Cinnamon rolls

by - 7:50 AM


Cinnamon rolls. Yum, need I say any more?



Add yeast to milk warmed to about 110



Stir it to dissolve.



Add eggs



and whisk or fork them together.



In another bowl add the dry ingredients.



flour, salt, sugar, and corn starch.



Then carefully pour in the egg mixture and mix it all together.



I was a bit nervous when I got to this point, it looked all dry and I still had flour at the bottom of the bowl.



Chop a stick and a half of butter up into small pieces



and add it o the dough. Do what you ever you gotta do to work it in. I looked both ways and put both hands in the bowl and worked it in. It made me think of those exercises they have people do bring back hand flexibility by squeezing a ball. Or is that to relieve stress?



Shape it into a ball



and place in a greased bowl. Cover with plastic wrap and set in a warm place to rise for about 2 hours. It was more like 3hours for me.



Mix up Cinnamon filling.



Roll dough out in a rectangle.



Spread with soft butter.  



Sprinkle with cinnamon filling.



Roll up starting with the long edge.



Slice in thin !/2” slices for small muffins or 1-1 1/2” slices for rolls. I made some of each.



Place in a greased pan cover and let rise. Bake at 350 for 30 minutes or until lightly brown.



Mine were a little more on the medium brown side because I ran over to my neighbors for just a minute while they were cooking. Next time I won’t do that.



Frost and serve.


Cinnamon Rolls

adapted minorly from 


  • 3/4 cup whole milk, warmed (110 degrees)
  • 2 1/4 teaspoon yeast
  • 3 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 cup whole wheat organic bread flour
  • 1/2 cup cornstarch
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 1 and a half sticks unsalted butter, cut into pieces and softened to room temperature

Filling Ingredients:

1 1/2 cups packed brown sugar
1 1/2 Tablespoons ground cinnamon
1/4 teaspoon salt 
1/2 stick unsalted butter, softened

Maple Cream Cheese Frosting:

  • 4 oz cream cheese
  • 1 teaspoon vanilla
  • 1/2 cup confectioner's sugar
  • 3 tablespoons maple syrup
  • 1 Tablespoon milk
    *To make frosting, mix all ingredients until smooth.



Whisk warm milk and yeast until yeast dissolves, then whisk in eggs.

In another bowl, mix flour, cornstarch, sugar, and salt until combined.

pour warm milk mixture in steady stream and mix until dough comes together.

add butter, this may take a bit. Continue to mix until butter is worked in and dough is smooth and comes away from the sides of the bowl. I just put both hands in the bowl and worked the butter in.

Turn dough out onto clean surface and knead to form a smooth, round ball.

Transfer dough to a greased bowl, cover with plastic wrap, and place in a warm place in your house, my warm place is on top of the freezer. Let rise until doubled in size, about 2 hours.

Combine brown sugar, cinnamon, and salt in small bowl.

Turn dough out onto lightly floured surface. Roll dough into 18-inch rectangle, spread with butter, and sprinkle evenly with the filling.

Starting with the long edge nearest you, roll dough, pinch to seal seam, and cut into slices however thick you want your rolls.

Transfer rolls, to greased pan. Cover with plastic wrap and let rise in warm spot until doubled in size.

After rolls are done rising, heat oven to 350 degrees F.

bake rolls until deep golden brown and filling is melted, 35 to 40 minutes.

When cinnamon rolls are done baking, transfer pan to a wire rack and cool 30 minutes.

frost with cream cheese frosting before serving or eat plain.


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