Cinnamon Rolls

I've received a number of good recipe and crafting ideas from Monica at The Homespun Heart. At Easter this year, she posted an idea using cinnamon rolls, so I commented on her blog asking for her recipe. I saved the posting; and finally got around to making them this morning.

Whenever making cinnamon rolls, my concern is always the time involved. In the last few weeks, the time on my feet was also a concern (thankfully, the back pains have subsided, and I'm feeling much better). This was a good recipe, and I enjoyed spending a little bit more time in the kitchen this morning - our day off.

I made a few minor changes to the recipe, including cutting it in half (and still had 3 pie plates worth!!!), and here is what I came up with:


Cinnamon Rolls Recipe
1 pkg. yeast
1/2 tsp. sugar
1/2 c. lukewarm water
1 c. scalded milk
1/3 c. canola oil
2 tsp. salt
1/3 c. sugar
1 beaten egg
5 c. flour

Soften yeast and dissolve 1/2 tsp. sugar in water; add milk (cooled to lukewarm), salt, 1/3 c. sugar, and oil. Add egg and beat well. Add flour to make soft dough; let stand 10 minutes. Knead until smooth and elastic. Place in a greased bowl, turn dough once, cover and refrigerate.

Roll out dough to approximately 12”wide by 18-24” long. Spread butter over the dough, leaving just one edge (½-1”) free. Layer brown sugar, cinnamon, and nuts generously over dough. Roll dough finishing with the bare edge. Cut slices about ¾-1” in width (using dental floss is an option, but I found a knife to work better).

Place in round greased pan and let rise until doubled. Bake at 400-425 for 15-20 minutes.

Glaze: Mix powdered sugar and milk until of drizzling consistency. Drizzle and serve warm!

Cinnamon rolls can be frozen after baking. Reheat and serve. Add glaze after thawing from the freezer and re-heating.