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old fashioned cinnamon rolls

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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Mmmmmmmmmmmmm! I can taste them now...

(1 rating)
yield 24 serving(s)
cook time 25 Min

Ingredients For old fashioned cinnamon rolls

  • ROLLS:
  • 4 3/4 c
    all purpose flour (or more up to 5 1/4 c)
  • 1 pkg
    active dry yeast
  • 1 c
    milk
  • 1/3 c
    butter
  • 1/3 c
    sugar
  • 1/2 tsp
    salt
  • 3 x lg
    eggs
  • BUTTER & CINNAMON/SUGAR MIXTURE:
  • 5 Tbsp
    butter, melted
  • 2/3 c
    sugar
  • 2/3 c
    dark brown sugar, firmly packed
  • 1 1/2 Tbsp
    cinnamon, ground
  • GLAZE:
  • 1 - 8 oz oz
    cream cheese, room temperature
  • 1/2 c
    butter, room temperature
  • 2 c
    confectioners' sugar
  • 1 tsp
    corn syrup, light
  • 2 Tbsp
    heavy cream, cold
  • 1 tsp
    pure vanilla extract
  • 1/4 tsp
    lemon extract

How To Make old fashioned cinnamon rolls

  • 1
    ROLLS: In a large bowl, combine 2 1/4 C flour & yeast. In a saucepan, heat milk, 1/3 C butter, 1/3 sugar & salt just until warm & butter is almost melted. Add to flour mixture; add eggs, 1 at a time until combined. Beat on low speed 30 seconds, scraping bowl down as needed. Beat on high for 3 minutes. Stir in as much of the remaining flour as you can.
  • 2
    On lightly floured surface, knead in enough of the remaing flour to make a soft dough that is smooth & elastic (about 3 - 5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until doubled in size; about 1 hour.
  • 3
    Punch down dough. Turn out onto lightly flour surface; divide in 1/2. Cover; let rest 10 minutes. Lightly grease 2 9" x 1 1/2" round baking pans. Roll each 1/2 of the dough into a 12" x 8" retangle. Brush with melted butter.
  • 4
    CINNAMON/SUGAR MIXTURE: Combine sugars & cinnamon; mix well. Sprinkle evenly over both rectangles. Starting from a long side, roll up each rectangle into a sprial log. Seal seams. Cut each sprial into 12 equal slices. Place slices, cut side down, in prepared pans.
  • 5
    Cover dough loosely with plastic wrap; leaving room for rolls to rise. Chill for 24 hours. Uncover; let stand at room temperature for 30 minutes.
  • 6
    GLAZE: Meanwhile, whisk together cream cheese, butter, sugar, corn syrup, 2 tbsp heavy cream (or more if needed, to desired consistancy) & both extracts until smooth. Drizzle with a spoon over cooled rolls. Set aside.
  • 7
    Preheat oven to 375 degrees F. Break surface bubbles with toothpick. Bake 20 - 25 minutes or until light golden brown. Remove from oven. Cool 1 minute. Carefully invert rolls onto wire rack. Cool 2 minutes & invert again onto a serving platter. Drizzle glaze over rolls. Serve warm.
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