Cinnamon Rolls - the Easier Way

Cinnamon Rolls

2 packages dry yeast (check to see if they sell it in bulk as it is MUCH cheaper!)

1/2 cup hardly warm water
1 1/4 cup buttermilk (or put the milk in a measuring cup, add a tablespoon of vinegar and let sit for a minute)
2 eggs
5 1/2 cups all-purpose flour ( extra fiber - 4 1/2 cups all-purpose and 1 cup whole wheat)
1/2 cup softened (not melted!) butter
1/2 cup granulated sugar
2 teaspoon baking powder
2 teaspoons salt (yeast needs salt so don't skimp and use only one teaspoon)

In a large mixing bowl, place the yeast and water. Add the buttermilk, eggs, 2 1/2 cups flour, the butter, sugar, baking powder, and salt. Blend either with the mixer or by hand until well combined.

Stir in remaining flour. Dough will be soft and slightly sticky. Turn out on a well-floured bread board or surface and knead for about five minutes. Let rest while you do the following:

Melt 3/4 cup butter.

Mix together 1 cup granulated sugar with two teaspoons cinnamon.

Line the pans with parchment paper. A rimmed cookie sheet works well but any baking pan can be used to accomodate your dough.

Take 1/3rd of the dough and roll it out in basically a rectangle. Doesn't have to be perfect. Brush generously with butter and sprinkle well with the cinnamon/sugar mixture. Starting at the end nearest you, start rolling the dough into a jelly roll. Try to do it firmly but don't squish it out of shape. Now, slice 1-inch slices and place them in your prepared pan. Repeat with the other two-thirds of the dough.

Now, you can cover with plastic wrap and let rise for an hour NOW and bake or cover with plastic wrap and put into the refrigerator and bake in the morning. If you are going the morning route, you should prepare this in the evening. Oh, and to keep from sticking, place the plastic wrap over the rolls, spray with the vegetable oil spray, and then flip over so the greased side is against the rolls.

If you want something fancy, after you have a jelly roll made, curl the whole thing in a round pan (with room for expansion) and take some scissors and cut slashes every two inches to expose some of the layers but not to go all the way to the bottom.

You can throw in some raisins or dried cranberries when you put down the butter and cinnamon if you like that.


Oh, and these freeze well so you can put some way for future breakfasts.

Easy Does It Cinnamon Rolls

This is my go-to recipe for cinnamon rolls. It goes together easily, doesn't require any unusual ingredients, and bakes up nicely.

Easy Does it Cinnamon Rolls

2 tablespoons dry yeast
½ cup warm water*
1 ¼ cup buttermilk**
2 eggs
5 ½ cups all-purpose flour - approximately
½ cup butter or margarine, softened
½ cup sugar
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
3 teaspoons ground anise seed (optional and gives the dough a great but unusual taste.)
2 tablespoons sesame seeds (optional)

Dissolve yeast in warm water in large mixer bowl. Add buttermilk, eggs, 2 ½ cups flour, the butter, sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat two minutes on medium speed.

Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky.) Knead five minutes, or about 200 turns on a lightly floured board. With a Kitchenaid, you should be able to do the entire thing with the dough hook.

Shape into coffee breads or rolls as desired. Place on greased baking sheet and refrigerate over night. In the morning, preheat the oven to 375 degrees and bake. Frost while still warm. You can also form your rolls, cover with vegetable oil sprayed plastic wrap, let rise at room temperature, and bake the same day.

*You can’t used cold, tap water in this recipe. Sweet dough require the slightly warm temperature to prevent the dough from souring. But, only slightly warm or you will kill the yeast.

**Instead of going out and buying buttermilk, just add a couple of tablespoons of vinegar or lemon juice to milk and let stand a moment. This works just as well and is cheaper!

Fillings:

½ cup melted butter
¾ cup sugar
2 teaspoons cinnamon
dash of cloves
dash of nutmeg
½ cup finely chopped nuts, optional

Roll out a portion of dough, brush with melted butter, sprinkle with cinnamon and nuts. Roll the dough up and then cut slices (1/2 inches) and place on baking sheet and go on as indicated.


Frostings
Powdered sugar, about two cups
Grated lemon rind
Juice of lemon
Teaspoon of vanilla extract

Combine ingredients and mix into a thick paste. Use more water if you can’t get the consistency you want.

Or:

Brown half a stick of butter in a pan. Mix in about two cups powered sugar and vanilla extract. Again, add small amounts of water to get proper consistency for spreading on rolls.
　

Impressive results for the kitchen!

This is a favorite recipe I like to make for either holiday mornings or when we have company and want them to wake up to a treat with their morning coffee. I like the make-ahead idea. When you have company in the house or coming over first thing in the morning, it is wonderful to pull out a tray of warm cinnamon rolls steaming with fresh lemon glaze. The family/company will be impressed and you will be less stressed.

Overnight Sweet Dough Cinnamon Rolls

2 tablespoons dry yeast
½ cup warm water*
1 ¼ cup buttermilk**
2 eggs
5 ½ cups all-purpose flour - approximately
½ cup butter or margarine, softened
½ cup sugar
2 teaspoons baking powder
1 teaspoon salt

Dissolve yeast in warm water in large mixer bowl. Add buttermilk, eggs, 2 ½ cups flour, the butter, sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat two minutes on medium speed

Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky.) Knead five minutes, or about 200 turns on a lightly floured board. With a standing mixer, you should be able to do the entire thing with the dough hook.

Shape into coffee breads or rolls as desired. Place on greased baking sheet and refrigerate over night. In the morning, preheat the oven to 375 degrees and bake. Frost while still warm.

*You can’t used cold, tap water in this recipe. Sweet dough require the slightly warm temperature to prevent the dough from souring.

**Instead of going out and buying buttermilk, just add a couple of tablespoons of vinegar or lemon juice to milk and let stand a moment. This works just as well and is cheaper!

Fillings:

½ cup melted butter
¾ cup sugar
2 teaspoons cinnamon
dash of cloves
dash of nutmeg
½ cup finely chopped nuts, optional

Roll out a portion of dough, brush with melted butter, sprinkle with cinnamon and nuts. Roll the dough up and then cut slices (1/2 inches) and place on baking sheet and go on as indicated.

Frostings

Powdered sugar, about two cups
Grated lemon rind
Juice of lemon
Teaspoon of vanilla extract

Combine ingredients and mix into a thick paste. Use more water if you can’t get the consistency you want.

Or:

Brown half a stick of butter in a pan. Mix in about two cups powered sugar and vanilla extract. Again, add small amounts of water to get proper consistency for spreading on rolls.


Use a baking sheet with a rim around the edges so melting butter and such won't run over into your oven.