December 16th, 2012
If you have shied away from baking homemade cinnamon rolls or have never had a good experience in making them, please try again and please use this recipe! From the now-out-of-print Pillsbury Complete Book of Baking, this version of the traditional cinnamon roll is just about the most delicious pastry you will ever taste! (Look for the book in used bookstores and online; it is the best ever go-to baking book!) It freezes well and makes a wonderful gift for friends when presented in a round tin foil pan topped with a bow. This recipe makes 3 dozen regular size rolls and is easily doubled or tripled. It is also versatile and can be turned into orange rolls and pecan-caramel sticky buns.
Basic Dough
6 to 7 cups of flour
½ cp sugar
2 tsp. salt
2 TBS active dry yeast
1 cup water
1 cup milk
½ cup butter 1 egg
In large mixing bowl, combine 2 cups flour, sugar, salt, and yeast; blend well. In small sauce pan, heat milk, water, and butter until very warm but not hot. (about 120 to 130 degrees) Allow to sit until butter melts. Add warm liquid mixture and egg to dry ingredient and mix well. Add more flour a bit at a time until you have a soft dough that pulls away from the side of the bowl. Knead with dough hook or by hand on floured surface until elastic, about 8 minutes. Place in greased or buttered bowl, turning once and cover loosely with plastic wrap and a light dish towel. Let rise in warm place until light and doubled n size, about 45 to 60 minutes. Punch down and divide in half; shape and finish off according to one of the following options.
Tip: If you want to make this the night before to have warm rolls with breakfast, after first rise time, punch down dough, cover and refrigerate dough overnight. Continue in the morning.
Basic Cinnamon Rolls
Half recipe of basic dough
¼ cup softened butter
½ cup sugar or firmly packed brown sugar
2 tsp. cinnamon
¾ cup powdered sugar
1 TBS butter
½ tsp vanilla or almond extract
1 to 2 TBS milk or cream
Generously grease 13 X 9 pan. On lightly floured surface, roll out dough to about 18 X 12 inches. Spread with ¼ cup butter. Combine cinnamon and sugar blending well, and sprinkle over rectangle. Starting with the 18 inch side, rolls up tightly, pressing edges to seal. Cut 18 slices and place them in pan. Cover and let rise in warm place until doubled, about 40 minutes. Bake at 375 for about 25 minutes, until light golden. Immediately remove from pan and place on wire racks. In small bowl mix rest of ingredients and drizzle over warm rolls. These can also be frozen individually and micro waved one at a time for a few seconds. Makes 18 rolls.
Caramel Sticky Buns
Half recipe of basic dough
1/3 cup firmly packed brown sugar
½ cup softened butter
2 TBS light corn syrup
½ cup chopped pecans
2 TBS. softened margarine
¼ cup sugar
1 tsp. cinnamon
Generously grease 13 X 9 pan. In small bowl combine brown sugar, ½ cup butter and corn syrup, blend well. Drop mixture by spoonfuls onto greased pan, spread evenly, and sprinkle with nuts. On lightly floured surface, roll out dough to 18 X 12 rectangle. Spread with 2 TBS. butter. In small bowl, combine cinnamon and sugar. Sprinkle over dough. Roll up tightly from 18 inch side, pressing edges to seal. Cut into 18 slices and place them in bowl. Cover and allow to rise for about 40 minutes. Bake at 375 for 25 minutes. Cool in pan only one minute, invert onto tray.
Orange Rolls
Half recipe of basic dough
2 TBS softened butter
1/3 cup sugar
1 TBS. grated orange zest
For icing:
½ cup powdered sugar
1 TBS softened butter
2 TBS orange juice
Generously grease 13 X 9 pan. On lightly floured surface, roll out dough to about 18 X 12 inches. Spread with 2 TBS butter, sprinkle with sugar and orange zest. Starting with the 18 inch side, rolls up tightly, pressing edges to seal. Cut 18 slices and place them in pan. Cover and let rise in warm place until doubled, about 40 minutes. Bake at 375 for about 25 minutes, until light golden. Immediately remove from pan and place on wire racks. In small bowl mix rest of ingredients and drizzle over warm rolls. Makes 18 rolls
