T. J. Cinnamon's Cinnamon Rolls Recipe

Step 1

In cup dissolve yeast in water with 1/2 teaspoon sugar. Let stand for 5 minutes. In mixer bowl combine 3 cups flour, remaining 1/3 cup sugar and the salt. At low speed gradually beat in milk, oil, eggs and yeast mixture; beat until well blended. Beat in additional flour (about 1 1/2 cups) until dough pulls away from the sides of bowl. On floured surface knead dough until smooth and elastic, 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm, draft free place until doubled in bulk, 1 hour.

Step 2

Filling: In mixer bowl beat all ingredients until smooth; set aside. Grease two 9 inch round cake pans. On lightly floured surface roll dough into an 18x10" rectangle. Spread with filling. Roll tightly from long side. Cut into fourteen 1 1/4 inch slices. Place 1 roll cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around the center roll. Cover and let rise until doubled in bulk, 30 to 40 minutes.

Step 3

Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden brown. Cool in pans 10 minutes. Invert onto wire racks, then invert again to cool.

Step 4

Icing: In medium bowl whisk all ingredients until smooth. Drizzle over cooled rolls. (Can be made ahead. Wrap well and freeze up to 1 month. Thaw, wrapped, at room temperature. ) Makes 14 rolls.

Nutrition per roll: 410 calories 14 gm fat 6 gm protein 67 gm carbohydrates 250 mg sodium 60 mg cholesterol

Things You'll Need

  • 2pk Active dry yeast
  • 1/2c Warm water (105-115F)
  • 1/3c Plus 1/2 teaspoon granulated sugar
  • 4 To 5 cups all-purpose flour
  • 1ts Salt
  • 1c Milk, scalded and cooled to 110F.
  • 1/3c Salad oil
  • 2 Eggs, at room temperature
Filling:
  • 1/2c Butter or margarine, softened
  • 1c Firmly packed brown sugar
  • 1/2c Granulated sugar
  • 2tb Cinnamon
Icing:
  • 1c Sifted confectioner's sugar
  • 2 To 3 Tbsp warm milk
  • 1ts Vanilla extract

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