We like our rolls with a lot of cinnamon.
We like our rolls with a lot of frosting.
The girls at Craft Weekend sure like them a lot, too. ;)
Because I've received so many requests to blog the recipe, I jotted down my steps, but I also referred to several cookbooks to make sure I was on track.
I usually just feel it, and they kind of turn out different every time.
Yeh, I'm one of those people.
One thing you need to know off the bat, is that I own a Bosch food processor with a dough mixer attachment, which means I don't knead this dough whatsoever. If you are working with a another type of mixer, you're going to need to add a 5-7 minutes of kneading by hand at the end of the mixing process.
3. Add 3/4 cup of white sugar and 1 teaspoon of salt.
5. Then add 2 packages of yeast to the top of the flour.
8. Add 4 more cups of flour and mix another 3-4 minutes.
11. When it sticks to you, but snaps back. It's ready. If it's not doing this, add a 1/4 c. of flour at a time and keep mixing until it does this.
12. Spray a very large bowl with a cooking spray, and shape dough into a round loaf and place in bowl.
15. Punch down, cover and let rise again for 50 minutes.
17. Melt 2 more sticks of butter.
18. Pour enough of the melted butter to generously cover the bottom of your pan. I used a 9x13 this time, but I've also made these in pie plates to give away.
19. Next pour 1/4 cup butter over the rolled out dough.
20. Spread 1/4 c. of white sugar in the middle of the roll.
21. Next spread as much cinnamon as you like over the top. We love cinnamon, so I get kind of cinnamon happy.
22. Next grab the edge furthest from yourself and begin to roll towards you.
23. Don't worry about the butter oozing out all over the place. Just try to roll it the best you can.
24. Once you have rolled it tight. Pinch the seam closed.
25. Once I have the ends tucked in and closed up, I flip the seam over to the bottom. Then, I like to stretch my dough just a bit. Don't pull it apart. Just give it a little stretch to give you a little more for your money.
29. Move the racks inside of your oven to where your cinnamon rolls will sit approximately in the middle, and preheat your oven to 375 degrees.
30. Place rolls in the oven, and bake 17-20 minutes. I tend to lean towards less time because we like ours a little doughy.
31. Remove from oven, and because no one in your house will be able to wait, frost and eat.
For the dough
3 c. milk, warmed in microwave 5-6 minutes, I used 2% or whole milk.
4 large eggs, beaten
3/4 white sugar
2 sticks butter
2 packages Traditional Yeast
1 teaspoon salt
9-10 cups of flour
Mix the ingredients above, and knead 5-7 minutes, as needed if you don't have a Bosch mixer. Place in very large bowl, and cover with tea towel. Let rise 60 minutes, then punch down. Let rise again for 50 minutes. Roll out, and add butter, cinnamon, and sugar as displayed above. (Measurements below.)
For the dough's center
1/2 cup white sugar
1/4 cup cinnamon, or more if you love it
2 sticks butter, melted for center and for pans
Cut dough into 1.5 to 2 inch rolls. Place in (2) 9x13 pans.
Cover and rise 20 minutes.
Bake 375 degrees for 17-20 minutes. Then frost.
Cinnamon Roll Frosting
This should make enough for 6-8 rolls, I rarely frost the entire batch at once. I usually freeze them unfrosted and make fresh batches of frosting as we eat them.
1/3 bar of cream cheese, softened
2 Tablespoons butter, softened
3-4 cups powdered sugar
pinch of salt
1/2 teaspoon of vanilla
Whip the cream cheese and butter together, then add powdered sugar a cup at a time. Throw in a pinch of salt and vanilla. If it seems too thick, add milk to thin.