OMG! It's been a loooong time since I last wrote on here. So excited to be back! I've had so many people recently asking me if I'd be getting back into posting recipes. You all have inspired me to get going and add some more!
I've had lots of requests for these cinnamon rolls, I make these for birthdays, sleepovers, and Christmas morning! These are our favorite! This recipe makes 2 9X13 pans so you can share with your neighbors, friends, or family!
Cinnamon Rolls
- 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
- 6 tablespoons shortening (Crisco)
- 1 cup granulated sugar
- 8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
- 2 cups hot water
- 2 eggs, beaten
- 1 tablespoon salt
- Softened butter (about 1/2 cup total)
- Brown sugar (about 1 1/2 cups total)
- Cinnamon (sprinkle generously)
Frosting
- 4 tablespoons unsalted butter, softened
- 4 oz cream cheese
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
Directions
- Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
- In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
- Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
- Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with half of the softened butter. Sprinkle dough with half of the brown sugar and cinnamon.
- Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough. (12 rolls per pan)
- Let the rolls rise until double in bulk. I usually make them in the evening and let them rise overnight (cover with saran wrap, spray saran wrap). Preheat oven to 350 degrees F. Bake for 20-30 minutes or until cinnamon rolls are golden brown on top and cooked in the middle. Check at 20 minutes to be safe, but it might take longer. You don’t want them to be doughy in the middle.
- Make the frosting. In a medium bowl, whisk together butter, cream cheese, sugar, milk, and vanilla. Frost the warm cinnamon rolls generously!
Let me know if you make them!
Cayla,
ReplyDeleteI make these every year now for Christmas. I’m sharing some with sweet friends this year. Thank you for the recipe! They are delicious!
Tricia B.