Cinnamon Rolls II

SUBMITTED BY: Stephanie Knewasser PHOTO BY: Catameringue

"These are gobbled up as soon as family sees them. I'll never try another cinnamon roll recipe, because I think these are the best. Note: These are wonderful fresh, but they don't freeze well."

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PREP TIME	20 Min
COOK TIME	25 Min
READY IN	3 Hrs 20 Min
Original recipe yield 24 rolls

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup milk
1 cup water
1/4 cup butter
1 1/2 teaspoons salt
6 cups all-purpose flour
1 1/2 tablespoons active dry yeast
1/2 cup white sugar
2 eggs
1/3 cup butter, softened
1 1/2 teaspoons ground cinnamon
3/4 cup white sugar
3/4 cup raisins (optional)
3/4 cup chopped walnuts (optional)
2 cups confectioners' sugar
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
3 tablespoons milk

DIRECTIONS

In saucepan, heat 1 cup milk, water, and 1/4 cup butter until very warm (butter doesn't need to be completely melted). Place milk mixture, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle. Press Start.
Once Dough cycle is complete, remove the dough from the bread machine. Punch down, and divide into 2 parts. On a floured surface, roll each part into a large rectangle. Smear each rectangle with the softened butter. Combine the cinnamon and 3/4 cup sugar. Sprinkle over the rectangles. Generously sprinkle the raisins and/or chopped nuts over the top.
Roll the dough up into two logs starting at the long side. Cut each log into 12 slices. Place the rolls cut side down into two 9x13 inch greased baking pans. Cover, and let rise in a warm place until almost doubled (about 30 minutes).
Bake in a preheated 375 degrees F (190 degrees C) oven for 20 to 25 minutes, or until golden. Combine the confectioners' sugar, 3 tablespoons melted butter, vanilla, and 3 tablespoons milk. Frosting should be thick. Spread over baked rolls and enjoy.

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REVIEWS

Reviewed on jan. 29, 2009 by Stephanie Knewasser

This is Stephanie. Thank you for all the nice comments! I wanted to clarify: warm milk,... MORE

Reviewed on dec. 6, 2003 by AMYNTEXAS

I did 1/2 of the recipe. It fit in my bread machine perfectly and made one dozen, large and... MORE

Reviewed on dec. 6, 2003 by KIREKBERG

I have had great luck freezing before raising or baking. Then, when I am ready to eat them, I... MORE

Reviewed on apr. 17, 2006 by JO

I made these by hand since my bread machine was broken. I warmed up the milk, water and butter... MORE

Reviewed on apr. 14, 2003 by TOMFILBEY

These rolls are great. They are light and fluffy. I liked them better than "Clone of... MORE

Reviewed on jul. 20, 2006 by sweetemmy

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.60 star rating.

sweetemmy
jul. 20, 2006

These cinnamon rolls were wonderful! I don’t always have the best luck with yeast so this is the trick I’ve learned…in a measuring cup I heated ½ cup of the water and stirred in 2 Tbs. yeast and ½ tsp of sugar. I covered it with a small plate to allow it to foam. When it’s foamed up about 2 inches or more I use it, but it will continue to foam if you leave it and should only take about 5 minutes to begin foaming. While the yeast was sitting, I heated the butter, milk and only ½ cup of the water (minus the ½ cup for the yeast). I don’t have a bread machine, so I did it the old fashioned way…by hand! I mixed together the dry ingredients (flour, sugar, & salt) and then added the butter mixture, yeast (foam and all), and eggs. I mixed it well and had to add quite a bit of extra flour while kneading. I greased a bowl, covered it, and put it in a warm place to rise. After about an hour it was ready for step #2 in the recipe. Hope this helps with the yeast problems. I added extra cinnamon-sugar and sprinkled extra cinnamon on. Yum! The extra cinnamon was perfect for us; not too sweet, but sweet enough. The rolls were light and so soft. This recipe wasn’t too difficult and gave me delicious results. Thanks for the post Stephanie!

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These cinnamon rolls were wonderful! I don’t always have the best luck with yeast so this is... MORE