The best thing about my brother running cross country in high school was the cinnamon rolls. Often my mom would make the dough and roll them out the night before, just to pop them in the oven an hour or so before the meet. It made getting up for all those races early on Saturday mornings quite a bit more enjoyable 😉 We also got them for soccer games, Easter mornings, birthdays, and half a dozen other special occasions. We love our cinnamon rolls.
I’ve only made them a handful of times since being married …. but I haven’t messed them up yet (and they get prettier as I get better about cutting them with a string). My one warning about this family recipe I’m sharing today is that it makes A LOT of cinnamon rolls. So, be prepared to indulge for a few days and take a pan or two to your neighbors (or just cut the recipe in half).
Side note: I wish I would have snapped pictures of Lincoln trying his first cinnamon roll when I made these last week. Generally he doesn’t get very many sweets (maybe part of a cookie or a spoon of ice cream a few times a month) so it is always fun to watch him get excited about my favorite things 🙂
- 3 cups warm wate
- 1 cup dry milk
- 2 tsp. salt
- 2 eggs
- 2 tablespoons yeast
- 1/2 cup sugar
- 1/2 cup oil
- 10 cups flour
- 2 cups brown sugar
- 2 tbsp cinnamon
- 4 cups powdered sugar
- 2 tsp vanilla
- 1/2 cup (1 stick) softened butter
- 4 ounces of cream cheese, softened (optional)
- Dissolve the yeast in the water and add dry milk, sugar, salt, and oil. Add in 4 cups of flour and mix. Add in eggs.
- Continue adding the rest of the flour and knead until the dough is smooth and elastic.
- Let the dough rise in the mixing bowl until double in size (1-2 hours).
- Punch the dough down and roll out into a rectangle about 1/4 inch thick (a very large rectangle). Spread with softened butter and pour on cinnamon and brown sugar mixture.
- Roll up the dough, starting with the long side of the rectangle. Then, using a piece of string (or a sharp knife if that is easier for you), tie off one inch slices. do this by placing the string under the roll of dough, one inch from the end. Then, bring each side of the string up and above the roll, crossing at the top, and and pulling outwards. Place each piece of dough 2-3 inches apart on a greased pan.
- Let the rolls raise for 1 hour before baking at 350 for 10-15 minutes.
- Mix the powdered sugar, vanilla, butter, and milk until desired consistency (more milk if you prefer a runnier frosting) and spread on warm rolls.