Old-Fashioned Cinnamon Rolls

Old-Fashioned Cinnamon Rolls
Old-Fashioned Cinnamon Rolls
Yields: approximately 1 dozen rolls
  • 1 cup warm water (105° to 110°)
  • 1 (¼-ounce) package active dry yeast
  • 4 tablespoons sugar, divided
  • 2 cups bread flour
  • 2 cups all-purpose flour, divided
  • 1½ teaspoons salt
  • ½ cup canola oil
  • 1 large egg, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup firmly packed light brown sugar
  • 1 tablespoon ground cinnamon
  • ½ cup brown butter, melted
  • 2 tablespoons sugar
  • Cinnamon Roll Glaze (recipe follows)
  1. In a small bowl, combine 1 cup warm water, yeast, and 2 tablespoons sugar; let stand for 5 minutes.
  2. In a medium bowl, combine bread flour and 1 cup all-purpose flour, remaining 2 tablespoons sugar, and salt, whisking to blend.
  3. In the bowl of a stand mixer fitted with a paddle, combine yeast mixture, oil, egg, and vanilla.
  4. Gradually add flour mixture to yeast mixture, beating until smooth after each addition. Add remaining 1 cup all-purpose flour, beating to make a soft dough.
  5. Turn dough out onto a lightly floured work surface; knead until smooth and elastic, about 3 to 5 minutes. Place dough in a lightly greased bowl, turning to grease top. Cover, and let stand in a warm place (85°), free from drafts, until doubled in size, 1 to 11⁄2 hours.
  6. Punch dough down; cover, and let stand for 15 minutes.
  7. Lightly spray a 10-inch cast-iron skillet with nonstick cooking spray. Set aside. In a small bowl, combine brown sugar and cinnamon.
  8. On a lightly floured surface, roll dough to an 18x10-inch rectangle. Brush dough with melted brown butter. Sprinkle with brown-sugar mixture, leaving a 1-inch border on long side of dough. Tightly roll up dough jelly-roll fashion, starting at long side and pressing edge to seal. Cut into 1 to 11⁄2-inch slices. Place, cut side down, in prepared skillet. Cover, and let rise in a warm place (85°), free from drafts, until doubled in size, approximately 1 hour. Preheat oven to 350°.
  9. Bake cinnamon rolls until lightly browned, 25 to 30 minutes. Drizzle Cinnamon Roll Glaze over tops of warm rolls.



Cinnamon Roll Glaze
Yields: approximately 2 cups
  • 2 cups confectioners’ sugar
  • ½ cup heavy whipping cream
  • 3 tablespoons light corn syrup
  1. In a small bowl, whisk together confectioners’ sugar and cream until smooth. Add corn syrup. Refrigerate, covered, until needed.


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