I LOVE cinnamon rolls. I mean I really love them. I have an unhealthy relationship with this baked, sweet roll that means I seek them out whenever possible. My favorite place to find cinnamon rolls is the farmers market but now that I know I can make them from home, I’ll be doing it this way!
Homemade cinnamon rolls beat any type of store bought cinnamon roll any day. There is something so good and wonderful about creating something from scratch. But the taste….it does not even compare!!
What I didn’t know when I set out to make this recipe was that this makes 2 9×13 pans full of cinnamon goodness. Oops. I went ahead and made both pans but just know that going in that this recipe makes a lot. There is some work involved with this so I think it’s actually worth it to make both pans at once. Plus, they are so good, you will be surprised at how fast they go!
If you are wondering what you can do with the extra pan of cinnamon rolls, here are some ideas:
- Freeze them – after you have cooked both pans and iced the cinnamon rolls, you can freeze the full pan or do what I did and divide them up into 2-3 cinnamon rolls per container. I wrapped with plastic wrap and foil to freeze in more single serve portions.
- Give them as a gift – Know a neighbor or someone you just want to do something nice for? Bake the second pan and give them as a gift
- Bake several smaller pans – Buy the disposable aluminum pans and bake smaller portions of the cinnamon rolls to ice and give as gifts
- Take the second pan into work as a treat for your co-workers
From The Prudent Homemaker
4 tsp yeast
1 c. warm water (105-115 degrees)
2/3 cup sugar
1 tsp sugar
1 cup warm milk (just mix your powdered milk with warm water; this is 1/3 cup powdered milk mixed with 1 cup of warm water)
2/3 cup melted butter (melted)
2 tsp salt
2 eggs (slightly beaten)
7-8 cups all-purpose flour
In small bowl mix warm water, yeast, and 1 tsp. sugar
In large bowl mix milk, 2/3 cup sugar, melted butter, salt and eggs. Stir well, then add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff and sticky.
Knead 5-10 minutes on a well-floured board. Place in a well-buttered glass bowl. Cover and let rise in a warm place about 1 or 1 1/2 hours until doubled in bulk.
When doubled, punch down and let rest 5 minutes. Roll out on floured surface into a 17×21 inch rectangle.
1 cup melted butter, divided
1 1/2 cup sugar
3 Tbsp. cinnamon
Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and 3 Tbsp. cinnamon. Sprinkle over buttered dough. Roll up, pinch sides. Cut into 1 or 1 1/2 inch slices.
Coat bottom of 2- 13×9 inch pans with 1/2 melted butter, and 1/4 cup sugar. Place cinnamon roll slices in pan so almost or barely toughing. Let rise about 45 minutes until doubled.
Bake at 350 degrees about 25-30 minutes. It’s very important to set the timer for less than the suggested time, and then check every few minutes until you think they are done. You can test by putting a butter knife in between two rolls to see if the dough is cooked. The top should not be hard or crispy. I don’t even let mine get brown.
Cool slightly and glaze
2/3 cup melted butter
4 cups powdered sugar
2 tsp vanilla
Mix together and add 1 Tbsp water at a time until reach desired spreading consistency.
While these cinnamon rolls seem like a lot of work, I promise you they are so worth it! They are that good!!!