Just the mention of homemade cinnamon rolls can coax even the heaviest sleepy from the comfy warmth of his cozy bed. If that doesn’t do the trick, the aroma wafting through the house as the rolls are baking will definitely do the trick. On a cold weekend morning, surprise the family with a big pan of warm cinnamon rolls.
The following recipe has been passed down through the years. Originally from a home economics teacher who wanted teens to learn baking basics, this recipe will become a much requested one whether you are a novice or have been baking for years. Many thanks to Robbi from Tulsa for sharing this wonderful recipe.
What is unusual about this recipe is that after the first brief rise, also known as proofing, the rolls are shaped and then allowed to rise slowly in the refrigerator overnight. This allows the flavor of the dough to develop.
Find all of your holiday baking supplies at Reasor’s.
- 5-6 cups flour
- 2 packages yeast
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- 1/2 cup soft butter
- 1 1/2 cups very hot tap water
- 2 eggs (room temp)
- 1 cup butter, divided
- Cinnamon and sugar
Prepare the dough:
In a large mixer bowl, combine 2 cups flour, dry yeast, sugar and salt. Add ½ cup soft butter; stir together. Add hot tap water all at once. Stir in remaining flour for a soft dough. Knead until soft and elastic. Cover with plastic wrap and then a towel; let rest for 20 minutes. Punch down.
Take half of dough and roll into an 18×10 inch rectangle. Spread with ½ cup of soft butter and sprinkle generously with sugar and cinnamon. Roll up and cut into 12 rolls. Place in 9×13 inch pan that has been oiled. Repeat with second half of dough. Cover pans loosely with plastic wrap; put in refrigerator for at least 8 hours or overnight.
When ready to bake:
Let dough stand at room temperature for 20-30 minutes. Preheat oven to 375. Bake for 30 minutes. Remove from oven, cool slightly and then drizzle icing over rolls.
For the icing:
- 2 cups powder sugar sifted
- 1 teaspoon vanilla
- milk or heavy cream
In a medium-sized bowl, combine powdered sugar, vanilla and enough milk or cream to make an icing that is thin enough to drizzle. Drizzle over warm rolls.
Makes 24 rolls