A Tradition in Family Baking

Cinnamon Rolls

5.0 from 3 reviews
Cinnamon Rolls
An old-fashioned cinnamon roll! A combination of brown and granulated sugar in the filling adds more flavor.

This recipe makes 12 cinnamon rolls
Ingredients
Dough

  • ½ cup Milk
  • ½ cup Water
  • ¼ cup Butter or shortening
  • 1 Egg
  • 3+1/4 to 3+3/4 cups Bread Flour
  • 1 tsp Salt
  • ¼ cup Sugar
  • 2+1/4 tsp Active Dry Yeast

Filling

  • ¼ cup Brown sugar, packed
  • 2 TBSP Sugar
  • 2 tsp Cinnamon
  • 2 TBSP Butter, softened
Instructions
  1. This recipe is featured at Fake Ginger.

  2. Prepare Dough: In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and butter (or shortening) until warm (120-130°F; butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  3. Prepare Filling: Combine brown sugar, granulated sugar, and cinnamon; set aside.

  4. Punch down dough. On lightly floured surface, roll to a 15 x 12-inch rectangle. Spread with softened butter. Sprinkle Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in greased 13 x 9-inch cake pan. Cover; let rise in warm place until indentation remains after touching. Bake at 375°F for 20 to 25 minutes until golden brown. Remove from pan; cool.

  5. Optional Glaze:
  6. ½ cups powdered sugar
  7. tablespoons unsalted butter, softened
  8. ¼ cup heavy cream
  9. teaspoon pure vanilla extract

  10. Use an electric mixer to beat the powdered sugar with the butter, heavy cream and vanilla extract until thick and smooth. Spread the glaze over the warm cinnamon rolls.

  11. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe.

 

5 Comments
  1. Great recipe made really good cinnamon rolls and I used regular flour and they still turned out very good..

  2. Delicious – let rise FULLY. Fabulous recipe.

  3. Excellent recipe!!

  4. I lost my old time receipt and as soon as I saw yours, I knew that was the one I have used for over 60 years. It’s the VERY best! I have been married for over 60 years. (Married when I was 16 & he was 21). With some old fashioned southern cooking I have kept him home all these years. ha

  5. good recipe

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