Sarah's Cinnamon Rolls
2 packages yeast
1/2 c warm water
7-8 c flour
1/2 c butter, softened
1 c sugar
1 1/2 T cinnamon
3 c powdered sugar
6 T butter, softened
1 tsp vanilla
6 T milk
Combine first 6 ingredients in a bowl and stir until butter melts. In a separate bowl, combine yeast with warm water and allow time to activate. Add yeast to potato water mixture and stir. Add flour, one cup at a time, until a soft dough forms.
|1 cup flour|
|3 cups flour|
|5 cups flour|
|8 cups flour|
Turn onto a floured surface and knead until smooth, about 7 minutes. Place dough in a greased bowl, turning to grease all sides. Cover and let rise until double, about 1 hour.
|Let rise until double|
|Then punch it!|
Roll dough into a long rectangle. Spread softened butter over top and sprinkle with sugar and cinnamon mixture. Roll up dough the long way and cut into about 24 equal pieces.
|Yes, it was huge!|
|Roll it up and cut|
Place rolls into two 9x13 pans. Cover and let rise until double, about 30 minutes. Bake at 350 until golden, about 25-30 minutes. Let rolls cool for 10 minutes. Combine frosting ingredients and spread over rolls.
- Preparation: 2.5
- Let me make a disclaimer here, I enjoyed all the prep work! But, for the sake of a standard, this recipe takes a lot of time and work. I got a workout stirring the dough!
- Taste: 4.75
- These were delicious! So warm, gooey, and sweet! I couldn't give it a five though. I think they could have had more cinnamon flavor, and I think there's a better recipe out there. I have 3 more cinnamon roll recipes I need to try, so be on the lookout!
- Cost: 5
- This is hard to estimate, but considering I had everything on hand except the potatoes and butter, I think it was pretty cheap.
- Clean-up: 3
- Lots of dishes I must say. But I washed them while the rolls were rising in the pans, so it wasn't too bad.
- My changes
- Eggs! Did you notice that the recipe doesn't say when to add the eggs?? And I didn't realize I neglected to use the eggs until I was writing this post. They probably would have been added before the yeast was, but I can't be sure. Either way, they turned out great!
- I have a jar of yeast that I keep in the fridge, it is much cheaper that way and it lasts for 6 months. One package equals 2 1/4 tsp of yeast.
- I would definitely recommend dividing the dough in half before rolling it out, it went off the edge of my counter!
- Instead of 1 sup sugar, I used 1/2 cup sugar and 1/2 cup brown sugar for the filling. I love brown sugar and I thought it would make the taste richer.
- I didn't have two 9x13 pans, so I used one 9x9. The ends of the roll produced smaller cinnamon rolls, so they all fit. I ended up with 24 cinnamon rolls.
- After the rolls come out of the oven, the middles will be sticking up. You can leave them that way or just poke them back down like I did (see above pictures).
- I added an extra tablespoon of milk (to make 7) to the frosting, I thought it needed to be a little thinner.
- It's a big batch! So I stuck a dozen of them in the freezer to enjoy later!
- Delicious cinnamon rolls! Be prepared for a time investment. The first stage took me an hour, then I went back to bed while the dough was rising lol. Then the next part took me about an hour too. Of course, it was the first time I had made them and snapping pictures takes extra time. Add in 90 minutes of rising and 25 minutes of baking and they took a while. But I loved it! So throw on your apron and give it a try!