Studio 5 is live! Click here to watch.

Homemade Cinnamon Rolls


3 cups lukewarm water
1 tablespoon salt
1/2 cup sugar
2 tablespoons active dry yeast
1/4 cup melted butter
7-9 cups flour
1/3 cup non-instant dry milk*
1/4 cup butter (for filling)
1/3 cup sugar (for filling)
cinnamon
raisins (optional)


Mixer Method:

The easiest way to make this recipe is with a large heavy-duty mixer. If a mixer is unavailable, follow
directions for hand mixing below. Place warm water in mixer, add salt, 1/2 cup sugar, and yeast.
Stir. Add 1/4 cup melted butter and 5 cups flour. Place dry milk on top of flour and gently stir milk
into flour. Using dough hook attachment and begin kneading bread. Gradually add 2-3 cups more
flour or until a soft dough forms. Knead 10 minutes.

Remove dough from mixer. With lightly floured or buttered hands, divide dough in half. Roll each
half on a buttered surface into a 13×17 rectangle. Spread each with 2 tablespoons softened butter,
sprinkle with 3 tablespoons sugar and approximately 1-tablespoon cinnamon. Sprinkle with raisins,
if desired. Roll dough into a log. Cut each into 12 slices (approximately 1 inch thick), place on
buttered baking sheet. Cover and allow to raise until double in bulk (approximately 1 hour
depending on warmth of room and dough). Bake rolls in a preheated 350 degree F oven for 20-25
minutes or until lightly browned. Cool 5-10 minutes then frost.

FROSTING:

Combine 3-4 ounces very soft cream cheese with 2 tablespoons milk, 1/2 teaspoon vanilla, and
about 2 cups powdered sugar. Beat until smooth and creamy.

Hand Method:

Place warm water in mixing bowl, add salt, 1/2 cup sugar, and yeast. Stir. Add 1/4 cup melted
butter and 4 cups flour. Place dry milk on top of flour and gently stir milk into flour, then beat dough
by hand until spongy. Gradually stir in enough more flour to make soft dough that can be handled.
Remove from bowl and place on a floured surface. Knead by hand until smooth and elastic, about
10-15 minutes. Continue to add flour to surface, as needed, to keep dough from sticking. Be careful
not to add too much flour and make stiff dough. Continue with directions in paragraph 2 above.

** Substitute approximately 3/4 cup instant dry milk.

Add comment