Cinnamon Desserts – Old-Fashioned Cinnamon Rolls Recipe

– Makes eight (8) large rolls –

Ingredients:
- ½ cup warm water
- 2 pkg. active dry yeast or 2 cakes fresh yeast
- ¼ cup sugar
- 3 Tbsp softened butter or margarine
- ½ cup milk, scalded and cooled
- 2 large eggs
- 1 tsp. salt
- 2 ½ cups all-purpose flour
- 2 cups whole-wheat pastry flour, unsifted

Filling:
- ¾ cup melted butter or margarine
- 2 cups dark brown sugar
- 3 Tbsp Makara Cinnamon

Directions:

1. Place warm water in large mixing bowl. Add yeast and sugar. Let stand five (5) minutes.

2. Add butter to cooling milk to allow it to soften. When cool, add milk mixture to yeast and stir well. Add eggs and stir well with wire whisk.

3. Begin adding two (2) cups all-purpose flour, mixing well with wooden spoon until mixture resembles thick cake batter. Add the two (2) cups of whole-wheat pastry flour. Mix well again until dough is quite sticky and begins to leave sides of bowl. Place the remaining all-purpose flour onto board, turn dough out and knead about ten (10) minutes until smooth and satiny, slowly adding more flour if needed. Dough should be somewhat soft and resilient, almost sticky.

4. Shape dough into ball and place in a large greased bowl, turning to grease top. Cover with damp towel. Let rise in warm place about 45 minutes or until doubled in bulk.

5. Turn dough onto large floured board. Roll out to 14×16 inch rectangle. Dough will be quite thin.

6. Mix melted butter, brown sugar, and cinnamon filling ingredients. Spread entire rectangle with this mixture; it should be very glossy to produce syrup.

7. Roll rectangle tightly from long side (filling will be slightly runny and dough will be soft). Make sure seam side is on bottom. Shape with hands to make roll uniform from end to end. With a very sharp knife, cut roll into eight (8) equal portions. Place side by side, cut side down, in one well-greased or parchment paper lined, 9×13 inch metal baking pan. (Glass pans can caramelize syrup too quickly.)

8. Cover with warm, damp towel and let rise in warm place 30-40 minutes or until almost doubled in size.

9. Bake preheated 350º oven about 35 minutes or until nicely browned and all the filling is bubbly. Immediately invert onto platter or cookie sheet, allowing syrup to drip from the pan onto the rolls.

About: This recipe is courtesy of Cinnabon. The recipe for Cinnabon’s World Famous Classic Cinnamon Roll is proprietary and top-secret! However, they are happy to provide you an alternative recipe for delicious, high-quality rolls, created by CinnaMom Jerilyn Brusseau herself! For more info or recipes, please visit cinnabon.com