Click for Cookbook LOGIN
"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

Cinnomon Rolls Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Cinnomon Rolls is from Family Recipes, 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:  
Dough

2 1/2 cups Flour
1/4 cup Sugar
2 1/4 tsp Instant yeast (NOT active dry Yeast)
1/2 tsp Salt
1/2 cups Whole Milk
3 tbsp Butter
2 tbsp Vegitable Oil
1 tsp Vanilla
1 egg
1 cup water

Filling

1/4 cup soft butter
1/3 cup brown sugar
1 tbsp Cinnomon
Nuts and or Raisins Optional
Directions:
Directions:
Preheat oven to 375º

Put parchment paper in the bottom of a 9x13 pan and grease the sides.

Mix together all dry ingredients in the stand mixer bowl and set aside.

Heat the milk and butter until it is no more than luke warm. Add oil and vanilla.
Pour into dry mixture and add 1 egg. Using the paddle, mix on low until combined, add water, continue mixing until combined. Change to the dough hook and continue mixing until it forms a sticky dough. If the dough is too sticky add a little more flour. Let kneed for 8-10 minutes. Cover with plastic wrap and let sit until it has doubled in size.

Dump raised dough onto a well floured surface and pat out in a 10 x 15 retangle. Pay attention to the corners, you want them well rounded.

Once dough is in the retangular shape, spread the soft butter all over the top of the dough all the way to the ends.

Mix the brown sugar and cinnomon together and sprinkle on top of the butter evenly. Add your raisins and/or nuts.

Roll dough up and pinch the seam.

Cut seam side down and place rolls in pan. You can get 8 - 12 rolls depending on how big you cut them. Place pan aside and allow to rise 45 minutes to an hour or until they have again doubled in size.

Bake for 18 - 22 minutes.


Topping

You can choose to make either a cream cheese frosting or a Caramel.

Cream Cheese Frosting:

4 oz Cream Cheese (room temp)
2 tbsp melted butter
2 tbls milk
1 tsp pure vanilla extract
1 Cup powdered sugar

Cream together all ingredients until smooth and creamy. Spread over rolls after they have cooled for at least 25 minutes.

Caramel:

1/4 lb Butter
6 tbsp brown Sugar
1/2 cup whipping cream (maybe more)
pinch of salt

On top of the stove mix all ingredients and melt thoroughly. If consistency is thin add more brown sugar. Once you have a smooth consistency turn off heat and let sit while rolls cool at least 25 minutes. This will thicken the caramel a bit for putting on Rolls.

Pour over Cinnomon Rolls
Number Of Servings:
Number Of Servings:
8 - 12
Preparation Time:
Preparation Time:
approx 2 1/2 - 3 hours
Personal Notes:
Personal Notes:
These cinnomon rolls are very soft and delicious. I hope you enjoy them.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

203W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!