HOME MADE CINNAMON ROLLS

Peggi Anne Tebben

By
@cookiequeen

I started making these about 35 years ago. First time I tried, they were a big hit & I have been making them ever since.
I also made these at the last 2 restaurants I worked at. We made several big pans a day. Some of the ones here are big rolls & some are smaller. I will show you how to make both. The bigger ones are nice for selling in restaurants & bake sells, etc.

Rating:
★★★★★ 6 votes
Comments:
Method:
Bake

Ingredients

5 1/2 cups all purpose flour
2 teaspoons salt
4 tablespoons sugar
4 tablespoons canola oil
5 teaspoons instant yeast
1 1/2 cups lukewarm water
2 large eggs

INNARDS FOR CINNAMON ROLLS

2 sticks softened real butter
cinnamon
2 1/2 cups light brown sugar

ICING FOR ROLLS

5 - 6 cups powdered sugar
2 teaspoons pure vanilla
milk

Step-By-Step

1Combine flour, salt, & sugar in large bowl.
2In another medium bowl, combine the water & yeast. Add a pinch of sugar to get the yeast to working.

This is called "proofing" the yeast. It checks to see if your yeast is good & also gets your bread a better start & I believe it makes it lighter & fluffier.
3In a small bowl, combine the eggs & oil.
4After the yeast mixture has set for about 5 minutes, add the egg mixture in with it & mix. Then pour this into the flour mixture & with large wooden spoon mix until it forms a ball.
5Turn out onto a floured board & knead for 4 or 5 minutes or until dough has elasticity.
6Place in a large greased bowl.
7Cover & let rise for about 1 1/2 hours or until at least doubled in size.
8If you have enough room to roll all the dough out at once, go for it. If not, divide in 2 pieces & roll one out at a time into a rectangle. I roll mine about 1/4" thick.
Spread about 1 stick of room temperature real butter on each rectangle, leaving about 1/2" on one long side dry to crimp after rolling.
9Then sprinkle the cinnamon on (as much as you like).
10Now spread about 1 1/4 cup brown sugar per rectangle.
11Starting with long end, roll away from you, keeping taunt but not too tight.
12Crimp the dry end to roll of dough to secure. Turn the roll with the crimped side down.
13Cut the width you want for the desired size of rolls you want.
14If you want larger rolls, cut thick & then with the palm of your hand gently press down to flatten out wider.
15Spray your pans with cooking spray & place rolls in pans. Allow room for rising. Don't overcrowd your pan,as they wil not cook properly.
16Repeat with the smaller rolls.
17Cover with towel & let rise in warm place.
18They should be doubled in size & touching each other.
19Place in a 350° oven on center rack & bake for about 20 minutes or until a golden brown on top. Don't overcook or they will dry out. Remove from oven & allow to almost completely cool.
20Mix the icing ingredients together with a whisk, using 1 T. milk at a time until desired consistency! I like mine thick.
21Spread lots of icing on top & enjoy.
22When I heat some up, I will post a picture & explain how I do it to make it UMMMMMM!!

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom