A Delicious Homemade Cinnamon Roll Recipe
Delicious cinnamon rolls
I've made a variety of yeast rolls over the years but these are extra special. They are filled with memories of family and friends, working together while enjoying companionship and really great food.
- place 2 teaspoons yeast in 1/2 cup tepid (lukewarm) water ... we use our KitchenAid mixing bowl
- when the yeast is dissolved, add 3/4 cups lukewarm milk ... this can be regular milk, reconstituted dry milk, or canned
Then add the following ingredients:
- 1/4 cup sugar
- 1 teaspoon salt
- 1 whole egg
- 4 cups flour
- 1/4 cup melted butter
- 1/4 teaspoon lemon extract
Mix well and place dough in a large bowl that has been lightly oiled. Cover with clean damp towel and place in a warm area. Let rise until doubled in bulk; punch down and let rise again until doubled in bulk again.
Preparing the dough for roll-making
It is easier to work with one-half of the dough at a time. Prepare your pastry board or counter top by sprinkling with a minimum amount of flour, just enough to keep the dough from sticking. Roll out one piece of the dough into an oblong shape approximately 14"x8" and about 1/4" to 3/8" thick. You might need to flour the rolling pin.
Spread with about two tablespoons softened butter or margarine and sprinkle with a cinnamon and sugar mixture. Adjust this to your taste, reduce the amount of cinnamon if you prefer less, but about 1/3 to 1/2 cup of sugar to 2 teaspoons cinnamon should cover the dough well.
Roll up tightly, starting at the wide side. Seal the edges by pinching them together. Stretch the roll a little to even it.
Cut the roll into one inch slices, using a sharp knife or a dough cutter. Place a little apart on greased baking pan or you can also use greased parchment paper lined pan. (see photo)
Cover with a damp cloth and let rise until doubled in size ... then bake approximately 30 minutes or until just golden brown in a 350 degree oven.
Making the dough into cinnamon rolls
Roll out the dough on a floured pastry board or kitchen counter, trying for a straight sided rectangle. Don't worry if the sides are not perfect. Using melted butter or margarine, lightly cover the dough using a pastry brush or a spoon. Cover with a cinnamon and sugar mixture. We keep ours in a shaker so that the distribution is evenly spread. Make the mixture to your taste; for example, if you prefer less cinnamon, just use less.
Roll the dough from long side to long side so that the individual rolls are not too large. Use a knife or dough cutter to slice the dough into portions about one inch in thickness.
This recipe makes approximately 15 to 18 rolls, depending on thickness when rolling them out and the size of the dough rectangle that was rolled out.
A delicious serving
Adding the glaze to the hot rolls while still in the baking dish
Mix liquid and powdered sugar to the desired consistency. This can be made thin or thicker, whichever is preferred. This particular glaze was made with water and vanilla. Sometimes, we use apple juice for a change. Orange juice or flavoring makes for an unusual flavor.