Cinnamon rolls are the ultimate comfort food in my family. My mom always made them during this time of the year and my husband always requests them for his yearly hunting/camping trips.
This recipe is a bit different from the one my mom made, but it’s still just as delicious! Even if you’ve never made cinnamon rolls, you’ll be amazed at how easy this version is.
Easy Homemade Cinnamon Rolls
7-8 cups flour
4 cups water
2 tbsp yeast
1 cup sugar
1 cup vegetable oil
2 tsp salt
1/2 cup butter
1 cup light brown sugar
1/4 cup ground cinnamon
2 cups chocolate chips (optional)
Start by mixing 3 cups of flour, sugar, and salt in a large bowl. Set aside. Next, proof your yeast in a small bowl by mixing 2 tbsp of sugar with the 2 tbsp of yeast. Add 1/2 cup warm water and stir until yeast is dissolved and it begins to bloom. Set this aside for a minute. Mix the water and oil in with dry ingredients. Add in your yeast mixture and gradually add more flour until your dough starts to come together. I use a wooden spoon until the dough starts to get too tough to mix and then just mix it with my hands. You want it to be smooth in texture, but not sticky when touched. Once your dough is mixed, cover with a dish towel and set aside (preferable in a warm, dry place). Let rise until double in size.
After your dough has doubled, dump it out onto a floured countertop. Roll out into a rectangle shape, leaving it 1/4″ – 1/2″ thick. Melt your butter and pour over the top of dough, spreading around with the back of a spoon until all the dough is coated. Next, sprinkle the brown sugar evenly across the surface of your dough, followed by cinnamon. You can add as much or as little cinnamon as you like. We like more, hence the name “cinnamon rolls”. You can also add other toppings such as chocolate chips, nuts or raisins if desired.
Roll the dough starting at the long side of your rectangle. Make sure you roll it tight, but don’t stretch the dough as you roll. Cut into 1/2″ pieces and place on a greased cookie sheet. The recipe usually yields a good amount of dough and we like our rolls to be fairly large. I can usually get 12 rolls per cookie sheet. Once your pan is filled, cover with a dish towel and let it rise again, until doubled in size.
Bake in a 325 degree oven for 20-25 minutes or until tops of rolls are slightly golden. When rolls have slightly cooled, mix up a glaze by mixing together 3 cups of powdered sugar with 1/4 cup milk and 2 tsp of vanilla. Spread glaze over the tops of warm rolls and let cool completely.
The recipe will make 24 large cinnamon rolls and if you don’t think you need that many, share or freeze them. I like to wrap them individually in plastic wrap and keep them in the freezer. When you get that craving you just can’t seem to kick, pop them in the microwave for about 60-90 seconds (with the plastic wrap on) and you’ll have a sweet treat in no time.