Yesterday was my birthday! I had a wonderful day, hubby took me out, we did coffee and an Antique Mall. He was marvelously patient while I browsed and nosed around for a good two hours. That place was huge and I had a ball!
Earlier in the day, while getting coffee at a local shop that we both love, I was adding cinnamon to my cup and that delicious cinnamon smell just hit me! I was instantly struck with the craving for one of my Mom’s Cinnamon Rolls.
These are the cinnamon rolls I grew up on, a delicious recipe handed down from my Great-Grandmother, to my Granny and then to my Mom! The base of the recipe is the Homemade Yeast Rolls, which I will post about later. In the cinnamon roll recipe, you’re just adding all the yummy cinnamon, butter & sugar!
So while we were drinking our coffee, I told my husband that before we went home we were stopping by the grocery store. I had some cinnamon rolls to make!
Mom's Cinnamon Rolls
- 2 cups lukewarm (not hot, not cold) water
- 2 envelopes or 4-1/2 tsp. rapid rise yeast (check your expiration dates!)
- 1 tsp. salt
- 4 tbsp. sugar
- 4-1/2 to 5 cups all-purpose flour
- 8 tbsp. vegetable oil
- 1/2 to 3/4 cup margarine (tub butter)
- 3/4 cup sugar
- 1/4 cup cinnamon
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup milk
- In the bowl of your stand mixer: add water for the dough. Sprinkle yeast evenly over the top of the water and let sit for 2 to 3 minutes. Should look a bit foamy on top.
- Using the hook attachment on low speed, start mixing the yeast & water, add the salt, sugar and vegetable oil. Gradually begin to add the flour until the dough is combined and starts to pull away from the sides of the bowl.
- Turn the dough out into a glass or metal (not plastic) medium to large bowl that you’ve greased with oil or cooking spray. Rub vegetable oil over the top of the dough for flexibility, cover with a sheet of parchment or wax paper and set in a warm place to rise for 1 hour.
- Once the dough has risen, turn the dough out onto a wax paper covered surface that has been sprinkled liberally with flour. I use another piece of wax paper coated in cooking spray for the top too when I roll the dough out. (Just keeps it from sticking to the rolling pin) You can also just coat the rolling pin with flour before rolling out.
- Roll dough out into a semi-circle or rectangle, there’s not a science to it, just whatever shape it forms is fine, about 1/2 inch thick.
- Using a silicone spatula (or your fingers!) spread the butter evenly over the dough. Top with sugar and cinnamon and gently combine, rubbing circles around to mix all the cinnamon, sugar & butter.
- Starting at one end of the dough, begin to roll it up, staying as even as possible all the way across. Using dental floss (yes, dental floss- take a string, slide it under the roll to your desired thickness, cross over the top and pull for a clean even slice) cut dough into round slices.
- Place roll slices on cookie sheets lined with parchment paper with some space between each. Set cinnamon rolls aside for 1 hour to rise again.
- Preheat oven to 350 degrees F.
- Bake cinnamon rolls for 20-25 minutes until golden on top. Generously spread cream cheese frosting over the top.
- Frosting: whip together cream cheese, powdered sugar & milk until smooth.
These are good the next day too! Stick them in the microwave for about 15 seconds. You’ve got yummy breakfast!