| Servings | Prep Time |
| 15rolls | 30minutes |
| Cook Time | Passive Time |
| 15-25minutes | 8hours |
|
|
- 1package active dry yeast (= 2 1/4 tsp.)
- 1/4C lukewarm water
- 4 1/4 C flour
- 1/4 C sugar
- 1 tsp Salt
- 1C unsalted butter
- 3egg yolks or 2 whole eggs slightly beaten*I use 2 whole eggs.
- 1C milk, scalded & cooled
- 3/4 tsp ground cinnamon
- 2T butter, melted
- 1 1/2C powdered sugar
- 2T soft butter
- 1 1/2 tsp vanilla
- 1T hot water
- In saucepan on stove over medium, heat milk until scalded. It will froth and rise up in pan. Remove from heat and let cool.
- In measuring cup or small bowl, sprinkle yeast over lukewarm water; stir to dissolve. Set aside.
- In mixing bowl (I use Mr. Mixer), combine flour, 1/4 C sugar, and salt. Mix thoroughly. Cut in 1 C butter with pastry blender, two knives, or using mixer until mixture resembles cornmeal.
- Add yeast mixture, eggs, and cooled scalded milk. Stir with fork or use mixer to stir until well blended. No kneading is necessary.
- Place in large mixing bowl. Cover with aluminum foil. Refrigerate overnight or at least 8 hours.
- Make Cinnamon Sugar: In plastic ware container with lid, combine 1/4 C sugar and cinnamon. Mix well. Set aside.
- Roll out the Dough: After your cinnamon roll dough has chilled in the fridge overnight or at least 8 hours, roll out dough on floured surface to a 15×10″ rectangle. Brush with 2T melted butter. Sprinkle with cinnamon sugar.
- Roll up the rolls: From the long side of your rolled out rectangle, roll up like a jelly roll until you reach the other side. Pinch edges to seal. Using a knife, cut into 15, 1″ slices. Place rolls, equally spaced, cut side down, in greased 13×9″ pan. Cover and refrigerate or cover and let rise in a warm place until almost doubled–about 1 hour.
- Bake at 375 degrees for 15-25 minutes or until golden brown. Frost with vanilla frosting.
- Make Vanilla Frosting: Combine 1 1/2 C powdered sugar, 2T soft butter, 1 1/2 tsp vanilla, and 1T or more of hot water. Beat until smooth. Add more water if needed until you reach desired consistency.
- My tweaked Vanilla Frosting recipe: Combine 1 1/2 C powdered sugar, 2 T soft butter, 1 1/2 tsp vanilla, 1 T hot coffee. Add 1/2 and 1/2 or milk as needed to reach desired consistency.
My mom’s friend, Debbie Stevenson, gave this recipe to her when I was a girl living in my parents’ home. Every year my Dad, brother, and I would look forward to enjoying these cinnamon coffee rolls. Now that I’m grown and running my own household, my family looks forward to eating these delicious cinnamon coffee rolls every Christmas. It’s tradition!
Like Debbie and my mama, I mix up the cinnamon roll dough in the morning. Before bed (or earlier if I can manage it), on a floured surface using a rolling pin, I roll out the dough in a 15×10″ rectangle, sprinkle with melted butter and cinnamon sugar, and roll it up. After cutting the rolls I place them in a greased aluminum pan, cover, and refrigerate overnight. The next morning, I wake up early, place my rolls in the oven on the proof/warm setting and let them rise for an hour. Once the rolls have about doubled, I simply bake them. It only takes 15-25 minutes depending on your oven. I usually make my icing ahead of time and ice the rolls while they’re hot. We serve immediately.
These rolls may also be frozen and reheated at a later date. We usually bake them before freezing. To reheat, thaw rolls and bake at 350 degrees for 15-20 minutes.
Additionally, you can make mini cinnamon rolls by dividing your dough in half. Roll out each segment separately into a 15×5″ rectangle. Sprinkle with melted butter and cinnamon sugar. Roll up lengthwise. Cut into 1″ pieces. Your rolls will be half-sized, mini cinnamon rolls. Place in 2, 8×8″ square pans or use 2 8 or 9″ aluminum pans. Great way to give a homemade gift of cinnamon coffee rolls to your family and friends!
For giving away vanilla frosting with your rolls, I suggest filling a disposable plastic pastry bag with frosting. Tie off with a rubber band. Add a pretty ribbon if desired. Include the icing with your homemade cinnamon roll gift. The plastic pastry bag of icing can be warmed (position it upright) in a bowl or cup of very hot water. Note: Don’t submerge the top of the bag or water may seep into your pastry bag.
I have made this recipe gluten-free. I simply subbed gluten-free flour for regular flour. The texture will differ slightly from gluten-full rolls and they do not rise as much, but they still taste good. I’ve given these as gifts as well!
When I make these rolls, usually I at least double the recipe. Sometimes I triple or quadruple it, depending on if I’m giving away cinnamon rolls as gifts. I have a Kitchen Aid Pro sized mixer. It will hold a double recipe of cinnamon coffee rolls.
