Cinnamon Resources

What is a really good home made cinnamon roll recipe?

My husband loves home made cinnamon rolls but I do have trouble getting a good recipe. Any suggestions for one? Thank you SO much!

Public Comments

1. Here's a really good one : 1 (1/4 ounce) package dry yeast 1 cup warm milk 1/2 cup granulated sugar 1/3 cup margarine 1 teaspoon salt 2 eggs 4 cups flour FILLING 1 cup packed brown sugar 2 1/2 tablespoons cinnamon 1/3 cup margarine, softened ICING 8 tablespoons margarine 1 1/2 cups powdered sugar 1/4 cup cream cheese 1/2 teaspoon vanilla 1/8 teaspoon salt For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar, margarine salt, eggs, and flour, mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. Roll the dought out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick. Preheat oven to 400 degrees. To make filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. Bake for 10 minutes or until light golden brown. While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing.
2. this is the best Ive ever tried Ooey-Gooey Cinnamon Buns 1 teaspoon white sugar 1 (.25 ounce) package active dry yeast 1/2 cup warm water (110 degrees F/45 degrees C) 1/2 cup milk 1/4 cup white sugar 1/4 cup butter 1 teaspoon salt 2 eggs, beaten 4 cups all-purpose flour 3/4 cup butter 3/4 cup brown sugar 1 cup chopped pecans, divided 3/4 cup brown sugar 1 tablespoon ground cinnamon 1/4 cup melted butter In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside. Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
3. Alton Brown's recipes are always excellent so though I've not made the cinnamon rolls, I'm comfortable recommending his recipe to you. It's at the site below: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33873,00.html
4. Homemade Cinnamon Rolls: 3½ hours 3 hours prep 8-12 servings 6 1/2 tablespoons granulated sugar 1 teaspoon salt 5 1/2 tablespoons shortening or unsalted butter or margarine, at room temperature 1 large egg, slightly beaten 1 teaspoon lemon extract or grated lemon zest 3 1/2 cups unbleached bread flour or all-purpose flour 2 teaspoons instant yeast milk or buttermilk, at room temperature 1/2 cup cinnamon sugar (6 1/2 tbs granulated sugar plus 1 1/2 tbs ground cinnamon) Cream together the sugar, salt, and shortening on medium-high in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand); if you are using powdered milk, cream the milk with the sugar, but add the water with the flower and yeast. Whip in the egg and the lemon extract until smooth. Then add the flower, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve the texture. The dough should pass the windowpane test and register 77 to 81°F Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size. Mist the counter with spray oil and transfer the dough to the counter. Shape the rolls. Line 1 or more sheet pans with baking perchment. Place the buns approximately 1/2 inch apart so that they aren't touching but are close to one another. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigreator for up to 2 days, pulling the pans out of the refrigreator 3 to 4 hours before baking to allow the dough to proof. Preheat the oven to 350°F Bake for 20 to 30 minutes, or until golden brown. Cool the buns in the pan for about 10 minutes. Remove the buns from the pan to a cooling rack. Wait at least 20 minutes before serving.
5. My family loves cinnamon rolls, also. Here are a few that I make. Sticky cinnamon rolls INGREDIENTS 2/3 cup sugar 1/3 cup shortening 1 teaspoon salt 1 cup boiling water 2 (.25 ounce) packages active dry yeast 1/2 cup warm water (110 degrees F/45 degrees C) 3 eggs 5 cups all-purpose flour 1 cup white sugar 1 tablespoon ground cinnamon 2 tablespoons butter, melted DIRECTIONS In a small bowl, combine 2/3 cup sugar, shortening, salt and 1 cup boiling water; set aside. In a large bowl, dissolve yeast in 1/2 cup warm water. Add eggs and the water/sugar mixture; beat well. Beat in 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Mix until a stiff dough has formed. Cover with a damp towel and let rise until doubled, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Lightly grease three 8x8 inch baking pans. In a small bowl, combine 1 cup sugar and 1 tablespoon cinnamon. Roll dough into small balls. Dip balls in melted butter, then roll in cinnamon sugar. Roll balls into 4 inch long cylinders and tie into knots. Place knots into prepared pans. Bake in preheated oven for 15 minutes, until golden. Serve warm. Creamy cinnamon rolls INGREDIENTS 2 (1 pound) loaves frozen bread dough, thawed 2/3 cup Sweetened Condensed Milk (NOT evaporated milk), divided 1 cup chopped pecans 2 teaspoons ground cinnamon 1 cup confectioners' sugar 1/2 teaspoon vanilla extract Chopped pecans (optional) DIRECTIONS On a lightly floured surface roll each of the bread dough loaves to a 12x9-inch rectangle. Spread 1/3 cup of the condensed milk over dough rectangles. Sprinkle with 1 cup pecans and cinnamon. Roll up jelly-roll style starting from a short side cut. Cut each into 6 slices. Generously grease 13x9-inch baking pan. Place rolls, cut sides down, in pan. Cover loosely with greased wax paper and then with plastic wrap. Chill overnight. Cover and chill remaining 1/3 cup condensed milk To bake let pan of rolls stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Bake 30 to 35 minutes or until golden brown. Cool in pan 5 minutes; loosen edges and remove rolls from pan. For frosting, in small bowl, combine confectioners' sugar, remaining 1/3 cup condensed milk and vanilla. Drizzle frosting on warm rolls. Sprinkle with additional chopped pecans (optional). Walnut cinnamon rolls----very easy & yummy!!!! INGREDIENTS 1 (1 pound) loaf frozen bread dough, thawed 2 tablespoons butter or margarine, melted 2/3 cup packed brown sugar 1/2 cup chopped walnuts 1 teaspoon ground cinnamon 1/2 cup whipping cream 2/3 cup confectioners' sugar 1 tablespoon milk DIRECTIONS Roll dough into a 20-in. x 6-in. rectangle. Brush with butter. Combine the brown sugar, walnuts and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side. Cut into 20 slices, 1 in. thick. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Drizzle with cream. Bake at 350 degrees F for 25-30 minutes or until golden brown. Invert onto a serving platter. In a small bowl, combine the confectioners' sugar and milk; drizzle over rolls. Serve warm.