Okay, I have decided it is about time I post some Cinnamon Rolls on this blog.
I was spoiled rotten when it came to cooking while growing up. My mom never made store bought cinnamon rolls, they were always homemade. Cinnamon Rolls are a huge deal in my family. A few years ago, my mom made cinnamon rolls to take to the neighborhood friends for the holidays. I watched her spend all day in the kitchen preparing, baking and frosting cinnamon rolls to take to the neighbors, friends and family around Christmas time. When you are baking cinnamon rolls for 30-40 families, you would probably be in the kitchen all day too, maybe even the whole week!
As a kid, I knew they tasted delicious, but I had associated being in the kitchen all day in order to make them. I don’t know if any of you ever have had a food, meal, or dessert that the very thought of cooking or baking it completely makes you change your mind about making it. That had become cinnamon rolls for me. I LOVED them, but I was scared to death of making them… weird I know.
Well guess what, I made them!!! And they didn’t last all day long! It was about a 2 hour process, but I was still able to do things in between those two hours while they were rising. I wasn’t tied down to the kitchen for the whole time. And best of all, they came out tasting DELICIOUS! I have decided they are super EASY to make, they just take a little time. It makes a few dozen, so I took them to some sisters in my ward and ate a few myself along the way :)
and add some DELICIOUS frosting on top….
…and you get a little swirl of heaven. MMM!
Dough recipe from: Pioneer Woman
Filling and frosting from me
2 cups milk
1/2 cup vegetable oil
1/2 cup sugar
1 packet (2-1/4 tsp) active dry yeast
4-1/2 cups flour (divided)
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1/2 Tbsp. salt
1/4-1/2 cup butter, softened
Cream Cheese Frosting:
1/2 cup butter, softened
2 oz. cream cheese, softened
1 tsp. vanilla
16 oz. powdered sugar
3-6 Tbsp. milk
Mix milk, oil and sugar in a sauce pan. Scald to 150 degrees. Let cool until mixture is lukewarm (about 30-45 minutes). Sprinkle in the yeast and let sit. After the yeast sits and activates, add in 4 cups flour. Stir the mixture together. Cover and let sit for one hour.
Add in 1/2 cup flour, baking powder, baking soda, and salt. Stir or knead mixture together.
Divide the dough in half. Sprinkle surface with flour and roll dough out to form a thin rectangle.
Smear a generous amount of softened butter over surface of rolled out dough. Rub brown sugar over the buttered surface of rolled out dough. You just want a thin even layer. Sprinkle with cinnamon.
Fold the dough toward you. Pinch the seam to seal it. Grease a foil cake or pie pan, or do like me and grease a cookie sheet.
Cut rolls 3/4 to 1 inch think and lay on greased pans. If you do the cookie sheet method like me, lay them in 3 rows of 3.
Repeat with the other half of the dough and filling.
Cover rolls and let sit for 30 more minutes.
Bake at 375 for 15-18 minutes for cake or pie pans and 10-15 minutes for cookie sheets.
To make frosting: Cream softened butter and softened cream cheese together. Add vanilla powdered sugar and milk. Add more powdered sugar or milk to get it to your desired consistency. I like my frosting thicker so I add a little more powdered sugar.
Once Cinnamon rolls are cooled, frost and enjoy!
Makes about 3 dozen cinnamon rolls give or take