Story:
This one is technically not from me. This one is from my dear Ben. His family grew up making cinnamon rolls on Christmas Day. This is that beloved recipe that he and the kids look forward to every year! Please note that Ben is in charge of the cinnamon rolls--start to finish--which makes it one of my favorite traditions as well.
Ingredients
Dough
2 packs (or 4.5 tsp) active dry yeast
½ C warm water
2 C lukewarm milk
⅓ C sugar
⅓ C vegetable oil
1 egg
3 tsp baking powder
2 tsp salt
5-6 C flour
Cinnamon Filling
4 tsp softened butter
1 C sugar
2 tsp & 2 T cinnamon
Powdered Sugar Glaze
1 C powdered sugar
1 T milk
½ t vanilla
Directions
Add 2 packs of yeast and a pinch of sugar to warm water. Let the yeast do its thing while you scald 2 C of milk. (Ben is careful to keep stirring the milk and takes it off the heat as soon as he notices steam, so as to not burn it). Let it cool while the yeast continues to grow and you gather the remaining ingredients. (Ben prefers to put the pot of milk in the fridge on a hot pad to chill it faster.)
Mix the warm milk, yeast and water, ⅓ C sugar, ⅓ C oil, egg, 3 tsp baking powder, 2 tsp salt, and 3 C of the flour until smooth. Gradually add the remaining 2 to 3 C of flour until able to handle—you may not need all of the flour.
Knead for 8-10 minutes until smooth and elastic, then place in a greased bowl. Turn it over, cover with a thin, damp dish towel, and let it rise until doubled (~1.5 hours).
Mix the ingredients for the cinnamon filling, and grease two 9x13” pans. Punch the dough down, divide in half, and roll out to a consistent thinness on a floured surface with your grandma’s rolling pin.
Sprinkle the cinnamon filling evenly across the dough, and then roll it up. Slice into 12 pieces, and place in the greased pans.
Let rise until doubled (30-45 min) and bake at 325° for 22-25 minutes. Mix the powdered sugar glaze and drizzle across the rolls while yet warm.
Makes 24 rolls that will best your local bakery’s!
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