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Wednesday, April 16, 2014

Basic Cinnamon Rolls

Two of my favorite sugary treats are cinnamon rolls and donuts. It's something about the gooey bready-ness. Unwinding the twists in the roll and getting to that golden gooey center. I'm a sucker for it. It's a good thing cinnamon rolls are mostly pretty time consuming, so the impatient person that I am would rather not make them that often.

While they are time consuming, I don't think they take that much effort. The time is mostly what they need to rise.

I'm not entirely sure where this recipe came from, it's in a "family recipes" book my mother printed for everyone. When I was pregnant with Jude I went on a cinnamon roll kick and made them every couple of days trying to perfect the recipe. This could be that recipe. 

I will note, with any sort of roll, many factors can affect how they turn out. How you handle them, the weather, your yeast and how old it is, etc. Honestly, just try them and go from there perfecting and adjusting.


1/4 ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter melted
1 teaspoon salt
1 egg
3 1/4 cups bread flour


1/2 cup melted butter
1/4 cup sugar
2 tablespoons ground cinnamon


• Preheat your oven to 350ยบ
• Dissolve the yeast into the warm water and set aside. In the bowl of your mixer blend milk, sugar, melted butter, salt and egg. 
• If you are doing this with a Kitchen Aid mixer, remove your paddle attachment and put the hook on (this is for mixing dough).
• Add about 1 1/2 cups flour and mix until smooth. 
• Add the yeast mixture and then mix in the remaining flour. Mix until it is all combined into a ball. 
• Place the dough on your work surface and knead for about 5 minutes.
• Let it sit in lightly greased bowl in a warm corner of your kitchen, covered with a damp rag, for about 2 hours. The size should double.

• Before rolling out the dough get your filling ingredients together. 
• Roll your dough out to about 9x15, I tend to like to keep mine a little thicker, so I will sometimes roll it a little smaller. 
• Butter and sprinkle the dough and roll up. Cut your rounds (I always end up with about 8, but this will depend on how wide you cut them).
• Grease your pan with some melted butter and sprinkle a little sugar before you place the rolls.

• Cook for about 20 minutes in your preheated oven.


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