Cinnamon rolls are a favorite at our house and this is one of our favorite cinnamon roll recipes.
Fall is definitely in the air here in Portland. It seems like I was just saying summer had just arrived. Actually, I was. It was a short summer. I do love Fall though and I was actually excited to pull out the sweaters, scarves and boots this weekend. Nothing says Fall better to me than apples, cinnamon and caramel. So this week I am going to feature recipes that have either apples, cinnamon or caramel or a combination of the three!
This past weekend we enjoyed two days of inspiration and motivation as we listened to our church’s annual General Conference. I belong to the Church of Jesus Christ of Latter-day Saints. If you’d like to know about what I believe and why I am a Mormon you can go here.
General Conference happens twice a year and it means we get to stay home, in our jammies and watch Conference on the TV instead of attending our regular meetings. It is one of my favorite weekends of the year. I always learn so much and am inspired to be a better person and daughter of my Heavenly Father.
It is a family tradition to have cinnamon rolls and hot chocolate during the Sunday morning session.
I tried to deviate from that one year and boy did I get in trouble! My kids are sticklers for tradition. This year it was only Jim and I so I probably could have gotten away without the cinnamon rolls and hot chocolate but maintaining family traditions like that helps me not to be so sad about being an empty nester. So I made cinnamon rolls and hot chocolate.
This recipe was shared with me several years ago by a friend from church, Beckie. Beckie makes amazing rolls and cinnamon rolls. This recipe uses both dried milk and potato flakes which helps give them a nice light, moist texture. The only draw back to cinnamon rolls is the time it takes to make them but I think after you taste these you will agree that they are worth it. About 2- 2 1/2 hours start to finish.
After the dough rises for an hour you roll it out into a rectangle. (I split the recipe in half for my reduced size family) and then smothered it in butter. The full recipe makes two rectangles and about 32-36 rolls.
Then a nice layer of brown sugar, sugar and cinnamon!
Roll it up nice and tight.
And then slice it into about one inch pieces. Use dental floss or thread to make a nice clean cut. Just wrap it around the dough, cross it over and pull. It will slice right through the dough.
Place them on a parchment covered cookie sheet and then raise for another 30-45 minutes.
And into the oven they go until they are nice and golden brown.
Of course then they must be smoothered in icing. Yum! Please excuse my messy frosting job. My husband was literally standing right next to me, with a spatula in hand waiting to put them onto plates. We were delivering them to some of the families he home teaches and he was ready to go!!
So I did get one pretty picture!
- 2¾ C flour
- 1 C powdered milk
- 1 C instant mashed potato flakes
- 1 C sugar
- 2 tsp salt
- 2 eggs
- ½ C butter, melted
- 3½ C warm water
- 2 Tbsp yeast
- 5-7½ C flour
- 2 Tbsp butter, melted for brushing on dough
- ½ C brown sugar
- ½ C sugar
- 1-2 Tbsp cinnamon
- ½ C butter, softened
- 1 bag of powdered sugar
- 1 tsp vanilla
- half and half or whipping cream, enough for the frosting to be spreading consistency. (Sorry, I didn't measure!)
- Mix together first five dry ingredients.
- Add eggs, butter and warm water. Mix in yeast and 5-7½ C flour.
- Mix until soft and smooth.
- Cover and let rise 1 hour. Divide into 2 pieces.
- Roll each piece out to a 18 x 15 rectangle and brush with melted butter
- Mix the brown sugar, sugar and cinnamon together and then sprinkle over the dough spread with melted butter.
- Roll up each rectangle starting with the long edge.
- Slice and put on parchment covered pan and let rise for 30-45 minutes.
- Bake at 350 for 15-20 minutes or until golden brown.
- Let cool slightly and frost.
- Mix together until a desired consistency is found.
- Spread onto rolls.
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