February 24, 2007

Nana's "Very Good and Easy" Cinnamon Rolls

So, this might sound snobby but I don't like Cinnabon. The rolls they sell are way too sweet, and I always feel sick afterwards. And coffee shop cinnamon rolls? To me they are dried out, having spent too much time in those glass cases. Like Nana always says, "they're only good when they're fresh."

Homemade cinnamon rolls do take a bit of work. You know, a little kneading, some time spent waiting while they rise, taking out the pastry blender to mix together the spices and butter. But so, so worth it. Next Saturday pull out your pantry staples --flour, butter, and sugar--mix them together and delight in a warm and gooey roll with your coffee on Sunday morning. You might want seconds. After all, they're only good when they're fresh.

Nana's Cinnamon Rolls

--All-purpose flour, 41/2 -5 cups
--Active dry yeast, 1 tablespoon or 1 package
--Milk, 1 cup
--Butter, 1/3 cup
--Sugar, 1/3 cup
--Salt, 1/2 teaspoon
--Eggs, 3
--Brown sugar, 3/4 cup packed
--All-purpose flour, 1/4 cup
--Cinnamon, 1 tablespoon ground
--Allspice, 1 teaspoon ground
--Nutmeg, 1 teaspoon ground
--Butter, 1/2 cup
--Light raisins, 1/2 cup
--Cream, 3 tablespoons

1) Combine 2-1/4 cups of flour with the yeast in a medium bowl.

2) Heat the milk, 1/3 cup butter, 1/3 cup sugar, and salt in a small saucepan. Stirring constantly. Add to flour mixture. Add eggs. Beat with mixer on low for 30 seconds. Increase speed to high and mix for 3 minutes. Using a wooden spoon, stir in 2-1/4 to 2-3/4 cups of flour.

3) Turn the dough onto a lightly floured surface and knead in remaining flour to make a smooth and elastic dough. This will take about 10-15 minutes. Shape the dough into a ball, place into a greased bowl, and cover. Let the dough rise in a warm area for 1 hour (until doubled).

4) For the cinnamon filling, mix together spices and 1/4 cup flour. Cut in remaining butter, making a crumbly mixture.

5) Turn the risen dough onto a lightly floured surface. Cover and let it rest for 10 minutes. Roll the dough into a 1 foot square. Sprinkle the cinnamon filling and raisins over the dough. Roll the dough and pinch the edges to close. Slice into 7 or 8, 1-1/2 inch, pieces. Place the rolled up dough into a greased baking pan, leaving enough space for the dough to expand. Cover losely with plastic and let the rolls rise for 2-24 hours in the refridgerator. When you are ready to bake, bring the rolls to room temperature for 30 minutes.

6) Brush the dough with cream. Bake in a preheated 375 degree F oven for 25 to 30 minutes, or until light brown. To prevent overbrowning, cover with foil for the last 10 minutes. Remove from the oven and brush again with cream. Invert onto a wire rack. Cool slightly. Invert onto a serving platter. Drizzle with glaze.

Powdered Sugar Glaze


--Powdered sugar, 11/4 cups
--Vanilla, 1/2 teaspoon
--Cream, 4 tablespoons


Stir together powdered sugar, vanilla and cream. Add enough cream to make the glaze of drizzling consistency.


Anonymous said...

Even though I no longer have grandkids close by, I'm inspired to bake these rolls, share some with my neighbor & enjoy one or two myself. How do I freeze them? Can be they frozen before baking?

Please help!

Anonymous said...

How can I adapt these rolls & end up with Caramel rolls?

Bekah said...

Thanks for the questions.
I would freeze the rolls at step 5. Instead of placing them into the fridge I would just pop them into the freezer. Then when you are ready to bake them, just take them out of the freezer and let them thaw and rise for about an hour.

To make caramel rolls omit the powdered sugar glaze and make caramel.
Here is a recipe:
1 cup butter
1 cup light corn syrup
2 cups brown sugar
1 Tablespoon milk

Boil mixture about 3 minutes. Cool and pour in the bottom of your pan. Place the unbaked rolls into the pan and let rise.

Have fun!