Cinnamon Rolls

Cinnamon rolls are the key to any mans heart, I'd say. Make these for someone you're dating and he'll want to marry you.  These cinnamon rolls are just slightly more dense than my original cinnamon rolls I posted (grew up with those and will always be a favorite). But this new version is right up there and the denser dough, I think, actually thaws better than the fluffier kind. I like to freeze cinnamon rolls since the recipes usually make so many and they taste just as fabulous thawed. I just slide them into a freezer bag or put them in a pan that my freezer has room for and cover them with press and seal then foil. Cinnamon rolls are great for when you have to bring something to a large party or holiday dinner or even to hand out to the neighbors. A bit of simple work feeds a large crowd. And you WILL get loads of compliments for these, promise. 

This dough is actually the same dough I like to make dinner rolls out of as well. I'll have to post the directions for those soon as well. 

Before its risen 

Buttered dough

Buttered, sugared and cinnamoned 

Rolled up ready to slice

On the pan, half pressed gently down with my fingers almost ready to rise. 

Cinnamon Rolls 

4 dozen

Ingredients 

4 1/2 tsp yeast

2 cups hot water 

1 cup granulated sugar

1 cup unsalted butter

6 eggs

1 1/2 tsp salt

8 1/2 cups flour

Filling:

1/2 - 1 cup salted butter

~4+ cups brown sugar

~2+ Tbs ground cinnamon

Directions 

Heat water in the microwave about 2 minutes. 

In a stand mixer add the granulated sugar and unsalted butter. 

Pour hot water over the sugar and butter. Allow butter and sugar to melt (doesn't have to melt completely) and cool to just luke warm (If it's too warm you will kill the yeast you're about to add)

Stir in yeast and allow to sit a few minutes until it's bubbles/foams. 

Add eggs and salt and mix well. 

Slowly add flour. 

Cover with plastic wrap and raise in a warm, draft free spot until double in size. Varies from 1-2 hours depending on the temperature. 

Line two large baking sheets with parchment. 

Pour dough out on a floured surface and divide dough into 4 equal balls.

Take one ball and roll it out to about a 14" by 10" rectangle. 

Use a spatula or the back of a large spoon and spread about 1/8 cup of the salted butter onto the dough keeping about an inch away from the edge. Just evenly coat the dough. 

Sprinkle about 1/8-1/4 inch of brown sugar evenly onto the buttered dough and gently press it down.  Again leaving about and inch around the edge. 

Sprinkle cinnamon evenly on the brown sugar. 

Roll up carefully length wise (hotdog style) and gently pinch to seal  so it doesn't unroll. 

Turn the seal toward the counter. 

Cut the rolled up dough into 12 evenly sized slices and lay them on half of a baking sheet (two dozen on one pan). 

Do this with the remaining 3 dough balls.

A trick I learned from my mom- gently press each cinnamon roll slice down otherwise when you bake them the middles will rise to make huge cinnamon roll mountains. 

Cover for about an hour until doubled in size. 

Preheat your oven to 375 degrees after 30 minutes of rising. 

Bake for about 10-15 minutes or until they are golden brown and the middles look done. My oven is about 13 minutes.

Allow to cool then frost. 

These are great with cream cheese frosting- but not too overly sweet. 

I have yet to write down the exact measurements for the frosting but it's 1/2 cup unsalted butter and 1/2 cup cream cheese, a splash of milk, dash of salt, squeeze of lemon juice- cream those then begin adding the powdered sugar by the cup full until it tastes right haha 😁