OK….I can officially die now….Seriously….I don’t understand how I have lived without eating these amazing Cinnamon Rolls everyday!!!!
Karl’s mom found this recipe about 30 years ago in a bread/pastry recipe book. She showed it to me and it does look like it’s 30 years old!! When someone keeps a recipe book for that long, you know the recipes in it are pure gold. It was indeed the fact for this book because I swear to god, this is the best Cinnamon Roll recipe you will ever eat!!! I mean i’m a fan of Cinnabon’s Rolls but this recipe beats the pants off of Cinnabon’s rolls!!! Plus it’s homemade!!! HELLO!!!!!
So be prepared to spend a couple of hours waiting for these little babies to rise but man, is the wait ever worth it!!!
Enough talking, get your baking on!!!
And the Cream Cheese Icing….OMG…
First step, let the yeast rise for 10 minutes
Mix the ingredients in
Knead the dough
Grease a bowl, put the dough in it and cover with a towel. Let rest in a warm place for about an hour to an hour and half or so.
I know you can’t see all that well but the dough has about doubled in size.
Punch the dough down and divide into 2. Roll each piece into a 18 x 9 in rectangle.
Sprinkle each rectangle with half the sugar mixture
Roll the dough length wise
Cut each log into 12 pieces, about 1 1/2 inch a piece.
Place the rolls in 2 x 9 inch rounded pans and let them rise for 30 minutes. (This is what they look like after the rise)
The icing consistency after it is mixed
Ice the rolls when they are still warm!
Course: Dessert Yield: 18 servings Prep Time: 140 mins Cook Time: 25 mins
- 1 Cup of warm water
- 2 Cup + 2 tsp of sugar
- 2 packages or 2 tbsp active dry yeast
- 1/2 Cup of milk
- 1/2 Cup of margarine
- 1 1/2 Teaspoon of salt
- 2 eggs
- 4 to 5 Cup of all purpose flour
- 2 Teaspoon of cinnamon
- 2/3 Cup of seedless dried raisins
- 1 Teaspoon of vanilla extract
- 1 package (8 ounce) of room temperature cream cheese
- 2 Cup of icing sugar
- 1/2 Cup of margarine
- Measure 1 cup of warm water into a large bowl. Stir in 2 tsp sugar and active dry yeast. Let stand 10 minutes then stir well.
- In the meantime, combine milk and 1/4 cup of margarine in a saucepan. Heat over low heat until liquid is warm and margarine melts.Take off heat. Stir in ½ cup sugar and salt. Add milk and margarine mixture to dissolved yeast mixture. Add eggs and 1½ cups of flour. Mix well. Stir in an additional 3 cups (about) of flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl (about 1 tablespoon of oil), turning the dough to make sure the oil covers the whole thing . Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
- Punch dough down; turn out onto lightly floured board. Divide in half and shape into an 18 x 9 inch rectangle (approximately). Melt 1/4 cup of margarine and brush the rectangles with melted margarine. Combine 1 ½ cups sugar, 2/3 cup seedless raisins and 2 tsp ground cinnamon.
- Sprinkle half of the sugar mix over each piece of dough. Roll each up to make 18-inch rolls. Seal edges firmly. Cut each roll into 12 pieces, about 1 ½ inches wide. Place, cut side up, in a greased 9 inch round cake pans or greased 8-inch square pans. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Bake in moderate oven (350 F) about 25 minutes, or until done (golden brown). Remove from pans and cool on wire racks.
- CREAM CHEESE ICING: In a stand mixer, beat your softened cream cheese until creamy. Beat in the margarine and the vanilla. Beat in the sifted icing sugar until smooth. Put the icing on the hot rolls and let it cool down a bit.