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Rachel Ballinger

Delicious Cinnamon Rolls

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Servings: 24 Cinnamon Rolls
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Mix and heat in a small saucepan:
  • 1 cup milk
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 4 tablespoons olive oil
Mix together in a large bowl:
  • 1 cup lukewarm water
  • 1 tablespoon sugar
  • 1 tablespoon yeast
  • 1 egg
  • 5-6 cups flour more or less as needed
Basic Buttercream Icing:
  • 1 stick butter (8 tbsp)
  • 2 tsp vanilla extract
  • Splash of milk
  • 2 lb bag powdered sugar

Method
 

  1. Heat the milk mixture until skin forms on milk or just before it boils. Then cool till lukewarm. 
  2. Add the lukewarm milk mixture to the bowl with water, sugar, and yeast. Add an egg and about 6 cups of flour. Mix and knead to make a soft, elastic dough. Cover and let rise till double about an hour.
  3. Punch down dough and grease bottom and sides of bowl. Cover and let rise again till double, about an hour.
  4. Roll dough out on floured surface in a rectangle shape. Spread one stick of soft butter on it. Sprinkle cinnamon and brown sugar evenly on it. Roll up lengthwise and cut about one inch thick. I use a thread to cut the slices but you could use a knife. Place in greased pans. Cover and let rise till double or until oven is preheated.
  5. Bake in 400 degree oven for 12 to 15 minutes or until lightly browned. Let cool and then ice.
To Make The Icing:
  1. In a mixing bowl beat butter with mixer and then add the rest of the ingredients and beat till smooth. Add powdered sugar slowly to avoid making a mess. Use as much milk as needed to get to the right consistency. Ice the cinnamon rolls once they have completely cooled off.