Well, homemade cinnamon rolls have been on my list of things to make for some time. I have wanted to make them for quite some time, but I am a little weary of yeast-based bread. We do regularly make pizza crust, so I am not quite sure why I have this hesitation. Nonetheless, I still had not attempted homemade cinnamon rolls.
I say that so that this story makes more sense. My husband is currently teaching an interterm class at the college where we received our undergraduate degrees as one of his rotations for school. Interterm is nice because the students get to take classes that are fun and more relaxed – He’s teaching “Dr. House’s Medical Mysteries.” He had warned me that he was going to promise the class treats a couple times in the 3 weeks of the class. Okay, I’m thinking that a batch of chcocolate chip cookes will be pretty quick to whip out. Well, he came home last Friday afternoon proudly proclaiming that the class had settled on cinnamon rolls… Having never made them as mentioned above, I thought this might be an adventure.
Thankfully, I worked this past weekend, and my co-workers were more than happy to be guinea pigs for my first pan. They turned out really well, and we enjoyed warm cinnamon rolls yesterday at the pharmacy. I was actually 1 roll short because my hubby begged me for one before I left the house 🙂 It was a little more work to ramp up the recipe to make enough for a class of 25, but they still turned out well this morning!
This recipe really made making homemade cinnamon rolls pretty easy. The bread machine makes the dough, and all you really have to do after that is cut them and put them in the refrigerator overnight. I got the dough recipe here from allrecipes.com. I did follow the dough directions, but I both baked and frosted them differently from this recipe. My frosting recipe was from Cooking Light October 2009.
The recipe makes a full 9×13 pan of rolls. They do turn out huge! Enjoy!
Overnight Homemade Cinnamon Rolls
Adapted from: allrecipes.com and Cooking Light
1 c. warm milk (110 degrees F)
2 eggs, room temperature
1/3 c. margarine, melted
4-1/2 c. bread flour
1 tsp. salt
1/2 c. white sugar
2-1/2 tsp. (1 pkg.) yeast
1 c. brown sugar, packed
2-1/2 Tbsp. ground cinnamon
1/3 c. butter, softened
6 Tbsp. butter, softened
4 Tbsp. heavy cream
1 tsp. vanilla extract (I also used maple extract)
2 c. powdered sugar
Place first 7 ingredients in the pan of a bread machine. Select the dough cycle and press start. The dough can also be made by hand using steps found on allrecipes.com.
After the dough cycle is finished, turn dough out onto a lightly floured surface. Let rest for 5-10 minutes. Meanwhile, ina small bowl, combine brown sugar and cinnamon. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 c. softened butter and with cinnamon-sugar mixutre. Roll up dough tightly and cut into 12 rolls. Place rolls in a lightly greased 9×13-inch pan. Cover and set in the refrigerator overnight.
In the morning, let rolls rest at room temperature for 30-45 mintues. Preheat the oven to 350 degrees. After resting, bake rolls at 350 degrees for 20-25 minutes until golden brown. While rolls are baking combine frosting ingredients. Spread frosting on warm rolls before seving.