Cinnamon rolls, so delicious! Growing up, we often had them for breakfast on Sunday mornings. In my world, the orange variation is classic to have on Easter morning. The variation with pecans and brown sugar on the bottom of the pan are delicious and bring special memories to my mind of a kind neighbor who brought pans over, just because.
Cinnamon rolls are a special treat at our house, not a regular event. I try to keep their diet healthy most of the time.
If there are any leftover, put a roll in a cup and pour milk over and eat it with a spoon. Delicious!
These are healthy only for the soul, but that counts. Enjoy!Print
Cinnamon Rolls with Variations
The best cinnamon rolls with variations for orange rolls and sticky rolls with pecans. This is a very large recipe, I use a Bosch mixer and use two large baking sheets that are approximately 13×18 inches. If you don’t have a large mixer, consider cutting the recipe in half. You may put the rolls into pie pans or whatever you may have on hand.
For the dough
- 8 eggs
- 2/3 cup sugar
- 2 cups milk, scald first (heat justuntil a skin forms on the top–do not walk away from the milk while it is being scalded or it may scorch)
- 1 cup butter, add to the pan of scalded milk to bring the temperature of the milk down
- 1 1/2 teaspoon salt
- 1 cup cold water or orange juice for the orange variation
- 4 Tablespoons yeast
- 11 cups bread flour
- 1 cup butter
- 3 cups brown sugar
- 2 Tablespoons cinnamon
- Raisins, optional
- 1/2 cup butter, melted
- 2 cups powdered sugar
- enough milk or orange juice to bring the icing to the porper spreading consistency
- 8 oz. cream cheese, softened -optional
Sticky Roll variation
- 1 1/3 cup butter
- 4 cups brown sugar
- 4 Tablespoons corn syrup
- 1 cup honey
- 8 cups chopped pecans
Steps for the dough
- Heat or scald milk and salt, adding butter and stirring to melt.
- Add water to cool slightly. The liquids shouldbe hot but not so hot that you ca’t hold your pinky finger in there. If the liquids are too hot they will kill the yeast when added. Set asid.
- In the Bosch bowl, using the whisk attachment, beat the eggs and sugar well.
- Slowly add the very warm liquids to egg mixture, stirring all the time.
- Add 4 cups of flour and the yeast to the Bosch bowl. Mix well.
- Change out the whisk attachment fo the dough hook and add the remaining flour.
- Knead for 10 minutes. It will become smooth and elastic.
- Put the dough into the largest bowl available; grease the bowl first.
- Cover and let rise until double; 60-90 minutes, depending on how warm the kitchen is.
- Wash the dishes and clean the kitchen while you wait for the dough to rise. Get out the filling ingredients. Grease the pans or line with parchment paper.
Steps for the filling
- Loosen raised dough along the sides to deflate the dough and divide into four pieces.
- Flour a part of your work table to roll out the dough. On the floured surface, shape one of the four pieces into a rectangle shape with your hands.
- Roll the rectangle to about 12×18 inches.
- Spread the melted butter over the top of the dough.
- Sprinkle brown sugar and cinnamoon and optional raisins over the top of the butter.
- Roll up.
- Cut with a sharp knife into thick slices and place onto pans.
- Cover loosely with plastic wrap or a damp towel. Let rise for 1 hour. Preheat oven to 350 degrees.
- Bake for 25 minutes.
Steps for the icing
- Mix melted butter, powdered sugar, and milk or orange juice.
- Spread icing over rolls. If the rolls are cool when you spread with the icing then the icing can be of a thinner consistency. If the rolls are warm when you spread the icing, then keep the icing consistency thicker. Adjust the consistency with powdered sugar or milk.
Steps for sticky rolls (variation #1)
- Melt 1 cup butter in a saucepan. Add 1 1/3 cups of brown sugar and 2 teaspoons of corn syrup.
- Pour into baking pans. Place the cut rolls onto the syrup before baking.
Or (sticky roll variation #2)
- Melt 1 1/3 cup of butter in a saucepan.
- Add 4 cups of brown sugar, 1 cup honey, 4 Tablespoons corn syrup.
- Heat and stir until melted.
- Pour into the bottom of the two large baking sheets.
- Cover the sauce with 8 cups chopped pecans.
- Lay roll slices over the top of the pecans.
- Let rise and bake at 350 for 30 minutes.
- Once you cut the rolls, wrap each roll individually in plastic wrap and put on a baking sheet and place directly in the freezer. OR wrap a pan in plastic wrap, tightly so to eliminate as much air as possible.
- Once frozen, take them off the baking sheet and put into a ziploc bag and put back into the freezer.
- To bake: remove the plastic wrap. Place on a greased baking sheet, cover and let rise. They will thaw and rise for an hour if the kitchen is warm. If the kitchen is not warm, put the rolls into the oven and set the temperature at 100 degrees for one hour.
- Bake for 25 minutes at 350 degrees.