Cinnamon roll recipe- please?

I had an amazing cinnamon roll recipe. Those things were heavenly! But I haven’t made them in a while, and I can’t find the recipe. And I can’t remember where I found it originally, other than “somewhere on the internet.” :eek:

So, I think I need a new one. Any dopers have an amazing cinnamon roll recipe they’d be willing to share with poor, recipeless me?

Here you go!

Cinnamon Rolls

2 ½ cups all-purpose flour (plus more, later)
1 ½ teaspoons instant yeast
½ teaspoon salt
1/3 cup sugar (plus more, later)
2 tablespoons butter (plus more for greasing the bowl, pan, and glazing)
1 egg
½ cup milk

  1. Combine the flour, yeast, salt, and sugar in a food processor fitted with the steel blade and process until mixed. Add the 2 tablespoons butter and the egg and pulse a few times, until well-combined. With the machine running, drizzle most of the milk through the feed tube. Process just enough until a dough ball forms; add more milk, 1 teaspoon at a time if necessary. Knead by hand on a lightly floured surface for a minute or two longer, adding a little more flour or milk if necessary, until the dough is silky smooth and quite elastic.

  2. Butter a bowl (or spray with Pam); place the dough in it. Cover and let rise until doubled in bulk, at least 2 hours or overnight. (You can hasten the process by placing it in a warm place.).

  3. Butter a 9x9 baking dish (Pyrex). After the first rise, roll out the dough into a .5-inch-thick rectangle. Brush liberally with melted butter [I find about 1.5 - 2 tbsp is sufficient], then spread with a mixture of .5 cup sugar and 2 teaspoons ground cinnamon. Roll it up, lengthwise (so it’s shorter rather than longer), then cut it into 4 equally sized slices*. Place in the Pyrex. Cover with plastic wrap and let rise 1-2 more hours.
    *I frequently make smaller rolls, so roll it up so that it’s longer rather than shorter, and cut it into 8 rolls. I also use a different size Pyrex dish – whatever works for you.

  4. Preheat the oven to 375˚ F.

  5. Brush with additional butter just before baking. The tops of the rolls will brown quickly. I like to brush them with a little bit of water to ensure that the tops don’t burn while the rest of the rolls bake. Bake for 15-20 minutes.
    I frost them with cream cheese frosting, for which I don’t use a recipe – I just mix cream cheese, vanilla, butter, powdered sugar, and milk or water (and a pinch of salt, and maybe a vanilla bean if I have one around) together until it tastes right and is the right consistency.

They are really good – enjoy!

That recipe sounds good, stargazer. Here’s the Cinnabon copycat recipe that I’ve been using.

I should point out that the production of homemade cinnamon rolls raises serious legal, philosophical, and moral issues. Selfless servant of mankind that I am, I nobly volunteer to fight ignorance by examining these issues in depth. Of course, in the name of science, I must have an ample supply of samples for testing…

Cinnamon rolls are one of the things I make at work every day. See my username. I have to do some math to cut the recipe down to size though. Do you have a small kitchen scale?

Cinnamon Rolls-makes 9 big rolls, or thereabouts

3.5 packets(or 9 teaspoons) active dry yeast
9 tablespoons(4 ounces) granulated sugar
1-1/8 teaspoons salt( 1/4 ounce)
14-1/2 tablespoons(215 milliliters) warm water

2 smaller, or one jumbo egg(2-1/6 ounces, or 60 grams by weight)
1/4 cup(2 ounces)(55 grams by weight) buttermilk
1-1/4 teaspoons vanilla

3-1/2 tablespoons(50 grams) softened butter
4-1/2 cups flour(615 grams)

Dissolve the yeast, sugar, and salt in the warm water. Allow time for the yeast to beging to bloom, about five minutes. Stir in the egg, buttermilk, butter and vanilla. Gradually begin to add flour. You may need to use your hands.

When flour has been absorbed begin a thorough process of kneading. By hand this could take at least ten minutes. If dough gets sticky you may dust kneading surface with just a little flour, but try not to add too much, use a scraper instead to keep the surface cleared.

When kneaded dough is firm and smooth, allow to rise in a warm place, in a covered bowl, for at least forty five minutes or until dough is about doubled in size. Roll dough into a rectangle about eighteen inches wide and nearly as tall. Spread with 7-1.2 ounces softened butter, 9 ounces of a mix of brown and white sugar, and dust over with cinnamon. Roll up and cut into nine parts, place in greased pan, and let rise, covered, for at least another 45 minutes. Rolls should fit snugly in pan at this point.

Bake at 350 Farenheit for about 40 minutes, or until rolls are golden brown. Frost with icing of choice.

The above directions are awkward, because I’ve tried to scale them down from a much larger recipe. I also knead in a bowl, and not by hand. If you have any questions at all let me know and I’ll try to make the murky more clear.

They do make good rolls, we sell a lot of them.

  1. Purchase Pillsbury cinnamon rolls.
  2. Peel paper off cardboard tube.
  3. Crack tube on counter.
  4. Place cinnamon rolls in pan.
  5. Bake, following directions on paper you just peeled off.
  6. Spread icing on cinnamon rolls, licking all excess icing off icing container/packet.

Seriously, I’ve made many cinnamon rolls from scratch but nothing, IMHO, competes with those crack-'em-on-the-counter cinnamon rolls. YMMV and all that.

This may be right, but three tablespoons yeast for 4 1/2 cups flour seems pretty high to me–are you sure you did the math right? I’d generally think 1-2 Tbsp yeast would suffice.

Daniel

While we’re getting cinnamon roll recipes, anyone got a recipe for a decent knockoff of Tim Hortons’ chocolate cinnamon rolls?

I had one on my way back from a Columbus Blue Jackets game, and I swear, it was like chocolate-cinnamon crack.

I’ve made these several times. I like the recipe because it doesn’t require yeast, the use of which intimidates me. They turn out quite yummy.

Filling:
1/3 cup butter, softened
1 cup brown sugar
3 teaspoons cinnamon

Cream butter, brown sugar and cinnamon together. Set aside.
Biscuit:
2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
2/3 cup milk

Combine flour, sugar, baking powder and salt in food processor bowl. Cut in butter until crumbly. (Or prepare by hand with a pastry blender.)

Whisk egg and milk together. Add all at once to the dry ingredients and whirl briefly to combine.

Turn dough out onto a floured surface and roll or pat into a 9 or 10 inch square. Spread filling over, and roll up like a jelly roll. Cut into 12 slices.

Arrange rolls in a greased 9 inch square baking pan. Bake at 400 degrees F. for 20 to 25 minutes. Remove from pan.
Icing:
1/2 cup icing (confectioners) sugar
milk or cream

Combine icing sugar with enough milk or cream to make a thin glaze. Drizzle over the rolls.


I don’t have a food processor or a pastry blender, so I just used a fork. I found that the tighter you roll the dough, the better they come out.