Saturday, August 16, 2014


A few months ago, I made a batch of these cinnamon rolls for the first time in years. My mom, while great, cannot write out a recipe with specific instructions to save her life and I ended up with crumbled dough in the trash. After asking her for more details, I re-tried again that night and the result was the best cinnamon roll I've ever had. I made another batch this weekend and that night, after eating the last one, I tried a Costco version that we had bought earlier in the week and there was no comparison. Homemade is always better.

For the dough:
3 1/4 cups flour
1 package rapid rise yeast or 2 1/4 tsp. yeast
1/2 tsp. salt
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 tsp. salt
1 egg

Warm milk, butter, and sugar over the stove, until just below a boil. Mix dry ingredients together in mixer. Add warm, wet ingredients to dry while slowly mixing. Add egg. Mix on low speed for 5 minutes. Cover and let rise for 30 minutes. 

For the filling:
2 tblsp. butter, softened
3/4 cup sugar
2 tsps. cinnamon

Mix sugar and cinnamon together with fork. 

Once dough has risen, roll out in rectangle. Butter dough using brush (be generous). Sprinkle buttered dough with cinnamon and sugar mixture. On the long end of the rectangle, roll tightly, until you have a long tube. Mark twelve points of equal size. Using dental floss (it cuts gently), cut each roll, being sure to keep tight. Place on parchment covered (or buttered) cookie sheet, placed evenly apart. Brush each with a little butter on top.

Cook at 350 degrees for 20 minutes, until tops are lightly browned. Let cool.

For the icing:
2 cups powdered sugar
1 tsp. vanilla
1 tsp. light Karo syrup
1 tbsp. half and half or milk (keep adding until icing can drizzle)

Mix ingredients in bowl and whisk until there are no lumps. Drizzle over cooled rolls.

Best enjoyed heated up in the microwave for 15 seconds with a cold glass of milk!

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