Wednesday, January 13, 2010

Homemade Cinnamon Rolls

We had company over the weekend and it gave me the opportunity to make some food that I don't usually make that often. One of those foods were these cinnamon rolls.

Before the rise

The only problem with this recipe is that it makes 12 massive rolls and there is no way we are going to eat all of them. Even if I cut the recipe in half, we still would have to eat cinnamon rolls twice. Not saying that is a bad thing, but for some reason I wait to make cinnamon rolls until we have company.

After the rise

These rolls are SO good! My favorite things about them? The lemon extract in the frosting. It just gives it a little something extra that I LOVE!

Enjoy!

Cinnamon Rolls

1 cup warm water
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
1 TBSP yeast


1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened


4 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon lemon extract
1/8 teaspoon salt

1.Place yeast and hot water in mixing bowl. Let stand 5 minutes or until bubbly. Add butter, eggs, salt, sugar, and flour. Mix until combined. Knead until smooth and elastic, 6-10 minutes. Place in greased bowl, cover with towel, and let rise until doubled.

2.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. At this point you can cover and refrigerate overnight (bring to room temperature before baking) or bake right away.

4.Preheat oven to 400. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, extract and salt. Spread frosting on warm rolls before serving.

15 comments:

The McBride Family said...

Yum we did cinammon rolls for Christmas and had so many left over it was ridiculous!!

Ingrid said...

I've gotten on the homemade cinnamon roll bandwagon and am looking for the perfect recipe. Thanks for sharing yours! They look wonderful!
~ingrid

SUGAR B said...

OMG, that looks so good. Cinnamon rolls is my definite weakness!

There wouldn't be any leftovers if I made those . . . nom nom nom!

Happy New Year!

teresa said...

okay, those look incredible!

HoneyB said...

They look so yummy. Makes me want them all over again! I love how your rolls rose up all nice and big!

Coleen's Recipes said...

Beautiful!!!

Katy ~ said...

I have been wanting cinnamon rolls for a while now and here you've gone and made some that look so doggone good that I am near mad with craving for them. Beautifully done!!

Blackberry Jam Cafe said...

Yummmm - These cold mornings make me want to blow the diet and try new cinnamon roll recipes. Yours look great!
Susan

Blackberry Jam Cafe said...

Yummmm - These cold mornings make me want to blow the diet and try new cinnamon roll recipes. Yours look great!
Susan

Blackberry Jam Cafe said...

Yummmm - These cold mornings make me want to blow the diet and try new cinnamon roll recipes. Yours look great!
Susan

Susan said...

Those look fabulous! I haven't tried making homemade cinnamon rolls, but might give these a try.

Flourchild said...

I have made these before and let me tell you I felt like I could have ate the entire batch! Im a sucker for warm yummy bready things with sugar on it! I have to not bake them or else it's trouble!

Diana's Cocina said...

Looks yummy!

Eliana said...

Having 12 of these massively delicious lookin rolls is a high class problem if you ask me...hehe

Kaitlin said...

These look seriously perfect!

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