I've seen lots of cinnamon roll recipes using all kinds of dough, pudding, sticky bun stuff, sweet roll mix, etc.

I like nice big sticky gooey cinnamon rolls with a hot cup of coffee on a cold winter morning. BUT -- before I ask the lady who does my cooking to make me some, I'd like to know who is willing to share their best secret recipe for these goodies? Maybe I'll have to try every recipe. 8>)

Thanks.

Ed

-- Ed (ecpubs@lynchburg.net), January 13, 2002

Answers

OK, I have to admit it.....it's me....I make the best cinnamon rolls. :) The recipe is not a secret, it the Betty Crocker Sweet Roll Dough Recipe. I'll share the recipe, but it's all in the handling of the dough that makes a good cinnamon roll. That and not being skimpy on the ingredients like butter, sugar/cinnamon and glaze. I make these rolls fairly often. Neighbors, friends, family, teachers--all enjoy them.

1 package (or 1 Tablespoon) active dry yeast

1/2 cup warm water (105 - 115)

1/2 cup warm milk (105 - 115)

1/3 cup sugar

1/3 cup shortening or margarine or butter, softened

1 teaspoon salt

1 egg

3 - 4 cups all-purpose flour

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Softened BUTTER Cinnamon/sugar

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Glaze-mix powdered sugar, a bit of soft butter, vanilla, and enough water to make glaze desired consistency

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Dissolve yeast in warm water in large mixer bowl and add the 1/3 cup sugar. In another bowl, add milk and shortening and microwave until shortening melts. Set aside until cool. (105 -115)By the time milk is cool, the yeast should be working. Add milk/shortening to water, yeast, sugar mixture. Add salt, egg, and half flour. Mix on medium speed 'til well mixed. Add enough of the remaining flour to make a soft (but not wet) dough. This is important that you get enough flour so the dough isn't too sticky to work with, but not too much flour or the dough will be tough and dry. This takes practice. At this point, I turn out the dough into my largest, bowl (greased) and let rise in a warm spot until doubled. (I don't bother to knead my dough. I find it unneccesary. Not kneading helps keep the dough soft. The stand mixer mixes the dough well enough.) Turn out the dough on a well floured board and roll out as large and flat as possible. (hint: don't disturb the flour before you turn it out or it will be too elastic to roll out flat. If you do happen to work the dough by mistake, let it set for another 10 minutes or so and it will roll out) Spread very soft butter all over the dough. Sprinkle very liberally with cinnamon/sugar mixed together. Starting at one end, roll the entire dough into a long "log". The dough should be sticky enough to "seal" the end of this log by pinching a bit. Take a sharp knife and slice log into 1" (approx)pieces. Lay the slices in greased pans. (I use cake pans) Using this recipe you should get enough rolls to fill 2 8" - 9" cake pans. Let rise in a warm place 'til doubled again. Preheat oven to 375. Bake rolls for 15 minutes, or until they begin to brown. Cool. Glaze.

These roll freeze well, either glazed or unglazed. When I make rolls, I triple this batch and make 6 pans at once. We have a plate for fresh eating, then the rest are either given away or frozen for later.

Enjoy Ed!

-- Nancy in Maine (paintme61@yahoo.com), January 13, 2002.

This is a good recipe. We use it all the time.

-- Donna in PA (wrmdlm@cvn.net), January 13, 2002.

http://www.gordonfamily.com/Recipes/cinnabon.htm havent tried these, but the real ones are great. they are at big malls.

-- js (schlicker54@aol.com), January 13, 2002.

I really try to be humble.... and I would hate to make Nancy think I disagree with her,=) but I have been told (by my husband and son...they wouldn't lie or be biased now would they?) that I make the best cinnamon rolls. In fact, my son won't even eat other people's cinnamon rolls. My recipe is on my web page in with the whole wheat bread recipe. http://www.amazinggrazefarm.com/recipes.html I use either cream cheese and real maple syrup to make the frosting or heavy cream and powdered sugar.

-- Marci (Marci@amazingrazefarm.com), January 13, 2002.

I would like to volunteer my services to resolve this bitter dispute. Marci, if you and Nancy will send me cinnamon rolls I will be glad to provide an impartial evaluation of the merits of each cinnamon roll and determine this year's Cinnamon Roll Superbowl Champion. (The winner gets to bring cinnamon rolls to the White House and meet the guard at the gate.)

-- paul (primrose@centex.net), January 13, 2002.

Wouldn't that be "Super Roll"?

-- Bonnie (stichart@plix.com), January 13, 2002.

Oh MY Gosh You guys just maade my day LOL

-- Maggie (mthoman@earthlink.net), January 15, 2002.

OK Paul, where do you live. It has to be close as I grind my wheat just before making them, and you need to eat them within 2 days for the BEST taste...... =) Folks all say I should open a bed and breakfast, so maybe you should come and bring the family and visit.

-- Marci (Marci@amazingrazefarm.com), January 16, 2002.

I would like to Thank All for making me hungery !!!! I like my Grandma's but she doesn't tell me how to make them I just eat the final results :-) Have a Great Day !

-- (unicokid@yahoo.com), May 29, 2002.