What we hoped would be a warm and sun-filled Saturday has turned out to be rainy and cold. From our window we can see the fog covering the mountains and slowly creeping over all the homes. Jordan and I were really hoping to go hiking today, but have decided to stay indoors. In the hopes of trying to make this day warmer, I have decided to make cinnamon rolls. I feel like a good cinnamon roll recipe is something that everybody needs. Go ahead and try these today if you need a little warmth in your home. Enjoy!
4 1/2 teaspoons yeast
1 cup lukewarm water
6 tablespoons shortening (Crisco)
1 cup granulated sugar
7 cups unbleached all purpose flour or more as needed (it will take more)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
Cinnamon Sugar Filling (I have estimated these proportions because I always just eye-ball it. This is one part of the recipe that I think is based on preference.)
4-6 tablespoons Softened butter
1 cup brown sugar
2-3 tablespoons Cinnamon
4 tablespoons unsalted butter, softened
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar and cinnamon.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk (about 30 minutes). Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.
7. Make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously.
Enjoy! Also, feel free to half the recipe if you're just making them for you and a couple people.