Thursday, October 22, 2009

My favorite cinnamon roll recipe!



I am a BIG fan of cinnamon rolls and can not count the number of different recipes I have tried over the years. Some are too gooey, some too dry, some too thick, some that don't raise, etc. I have a friend Camille that is famous for her AMAZING cinnamon rolls. They are always the perfect texture, the frosting is PERFECT, and they are light and airy. So..I finally got the recipe from her and WOW, they are delicious! I don't think I will try another cinnamon roll recipe again. My only alteration would be that I would maybe 1 1/2 times the frosting recipe..I like a lot of frosting!

Now, my picture does NOT do these cinnamon rolls justice. I had to make FOUR pans of cinnamon rolls (64 rolls) for a church activity and when I got home there were only four cinnamon rolls left. After the children got to them for breakfast, there was ONE lone cinnamon roll left :( So, here is the day-old LAST cinnamon roll left on my pile of four cookie sheets...to show you just how GOOD they are and how fast they go!

Perfect Cinnamon Rolls
1 c. warm milk
1/3 c. melted butter
2 eggs
1/2 c. sugar
1 t. salt
4 c. flour
1 T. yeast

Put warm milk, sugar and yeast into your mixer and mix for a minute until combined. Let the yeast grow until foamy and bubbly (about 5-10 minutes). Then add the eggs, butter, flour, and salt and combine until smooth and mixted together. Let dough sit in the bowl until it has doubled in size (about 1 1/2 hours). When it has doubled, put a small amount of flour on the counter and pour the dough onto the counter. Roll dough out until it measures 16 inches x 21 inches.

Filling:
1 c. brown sugar
1 1/2 T. cinnamon
1/3 c. melted butter
Melt butter and spread on dough rectangle. Mix brown sugar and cinnamon together and sprinkle all over buttered dough. Roll up and cut into 16 equal rolls.

Place rolls on greased cookie sheet 4 across and 4 down. Cover w/ greased plastic wrap. Let rise until doubled in size (about 1 hour). Bake at 400 for 10-12 minutes.

Frosting:
1/2 c. butter, softened
1 1/2 c. powdered sugar
1/4 c. cream cheese
1/2 t. vanilla
1/8 t. salt

Frost 1-2 minutes after finished baking.
at

7 comments:

  1. ~toniOctober 26, 2009 at 12:45 PM

    when making these rolls - what type of flour is used i.e. all white, 1/2 white-1/2 whole wheat, all wheat

    ~toni

    ReplyDelete
  2. ShandraOctober 26, 2009 at 7:20 PM

    I use all white flour with cinnamon rolls :)

    ReplyDelete
  3. ValOctober 27, 2009 at 7:41 PM

    perfect timing...i need a good roll recipe...my frozen stash is almost gone!!Thanks for sharing!!

    ReplyDelete
  4. MarielOctober 27, 2009 at 8:21 PM

    Shandra,

    Trust me on this...the frosting is even 10 times better with a few drips of almond extract.

    These are very close to the cinnamon rolls I make too!

    Mariel

    ReplyDelete
  5. Jane of all tradesOctober 31, 2009 at 12:24 PM

    I made these a few days ago and they were great. I tried a quicker recipe yesterday and they were not as good but the frosting from the second recipe was to die for. It is made with buttermilk cream cheese and powdered sugar. So good.

    ReplyDelete
  6. holiNovember 1, 2009 at 3:32 PM

    Where do I find those Pans?? I really like your big pans! I really really want to try these. But I would like to have a Big Pan!

    thanks holi

    (holiholi@sbcglobal.net)

    ReplyDelete
  7. trooppetrieJanuary 9, 2010 at 5:07 PM

    do you freeze your cinnamon rolls and if so before or after you bake them

    ReplyDelete