Homemade Cinnamon Rolls from
Scratch (in 2 hours or less!)
LeAnn R. Ralph
If I've heard it once, I've heard it a dozen times: "Make homemade
cinnamon rolls? From scratch? Are you crazy? That takes all day!"
Actually, it depends upon the recipe.
I have several recipes for homemade cinnamon rolls that do, indeed, take at least
all afternoon, if not all day -- scald the milk and let it cool to room temperature
(30 minutes); mix the dough and let it raise for an hour (1.5 hours); punch down
the dough and let it raise for another hour (1 hour); shape into cinnamon rolls
and let raise for another hour (1.5 hours); and then, finally, bake the cinnamon
rolls (30 minutes) -- for a grand total of 5 hours from start to finish.
But it doesn't have to be that way. You really can make homemade cinnamon
rolls from scratch in two hours or less.
Here's my recipe:
- 2 cups of warm water
- 1/2 cup granulated sugar
- 4 teaspoons dry yeast (or two packages of dry yeast)
- 2 eggs
- 1 teaspoon salt
- 1/3 cup Canola oil (I use Canola, but you can use any kind of cooking oil) (you can also use shortening, if you prefer)
- 6 to 7 cups flour
- Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar
and salt. Mi. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and
beat until smooth.
- Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup
of flour. If the dough seems too sticky, knead in more flour, a quarter to a half
cup at a time.
- Let the dough "rest" for 15 to 20 minutes. (I leave it sitting on the
counter and use the time to wash up the bowl and other utensils and to clean off
the counter top.)
- Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches
wide. Spread with soft butter and sprinkle with cinnamon and sugar. Starting at
the wide end, roll into a log.
- Cut the cinnamon rolls into equal sized slices (approximately one inch wide each
or slightly more) and place into two greased 9 x 13 pans. Put in a warm place to
rise for 45 minutes.
- Bake at 350 degrees F for 25 minutes (or until the cinnamon rolls are golden
- Allow to cool for 5 minutes and then turn out of the pans.
This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon
rolls, cut into 12 equal pieces 2 inches wide.
Total amount of time needed from start to finish (including time to bake) is
about 2 hours.
LeAnn R. Ralph is the author of the book, Christmas in Dairyland
(True Stories from a Wisconsin Farm) (trade paperback) (August 2003). She is working
on her next book, Give Me a Home Where the Dairy Cows Roam, which will be available
later in 2004. Read sample chapters and other Rural Route 2 stories at
This article courtesy of Family Content Archives at:
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