This morning, as she does most mornings, Grace requested cinnamon rolls. Only this time she wanted homemade cinnamon rolls. Apparently she’d decided to watch Food Network before I got out of bed instead of the Disney Channel. Great. I haven’t made homemade cinnamon rolls in a really long time. But I thought I’d give it the old college try.
This recipe takes 1 1/2 hours from start to finish because you have to let the dough rest and rise, but the actual hands on time is pretty limited and it’s easy to put together. Probably best as a weekend treat. And if you don’t feel like it, then just crack open a can of Pillsbury Cinnamon Rolls and go to town. The recipe can be found on allrecipes.com which is a fantastic website you should check out. Oh, and USE FRESH YEAST!! Trust me, it will make a world of difference. If you have to dig the yeast out from the back of your spice cabinet, you might not get the best dough.
90 Minute Cinnamon Rolls
For the Dough
- 3/4 cup milk
- 1/4 cup margarine, softened
- 3 1/4 Cups flour (you can use all-purpose, bread or unbleached)(note: if you use unbleached, your kids will probably not eat the rolls)
- 1 package instant yeast
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1/4 cup water
- 1 egg
For the filling:
- 1 Cup brown sugar
- 1 tablespoon cinnamon
- 1/2 cup margarine, softened
- 1/2 cup raisins, 1/2 cup walnuts or pecans (optional)
Heat milk in on stove top until it bubbles. Mix in margarine and set aside until lukewarm. Meanwhile, mix 2 1/4 cups flour, sugar, yeast and salt in large bowl. Add lukewarm milk, water and egg, mix well. Add the rest of the flour 1/4 cup at a time, stirring well after each addition. When dough is just pulled together, turn out onto floured surface and knead until smooth and elastic, 5 minutes OR put dough hook on your mixer and let it go on low for 5 minutes. Cover dough with damp cloth and let rest for 10 minutes.
Combine sugar, cinnamon and margarine. Roll dough on floured surface to a 12×9 rectangle. Spread with butter/sugar mixture. Sprinkle with nuts and raisins. Starting on the long side, roll dough up. Pinch all seams together. Cut into 12 rolls. Spray a 9×13 baking dish well with cooking spray, place rolls evenly in dish. Cover and let rise for 30 minutes or until doubled. Note: Each roll can also be placed in one cup of a muffin tin. If you choose this method, be sure to bake with a piece of foil or cooking sheet underneath.
Preheat oven to 375, bake rolls for 20 minutes. Frost with cream cheese frosting, use powdered sugar icing or serve plain. And no, I don’t have a suggestion for cream cheese frosting, because I’ve never made one at home I thought tasted good.
Bakers Note: I usually invert the baking dish onto a baking sheet lined with foil after removal from oven. This helps all of the sugar that may have oozed out of the rolls cover the top, you almost don’t need frosting.