Cinnamon rolls, baking in the oven makes tummy’s rumble with hunger pains. My great aunt always had rolls either just going into the oven or coming out of the oven when we would arrive. As a young girl, it was hard to contain my excitement to finally be able to eat one of those warm sweet rolls that were so moist and delicious with the frosting dripping through the layers so each bite was like a piece of heaven.
Even though our great aunt always kneaded all her bread and roll dough by hand, this cinnamon roll dough can be made in the bread machine if you do not want to mess with kneading.
Great Aunt Joyce’s Cinnamon Rolls
- 1 c. milk
- 2 eggs
- 1/3 c. melted butter
- 4 1/2 c. bread flour
- 1 tsp. salt
- 1/2 c. granulated sugar
- 1 1/2 tsp. yeast
- 1 c. brown sugar
- 2 1/2 tsp. cinnamon
- 1/3 c. softened butter
- 2 c. powdered sugar
- 1 1/2 tsp. to 2 tsp. vanilla
- 3 to 6 Tbs. milk or evaporated milk
Place the ingredients in the bread machine according to manufacturer’s directions. If making by hand, dissolve the yeast and 1 tablespoon granulated sugar in 1/4 cup warm water in a large bowl. Allow the yeast to bloom for 10 minutes.
Add the milk, eggs, and sugar, mixing with a wooden spoon. Add 2 cups flour and continue to mix with a spoon. Add flour until it becomes too stiff to mix anymore with your spoon. Turn the dough out onto a floured board and knead the dough for about 10 minutes. Continue to knead the remaining flour into the dough. The dough should be slightly sticky and if you spank the dough with the palm of your hand, air pockets will form just under the dough’s surface. This is one way to tell you have kneaded the dough long enough.
Place the dough into a greased bowl turning once so the dough’s surface is greased. Cover the bowl and place it in a warm location until doubled in bulk. Punch the dough down and allow to raise a second time.
Lightly butter a 9×13 inch pan and set aside for later.
Remove the dough and place it on a lightly floured surface. Roll the dough into a 16×24 inch rectangle. Spread the butter over the top of the dough. Sprinkle the brown sugar and cinnamon evenly over the top of the butter.
Roll the dough starting at the narrow end and cut into 12 equal sized rolls. Place the rolls cut side down on the greased pan. Cover and let rise until doubled in size. This may take 30 minutes or more, depending on how warm your kitchen is.
Preheat the oven to 375° to 400° Fahrenheit. Bake the rolls for 14 to 16 minutes or until golden brown.
While the rolls are baking, make the frosting by mixing the butter, powdered sugar, and vanilla. Add the milk one tablespoon at a time until the glaze reaches desired consistency. When the rolls come out of the oven, pour the frosting over the top. Make sure you cover all areas of the rolls and on the edges. As they cool, the frosting will soak into the rolls and be super delicious.