Easy Cinnamon Roll Recipe From Scratch
It’s hard to find an easy cinnamon roll recipe that has a gourmet taste but won’t take all day. Making cinnamon rolls from scratch isn’t the easiest of tasks, but the results are usually well worth the effort and if you are hosting a breakfast, you want only the best rolls for your guests.
The recipe included in the article below can be made with a fair amount of ease as homemade “from scratch” cinnamon roll recipes go. Your guests will think you were slaving all night on these delicious treats, and we won’t let them know that they only took about 2 hours to make!
Title: Homemade Cinnamon Rolls (in 2 hours or less!)
Author: LeAnn R. Ralph
If I've heard it once, I've heard it a dozen times: "Make
homemade cinnamon rolls? From scratch? Are you crazy? That takes
all day!"
Actually, it depends upon the recipe.
I have several recipes for homemade cinnamon rolls that do,
indeed, take at least all afternoon, if not all day -- scald the
milk and let it cool to room temperature (30 minutes); mix the
dough and let it raise for an hour (1.5 hours); punch down the
dough and let it raise for another hour (1 hour); shape into
cinnamon rolls and let raise for another hour (1.5 hours); and
then, finally, bake the cinnamon rolls (30 minutes) -- for a
grand total of 5 hours from start to finish.
But it doesn't have to be that way. You really can make homemade
cinnamon rolls from scratch in two hours or less.
Here's my recipe:
2 cups of warm water
1/2 cup sugar
4 teaspoons dry yeast (or two
packages of dry yeast)
2 eggs
1 teaspoon salt
1/3 cup Canola oil
(I use Canola, but you can use any kind of cooking oil) (you can
also use shortening, if you prefer) 6 to 7 cups of flour
Dissolve the yeast in the warm water. Let sit for a minute or
two. Add the sugar and salt. Mix. Add the cooking oil (or
shortening), 2 eggs, 2 cups of flour and beat until smooth.
Stir in 3 more cups of flour. Begin kneading the dough, adding
the final cup of flour. If the dough seems too sticky, knead in
more flour, a quarter to a half cup at a time.
Let the dough "rest" for 15 to 20 minutes. (I leave it sitting
on the counter and use the time to wash up the bowl and other
utensils and to clean off the counter top.)
Roll the dough into a rectangle that's 24 to 30 inches long by
about 16 inches wide. Spread with soft butter and sprinkle with
cinnamon and sugar. Starting at the wide end, roll into a log.
Cut the cinnamon rolls into equal sized slices (approximately
one inch wide each or slightly more) and place into two greased
9x13 pans. Put in a warm place to rise for 45 minutes.
Bake at 350 degrees for 25 minutes (or until the cinnamon rolls
are golden brown).
Allow to cool for 5 minutes and then turn out of the pans.
This recipes makes two dozen cinnamon rolls. If you want REALLY
BIG cinnamon rolls, cut into 12 equal pieces 2 inches wide.
Total amount of time needed from start to finish (including time
to bake) is about 2 hours.
About the author:
LeAnn R. Ralph is the author of the books *Christmas in
Dairyland (True Stories from a Wisconsin Farm)* and *Preserve
Your Family History (A Step-by-Step Guide for Writing Oral
Histories).* She is working on her next book *Give Me a Home
Where the Dairy Cows Roam.* You are invited to order a book from
Rural Route 2. You are also invited to sign up for LeAnn's FREE!
monthly newsletter, Rural Route 2 News. Visit —
http://ruralroute2.com
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