This past week I did a little baking. I needed a distraction from worrying about my sweet boy who started Kindergarten. And not just Kindergarten but ALL DaY Kindergarten. Which means eating lunch at school and being gone from me ALL DAY! And well, since I am the worrying type,I found myself doing a whole lot worrying. So in an effort to keep my mind of “things” I pulled out my darling frined Dottie and got to work making some yummy Cinnamon Rolls.
And let me tell you, these aren’t just any homemade cinnamon roll. They really are the BEST. I have never had a complaint. The bread comes out pillow-y soft, and if baked the proper amount of time, they are slightly gooey with lots of buttery brown sugar and creamy frosting.
And if you are the adventerous type when it comes to adding things to your cinnamon rolls ( i.e. raisins, nuts, chocolate chips, etc.) I HIGHLY recommend rolling some fresh blueberries up in them. Blueberries are in season right now, and I just happend to have a pint of them in my refrigerator. So I thought why not. After all, blueberries are great in pancakes, muffins, bagels, and all other types of sweet breads! Surely they will be good in a cinnamon roll.
And well, gosh darn it, I was Right!!! They baked up so nicely all rolled up in butter, cinnamon and brown sugar!
Unfortuantely, not everyone in my house has mature taste buds like me. So of course I left some plain. But let me assure you, these are far from boring!
Just follow my recipe. 😉
- 4 cups whole milk
- 1 cup white sugar
- 1 cup shortening ( I recommend using the butter flavor!)
- 12 cups bread flour
- 2 tablespoons instant yeast
- 2 teaspoons salt
- 4 eggs
- 3-4 sticks butter (softened but not melted)
- 2 cups brown sugar
- 1 cup cinnamon
- 1cup unsalted butter
- 1 lb. powdered sugar
- pinch salt
- 2 tsp. almond extract
- 4 Tbsp Whole Milk
- In a quart size or larger pan, scald milk over medium to high heat. Add sugar and shortening and continue heating until shortening is melted. Remove from heat and allow to cool slightly. In a large bowl, mix 4 cups of Bread flour, instant yeast and salt. Pour hot milk mixture in with dry ingredients. Mix well. Add 4 eggs, one at a time, mixing well after each. Add remaining 8 cups of flour, 1 cup at a time, until dough is sticky, not stiff and dry. Allow dough to rise to double. Punch down. Let rise again. On floured counter top, roll dough to oblong strip approximately 12 to 14 inches wide, 3 feet long, and ½-inch thick. Spread softened butter and sprinkle cinnamon and sugar on entire dough area. At this point you can add any additional toppings you may want, nuts, raisins, chocolate chips, or fresh blueberries. Roll dough, carefully tucking bread tightly around itself. Cut rolls using a serated knife or fishing line, about 1 inch thick per roll. Place on sprayed or silicon lined, jelly roll pan or use (2) 9 x 13 pans. Carefully place the rolls down and being sure to tuck in the monkey tail of each roll. Let sit and rise while oven is preheating. Bake at 350 for 20 minutes. Prepare icing and frost after about 15 minutes after cooling down.