A Modern Woman's Perspective On The Kingdom of God on Earth

December 18, 2012

For The Holidays

     I'm sure you will agree when I tell you that I need a break from the politics and the Progressive agenda.  So today, we're going to take a break from it all and think of self-indulgence .... namely by ingesting the gooey goodness of home-made cinnamon rolls.
     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.

In the end, this takes some work, but there's a whole lot of satisfaction, knowing that you started from a hard kernel of wheat and produced this warm, gooey treat.  I don't make them very often, and I now realize why my grandmother made dozens at a time.  It's not something you just decide on the spur of the moment to do for breakfast that morning.  But if you want to treat your family or friends to something special, this definitely qualifies.  Who can resist the smell of cinnamon and butter? Merry Christmas!

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."


  1. Thank you for sharing this BR. I love rolls, but I don't have the grinder, hopefully someday.
    I am getting ready to play in the kitchen also, my mind and thoughts need a much needed break. The tv will be off and my mind in my kitchen.
    I am getting bottles ready and sanitized, and am going to rack up my cherry brandy and plum brandy. Then its drunk fruit and a black forest cake for the neighbor's holiday table.
    Please take care and just play in your food, please :%)

    1. I would love your recipe for the different brandy's! Care to share? We can publish it on the blog and everyone can enjoy! Have a wonderful Christmas!

  2. These sound so yummy! I'll have to give those a try over the next couple of weeks. Thanks for sharing and I hope you're having a good week Belle.

    Your friend,

    1. Lisa, I really needed this break from "news of the world", hence the recipe today. Just the smell of cinnamon can calm me. Hope your Christmas will be full of peace and joy!