I make most everything from scratch so I don’t think much of it to be honest. Yet, after a half dozen messages requesting our cinnamon roll recipe came in replying to Friday’s Instagram story with cinnamon rolls in the background, I figured I should just share it here instead of continuing to send a photo of my recipe card.
• 1 cup scalded milk
• 1 1/4 tablespoons yeast
• 1/2 tbsp raw sugar
• 1/2 c raw sugar
• Two large eggs
• 6 tablespoons melted butter
• 1.5 teaspoons vanilla
• 1 teaspoon Himalayan sea salt
• 1 teaspoon ground cinnamon
• 4-4.5 cups of all purpose flour.
Scald the warm milk on the stove and let cool to 95*. Add in 1 1/4 tablespoon of yeast +1 tablespoon sugar. Wait until the yeast poofs.
Mixed together half cup sugar, eggs, butter, and vanilla. Add in flour, salt, and cinnamon.
Knead for 3 to 5 minutes until smooth and elastic. Let rise until doubled (about an hour).
• 1.25 cup organic organic sugar
• 8 tablespoons of butter
• 2 1/2 tablespoons of cinnamon
• 1 drop cinnamon bark vitality (optional but so good).
Roll out to a 24 x 12“ rectangle with 1/4 of an inch thickness. Spread evenly and roll long ways. Cut it into 12 rolls. Place in a 9×12 baking pan (I love to sprinkle extra filling in the bottom). Let rise 30 minutes.
Bake at 350 for 18 -20 minutes until a light golden brown. The paler the brown the more gooey the cinnamon roll…the darker the brown the drier. Bake to your personal preference. We like gooey. 😉
Top with a cream cheese frosting. Enjoy!