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Never-Fail Cinnamon Rolls: Submitted by: Robert Losee | Date Added: 13 Sep 2011
Listed in: Breads / Yeast

5 cups all-purpose flour, divided
optional, 1 Tablespoon wheat gluten (1)
2 teaspoons yeast

1 cups milk
cup sugar
cup butter
1 teaspoon salt

1 teaspoon vanilla extract

2 eggs

cup butter, melted
1 cup firmly packed brown sugar
optional, 1 cup nuts, broken
optional, 1 cup raisins
cinnamon, enough to leave surface pretty brown

cup butter, melted
cup brown sugar
cup white corn white syrup or Lyle's Golden Syrup
nuts optional to taste
raisins optional to taste

2 ounces cream cheese, room temperature
cup butter, room temperature
1 cup powdered (confectioners) sugar
teaspoons pure vanilla extract
1/8 teaspoon lemon extract or oil (optional)

1 pint of cream or half and half (poured on rolls as they rise for the last time in their pan)

ORANGE ROLLS (Meg's Recipe)
zest of one orange OR teaspoon orange oil
6 Tablespoons soft butter
juice of one orange or 2 Tablespoons frozen orange juice concentrate
4 cups confectioners' sugar
8-10 Tablespoons heavy cream

(1) This helps sweet breads rise better since the sugars in the dough inhibit gluten sheet formation.

Cooking Instructions

This is my go-to cinnamon roll recipe. Don't add the last cup flour until a couple minutes after the kneading has mixed the ingredients well. Then add just enough flour to make the dough tacky but workable. I actually usually use my bread maker on the dough setting for this.

1) In a large mixing bowl, combine 2 cups of flour, gluten (optional), and the yeast.

2) In a microwave, heat the milk, cup sugar, butter, and salt for 90 seconds. Stir until butter is melted and sugar is dissolved. Adjust temperature until just warm (120F - 130F).

3) Add the vanilla extract to milk.

4) Add the eggs to the flour. Add the liquid to the flour mixture. Beat with an electric mixer on low speed for 30 seconds scraping sides of bowl. Beat on high speed for 3 minutes.

5) Add the remaining flour to make a moderately soft dough that is smooth and elastic.

If using a mixer, put in dough hook. Start on slow speed until mixed then knead on medium speed for 5 minutes.

If doing this manually, use a wooden spoon. Stir in as much of the remaining flour as you can, then turn dough out onto a lightly floured surface 10 minutes total.

6) Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till doubled (about an hour).

7) Punch down dough. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes.

8) Roll out into inch sheets. Melt butter and spread on sheet. Sprinkle brown sugar and cinnamon on it. Add raisins and/or nuts. Roll up and use a 13x9 inch pan (I use glass).

9) If making stick buns pour in butter, corn syrup, brown sugar, and cinnamon. Mix thoroughly. Sprinkle with nuts and raisins if desired.

10) Slice roll using dental floss or a bench scrapper. The rolls should be about 1 inch thick. Arrange in pan. Do the same with the other half of the dough. You may need another pan.

Cover and let rise until doubled, about 30 minutes.

11) Bake in 375F (350F if glass pans) for 20 to 25 minutes or till golden brown. Cool slightly on wire racks and remove from pan while warm so it comes out easily.

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading. When rolls are done drizzle with a glaze.

Before baking pour cream or half and half on the rolls allowing it to cover the bottom of the pan and soak into the rolls.

Beat ingredients all together until thick and spreadable, like frosting. With dough rolled out spread the frosting on the dough and roll up.

Based on Kristi Fuller; Heartland Baking -- Meredith Press; 1997 and

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