface until smooth and elastic, about 10 minutes.  Place in oiled bowl, turning to grease the top. Cover and let rise in warm place until doubled, about 1 hour.  Meanwhile, prepare two 9"x13" baking pans.  For frosted cinnamon rolls, liberally grease pan.  For caramel rolls, prepare topping (recipe follows) and divide evenly between two pans.  Mix 1/2 cup sugar and cinnamon; reserve.  Punch down dough and divide into halves.  Roll one half to a 12"x10" rectangle.  Spread with 2 T. softened butter (or more) and sprinkle with half the cinnamon sugar mixture.  Beginning on the 12" side, roll up dough, pinching edge firmly to seal.  Cut into 12 one-inch slices. Arrange on one prepared pan.  Repeat with remaining dough, butter and cinnamon sugar mixture. Wrap pans with sprayed foil or plastic wrap and refrigerate at least 12 hours, but no longer than 48 hours. (To bake immediately, do not wrap; let rise lightly covered until doubles, about 30 minutes and proceed with baking.)  To bake, remove foil from pans. Bake at 350 degrees until golden, about 20-25 minutes. Immediately invert pan onto baking sheet or heat proof serving plate.  Wait a minute, then remove pan.  Caramel-topped rolls are ready to serve.  For cinnamon rolls (without caramel) prepare glaze and spread on rolls while warm. Makes 24-26 rolls.
     Caramel Topping:  1 cup brown sugar, 3/4 cup butter, 1/4 cup white corn syrup and 1 cup pecan halves. Heat brown sugar and butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two baking pans and sprinkle pecans evenly in each pan.
     Cinnamon Roll Glaze: 2 cup powdered sugar, 2 T milk, 1 t. vanilla or almond flavoring. Mix all ingredients until smooth.  Drizzle or spread over warm cinnamon rolls.    Enjoy!!!


  1. Oh my...those are truly divine! Can't you just bake me some and ship them? hee,hee,hee.
    xx, shell

  2. Do you take them right from the fridge and bake, or do they need to rise a bit first? Thanks

  3. The rolls will raise some, even after you put them in the refrigerator. But if you have the time, you can let them come to room temperature and rise a bit more, if they need it. Either way they will be just fine...hmmmm Now I'm getting hungry for a cinnamon roll!!!!

  4. I was up last night at midnight getting these made for Sunday morning retreat ladies. I'm so excited I found your recipe, I can't wait to try them!

  5. I'm happy to report they were wonderful, thanks for sharing your recipe! I even posted a picture today on one which was leftover.