Cinnamon rolls are a favorite for weekend brunches. I first had them in elementary school, where our school cook made them in huge batches that filled sheet pans to satisfy the hungry children who adored these soft, gooey cinnamon sugar rolls. Cinnamon rolls were available in cafeterias through high school.
To make the best rolls, I tried several dough recipes before finding the right one, which produced significantly softer rolls than my first two attempts.
Equipment:
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Cinnamon Rolls
Ingredients
Dough
Filling
Confectioners Icing
Instructions
- Dissolve yeast into water.
- Allow milk to cool to lukewarm. Using a stand mixer, combine milk, shortening, sugar and salt. Add yeast mixture and egg.
- Gradually stir in flour to create a soft dough.
- Place in an oiled bowl. Cover and allow to rise and double, about 2 hours.
- Transfer to lightly floured surface and roll dough into a rectangle, about ½ inch thick.
- Brush dough with melted butter.
- In a small bowl, mix sugar and cinnamon. Sprinkle dough with sugar mixture. Roll dough and seal edge. Cut into 1 inch slices. Place into greased baking pan, cut side down. Cover with a towel and let rise until double about 2 hours.
- Preheat oven to 375 degrees
- Bake for 25 minutes.
- In a small bowl, mix confectioners sugar with milk.
- Frost with confectioners icing.