Cinnamon Rolls

We love cinnamon rolls at our house and I have tried LOTS of different recipes. I usually end up saying, "Now I know why I don't make cinnamon rolls very often. It is such a mess, a lot of work, and something usually goes wrong. I found this recipe on ourbestbites.com and have made it several times. I have doubled and tripled it and it has come out good. I love to make ahead and freeze things. You can find these and lots of cookie dough balls in my freezer right now. I usually bake up a pan then cut and freeze the rest. We set them in a pan before going to bed and they are ready to bake when my husband wakes for the day. It is so great.
I love the recipes you all post on here. Thanks for inviting me to share some of ours!

(Recipe from www.ourbestbites.com)


1 cup milk
4 Tbs butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 egg
1 cup brown sugar, packed
1 1/2 tablespoon ground cinnamon
1/2 cup butter, softened
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk

Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.
Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.
Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.

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  1. Those look and sound so good! I think I'll try making some tomorrow. I like your idea of freezing a bunch and using a few at a time. Thanks for sharing


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