Homemade Cinnamon Rolls

1:45 PM
Homemade Cinnamon Rolls take only 30 minutes to rise.  Bake for 15 minutes, and they are ready to eat.  Don't forget to drizzle lavishly with powder sugar icing!

It only took just a little nudging from the family for me to make my Homemade Cinnamon Rolls for breakfast this Thanksgiving morning.

Over the years, I have tweaked this recipe from my Mother's recipe for Angel Biscuits. I think each time I make them, my daughter, Jennifer, says, "Mom, these are the best ones you have ever made." From the Grandchildren and Jim asking me to make them, they just keep getting better and better every time.

This is a light dough, yet loaded with lots of butter, sugar, and cinnamon, and of course, lavishly drizzled with a heavenly icing. They are easy to make and flash freeze for later.

Homemade Cinnamon Rolls
{by CookingwithK.net}

Ingredients: Cinnamon Rolls
    2 cups whole milk
    1 tablespoon, heaping quick rise yeast
    5-5 1/2 cups flour
    1 teaspoon salt
    3 teaspoons baking powder
    1/2 cup sugar
    1 cup solid vegetable shortening
    1/2 cup butter, melted
    1-1/2 cups sugar
    2-4 tablespoons cinnamon
Ingredients:  Icing
    1/2 cup butter, melted
    1-1/2 cups powdered sugar
    1 teaspoon vanilla
    3-5 tablespoons half and half
Directions:  Cinnamon Rolls
Preheat oven to 400 degrees F. Pour milk in a 2 cup measuring cup and heat in the microwave on high heat for 1 minute or until warm but not hot, add yeast and stir until mixed well; set aside, stirring occasionally.

In a mixing bowl with an electric mixer using the paddle attachment, mix flour, salt, baking powder, and sugar until well blended; remove the paddle attachment and attach the dough hook.

Cut in shortening until mixture resembles coarse meal. Stir yeast and milk mixture well and add to the flour mixture, beating with dough beater until dough forms a ball and all the dough is loosened from the sides of the bowl.

Turn dough onto a lightly floured surface, roll into a 1/4" high, and approximately a 15-inch by 24-inch rectangle. Brush with 1/2 cup melted butter all the way to the edges.

Mix cinnamon and sugar together and sprinkle the mixture on top of the butter dough. Starting at long side, tightly roll up, pinching seam to seal.

Cut into 24 slices; place the cut side down in a greased 15-in. x 10-in. sheet pan. Cover and let rise, about 30 minutes.

Bake for 15-20 minutes or until lightly golden brown. Cool in pan on a wire rack. Combine the icing ingredients and lavishly drizzle over warm rolls.

Directions:  Icing
In a 4 cup measuring cup, mix together butter, powdered sugar, vanilla, and half and half until smooth and creamy. Drizzle over cinnamon rolls lavishly.

Cook's Note: To flash freeze them, you just lay them out on a sheet pan and freeze until frozen and then gather them up, put them in a ziplock bag, and place them back into the freezer. Then you can take out as many of them as you want to bake.

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Kay Little
Kay Little

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