Homemade Cinnamon Rolls
A recipe from the Sneaky Kitchen
About 15 minutes before baking, preheat oven to 350F/180C
4-1/4 to 4-3/4 cups/ 1 to 1.25 liters all-purpose flour
1 package quick-rising active dry yeast
1-1/4 cups/ 325 mL milk
1 tsp/ 5 mL Original Double-Strength Vanilla
1/4 cup/ 60 mL sugar
1/4 cup/ 60 mL butter
1 tsp/ 5 mL salt
1 tsp/ 5 mL Cinnamon 
2 eggs
6 tbsp/ 90 mL butter, softened
1/2 cup/ 125 mL brown sugar
4 tsp/ 20 mL Cinnamon 
1 cup/ 250 mL powdered sugar
1 tsp/ 5 mL Original Double-Strength Vanilla
4 to 5 tsp/ 20 to 25 mL milk

Combine 1-1/2 cups/ 375 mL of flour & yeast in large mixing bowl. Heat 1-1/4 cups/ 325 mL milk, vanilla, sugar, butter, salt, & cinnamon just until mixture is warm (120-130F/ 50-55C), stirring constantly. Add to flour mixture along with eggs. Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high for 3 minutes. 

With a spoon, stir in as much of remaining flour as you can (dough will be soft).  Knead in enough to make a moderately soft dough (3 to 5 min. total).  Shape dough into a ball; place in lightly greased bowl, turning once. Cover & let rise in a warm place until double in size (about 1 to 1-1/2 hours).  

Dough is ready for shaping when you can lightly press 2 fingers 1/2-inch/1-cm into dough & an indentation remains.  Punch down & divide in half.  Place each half on lightly floured surface & smooth into a ball. Cover & let rest 10 minutes.

On lightly floured surface, roll half the dough into a 12 8-inch/ 30 20-cm rectangle. Spread with 3 tbsp/ 45 mL of the butter. Combine brown sugar & cinnamon; sprinkle half over rectangle. Roll up from short side. Seal edges (brushing with water makes rolls easier to seal). Repeat with remaining dough.

Slice 1 roll into 8 pieces & the other into 7 pieces. Arrange slices, evenly, cut-side up, in greased 13 9-inch/ 33 23-cm baking dish. Cover & let rise until nearly doubled (about 30 min.). 

Bake for 25 to 40 minutes or until light brown. Invert at once onto wire rack, invert again. Cool slightly. Drizzle rolls with a glaze made by combining the powdered sugar, vanilla, & milk. Serve rolls warm or store in an air-tight container. Makes 15 servings.

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