I use my 60-minute bread dough recipe for everything, including these rolls. The dough is also a staple for calzones, dinner rolls, and Runzas. It rises quickly and creates a soft, flaky dough.
Make Sure Your Yeast Is Fresh
I buy my yeast from a warehouse store, so I get a brick of it that goes into two or three jars, which I label with the expiration date and keep in the refrigerator. It’s important to toss old yeast and replace it with a fresh purchase; I can always tell a difference between the last batch of rolls I make with yeast that is about to expire, and the first batch I make with fresh yeast that doesn’t expire for a year and a half.
The Steps To Take for Cinnamon Rolls
The recipe is long, but it’s really not that involved. The simple steps are
- warm up liquids
- combine dry ingredients
- stir up dough and let rise
- roll out dough and form rolls
- let rise and then bake
- add icing and serve
Don’t be afraid of making yeast bread! It’s satisfying, therapeutic, and enjoyable. If I could invite you over to my house and do a lesson, I would! But instead of that, I’m hoping the instructions here help you make the best cinnamon roll you have ever made.
Cinnamon Rolls
Ingredients
Warm these wet ingredients to 120°-130°
- 1 c milk
- 1/2 c water
- 1/4 c margarine or butter
Add to these dry ingredients
- 4 c flour plus additional when rolling out
- 1 T sugar
- 1 t salt
- 1 1/2 T yeast make sure it's fresh
Spread and sprinkle these ingredients onto rolled-out dough
- 1/4 c soft margarine or butter
- 2/3 c brown sugar
- 2 T cinnamon
Frosting ingredients
- 1/3 c margarine or butter
- 3 c powdered sugar
- 1/2 t vanilla extract
- 1 t almond extract
- 1-2 T milk to thin as needed
Additional
- 1 egg white beaten, for brushing onto rolls just prior to baking
Instructions
- Warm milk, water, and margarine in saucepan until 120-130°
- Combine dry ingredients in a large mixing bowl. Pour the warm liquid over and mix thoroughly, adding more flour until the dough all comes together into a ball. Knead until smooth and elastic.
- Smooth Crisco over ball of dough, place back into mixing bowl, cover with a towel, and allow to rise for 20 minutes.
- Roll out the dough into a large rectangle (about 12"x18"). Spread margarine or butter over the whole rectangle. Combine the brown sugar and cinnamon, and sprinkle it all over.
- Roll up the dough and slice into 2" wide rolls. Place in greased pan, allow to rise 20 minutes. Brush with an egg wash (beaten egg) and bake at 400° for 20-30 minutes, until lightly browned.
- Combine the frosting ingredients, and using an electric hand mixer, beat until smooth and creamy. Add the milk a little at a time to create a spreadable consistency. Spoon a dollop over each hot roll and spread it all over the rolls.
Ok, so…. can I just sub butter in for margarine? Does that actually change anything?
oh, yes, Sarah…go for butter! I grew up on margarine and have been making little changes toward butter; Butter is always better!
Would using only all purpose flour drastically change the recipe?