Food

Classic Cinnamon Rolls

Written by
Lindsey VanTassel

With all the variations and odd flavor combos out there sometimes it’s nice to get back to our original favorites. This classic cinnamon roll recipe is sure to please any family and be a welcome repeat for any special occasion. Make sure to read through the directions before adding this treat to your menu. It does take a fair amount of foresight and prep work, but trust me, the reward is well worth it!

Classic Cinnamon Rolls

Dough

1 Tbs yeast

½ cup warm water (105-115° F)

¼ cup sugar

1 cup buttermilk (or 1 cup milk & 1 Tbs lemon juice)

¼ cup butter softened

1 tsp salt

1 tsp vanilla (optional)

1 tsp cinnamon (optional)

4 cups flour

Filling

¼ cup butter softened

1 cup brown sugar

3 Tbs cinnamon

Frosting

¼ cup butter melted

2Tbs milk (heavy cream is best if you have it)

1 tsp vanilla

4 cups powdered sugar

Directions: Combine yeast, warm water, and sugar, and let sit for about 5-10 minutes to activate the yeast (mixture should be foamy). Also, if you do not have buttermilk on hand, take a cup of milk and mix in either 1 Tbs lemon juice or 1 Tbs vinegar and let sit for 5- 10 minutes. This will thicken your milk to a consistency more like buttermilk. Add milk, salt, butter, and 3 cups flour to your yeast mixture and beat until smooth. Gradually add the last cup of flour on your mixer’s lowest setting. Let the mixer knead the dough for about 3-5 minutes. Dough will be sticky! Turn dough onto a well floured surface and hand knead a couple turns. Let rest for 1 hour. Hand knead dough a couple more turns and let rest one more hour. Hand knead again a couple turns and then roll dough out into a large rectangle about ¼ inch thick. Combine brown sugar and cinnamon. Spread softened butter onto your dough and sprinkle all the brown sugar mix over it. Roll dough into a log and cut into 15 pieces. Place pieces in a greased 13x9 inch glass pan, cover, and keep overnight in the fridge. In the morning, let the cinnamon rolls rest on the counter while the oven preheats to 375° F. Bake for 20 minutes, cover with aluminum foil, and bake 10 minutes more. Combine frosting ingredients and spread over rolls right after baking. Let cool for about 5 minutes and enjoy!

Recipe by Lindsey VanTasselFollow Frontier Foodie on Facebook, Photos by Cecil Sanders

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Classic Cinnamon Rolls

Food

Author

Lindsey VanTassel

Lindsey VanTassel enjoys living in the Last Frontier with her family of four, eight if you count the dogs! She loves spending time in the kitchen creating and perfecting recipes to share with her family, friends, and community.

With all the variations and odd flavor combos out there sometimes it’s nice to get back to our original favorites. This classic cinnamon roll recipe is sure to please any family and be a welcome repeat for any special occasion. Make sure to read through the directions before adding this treat to your menu. It does take a fair amount of foresight and prep work, but trust me, the reward is well worth it!

Classic Cinnamon Rolls

Dough

1 Tbs yeast

½ cup warm water (105-115° F)

¼ cup sugar

1 cup buttermilk (or 1 cup milk & 1 Tbs lemon juice)

¼ cup butter softened

1 tsp salt

1 tsp vanilla (optional)

1 tsp cinnamon (optional)

4 cups flour

Filling

¼ cup butter softened

1 cup brown sugar

3 Tbs cinnamon

Frosting

¼ cup butter melted

2Tbs milk (heavy cream is best if you have it)

1 tsp vanilla

4 cups powdered sugar

Directions: Combine yeast, warm water, and sugar, and let sit for about 5-10 minutes to activate the yeast (mixture should be foamy). Also, if you do not have buttermilk on hand, take a cup of milk and mix in either 1 Tbs lemon juice or 1 Tbs vinegar and let sit for 5- 10 minutes. This will thicken your milk to a consistency more like buttermilk. Add milk, salt, butter, and 3 cups flour to your yeast mixture and beat until smooth. Gradually add the last cup of flour on your mixer’s lowest setting. Let the mixer knead the dough for about 3-5 minutes. Dough will be sticky! Turn dough onto a well floured surface and hand knead a couple turns. Let rest for 1 hour. Hand knead dough a couple more turns and let rest one more hour. Hand knead again a couple turns and then roll dough out into a large rectangle about ¼ inch thick. Combine brown sugar and cinnamon. Spread softened butter onto your dough and sprinkle all the brown sugar mix over it. Roll dough into a log and cut into 15 pieces. Place pieces in a greased 13x9 inch glass pan, cover, and keep overnight in the fridge. In the morning, let the cinnamon rolls rest on the counter while the oven preheats to 375° F. Bake for 20 minutes, cover with aluminum foil, and bake 10 minutes more. Combine frosting ingredients and spread over rolls right after baking. Let cool for about 5 minutes and enjoy!

Recipe by Lindsey VanTasselFollow Frontier Foodie on Facebook, Photos by Cecil Sanders

No items found.

Author

Lindsey VanTassel

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