Better Homes and Gardens featured Our Best Ever Cinnamon Rolls recipe by Joy Taylor in 1991, which with a few minor changes, is quite similar to the outrageous, gooey, puffy bun produced by Sara’s Cookies in Portland, Oregon. Learn how to make homemade cinnamon rolls and get rave reviews! Check out the video below for an easy primer.
Makes 8 rolls
5 cups all-purpose flour (divided)
1 pkg. active dry yeast
1 cup milk
1/3 cup margarine or butter
1/3 cup sugar
½ teaspoon salt
¾ cup packed brown sugar
¼ cup all-purpose flour
1/2 cup finely chopped bittersweet chocolate
1 tablespoon. ground cinnamon
½ cup margarine or butter
1 tablespoon half and half or light cream
Cream Cheese Frosting:
4 oz unsalted butter (softened)
4 oz cream cheese (softened)
2 cups powdered sugar
1 teaspoon Vanilla extract
In a large bowl combine 2 ¼ cups of the flour and yeast.
In a small saucepan heat the milk, 1/3 cup margarine or butter, 1/3 cup sugar and salt just till warm (120-130 degrees) and until margarine is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon stir in as much of the remaining 2 ¼ to 2 ¾ cups flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make moderately soft dough that is smooth and elastic (3-5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until double in size (about 1 hour).
For filling: Combine brown sugar, ¼ cup flour, and cinnamon. Using a pastry cutter or two knives, cut in remaining margarine or butter until crumbly; set aside.
Punch dough down. Turn out onto a lightly floured surface. Cover with towel and let rest for 10 minutes. Roll the dough into a 12-inch square.
Sprinkle filling over dough square. Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 ½ inch pieces. Arrange dough pieces, cut side up, in a greased 12-inch deep dish pan or a 13x9x2 inch baking pan.
Cover dough loosely with clear plastic wrap, set aside to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (Or, for immediate baking, don’t chill dough. Instead, cover loosely; let dough rise in a warm place until nearly double, about 45 minutes).
Break any surface bubbles with a greased toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degree oven for 25-30 minutes or till light brown. Remove from oven and brush again with half-and-half or light cream. Cool for 1 minute. With a spatula, cover with cream cheese frosting.
For cream cheese frosting, beat butter and cream cheese until well blended. On low speed add powdered sugar and vanilla until creamy.
For a quick 4 minute tutorial, check out Average Betty’s version…with potatoes!