Sin-amon Rolls! MMM!
So this is what happens when a craving for something sweet gooey and warm happens. One unbiased taste tester even commented that they were BETTER than Cinnabon! Thank you but...well, okay they really were at least as good as Cinnabon. My house smelled wonderful! This recipe came from the Oregonian newspaper many years ago. I had tried several roll recipes and this one just stuck. I've used it to make a huge amount of dinner rolls since it does make a lot. It says it only makes 12 cinnamon rolls but if that were the case, they'd be as big as a small third world country! I usually get two dozen hefty sized rolls. Plenty big enough to curb any sweet gooey craving that comes along, with enough to share.
So this is what happens when a craving for something sweet gooey and warm happens. One unbiased taste tester even commented that they were BETTER than Cinnabon! Thank you but...well, okay they really were at least as good as Cinnabon. My house smelled wonderful! This recipe came from the Oregonian newspaper many years ago. I had tried several roll recipes and this one just stuck. I've used it to make a huge amount of dinner rolls since it does make a lot. It says it only makes 12 cinnamon rolls but if that were the case, they'd be as big as a small third world country! I usually get two dozen hefty sized rolls. Plenty big enough to curb any sweet gooey craving that comes along, with enough to share.Dough:
2 pkgs. active dry yeast
1 cup warm water (105-115 degrees)
2/3 cup plus 1 tsp. granulated sugar (divided)
1 cup lukewarm 1% milk
2/3 cup butter (1 1/3 sticks)
2 tsp. salt
2 eggs, slightly beaten
7-8 cups all-purpose flour, or more if needed
Filling:
1 cup melted butter (2 sticks)
1 3/4 cups granulated sugar (divided)
3 Tbsp. ground cinnamon
To make dough: Combine yeast, warm water and 1 tsp. sugar in a cup and stir; set aside.
In a large bowl, mix warmed milk, the remaining 2/3 cup sugar, 2/3 cup butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
Turn out onto well-floured board and knead 5-10 minutes, adding just enough flour to keep dough from sticking. Place in well-greased bowl; cover and let rise in warm place until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let it rest 5 minutes. Divide dough in half. Roll out one half of dough on a lightly floured surface into a 15-by-20 inch rectangle.
To make filling: Spread dough with 1/2 cup butter (you can use less if you choose). Sprinkle with half the cinnamon sugar mixture. Roll up jellyroll fashion and pinch long edges together to seal. Cut into 12 equal slices and place on greased pan. A cookie sheet works best. Repeat this process for second half of dough.
To make filling: Spread dough with 1/2 cup butter (you can use less if you choose). Sprinkle with half the cinnamon sugar mixture. Roll up jellyroll fashion and pinch long edges together to seal. Cut into 12 equal slices and place on greased pan. A cookie sheet works best. Repeat this process for second half of dough.
Let rise in a warm place until dough is doubled in bulk, about 45 minutes. Preheat oven to 350 degrees. Bake 14-20 minutes, or until nicely browned. Let cool slightly, spread with your favorite glaze or frosting. Enjoy!
