I had all the ingredients needed to make cinnamon rolls on a day off. I turned to Allrecipes 90 minute cinnamon rolls (although they take longer than that). I spent a lot of time studying up on a perfect yeast roll and read through many of the 1666 reviews on the site. Some of the tips I got were to watch the oozing filling, add extra cinnamon, bake longer if choosing to bake in a tray as opposed to a muffin tin, and let them rise an hour (not the recommended 30 minutes). I was not interested in cream cheese frosting so the powdered sugar, vanilla, whole milk, and butter method made the cut. Although the recipe calls to use a muffin tin, I opted for the baking pan for all the rolls to remain gooey. The filling oozed out of the pan, but it was worth any of the cleanup trouble. The only other alteration I made was to use butter flavored crisco in the dough. I made sure to use butter in the filling for the flavor, but the crisco makes for the best dough in my opinion.
- 3/4 cup milk
- 1/4 cup butter flavored crisco, softened
- 3 1/4 cups all-purpose flour
- 1 (.25 ounce) package instant yeast
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1/4 cup water
- 1 egg
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon (I used nearly 2)
- 1/2 cup butter, softened
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in crisco; stir until melted. Let cool until lukewarm.
- In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
- Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
These were so good I made sure to take a lot of pictures