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Cinnamon Rolls Recipe

My wife likes to tell people that after I retired, I went from being the breadwinner to the bread baker! It all started with a bread-making class nearby community college. Now my breads and rolls are favorites of friends and family.—Ben Middleton, Walla Walla, Washington

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Cinnamon Rolls Recipe

Prep: 20 min. + rising Bake: 25 min.

Yield: 24 Servings

20 25 45

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup sugar, divided
1 cup warm water (110° to 115°)
1 cup milk
6 tablespoons butter
7 to 7-1/2 cups all-purpose flour, divided
3 eggs, beaten
1 teaspoon salt
FILLING:
1/4 cup butter, softened
5 teaspoons ground cinnamon
3/4 cup packed brown sugar
3/4 cup raisins or dried currants
Confectioners' sugar, optional

Directions

In a large bowl, dissolve yeast and 1 tablespoon sugar in water. In a saucepan, heat milk and butter to 110°-115°; add to yeast mixture. Stir in 3 cups flour, eggs, salt and remaining sugar. Stir in enough remaining flour to make a soft dough.
Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide in half. Roll each half into a 15-in. x 12-in. rectangle. Brush with softened butter. Combine the cinnamon, sugar and raisins or currants; sprinkle evenly over rectangle. Roll up tightly, jelly-roll style, starting with the long side. Slice each roll into 12 pieces. Place in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Cool in pans for 5 minutes; invert onto a wire rack. Frost with icing if desired. Serve warm. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 248 calories, 6 g fat (3 g saturated fat), 41 mg cholesterol, 164 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cinnamon Rolls in Taste of Home April/May 1993, p47

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas