Anyone willing to share their cinnamon roll recipe?

cinnabon

I think it's a great Around the Campfire topic........don't understand the 'gotta move it'

When it comes to cinnamon roll recipes........themes family secrets :B

But as part of rv.net family here's our go to recipe


Ingredients

1 packet instant yeast
1 cup unsweetened almond milk
1/2 cup butter, divided
1/4 tsp salt
3 cups all purpose flour
1/2 Tbsp cinnamon
1/4 cup + 1 Tbsp sugar, divided

Instructions

In a large sauce pan heat the almond milk and 3 Tbsp butter until warm and melted, never reaching boiling.
Remove from heat and let cool to 110 degrees. It should be warm but not too hot or it will kill the yeast.
Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball.
Rinse your mixing bowl out, coat it with canola and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted butter and top with 1/4 cup sugar and 1/2 - 1Tbsp cinnamon.
Starting at one end, tightly roll up the dough, seam side down. Then with a serrated knife cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8 square.
Brush with remaining 2 Tbsp melted butter and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F.
Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
Optional: Frost with dairy free cream cheese frosting or a simple mixture of powdered sugar and almond milk.

Notes
* TIP: Make sure to use non-dairy milk for this recipe, otherwise the protein in dairy milk may kill the yeast if not scalded.

I have two recipes that I really like. This first one is good when you don't have a lot of time. They are a little denser because the dough doesn't need to proof, but they are good. I just made these for Thanksgiving breakfast. They go quick. Fast and Easy Cinnamon Rolls.

This second recipe is really good. They are very similar to Cinnabon's Cinnamon Rolls. This dough needs to proof, so it can be a four hour day making these. It is worth it in my opinion. Cinnabon Cinnamon Rolls by Todd Wilbur.

Enjoy!

-Michael

PMed you mine, but don't tell anyone!

Jeannie’s Cinnamon Rolls

(Buy Rhodes 36 pkg. frozen rolls. You'll eat them and they're cheaper.)

12 rolls
½ C. nuts (walnuts, etc., raisins if you really have to...)
1 small vanilla or butterscotch cook & serve pudding (Butterscotch is better!)
1 tsp. cinnamon
½ C.; brown sugar (For slightly sweeter rolls, increase brown sugar to ¾ C.)
¼ C. melted butter

Grease baking pan. Sprinkle nuts on bottom or omit if preferred. Drop in 12 rolls and sprinkle dry pudding on top of each frozen roll.
Mix butter, brown sugar, and cinnamon and pour over each roll.
Place pan in cold oven overnight.
In the morning, remove pan of risen rolls and preheat oven to 350 degrees. Place rolls back in oven and bake for 25 to 30 minutes. Let sit for a few minutes; then turn out on plate.