Cinnamon Rolls

• Dough Prep time: 15 minutes
• First rise: 1½ hours
• Second rise: 1½ hours
• Baking time: 25 minutes
• Total Time: 4 hours

Ingredients

Yeast Mixture:

• 1 tablespoon dry yeast (or 1 packet of dry yeast)
• 1 teaspoon sugar
• ¼ cup warm water (110F, 45C)

Sugar and Moist Ingredients:

• ⅓ cup sugar
• 2 eggs, room temperature
• ⅓ cup butter, melted
• ½ cup dairy sour cream, room temperature
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 teaspoon salt
• 3¼ to 3¾ cups all-purpose flour
• 1 teaspoon ground cinnamon

Oil For Bowl:

• 1 tablespoon oil for bowl

Butter For Spreading:

• 4 tablespoons butter, room temperature

Cinnamon Filling:

• ¾ cup packed brown sugar
• 2 teaspoons ground cinnamon

Optional fillings:

• 1 cup raisins (optional)
• ½ cup finely chopped walnuts or pecans (optional)

Icing:

• 1 recipe Confectioners Sugar Icing For Baked Goods

Ingredients

Instructions

1. In a large work bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, 5 to 10 minutes.
2. Add ⅓ cup sugar and moist ingredients.
3. Add salt, cinnamon, and 2 cups of the flour.
4. Using a hand mixer, or a mixing paddle on a stand mixer, mix on medium speed for 2 minutes.
5. Remove the mixer/paddle blades from the mixer and insert a dough hook.
6. Add in enough of the remaining flour to make a soft dough. The dough will feel soft and buttery, but not sticky.
7. Place dough in an oiled bowl, turning to coat all sides with the oil.
8. Cover with a slightly damp towel.
9. Let dough rise in a warm place, free from drafts, until doubled in bulk, about 1½ hours.
10. To test the rise, poke 2 fingers about ½-inch deep into the dough. If the indentations stay after your fingers are removed the dough is ready.
11. Punch down dough; cover and let stand for 10 minutes.
12. Generously butter a 13x9x2-inch oblong glass or ceramic baking pan; set aside.
13. In a small bowl, combine brown sugar and cinnamon; set aside.
14. On a lightly floured surface, roll out dough to a 24-inch by 12-inch rectangle.
15. Spread 4 tablespoons of room temperature butter over the rectangle, leaving ½" not buttered on one of the short sides.
16. Sprinkle the brown sugar mixture over the buttered surface.
17. Lightly press the brown sugar mixture into the surface of the dough with the back of spoon or the bottom of a measuring cup.
18. Sprinkle optional raisins and chopped nuts over brown sugar mixture and press gently into the surface of the dough with the back of a spoon or the bottom of a measuring cup.
19. Beginning on buttered short side, roll up tightly, jelly-roll fashion.
20. Pinch seams to seal.
21. Cut roll into 12 equal slices.
22. Arrange cut-side down about ½-inch apart in the prepared pan.
23. Cover tightly with plastic wrap.
24. Let rise in warm place, free from drafts, until doubled in bulk; about 1½ hours.
25. Preheat oven to 375°.
26. Bake 20 to 25 minutes or until golden brown.
27. Cool for 15 to 20 minutes.
28. Prepare Confectioners Sugar Icing For Baked Goods.
29. Drizzle or spread icing over the warm rolls.
30. Serve.

Comments

DO AHEAD TECHNIQUE: Make the dough a day before serving. After second rise, place covered rolls in refrigerator and leave overnight. Uncover and let stand at room temperature for 30 minutes before baking.

Categorized in

• Breads/Yeast Breads
• Breakfast

Recipe from Breads, by Sharon Tyler Herbst. Tuscan: HPBooks (1983).

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