Cinnamon Rolls 101

To contact us Click HERE


One of my best memories growing up was coming home from school, and walking into the kitchen and seeing (and smelling!) the warm cinnamon rolls my mom had just pulled from the oven. It just made coming home after a long day at school, extra nice.

This is what I did today for my own kids. I pulled two pans of cinnamon rolls out of the oven, just as they were walking in the door. Then my oldest son glazed them.

It made their day! (One negative, though, is hardly anyone in my family touched the meatloaf and broccoli; they filled up on cinnamon rolls about an hour beforehand!)

These cinnamon rolls are also great to serve for weekend brunches and to overnight company for breakfast.

I use the sweet roll recipe in my 1980 Good Housekeeping Illustrated Cookbook, and my mom’s old filling recipe.

CINNAMON ROLLS FOR A CROWD

1 cup granulated sugar
1 tsp. salt
3 packages active dry yeast
8 cups unbleached white or bread flour
2 cups whole milk
1 cup butter
2 large eggs

In a large mixing bowl, combine sugar, salt, yeast and 2 cups flour. Over low heat, heat milk and butter in sauce pan until very warm and butter is almost melted (around 120 degrees). With mixer at low speed, pour liquid into dry ingredients and beat about 30 seconds. Increase speed to medium and beat 2 minutes more. Add eggs and 2 cups more of flour and beat a couple minutes more. With spoon, stir in the remaining 4 cups of flour. Place dough in food processor or mixer with kneading attachment and knead for about 5 minutes, or until dough is smooth and elastic. Grease a large bowl with butter. Put dough in bowl and turn over once to coat top of dough with butter. Cover and let rise in a warm place until doubled—about an hour. Punch down dough. Let rest for about 10 minutes. While dough is resting, make filling.

Filling:
1 ½ cups butter
1 ½ cups light brown sugar
2 tsp. ground cinnamon
1 cup pecans or walnuts, chopped
1 cup dark or golden raisins

Melt butter and add sugar and cinnamon. Stir in nuts and raisins. Set aside.

To assemble the cinnamon rolls, on floured surface, roll dough into a large 30” by 20" rectangle. Spread with filling mixture. Starting at a 20-inch side, roll dough up jelly roll style. Pinch seam to seal. Cut into 1-inch slices, and place slices in two greased 13” by 9” baking pans. Cover, and let rise until doubled, about 30 to 40 minutes.

Near end of rising time, preheat oven to 375 degrees. Bake rolls about 25 minutes or until very lightly browned. Cool about 5-10 minutes, and then frost with your favorite buttercream or cream cheese icing.

Enjoy!
~Becky