It’s fall and in our house that means baking season has begun! One of our very favorite things to make on Sunday afternoons are a large batch of rolls and a batch of cinnamon rolls that we can snack on throughout the week.
Here is the recipe that I have adapted over the years, but comes mainly from a good friend in our first house name Diane….who made the most amazing crescent rolls I have ever tasted and gave them out each Christmas. The dough recipe is hers (thank you Diane) and then frosting has the addition of my love of a slight hint of cream cheese in it.
- 2 1/2 cups warm water
- 1/3 cup granulated sugar
- 2 Tablespoons SAF brand yeast
- 2 eggs
- 1/3 cup of vegetable oil
- 2 teaspoons salt
- 7 cups of bread flour
- 1/2 stick of butter softened
- Brown sugar
- 1/4 cup of cream cheese
- 1/4 cup of butter
- 3 Tablespoons of milk
- 3 cups of powdered sugar
- Add warm water and sugar to the yeast and let sit until yeast mixture begins to bubble and froth.
- In a separate bowl, beat 2 eggs and add oil. Then add yeast mixture. Combine in your large scale kitchen mixture.
- Add salt to bread flour and slowly add one cup of flour at a time to the yeast and egg mixture until all flour is added.
- Knead for 5-7 minutes until dough is springy and pulls away from the edges of the mixture.
- Let dough rise for 15-20 minutes until it doubles in size.
- Cut dough into 2 sections, roll each into a long rectangle.
- Spread 1/2 of the butter onto each rectangle, then sprinkle with cinnamon and brown sugar.
- Roll up and cut into 8 sections and place on cookie sheet or pan.
- Bake at 400 degrees for 10-12 minutes until slightly brown on the top and bottom.
- To make frosting, combine ingredients until smooth. Frost when rolls are cool.
And there you have it….our family’s favorite cinnamon roll recipe! We hope you enjoy it as much as we do.