Cinnamon Rolls Your Family Will Love
Cinnamon rolls are a family favorite. We enjoy eating them pretty much anytime we make them. Making them with a delicious cream cheese frosting just takes them to another level.
If your family likes cinnamon, they may like apple cinnamon muffins too.
Why Didn’t My Dough Rise?
When you combine the yeast with water, it has to be warm, but close to 100F or less. If the water is too warm, it will kill the yeast and the leavening that makes soft fluffy cinnamon rolls.
What Is the Secret Ingredient to Awesome Cinnamon Rolls?
Don’t rush your rolls into the oven. If you want them soft and fluffy, they need time for the yeast to bloom, dough to rise. The dough needs to rise again after forming the rolls and then then need to bake. If you rush the rising, the rolls will not fluff up and will be heavy and dense.
Do You Need to Add Eggs to Make Cinnamon Rolls?
Our recipe calls for a egg. We have made them with and without egg. With the egg, it adds more lift and lightens the dough. And well, we like fluffy rolls, so yes you need an egg.
What Type of Flour Do You Use?
We try to make recipes easily with things on hand. We use all purpose flour in our recipe. Once the flour is mixed into the dough, we stop mixing.
How Much Cinnamon Do You Add to Your Rolls?
We generously cover the brown sugar with cinnamon. There is no measurement, because you may want more or less. But they are cinnamon rolls, so don’t skimp. It’s probably around 1-2 tablespoons if not more. Depends on how big the dough is rolled out.
Can you Freeze Cinnamon Rolls?
Yes! Definitely. These can be broken apart and frozen into smaller portions to enjoy.
How Do You Thicken Frosting?
Place the frosting in the refrigerator for 5-10 minutes to allow it to set up. If your rolls are too warm, the frosting will just melt into (and out the bottom).
Homemade Cinnamon Rolls
- 1 package yeast (2 1/4 teaspoons)
- 1/2 cup luke warm water
- 3 Tablespoons vegetable shortening
- 1 cup hot water
- 1/2 cup sugar
- 4 1/2 cups all purpose flour
- 1 beaten egg
- 1/2 teaspoon salt
- 1 stick softened butter
- 1/2-3/4 cups brown sugar
- cinnamon to cover
Cream Cheese Frosting
- 4 ounces softened cream cheese
- 1/4 cup soft butter
- 1/2 teaspoon vanilla
- In a small bowl, add yeast to the 1/2 cup of lukewarm water. Mix until dissolved and let sit and bubble up (it will start to make a mother)
- In a large bowl, add the shortening, salt, sugar and hot water. Mix to incorporate. Let the mix cool until the water is lukewarm, then add the yeast mix and stir.
- Add in the beaten egg and stir.
- Add the flour a little at time, mixing as you go. You can use a dough hook or knead by hand. I don't like doing dishes, so I do this by hand once the dough starts to form.
- Put the dough into a ball and rub a little butter on top. (you dont want it to stick to the bowl or cloth. Place a clean tea towel over the top in a warm area and allow to rise for (30 minutes to an hour) or double in size.
- Preheat the oven to 350F.
- Once the dough has rose, remove 1/2 the dough from the bowl and put onto a floured flat surface.
- Roll the dough into a rectangle shape. Spread half of the butter onto the dough. Sprinkle brown sugar on the dough and cinnamon on top of that so that it is lightly covered.
- Roll the dough up into a long roll. Cut out 2 inch thick rolls with a sharp knife.
- Place the rolls on a greased 9x13 baking pan.
- Repeat again with the rest of the dough and ingredients.
- Allow the rolls to rise for 30 minutes.
- Bake for 30 minutes until golden brown. Check with a fork to see if the dough in the middle is soft and not doughy.
- While the rolls are baking, mix the frosting ingredients together and set aside. To add a little flavor to the frosting, instead of vanilla add a teaspoon of lemon OR orange zest into the frosting.Add the frosting to all/some of the rolls and enjoy!