Glazed Cinnamon Rolls

Recipe By:
Sherin
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Glazed Cinnamon Rolls
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  • Total Time 120 min Ico-add
  • Yield 8 Servings
  • Level Medium

There isn't anything that will get a family to the breakfast table faster then the smell of fresh hot cinnamon rolls in the oven. Try this recipe and see what happens. Additionally, we have other recipes for...
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Ingredients

  • For the dough:
  • 2 packages, active dry yeast
  • 1/2 cup warm water (105 to 115 degrees f)
  • 1/3 cup plus 1/2 teaspoon sugar
  • 4 1/2 cups all purpose flour in all
  • 1 teaspoon salt
  • 1 cup milk, scalded and cooled to 110 degrees f
  • 1/3 cup vegetable oil
  • 2 eggs, room temperature
  • For the filling:
  • 1/2 cup butter or margarine, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 2 tablespoons cinnamon
  • For the icing:
  • 1 cup confectioners' sugar
  • 2 tablespoons warm milk
  • 1 teaspoon vanilla
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Directions

  1. 1. To make the dough: Dissolve yeast in water with 1/2 teaspoon sugar. Let stand 5 minutes.
  2. 2. In a mixing bowl combine 3 cups flour, 1/3 cup sugar and salt.
  3. 3. At low speed gradually beat in milk, oil, eggs, and yeast mixture; beat until well blended.
  4. 4. Beat in additional flour, about 1 1/2 cups, until dough pulls away from sides of bowl.
  5. 5. On floured surface knead dough until smooth and elastic, 8 to 10 minutes.
  6. 6. Place in greased bowl, turning to grease top. Cover and let rise in warm, draft free area until doubled in bulk, about 1 hour.
  7. 7. To make the filling: Beat all ingredients together until smooth. Set aside.
  8. 8. To assemble: Preheat oven to 350 degrees F.
  9. 9. Grease two 9 inch round cake pans.
  10. 10. On lightly floured surface roll dough into an 18 by 10 inch rectangle and spread with filling.
  11. 11. Roll tightly from long side.
  12. 12. Cut into 14 (1 1/4-inch) slices.
  13. 13. Place 1 roll cut side up in center of each pan.
  14. 14. Arrange remaining rolls in a circle of 6 around center roll.
  15. 15. Cover and let rise until doubled in bulk, 30 to 40 minutes.
  16. 16. Bake 25 to 30 minutes, until golden brown.
  17. 17. Cool in pans 10 minutes. Invert onto wire racks, then invert again to cool.
  18. To make the icing:
  19. 18. Whisk all ingredients until smooth. Drizzle over cooled rolls.
  20. 19. Uncooked rolls can be made ahead by wrapping well and freezing, up to 1 month. Thaw, wrapped, at room temperature.
 
 
  • Did you know?

    Cinnamon was once a very important spice. An increasing demand for cinnamon led to the Dutch fighting the Portuguese and in the mid 17th century Ceylon’s (modern day Sri Lanka) cinnamon trade was taken over and controlled by Holland.