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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cinnamon Yeast Rolls Recipe

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This recipe for Cinnamon Yeast Rolls is from The Lawhorn-Orschell and Our Extended Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs beaten
2 cups warm water
2 pkgs active dry yeast
1 tsp. salt
1 tsp. vanilla
1 1/2 sticks melted butter - cooled
1/2 cup granulated sugar
6 cups all purpose flour
Melted butter for brushing on rolls before going into oven (several sticks)
Frosting
Directions:
Directions:
Dissolve yeast in warm water. Add sugar, beaten eggs, and vanilla. Add cooled butter, then dry ingredients. Knead together with hands. Cover and let rise till double in size. Add a little flour and punch down and let rise again till double in size again. Divide dough in half. On a liberally floured surface (I cover mine with wax paper) roll out dough with rolling pin in a rectangular shape to about a 1/4 inch thickness. Sprinkle liberally with cinnamon spreading cinnamon from edge to edge with your hands so that complete surface of dough is covered by cinnamon. Roll dough up jelly roll style from longest edge tightly. Slice rolls using a serrated knife about 1/2 to 3/4 inch thick. Place each roll on baking sheet. Cover with clean towel and let rise again for 20 - 30 minutes. Preheat oven to 350º. After rolls have risen for last time brush very liberally with melted butter (otherwise rolls with come out very hard). Bake for 23-25 minutes depending on your oven - check to see if they are golden brown. Let cool, frost with icing of your choice
Number Of Servings:
Number Of Servings:
12-13
Preparation Time:
Preparation Time:
6 - 8 hours
Personal Notes:
Personal Notes:
These rolls are very labor intensive, take around 6-8 hours to complete, but are so well worth the effort when you finish baking them! My mother made them for us when we were children in the 1950's and 1960's way before the Cinnabon's bakery version ever came out, so I believe these to be the true Cinnabon's. My mother used to deep fry these rolls, but I have since changed the recipe to baking the rolls and brushing them with butter. TIP: Sometimes I will start these rolls late at night before I go to bed and let them rise all night long. This recipe can be doubled.

 

 

 

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