Cinnamon rolls rank right up there with chocolate as one of the greatest treats ever. The husband will say bacon but as always he’s wrong. There is nothing better than starting your day with a hot cup of coffee (or a London Fog) and a warm gooey cinnamon roll.
This cinnamon roll recipe has been a family favorite during the cold weather months and the teens always ask for it once the leaves start to turn color. This year I thought I would share the recipe and even have the husband help. After taking about twice as long, drinking half a bottle of wine and telling him repeatedly that bacon does not go in cinnamon rolls we were finally finished and blessed with amazing cinnamon rolls. Quick reminder to myself… do not under any circumstances bake with the husband. I feel like I shaved two years of my life.
This KitchenAid made mixing the dough for this recipe so much easier than mixing by hand. It saved so much time and so much complaining from there husband. It really is a lifesaver.
- 3 1/2 Cups Hot Water 105-115˚
- 1 Cup Sugar
- 1/2 Cup Butter Melted
- 2 Eggs Beaten
- 1 Cup Powdered Milk
- 1 Cup Mashed Potato Flakes
- 1 Tbs Instant Dry Yeast
- 8-9 Cups Flour This amount may vary
This is much easier to make in a KitchenAid. You will get a good arm workout if you make it by hand. You will want to make sure you are using the kneading hook on the KitchenAid when you start to add the flour.
Make sure your water is between 105-115˚. If not, your yeast may not activate correctly.
Mix all ingredients together without the flour until moist.
Add 3 cups of flour
Slowly start to add more flour to your dough. Continue to add more flour until the dough pulls off of the sides. It should start to ball up in the mixer.
Flour your counter and continue to hand knead your dough for about 5 more minutes. Continue to add more flower if the dough is still sticky. You should have a nice ball of dough at this point.
Let your dough rest for 15 minutes on either an oiled counter space or a greased bowl.
After the dough has rested, punch down and roll out a rectangle of about 18’X15″.
Spread softened butter across the entire rectangle.
Cover dough with brown sugar and cinnamon. We also added fresh grated nutmeg. You can add raisins and nuts if you prefer at this point as well.
Roll up the dough.
Slice the roll evenly across. You should get about 15-18 rolls.
Place evenly on a large greased pan. (Glass not preferred) Rolls will fill in as they rise. If you want to bake the rolls the next day for breakfast, this is the point where you could cover them and refrigerate until the morning.
Let Rolls rise for 30-45 minutes.
Bake at 325˚ for 20 minutes (you don’t want them to be too brown).
Let cool for about 10 minutes before frosting.
Top the cinnamon rolls with cream cheese frosting. Try this recipes to make your own frosting.
These quarter sheet pans work great to bake these cinnamon rolls. Click the image below to order.
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Hope your family enjoys these cinnamon rolls as much as mine and stay tuned… I think the husband is going to make bacon cinnamon rolls soon. Thanks for stopping by Life44…Live, laugh, love & learn.