World's Best Cinnamon Rolls




Introduction: World's Best Cinnamon Rolls

These cinnamon rolls are made from complete scratch. With these easy step by step instructions it makes it easy to have home made fresh cinnamon rolls on your table for any one that can read and see over the counter. Once ready to start cooking the cinnamon rolls take about 2 hours for cooking and baking time. The best part about making this recipe is that the dough can be mixed and the rolls filled and shaped the night before. When you awake in the morning, just bake. Waiting for the rolls to come out of the oven is the hardest part.

Step 1: Get to Know Your Ingredients

Set all your ingredients into separate bowls.
- 4.5-5 cups all purpose flour
- 1 pkg. active dry yeast
- 1 cup milk
-1/3 cup margarine or butter
-1/3 cup sugar
- 1/2 tsp. salt
-3 eggs
-3/4 cup packed brown sugar
- 1/4 cup all purpose flour
-1Tbsp. ground cinnamon
-1/2 cup margarine or butter
-1 Tbsp. half-and-half or light cream

(Picture of ingredients in jar)

Step 2: Begin Baking

1-In a large mixer bowl combine 21/4 cups of the flour and the yeast

2- In small saucepan heat the milk, the 1/3 cup margarine or butter, the 1/3cup sugar, and salt just till warm (120 to 130) and margarine is almost melted,

3- stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes.

4-Using a wooden spoon stir in as much of the remaining 21/4 to 23/4 cups flour as you can.

Step 3: Working With the Dough

1-Turn dough out onto a lightly floured surface.

2-Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total).

3-Shape into a ball. Place in a greased bowl, turning once.

Step 4: Filling the Dough

1-For filling, combine brown sugar, the ¼ cup flour, and cinnamon.

2-Cut in remaining margarine or butter till crumbly; set aside.

3-Punch dough down. Turn onto a lightly floured surface.

4-Cover and let rest for 10 minutes. Roll the dough into a 12-inch square.

Step 5: Preparing for Baking

1-Roll up jelly-roll style, pinch edges to seal.

2-Slice roll into eight 1½-inch pieces. Arrange dough pieces, cut side up, in a greased 12-inch deep-dish pizza pan or 13x9x2-inch baking pan.

3-Cover dough loosely with clear plastic wrap, leaving room for rolls to rise.

4-Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (or, for immediate baking, don’t chill dough. Instead cover loosely; let dough rise in a warm place till nearly double, about 45 minutes)

Step 6: Time to Bake!

-Break any surface bubbles with a greased toothpick. Brush dough with half-and-half or light cream.

-Bake in a 375 ° oven for 25 to 30 minutes or till light brown. If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking.

-Remove rolls from oven. Brush again with half-and-half or light cream.

-Cool for 1 minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly. Invert again onto a serving platter.

Step 7: The Frosting

1-In a bowl stir together 1-1/4 cups sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla, and enough half and half or light cream to make a drizzling consistency.

Now the the cinnamon rolls are done, its time to enjoy. Once you make these once it will show you how easy they really are. Pass this instructable on to other neighbors and perhaps when they make a batch they will share with you!

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    Lily Baldwin
    Lily Baldwin

    9 years ago on Introduction

    Ah man... I got the hungries again. It's all your fault for making a freakin' delicious looking cinnamon roll. Seriously....

    P.S. You must have done pretty darn good if you got a great comment from the legendary Scoochmaroo!!!


    10 years ago on Introduction

    Step 4 is missing the part about rolling out the dough and putting the cinnamon and sugar on.


    10 years ago on Introduction

    Glorious! Please send some on to 82 Second Street, San Francisco. . .