I love cinnamon rolls, in college one of my roommates had a really good recipe and luckily I was able to get it from her! I love this recipe however I have added a few touches myself as well. You can also make pizza rolls with this dough which is fun too, see below...
Cinnamon Rolls
Yield: Makes about 24 servings
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Ingredients:
1 ¼ cups milk
1 ¼ cups water
6 Tablespoons oil
6 Tablespoons sugar
1 Tablespoon salt
2 Tablespoons yeast
6 ½ cups flour
1/2 cup butter
3/4 cup brown sugar
1/4 cup sugar
Directions
Mix water and milk in microwave safe bowl and microwave for 2 ½ minutes. Mix, oil, sugar and salt in bowl and pour hot milk and water over it and mix for 5-10 seconds. Add yeast and stir for 10-15
seconds. Let set for 10-15 minutes. Add flour, one cup at a time up to 6 cups. If dough is too sticky add the remaining ½ cup. The main thing here is not to add too much flour. Dough will be very soft, but that is how you want it. Let the dough raise until doubled- about 45-60 minutes.
Punch down, divide into two even halves. Lightly sprinkle surface with flour and roll out half of the dough into a rectangle until the dough is about ¼ inch thick all around. Melt 4T of the butter and set aside. Spread first half with 2T of the melted butter. Sprinkle with sugar-about an 1/8 cup; depending upon your taste. Then mix the remaining 4T of butter with about 3/4 cup of brown sugar, you want a gooey consistency here so add the brown sugar in slowly. Spread half of the brown sugar mixture onto the first half and reserve the rest for the other half. Generously sprinkle with cinnamon, to taste. Roll up dough into a “log” and slice with floss or pizza cutter. Repeat with the other half of the dough. Put on greased cookie sheets, I usually need two.
Let rise until doubled. Bake at 375 degrees for 15-20 minutes.
After the cinnamon rolls have cooled, frost them with one of the following recipes...
Cream Cheese Frosting
Yield: enough for all the cinnamon rolls plus about 2 dozen cookies!
Ingredients
- 1 cup (2 sticks or 226 grams) unsalted butter, slightly softened (or 1 stick salted & 1 stick unsalted)
- 1 (8-ounce or 226 grams) package chilled cream cheese, such as Philadelphia®
- 2½ teaspoons (12.5 ml) pure vanilla extract, such as Nielsen-Massey®
- 4 to 4½ cups (480 to 540 grams) confectioners’ sugar, preferably 100% pure cane, such as C&H® or Domino®, spooned in cup, leveled off & sifted
Preparation
Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
Gradually add 4 cups confectioners’ sugar, beating on low speed (stir), until well combined. Add additional confectioners’ sugar until desired consistency for spreading and level of sweetness is reached. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 1 to 2 minutes. Before frosting cake layers, rebeat buttercream to ensure smoothness.
Basic Frosting Recipe
¼ cup butter or margarine
1 pound powdered sugar
1 teaspoon vanilla
Milk (about 2 Tablespoons)
Mix the butter (or margarine), sugar, vanilla. Add milk, a tablespoon at a time to get the frosting
consistency (it should not be runny). Spread over cooled rolls.
Pizza Rolls
The dough is the same, oven temp and the time same. The only difference is that you spread
spaghetti sauce evenly (not too much or they will be sloppy) cheese and pepperoni to taste.
Just make sure the whole dough is covered, roll into a log and slice. (slice with a knife, as floss
won’t cut the pepperoni).
