The Best Cinnamon Rolls I have ever made, they always seem to come out just right. They are so yummy and delicious! These rolls are a favorite for my family no matter what time of year we are making them and they do not last long. The aroma fill the house and makes everything seem so cozy.
WHERE DID CINNAMON COME FROM
Sweet rolls have been produced since ancient times. While yeast breads have been made for many years, it wasn’t until 17th Century that the cinnamon roll as we know it today was created. Since the first time cinnamon spice was delivered to Europe delicious cinnamon rolls were a new creation, a delicious treat. Cinnamon rolls originated in Sweden where they are called kanelbulle, or literally “cinnamon buns”.
BENEFITS OF CINNAMON
There are some benefits of cinnamon, but I’m not sure mixed with all the butter and sugar it still stands. However here is a list of some thought to be benefits:
- It has antioxidant properties.
- It’s anti-inflammatory.
- It’s anti-bacterial and anti-fungal.
- It may have anti-viral properties.
- It may help lower blood sugar and reduce the risk of type-2 diabetes.
- It may improve insulin sensitivity.
- It may be beneficial for the ageing brain.
I will share my recipe with you, I have tried many and this seems to be the most crowd pleasing one around my community. My husband love these, when I make them they don’t last long. My mom said she believed these were better than hers! That was a great compliment coming from her, because she is a phenomenal cook of 85 years!
Rhonda Cinnamon Rolls Recipe
Dough: Filling: Icing:
- 2 1/2 tsp. yeast 1 stick of softened butter 1 stick of salted butter melted
- 1/4 cup sugar 1 cup brown sugar 16 oz. powdered sugar
- 1 egg & 1 egg yolk 1/4 cup cinnamon 2 tsp. vanilla
- 1/4 cup butter melted You may add raisons if you want 2 Tbls. milk
- 3/4 cup warm milk
- 3/4 tsp salt 3 cups flour
Time to Mix:
To begin with warm your milk to 100-110 degrees. Place the yeast and warm milk into a mixing bowl. I use my mixing bowl that attaches to my kitchenAid mixer, stir and let the yeast dissolve. Next add in the sugar and eggs. Beat this on low until the mixture is blended well. You will then add in the melted butter salt and 1 cup of flour. Mix until blended well. Add in the remaining flour and beat until the dough is well blended and has formed a ball in the bowl. Make sure it is elastic feeling when pushed on. Grease another bowl and place the dough in the bowl and place a damp warm towel over it to let rest and rise for about 1 hour.
Rolling the dough:
When the dough has doubled in size, place on a lightly floured surface and roll out into a rectangle shape about 1/2′ thick. Now spread with the butter sprinkle the brown sugar and cinnamon all over. It’s time to roll up the dough. Gently roll the dough and cut into about 1 1/2′ slices and place on a greased cookie sheet about 2 inches apart. Place a dry towel over them and let rise about 40-50 min. until doubled in size.
Preheat oven to 350 degrees
Baking and icing:
After the rolls have risen, place in the oven and bake until lightly browned. While they are cooking mix up your icing. Melt the butter beat in the powdered sugar milk and vanilla all at once. I use a hand beater, but you can use a mixer. Beat util all the lumps are out .As soon as you take the rolls out of the oven, put the icing on them and it will spread out really nice. I love to eat mine warm. I recently learned that I could make these up and freeze them uncooked, until I am ready for them. All you need to do is let them thaw out for about 2 hours on the counter and cook as usual.
Cinnamon rolls for Breakfast or Dessert:
Many people eat cinnamon rolls for Breakfast with a cold glass of milk. While others have a cinnamon roll with a nice glass of fine wine in the evening around a nice fire or anywhere! I keep my cinnamon rolls in an air tight container for 3 days. You can freeze they also and take out what you want as needed. Warm them up in the oven and they still taste great. To learn more about Fine wine you can go here.