I can’t think of a time when Cinnamon Rolls are not in season. Spring, summer, fall, and winter – particularly on a morning like this one when the temperature was a mere 18 degrees. Below zero. I dare say the presence of cinnomon rolls has never been more welcome than on a day like today.
We have a bunch of kids in our household, six to be exact, all boys and they all love these rolls of sweet, warm goodness. They’re very easy to make, their list of ingredients is short, and they fill the entire house with a warm and cozy feeling that is particularly welcome on these arctic days of January.
You can see from the photos, I rolled up a few crushed walnuts and a handful of raisins in this batch. If either nuts or raisins are not among your favorite foods, don’t sweat it – these cinnamon rolls are wonderful with or without either.
In weather like this, these always go well with a warm cup of something. I prefer mine with coffee, while most of our boys gravitate toward hot chocolate, or a glass of ice cold milk. Any of the above works for me when it comes to these cinnamon rolls. As unbelievable as it sounds, the weather experts are predicting highs of around 15 below, in the next day or so. I’m O.K. with that, for now, as we don’t have much of a choice. Besides, I’m pretty sure I’ll be popping another batch or two of these into the oven. To Old Man Winter, I say, “Bring it on!”
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Cinnamon Rolls by Platter Talk
- for the dough
- 1/4- ounce package yeast
- 1/2 cup warm water
- 1/2 cup scalded milk
- 1/4 cup sugar
- 1/3 cup butter or shortening
- 1 teaspoon salt
- 1 egg
- 3 1/2 to 4 cups all-purpose flour
- for the filling
- 1/2 cup melted butter plus more for pan 3/4 cup sugar, plus more for pan
- 2 tablespoons ground cinnamon
- 3/4 cup raisins walnuts, or pecans, optional
- for the glaze
- 4 tablespoons butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 6 tablespoons hot water
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 25 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
Recipe NotesWhile kneading, add up to 1/2 cup of additional warm water (or scalded milk), in small increments, to ths recipe if necessary. The goal is for an almost-moist, smooth dough.
Leave in the oven closer to the 25 minute mark, maybe even 23 or 24 depending on your oven. Over baking creates harder rolls.
Raisins, walnuts, and any other goodies that you can think of are optional addities for the filling and/or the glaze!
No eggs in the house or in your diet? No problem. Substitue 2 tablespoons Greek yogurt for the egg in this recipe.