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Recipe: Homemade Cinnamon Rolls

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Recipe: Homemade Cinnamon Rolls

Ingredients

Dough

  • 1 packet (1/4 oz) of yeast (I have used less with perfect results)

  • 1/2 cup (4 oz) warm water (105-115ºF)

  • 1/3 cup (2 1/2 oz) sugar (plus 1/2 tsp)

  • 1/2 cup (4 oz) warm milk (I use buttermilk)

  • 1/3 cup (2 1/2 oz) melted butter

  • 1 tsp salt

  • 1 egg, slightly beaten

  • about 4 cups (17 1/2 oz) all purpose flour (more or less to attain a firm, yet slightly sticky dough)

Filling

  • 1/4 cup (2 oz) melted butter (good quality, like Kerrygold) plus more for trays

  • 1/2 cup (3 1/2 oz) brown sugar

  • 1/4 cup (2 oz) sugar

  • 1 1/2 tsp cinnamon

Icing

  • 1/4 cup (2 oz) good quality butter (I love Kerrygold, and it's most important in the icing!)

  • 1 1/2 cups (6 1/2 oz) powdered sugar

  • 1/2 tsp vanilla

  • 1 to 2 tbsp warm milk or water

Instructions

  1. Brush the inside of two 8" or 9" round tins, or a 9" x 13" tray with melted butter.

  2. Stand mixer (or by hand) instructions: place the water, yeast and 1/2 teaspoon of sugar in a large mixing bowl and set aside. Combine the milk, 1/3 cup of sugar, melted butter, salt and egg in another bowl or measuring jug. Stir this mixture well, then add to yeast and water in bowl.

  3. Add half the flour and beat until smooth, using the dough hook. Add the remaining flour until the dough is firm, but will be slightly sticky. Cover, and let rise until doubled in size.

  4. Punch down dough after it has risen and let rest for 5 minutes.

  5. Meanwhile, mix the cinnamon with the brown and white sugar in a small bowl.

  6. Roll out the dough with rolling pin into a 7" x 10" rectangle. Spread the 1/4 cup melted butter on the dough, then sprinkle with the cinnamon sugar mixture, going almost to the edges. Pinch the edges to seal. Roll the dough, starting from the longest edge (see below.)

  7. Cut into quarters using dental floss (unflavored), then cut each quarter into 3 equal pieces. Place into two 8" or 9" round buttered tins or a rectangular baking tray, and place in oven (unheated) for about half an hour or until doubled in size.

  8. Once risen, remove from the oven and preheat oven to 350ºF.

  9. When ready, place the rolls in the center of the oven and bake for 20 to 25 minutes.

  10. While the rolls are baking, make the icing.

  11. Mix all the icing ingredients together, until it has a smooth spreading consistency.

  12. The rolls will rise and be golden brown when ready. While still a little warm, spread with the icing.


Read more of A Christmas Blog or Shop Now at Schmidt Christmas Market

Recipe: Homemade Cinnamon Rolls

Recipe: Homemade Cinnamon Rolls

Posted by Hedi Schreiber on

Ingredients

Dough

  • 1 packet (1/4 oz) of yeast (I have used less with perfect results)

  • 1/2 cup (4 oz) warm water (105-115ºF)

  • 1/3 cup (2 1/2 oz) sugar (plus 1/2 tsp)

  • 1/2 cup (4 oz) warm milk (I use buttermilk)

  • 1/3 cup (2 1/2 oz) melted butter

  • 1 tsp salt

  • 1 egg, slightly beaten

  • about 4 cups (17 1/2 oz) all purpose flour (more or less to attain a firm, yet slightly sticky dough)

Filling

  • 1/4 cup (2 oz) melted butter (good quality, like Kerrygold) plus more for trays

  • 1/2 cup (3 1/2 oz) brown sugar

  • 1/4 cup (2 oz) sugar

  • 1 1/2 tsp cinnamon

Icing

  • 1/4 cup (2 oz) good quality butter (I love Kerrygold, and it's most important in the icing!)

  • 1 1/2 cups (6 1/2 oz) powdered sugar

  • 1/2 tsp vanilla

  • 1 to 2 tbsp warm milk or water

Instructions

  1. Brush the inside of two 8" or 9" round tins, or a 9" x 13" tray with melted butter.

  2. Stand mixer (or by hand) instructions: place the water, yeast and 1/2 teaspoon of sugar in a large mixing bowl and set aside. Combine the milk, 1/3 cup of sugar, melted butter, salt and egg in another bowl or measuring jug. Stir this mixture well, then add to yeast and water in bowl.

  3. Add half the flour and beat until smooth, using the dough hook. Add the remaining flour until the dough is firm, but will be slightly sticky. Cover, and let rise until doubled in size.

  4. Punch down dough after it has risen and let rest for 5 minutes.

  5. Meanwhile, mix the cinnamon with the brown and white sugar in a small bowl.

  6. Roll out the dough with rolling pin into a 7" x 10" rectangle. Spread the 1/4 cup melted butter on the dough, then sprinkle with the cinnamon sugar mixture, going almost to the edges. Pinch the edges to seal. Roll the dough, starting from the longest edge (see below.)

  7. Cut into quarters using dental floss (unflavored), then cut each quarter into 3 equal pieces. Place into two 8" or 9" round buttered tins or a rectangular baking tray, and place in oven (unheated) for about half an hour or until doubled in size.

  8. Once risen, remove from the oven and preheat oven to 350ºF.

  9. When ready, place the rolls in the center of the oven and bake for 20 to 25 minutes.

  10. While the rolls are baking, make the icing.

  11. Mix all the icing ingredients together, until it has a smooth spreading consistency.

  12. The rolls will rise and be golden brown when ready. While still a little warm, spread with the icing.


Read more of A Christmas Blog or Shop Now at Schmidt Christmas Market


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