This is the home-baked decadence that I trade with my sister at Christmastime in return for her gift of home-made fudge. It may not sound like much of a gift, but when you consider that I grind my own flour and spend the afternoon in the kitchen punching down rising dough, the effort should convince you that they are made with love. So, I'm going to provide my recipe and challenge you to give it a try. They are worth it!
This recipe makes about 2 - 2 1/2 dozen cinnamon rolls, depending on the size you make them.
I start by grinding 7 -8 cups of flour. I have found that a #10 can of the Hard White Wheat will yield the full amount of flour I need. And let me tell you, you will get an upper body workout turning that wheel! It takes me about 20-30 minutes to finish the grinding, and I usually grind it to a fine consistency. So here are all of your ingredients:
1 1/2 cups warm water (105˚ - 115˚ F) 2 tsp salt
2 Tbsp yeast (Instant Active Dry Yeast) 1 3/4 cups milk
1/3 cup melted butter 1/3 cup honey
7 to 7 1/2 cups flour 2 eggs at room temperature
• Scald milk and set aside to cool
• Combine warm water and yeast in a large bowl and let sit for 5-10 minutes, or until foamy.
• Add butter, honey, eggs, and salt. Mix.
• Add cooled milk to yeast mixture.
• Stir in 3 cups flour, 1 cup at a time. Continue adding flour, 1 cup at a time until you get a good stiff dough that you can work with. Knead the dough for 15 minutes or until it has a smooth texture. You may not need all the flour or you may need a little more (I used all 7 1/2 - 8 cups). The dough should be a little sticky.
• Put 1 tablespoon oil in a large bowl. Place the dough into the bowl and flip once to grease the top.
• Loosely cover and set in a warm place to rise for 1 hour.
• While the dough is rising, make the following filling:
Cinnamon Roll Filling:
2 sticks of butter 1 1/4 cup natural cane sugar
3/4 cup flour 1/4 cup cinnamon
1 Tbsp vanilla
• Combine all ingredients in a mixing bowl and whip with an electric mixer or spoon until the mixture has become light and airy.
• Set aside until dough is ready.
• When the dough has risen, punch it down, cover and let rise 30 more minutes.
• Butter two 9" x 13" baking pans
• Punch down dough and divide into 2 equal pieces
• Roll one piece of dough on a lightly floured surface to a 1/4" - 1/2" thickness, forming a 16" x 12" rectangle.
• Spread filling on the dough.
• Roll up lengthwise, forming a 16" log. Pinch edges to seal. Slice the log into 1 1/4" rolls. (I find this is easiest to do by taking about an 8" piece of dental floss, sliding it under the log and bringing the two ends together tightly and criss-crossing them, cutting the log cleanly. If you try to cut with a knife, it will flatten the dough).
• Place rolls on their sides in the pans, and let rise again for 15 to 20 minutes.
• Preheat over to 350˚. Bake 25-30 minutes or until golden brown. Adjust baking time if your oven cooks hot. You don't want to over-bake them.
For Cinnamon Roll Glaze:
2 oz. cream cheese 1/4 cup powdered milk
1 stick of butter 1 tsp vanilla
1 cup powdered sugar 2 Tbsp cream or half & half
• Place all ingredients in a blender and blend until smooth, about 2-4 minutes.
• Spread over cinnamon rolls immediately after taking from the oven.*
• Let cool 10 minutes before serving.
* If you are planning on shipping them or serving them at a later date, you can freeze the baked cinnamon rolls, and a separate container of the glaze, and then thaw and reheat cinnamon rolls before spreading the glaze.
2 Corinthians 2:15 "For we are to God the pleasing aroma of Christ among those who are being saved and those who are perishing."
