Cinnamon Rolls

Unfortunately I probably won’t be able to enjoy these since I’m getting over a stomach virus that put me in the ER for the day on Monday, but at least I can enjoy the smell! I decided to make these because a)I had everything home and I didn’t feel well enough to go to the store and b) it’s horribly cold outside.

Most cinnamon rolls take about 5 hours to make, but I’ve cut the time down to about 2 hours with this recipe. I omitted the scalded milk and added some other time saving steps. They turn out just as wonderful as the 5 hour kind and even better than store bought:)

Ingredients:

2 cups of warm water
1/2 cup sugar + another 1/2 cup sugar
4 teaspoons active dry yeast
2 eggs
1 teaspoon salt
1/3 cup Canola or Vegetable oil
5-7 cups cups of flour

Directions:

Dissolve the yeast in the warm water. Add the sugar and salt. Mix. Add the oil, 2 eggs, 2 cups of flour and mix until smooth. Stir in 3  more cups of flour. Turn dough out onto a floured surface and begin kneading it, adding in more flour, 1/2 cup at a time, as needed until dough is no longer sticky. Let the dough rest in a lightly oiled bowl for 20 minutes. Meanwhile, melt 1 tbs butter in the microwave. In another bowl, mix together 1/2 cup sugar with 1 tbs cinnamon (less if you don’t like the cinnamon flavor as much). Put both the butter and cinnamon/sugar mixture aside.

After 20 minutes, roll the dough into a rectangle that’s about 24 to 30 inches long by about 16 inches wide. Spread melted butter on top with a pastry brush and sprinkle with cinnamon and sugar. Starting at the wide end, roll into a log. Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place close together (touching even) into two greased  pans. Cover with saran wrap and put in a warm place to rise for 45 minutes (See picture)

Bake at 350 degrees for 25 minutes (or until the cinnamon rolls are golden brown).
Allow to cool for 5 minutes and then turn out of the pans.

And for icing, you can either make a cream cheese icing or a regular white buttercream icing. Since cream cheese icing is the standard, here’s a simple recipe:

8 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract

Cream the butter and cream cheese together. Add the vanilla extract and cream another 30 seconds. (Always add flavorings directly the fat in your mixture). Add the powdered sugar and mix slowly at first and gradually picking up speed, until creamy. Put on cinnamon rolls only after they are very cool.

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