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Sunday Cinnamon Rolls

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This was my first attempt at cinnamon rolls. I have a recipe for the Pioneer Woman’s Maple Rolls but I just felt like before I try her recipe out (that calls for enough rolls to feed the entire parish!) I decided a smaller recipe would be better.

Making the dough was probably the most fun for me. I don’t know how I would have done it without Kermit (my Kitchenaid). In any case, it was soft, and gooey, and sweet and amazing.

The lack of pictures is simply because you can’t really accurately show the dough rising unless it’s in a glass bowl, which I don’t own. Other than that, the kneading is self explanatory. If you’ve made any sort of bread before that required lots of patience and rising time, you’re already half way to knowing how to complete this recipe.

This recipe came from Dulce Dough, and for me yielded about 15 rolls.

Rolls

  • 3 1/2-4 cups all-purpose flour
  • 4 1/2 teaspoons active dry yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup butter, at room temperature
  • 1 egg, at room temperature

Filling

  • 2 tablespoons butter, at room temperature
  • 1/2 cup sugar
  • 2 teaspoons cinnamon

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons butter, at room temperature
  • 1/2 teaspoon vanilla
  • 1-2 tablespoons milk

Attach dough hook to stand mixer and in the mixer bowl combine 2 cups of flour, yeast, sugar, and salt.  Heat milk at a low power in the microwave until lukewarm (120°F-130°F). Add the warm milk, 1/4 cup butter and egg to the flour mixture and mix at a low speed until ingredients are combined, scraping sides of bowl frequently.

Continue to add the remaining flour, 1/2 cup at a time until the dough begins to leave the sides of the bowl.

Turn dough out onto lightly floured board and knead until it is smooth and elastic. Spray bowl with cooking spray and place dough in bowl, turning once to bring greased side of dough up. Cover and let rise in a warm place until double in size (about 1 hour).

Punch down dough, pull edges into center, and turn over in the bowl; let rise again until almost double in size (about 20-30 minutes). While dough is rising, combine sugar and cinnamon for filling.

Roll dough into 9″x18″ rectangle then spread 2 tablespoons softened butter over dough and sprinkle with sugar and cinnamon mixture.

Roll up tightly beginning at wide side and seal well by pinching edges of roll together. Cut roll into 1″ slices by placing a piece of dental floss under roll, bringing ends of floss up and crossing at the top and pulling the ends in opposite directions, cutting through the dough.

Spray 9″x13″ pan with cooking spray and place rolls in pan a little apart from each other. Cover pan and let rise until double in bulk (about 20-30 minutes).

Bake in a 375°F oven for 25-30 minutes or until golden brown and completely baked through.

To make glaze, combine powdered sugar, 2 tablespoons butter, and vanilla in a small bowl; gradually stir in milk until desired consistency.

Cool rolls for about 5 minutes, then spread or drizzle glaze over rolls and serve warm.

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About JR

I'm passionate about a lot of things in life. I grew with a unique set of experiences that have guided me throughout my life. I currently work as a Board Certified Behavior Analyst in sunny CA providing treatment to kiddos in the private sector. Adventure, food, love and laughs are my top priorites.

2 responses »

  1. Gorgeous! I made a similar recipe a while back but mine are NOWHERE near as pretty as yours. May try your recipe next time.

    Reply
  2. I can not wait to try this!

    Reply

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