My family loves cinnamon rolls! I don’t know many people who don’t. My daughter and I were traveling and, in Baker City, Oregon at the Lone Pine Café, we found some delicious cinnamon rolls. It was served in a bowl and drizzled with caramel. This morning, I made cinnamon rolls for my family and my sisters. I’ve adapted a Sixty-Minute Roll recipe my family has to make quick delicious cinnamon rolls.
Here it is for your family to enjoy!
Makes about 16 Cinnamon Rolls
- 3 ½ to 4 ½ cups flour
- 1/3 cup sugar
- 1 tsp salt
- 2 pkgs Active dry yeast (4 ½ tsp)
- 1 ½ cups milk
- ½ cup butter
- Brown Sugar
Turn oven on to keep warm setting or 170*F.
Grease a 9 x 13” baking dish.
In a large bowl or mixer, thoroughly mix 2 cups of flour, sugar, salt and undissolved yeast.
Combine milk and ¼ cup butter in a 2 cup glass liquid measuring. Heat in the microwave until very warm (120*F to 130*F). Butter does not need to melt.
Gradually add to dry ingredients.
Beat for 2 minutes at medium speed, scraping bowl occasionally, or until completely mixed and smooth.
Stir in enough additional flour to make a soft dough. Stir until the dough looks smooth and forms a ball around the mixer.
Turn out onto a lightly floured board. Using a rolling pin. Roll out to approximately an 8 x 16” rectangle.
Melt remaining ¼ cup butter in microwave. Spread melted butter over dough.
Cover dough with a good layer of brown sugar. You should not be able to see the dough underneath. Sprinkle with cinnamon to your liking.
Roll loosely. I use a bread knife to cut into 1 inch slices and place in greased baking dish.
Place in warm oven for 20 minutes to rise.
Pull out of oven and set in the kitchen where there are no cool drafts.
Preheat oven to 400*F.
Once oven is preheated, bake cinnamon rolls for 15-20 minutes give-or-take a few depending on your oven. Rolls should be browned on top.
Immediately upon removing from oven, baste with melted butter and enjoy!!
If you want to make these beforehand, you could also freeze or refrigerate and bake later.
If you choose to refrigerate, I would cover with plastic wrap and let the rolls rise in the fridge instead of the oven. Just be sure to pull them out soon enough before baking they may reach room temperature. Depending on how warm you keep your house, about 2 hours.
If you’d like to freeze them, do so after they have rose. Then pull them out the night before you wish to bake them. Again, they need to be room temperature before you bake.