Big Batch Cinnamon Rolls

Last week I shared with you this pretty picture.  It is a picture I took at my neighbor Carmen’s house.  This is Carmen’s beautiful work!!

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Not only is it a pretty picture but  it makes me drool just thinking about how yummy they are going to be and how good they will smell!  Because Carmen shared some with us I know for a fact that they were yummy!

I received quite a few emails and comments wanting more information about the rolls, the recipe and how my  neighbor ships them so I have details for you today!

We have been blessed with wonderful neighbors.  Just a few houses down live Rod and Carmen.  They are retired empty nesters.  Rod is my husband’s early morning racquet ball partner and at the age of 70 beats my husband quite often!!  They are also wonderful grandparents who spend a lot of time loving and supporting their children and grandchildren.

One of the ways Carmen shows her love is by making a big batch of cinnamon rolls.  Not all of her children live here locally so in order to share she has to mail them – yes, she mails cinnamon rolls.  Seeing as I too have the majority of my children living away from home right now I was intrigued by the whole idea!

cinnamon rolls

The recipe Carmen uses makes 8 pans of cinnamon rolls!!  After mixing them up and rolling them out Carmen lets them rise and then bakes them.    It looks like she and Rod have been eating  alot of Marie Callendar pies with all those pie tins she has!  You could also use the disposable ones.

cinnamon rolls

After the rolls have baked and are cool she covers them in foil and places them in a large Ziploc bag and freezes them.  After they are frozen they are quickly taken to the post office and mailed off via Priority Mail.  They arrive at her children and grand children’s homes ready to be warmed up and the glaze put on!  The glaze is also sent in a Ziploc bag.  Don’t forget to include the directions for reheating and glazing which are at the end of the recipe.

cinnamon rolls

Wouldn’t you love to receive a box of fresh baked cinnamon rolls just ready to be warmed up and enjoyed!!

cinnamon rolls

I happen to personally know 3 college kids who would love to receive a box full of fresh cinnamon rolls from their mother – right kids?!!

Here’s the recipe Carmen uses.

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Big Batch Cinnamon Rolls

Ingredients

  • 2 packages dry yeast
  • 4 C warm water (105 to 115 degrees)
  • 1 C instant nonfat dry milk powder
  • 1 C sugar
  • 1 C vegetable oil
  • 1 Tbsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 11-12 C all purpose flour
  • melted butter
  • Cinnamon Roll filling:
  • 2 C sugar
  • 1-2 Tbsp ground cinnamon
  • 1 C butter, melted
  • 4 1/2 C powdered sugar
  • 1/3-1/2 C orange juice

Instructions

  • Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes
  • Add dry milk and next 5 ingredients; beat at medium speed until well mixed
  • Gradually stir in enough flour to make a very soft dough
  • Place dough in a well greased bowl, turning once to grease top
  • Cover and refrigerate at least 4 hours or overnight
  • Punch dough down; divide dough into 4 portions
  • Working with one portion of dough at a time, turn dough out onto lightly floured surface; knead until smooth and elastic, adding extra flour, if necessary
  • Roll dough into a 14 x 9 inch rectangle
  • Combine 2 C sugar, cinnamon and butter, mixing well
  • Spread one fourth of cinnamon mixture on dough
  • Roll dough jellyroll fashion, starting at long side
  • Pinch seam to seal (do not seal ends)
  • Cut roll into 14, 1 inch slices; (I use thread or dental floss to do this, wrapping the thread around the roll of dough and then using the thread to cut through the dough) place rolls in 2 greased 9 inch round cake pans (pie pans), with 7 rolls in each pan
  • Repeat process with remaining 3 portions of dough
  • Cover and let rise in a warm place (85 degrees) free from drafts, 40 minutes or until doubled in bulk.
  • Bake at 375 for 13 to 15 minutes
  • Cool on wire racks
  • Combine powdered sugar and orange juice, stirring until smooth
  • Drizzle or pipe glaze over warm rolls
  • Yield - about 4 1/2 dozen
  • Note:To freeze
  • Prepare and bake rolls as directed; let cool.
  • Omit glaze
  • Wrap in foil; freeze
  • To serve let rolls thaw, and bake in foil at 375 for 5-10 minutes
  • Drizzle with glaze

Comments

  1. says

    and she shared the recipe!?!?! wow… she is an amazing woman! i would love to see a picture of them baked and ready to be demolished :o)
    isn’t it funny how we accumulate those pie pans over the years? i still have some that are the old school logo!

  2. MelanieL says

    What a sweet neighbor, mom, grandma & friend:) And I love her name, I wanted to name my daughter Carmen before we thought of Brenley. The rolls look so delicious!

  3. Valerie H. says

    Who wouldn’t want to receive cinnamon rolls loving made by family? Thanks
    Carmen for sharing the recipe and great idea of mailing them.

  4. Tracy says

    I could almost cry, I’m so happy to see this recipe. I have tried so many cinnamon roll recipes and since my son was diagnosed with a life threatening allergy to eggs, it’s been next to impossible to find one we like. I will SO be making a batch of these as a special Saturday breakfast treat for him. Carmen is amazing! Thank you and thank her for sharing with all of your readers.

  5. says

    Tracy,

    Have you ever tried substituting plain gelatin for eggs in your baking? It works great!
    Combine 1 tsp unflavored gelatin with 3 tbsp cold water and 2 tlsp plus 1 tsp boiling water. This mixture will substitute for 1 egg in a recipe.

  6. Jeanne says

    Fabulous idea. Mailing delicious calories! Think they’d make it to Denmark…it takes a week? Can you just imagine the expression on the faces of a pair of missionaries…they’d go wild!

  7. Megan says

    Thank you so much for the egg substitution instructions! I will definitely be giving that a try. Thanks for sharing Carmen’s recipe and shipping instructions, too. What a fun gift idea! I love reading your blogs.

    • says

      Erika

      I am sure that would be fine as long as you were not going to ship them. You wouldn’t want to ship them unbacked unless you used some dry ice or something.

  8. says

    I hate to admit it, but I just knew you were leading up to random drawing. I love the idea! I still haven’t forgotten the excitement of receiving packages in college. Your children will be heading to their P.O. Boxes with eager anticipation! They look very yummy!

  9. Toni Bailey says

    I always look forward to reading all of your wonderful recipes. You have many, many wonderful ideas also. In looking at this picture of the Cinnamon Rolls, they look as though they have nuts and raisins? I didn’t see you mention them in the recipe. Can you please advise. And thankyou again for all of the wonderful recipes and ideas. Love them !!!

  10. says

    Toni,

    They did have nuts in them, you could just use the nut of your choice, chopped and raisins. Just sprinkle on when you add the filling using as much as you like. Personally I prefer cinnamon rolls without nuts or raisins! Pecans or walnuts would be good.

  11. says

    So glad to find this post with a great sounding recipe AND instructions for mailing, which is what I was searching for. My son in the Army requested cinnamon rolls and I was trying to figure out the best way to mail them so they would stay fresh. He’s in the US but it will still take several days to arrive. They don’t have access to a kitchen, so the;y will be eaten cold – I guess he can sit them in the sun (in an ant-free zone!) for a few minutes!

  12. says

    I would love to send these to my brother, serving a mission in California. Do you think I could half the recipe? or use another, smaller recipe with the same technique? (cook, freeze, mail)

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