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Making cinnamon rolls starts with the first section of instructions on my home made bread page. This page picks up where that one left off.
I remember eating hot, sweet, gooey homemade cinnamon rolls at grandma's house when I was a kid. She didn't make them very often so they were all the more a treat when she did.
She used her yeast bread and dinner roll recipe to make them. I'm so glad I learned how to make these fabulous treats. There still a hit among the kids (young AND old ones!) in our family when I make them.
After dough has risen to double it's original volume (about 2 hours), and you have kneaded it a second time on an oiled counter, follow these instructions:
Using a rolling pin, roll the dough out into a roughly rectangular shape about 1/4 inch thick.
Melt about 1/2 stick of butter, and add sugar and cinnamon to it until it becomes a paste.
NOTE: I use a microwave oven to melt butter in a coffee cup and heat in 10-15 second bursts, checking butter after each burst.
Spread butter mixture evenly on the dough and add additional sugar and cinnamon if you want to.
Start rolling the dough up on itself, using the long side of the rectangle.
When rolled up, cut the roll into about 1 to 1-1/2 inch pieces.
Put them in a deep dish baking pan, so that they are barely touching.
Remember the more space between the rolls, the wider and shorter they will be when they are done rising (and after baking...). Doesn't affect the taste any, just their shape.
Cover, put back in oven and let rise for about 2 hours. Warm oven by turning it on to low for 2-3 minutes. Put a piece of wax paper between the rolls and cloth to prevent sticking.
When your cinnamon rolls have risen for about two hours, remove them from the oven, and preheat the oven to 350°F.
Uncover, and bake for about 45 minutes. When they LOOK done (golden brown), give them another 10 minutes, or the rolls in the middle of the pan will be doughy in the center.
Serve hot - drizzle with a simple quick icing (see to the right). They're gooooood!
Cinnamon rolls can be frozen after baking, although there never seems to be any left to freeze at my house! When cooled, put them in a zipper seal bag, squeeze out as much air as you can without smashing the rolls, and freeze.
Fresh piping hot, cinnamony, sweet and gooey. Homemade cinnamon rolls are a treat to make memories with. Every kid in my family loved these things.
Making your own are soooo much better than the kind you have to smack a paperboard tube on the side of the counter to make (we call those things "whop biscuits") that there's no comparison. Give it a try, and make some memories with the kids in your family.
Besides making cinnamon rolls, my grandmother used to make doughnuts using this dough too.
After the first 2 hour rising, she rolled out the dough to about 1/2 inch thick, and used a doughnut cutter to cut the donuts out.
She deep fried them in oil at about 350°F until golden brown.
Sprinkle them with powdered sugar, or drizzle with quick icing described below.
These things are not exactly the most healthy of food items, but MAN are they good to eat!
Making Quick Icing
When making cinnamon rolls, it's a tasty idea to make a simple icing or glaze to drizzle over them.
You can do this with 1 cup powdered sugar, 1 tablespoon of melted butter, 1 teaspoon milk, 1/4 teaspoon vanilla. Mix the ingredients.
If your icing comes out too thin, add some powdered sugar, if too thick, add a small amount of milk.