Cinnamon Rolls … or in our house, breakfast! My mom used to make such good cinnamon rolls and once they were on the table, they never lasted more than a few minutes. I miss those rolls and I miss my mom, so I smiled up at her this morning as I sank my mouth into my first bite of warm, out of the oven mom rolls. This takes more than a few minutes to prepare, but absolutely worth the effort. Here’s the recipe:
- 2 eggs-beaten
- 1 1/2 cups warm water
- 2 1/4 tsp (1 envelope) active dry yeast
- 1/2 cup nonfat dry milk powder
- 1/4 cup granulated sugar
- 1/4 cup canola oil
- 4 1/2 ups all-purpose flour, plus extra for dusting, divided
- 1 1/2 tsp salt
- 3 tbsp softened butter for brushing the pan
- 6 tbsp unsalted butter, very soft but not melted
- 3/4 cup light brown sugar
- 3 tsp cinnamon
- 2 cups powdered sugar
- 2 tsp vanilla
- Whole milk to make a spreadable consisten
- In a large mixing bowl, whisk together eggs, water, yeast, dry milk, sugar and oil.
- Using a stand mixer with a paddle attachment, add 3 cups flour. Mix well – add salt.
- Add additional 1 cup of flour, then switch out paddle attachment for dough hook. Scrape sides of bowl and keep kneading for 4-5 minutes.
- Add additional 1/2 cup of flour, scrape sides of bowl, and continue kneading for 8-10 minutes. Resist adding more flour. Dough will be very soft, but will be easier to handle after it has risen.
- Place the dough into a bowl that has been sprayed with baking spray. Cover tightly with plastic wrap and allow to rise for 2 hours, or until doubled, in a warm draft-free place.
- Turn dough out on a surface dusted with flour. Again, resist adding more flour, but if you do make it a simple dusting. Roll out into a 12×18 inch rectangle.
- Spread or brush the 6 tbsp softened butter over the dough, leaving 1/2 inch border at the top edge.
- Sprinkle brown sugar and cinnamon over the buttered surface.
- Starting at the nearest long edge, roll tightly into a jellyroll like shape. Pinch the edge to seal.
- Slice the roll into 12 equal pieces, using a sharp knife or dental floss.
- Using the 3 tbsp softened butter, generously wipe onto the bottom and sides of a 9×13 baking pan.
- Place each roll on its side in the buttered baking pan. (I also sprinkle a big handful of brown sugar over the top)
- Cover with a cloth or plastic wrap and allow to rise again for 1 hour. If you want these for the next morning, cover tightly with plastic wrap and place into the refrigerator to rise slowly. If refrigerated, allow to sit at room temperature for 30 minutes before placing into oven.
- Preheat oven to 350 degrees. Bake 30-35 minutes.
- When the rolls are almost ready, prepare the glaze. Simply stir powdered sugar with vanilla and enough milk to make it spreadable. When the rolls are done, remove from oven and immediately spread glaze over.
- Serve immediately. If by chance you have any remaining, keep them covered and warm them gently the next morning for another great breakfast.