Ever since I was little, the first thing I remember about Christmas morning is my mom making Cinnamon Rolls. I was usually too nervous or excited to eat them right away but the smell filled the house and has always been a symbol of Christmas morning.
So today we are going to prepare Cinnamon Rolls that you can make now and have ready to go for the special day. The great thing about this recipe is that you can make a big batch and have some ready to go in the freezer for whenever you are in the mood for a little indulgent breakfast treat. This recipe was adapted from Pioneer Woman's Cinnamon Rolls- as I have tested many and hers seem to be the absolute yummiest.
Get out all your ingredients: Milk, Sugar, Vegetable Oil, Flour, Baking Powder, Baking Soda, Salt, Yeast, Butter, Sugar & Cinnamon.
Step 1: Stir together your Milk, Sugar & Oil and Scald. That means, to heat it over the stove until just before boiling. Remove from the heat and let it cool to warm for approximately 10-15 minutes.
Step 2: While the liquid is heating, in a separate bowl, combine Flour with 1 heaping teaspoon of Baking Powder, 1 scant teaspoon Baking Soda, and 1 Tablespoon Salt.
Step 3: It is important to let the milk cool to a warm temperature. If you addd the yeast while it is still hot you will deactivate (or kill) the yeast. Proof the yeast by storing together with a whisk and letting it sit for 5 minutes.
Step 4: Stir in 4 cups of Flour and let rise for an hour. Then punch down dough and add an additional 1/2-3/4 cup dough until well combined and the dough is not sticky. Let it chill in fridge for 30 minutes so it is easier to work with.
Next get ready for the fun part… rolling out the dough to make the Cinnamon Rolls!...
Divide the dough into 2 pieces. Generously flour the table and roll 1 piece out into a 15x8 rectangle, making sure it is thin & even but doesn't stick to the table. Then generously drizzle on 1/4-1/2 cup melted butter. Make a Cinnamon and Sugar Mix by combining 1/3 cup sugar and 2 tsp Cinnamon.. Layer over the butter- this should be oozy and messy. You want a nice gooey filling so do not skimp. Starting with the long side, roll the dough away from you and pinch the seam closed with the seam side down. Sorry I did not capture pictures of this.
Next, using baker's twine or dental flood (unflavored) cute 1/2 inch pieces. A Teen student of mine is molding this very nicely down below.
Melt 1 TB of Butter and prepare the bottom of a circular pie dish. Place 7-9 rolls in the dish being careful not to overgrown them. Let them rise for an additional 20 minutes. Then bake at 375 for 15-18 minutes.
You can also save them in the fridge for 3 days or freeze them for up to a month to prepare at a later time.
Homemade Cinnamon Rolls:
- 2 cups Milk
- 1/2 cup Sugar
- 1/2 cup Vegetable Oil
- 4 cups Flour (plus 1/2 cup reserved)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 Tb Salt
- 1 1.2 tsp Yeast (1 package)
- 1/2 cup Butter, (divided)
- 2/3 cup Sugar (divided 1/3)
- 4 tsp Cinnamon (divided 2 tsp)
- Pre-heat oven to 375 degrees.
- In a medium saucepan, stir together your Milk, Sugar & Oil and heat until just before boiling. Remove from heat and let cool to warm.
- Sprink in Yeast and whisk together. Let stand for 5 minutes
- Stir in 4 cups Flour until just combined. Cover with dish towel and let rise for 1 hour.
- unch down dough and add in remaining flour until the dough is not sticky. Place in the fridge for 30 minutes to chill.
- Divide dough in 1/2. Roll dough into 15x8 rectangle. Drizzle with 1/4 cup melted butter and sprinkle on Cinnamon Sugar making a gooey filling.
- Starting with the longest side roll dough and pinch seam closed. Place seam side down and cut into 1/2" pieces. Place in a pie dish, prepared with 1 TB melted butter. Let rise for 20 minutes.
- Bake for 15-18 minutes until Golden Brown
- 4 TB melted Butter
- 2 Cups Powdered Sugar
- 1 tsp Vanilla
- 3-6 TB hot Water
- Stir together first 3 ingredients. Slowly add in water 1 TB at a time until desired Glaze consistency is reached.
- Drizzle over hot Cinnamon Rolls and Enjoy!!