Cinnamon Rolls

Last year I wanted to get good at making cinnamon rolls.  My mom made really, really good ones growing up and I have a lot of friends who make really good ones.  I was talking to my friend Linda and she brought me a pen and paper and said, here write this down.  From memory just rattled this recipe off to me.  She has been making them a long time.  So I wrote it down and this is my favorite recipe.  I use it for dinner rolls and cinnamon rolls.  I think I better get it on something a little more substantial than that piece of paper.

Scald 1 1/2 cups milk



In my favorite green tupperware bowl (I love it) mix 1/2 cup sugar, 1/4 cup oil and 2 tsp. salt.  Pour scalded milk over and get to room temperature.

Add 3 cups flour and mix until smooth

1/2 cup luke warm water and 2 packages rapid rise yeast and sprinkle with sugar.  Proof (or watch until it bubbles or foams and then you know your yeast is good).

Add 2 1/2 cups flour and 1 beaten egg and mix really good.  Put on floured surface and knead until satiny.  Grease bowl and put dough in.  Cover and let rise until double.

 Sorry about the blurr.  It was the only picture I took at this stage.  Roll out dough and cover with butter, brown sugar, and cinnamon.  Roll into log and cut into rolls.   Put in greased dish.  Cover and let rise again.

Bake at 350 degrees for 20 - 25 minutes.  Ice with favorite icing.



Print Recipe

*Note:  I used half the dough for cinnamon rolls, and half the dough for dinner rolls.  Depending on size of the rolls you want, a batch of dough will make at least 24 regular size rolls.