Cinnamon Resources

Old Fashion Cinnamon Recipe?

I am looking for a recipe to make cinnamon rolls the old fashioned way. Like the ones you get at a good bakery. Thanks to all that can help.

Public Comments

1. add cinimon
2. This recipe is supposed to be just like the mall ones.
3. I make this so often it's like second nature to me now. They are big and tender and gooey and really pretty easy to make!! Also, if you don't want them huge, make 16 rolls instead of eight big ones. Cinnamon rolls 4 1/2 cups flour, all-purpose up to 5 cups 1 pk yeast, active dry (about 1 1/2 tsp.) 1 cup milk 1/3 cup butter 1/3 cup sugar 1/2 teaspoon salt 3 large eggs 3/4 cups brown sugar packed 1/4 cup flour, all-purpose 1 tablespoon cinnamon ground 1/2 cup butter 1/2 cup golden raisins 1/2 cup pecans chopped 1 tablespoon light cream or light cream 1 x powdered sugar recipe to follow Directions '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' In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees) and butter is almost melted, 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. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 hour). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter till crumbly; set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inches square. Sprinkle filling over dough square; top with raisins and pecans. Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inches pieces. Arrange dough pieces, cut side up, in a greased 12 inches deep-dish pizza pan or a 13x9x2 inches baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate rolls 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). Break any surface bubbles with a greased toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degree 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. Drizzle with Powdered sugar Glaze. Serve warm. Makes 8 rolls. VARIATION: Apple cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling. POWDERED sugar GLAZE: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 tsp. corn syrup, 1/2 tsp. vanilla, and enough half-and-half or light cream (1 to 2 Tbsp.) to make of drizzling consistency.
4. Best Ever Cinnamon Buns 2 (.25 ounce) packages active dry yeast 2 1/2 cups warm water (110 degrees F) 1 (18.25 ounce) package yellow cake mix 6 cups all-purpose flour, divided 3 eggs 1/3 cup vegetable oil 1 1/2 teaspoons salt 1/2 cup butter, softened 4 tablespoons white sugar 2 tablespoons ground cinnamon 1/4 cup butter, melted 3 cups confectioners' sugar 1 1/2 teaspoons vanilla extract 2/3 cup milk In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms. Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon. Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown. Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.