Old-Fashioned Cinnamon Rolls
Classic Junior League cinnamon rolls. Make, chill, bake and freeze. Yields about 64 soft, buttery rolls with a simple vanilla glaze.
This recipe comes to us courtesy of The Junior League of Chicago. It is from their cookbook, Celebrate Chicago! A Taste of Our Town.
Yield: 64 servings
- Dough is mixed, rises 1 hour, then chills 3 to 10 hours or up to 3 days in the fridge for flavor and ease of handling.
- Divide dough into 8 portions, roll and cut each into eight 1.5 inch slices for about 64 rolls; bake at 375°F for 20 to 25 minutes.
- Glaze is a quick mix of confectioners sugar, warm water and vanilla; rolls may be frozen baked or unbaked for future use.
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Preparation Instructions:
Soften yeast in lukewarm water in bowl and mix well.
Heat milk, 1 1/2 cups butter and 1/4 cup sugar in saucepan until butter melts, stirring frequently. Cool to lukewarm. Stir in salt and yeast mixture. Add eggs and mix well.
Place 8 cups of the flour in large bowl. Add yeast mixture, stirring until dough clings together. Knead for 5 minutes or until smooth and elastic, adding remaining flour as needed.
Place dough in greased bowl, turning to coat surface.
Let rise, covered, for 1 hour or until doubled in bulk. Punch dough down.
Chill, covered, for 3 to 10 hours. May store in refrigerator for up to 3 days.
Combine 1 cup sugar and cinnamon in bowl and mix well.
Divide dough into 8 portions. Work with 1 portion at a time, storing remaining portions in refrigerator. Roll each portion into 9x12 inch rectable on lightly floured surface.
Brush with 1 tablespoon of the melted butter; sprinkle with 2 tablespoons of the cinnamon and sugar mixture.
Roll as for jelly roll, sealing edge. Cut into eight 1 1/2 inch slices. Place cut side up 1/2 inch apart in greased 8-inch baking pan; each pan will hold 16 slices. Repeat process with remaining dough.
Let rise for 45 minutes or until almost doubled in bulk.
Bake at 375 degrees for 20-25 minutes or until golden brown.
Combine confectioners' sugar, warm water and vanilla in bowl and mix well. Drizzle evenly over rolls.
May be baked, glazed and frozen for future use.
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Frequently Asked Questions
How many cinnamon rolls does this recipe make?
The recipe is divided into 8 portions and each portion is cut into eight 1.5 inch slices, so it yields about 64 rolls. Each greased 8-inch pan holds 16 slices, so you will need four 8-inch pans.
Can I make the dough ahead of time?
Yes. After the first rise chill the dough, covered, for 3 to 10 hours. The dough can be stored in the refrigerator up to 3 days. You can also shape, bake and freeze the finished rolls for later use.
What type of yeast should I use and how do I proof it?
The recipe calls for dry yeast that is softened in lukewarm water. One envelope equals 2 1/4 teaspoons, so two envelopes is 4 1/2 teaspoons. If you use instant yeast you can usually mix it with the flour and skip the proofing step. If you use active dry yeast, dissolve it in lukewarm water (about 100 to 110°F) as directed.
How do I know when the dough has risen enough?
For the first rise the dough should about double in bulk, usually near an hour. After shaping, let the rolls rise 45 minutes or until almost doubled and puffy. A gentle finger press will leave a small indentation when the dough is ready.
Any tips to avoid soggy bottoms or underbaked centers?
Bake until the rolls are golden and the center feels set, about 20 to 25 minutes at 375°F. Use the recommended pan size and do not overcrowd. Let rolls cool a few minutes before glazing so excess glaze does not soak into the base.
Can I change the size or baking pan?
Yes. For smaller rolls slice thinner and reduce baking time. For larger rolls slice thicker and increase baking time a few minutes. If you use a 9x13 pan instead of 8-inch pans, space slices to allow rising and watch baking time, which may change.
How should I freeze and reheat the rolls?
To freeze baked rolls, cool completely, wrap tightly and freeze. Thaw in the refrigerator or at room temperature, then warm in a 325°F oven 10 to 15 minutes. To freeze unbaked shaped rolls, flash-freeze on a tray, transfer to a bag, then thaw and finish the second rise before baking. Microwaving 20 to 30 seconds will warm a single roll for quick eating.
How many cinnamon rolls does this recipe make?
The recipe is divided into 8 portions and each portion is cut into eight 1.5 inch slices, so it yields about 64 rolls. Each greased 8-inch pan holds 16 slices, so you will need four 8-inch pans.
Can I make the dough ahead of time?
Yes. After the first rise chill the dough, covered, for 3 to 10 hours. The dough can be stored in the refrigerator up to 3 days. You can also shape, bake and freeze the finished rolls for later use.
What type of yeast should I use and how do I proof it?
The recipe calls for dry yeast that is softened in lukewarm water. One envelope equals 2 1/4 teaspoons, so two envelopes is 4 1/2 teaspoons. If you use instant yeast you can usually mix it with the flour and skip the proofing step. If you use active dry yeast, dissolve it in lukewarm water (about 100 to 110°F) as directed.
How do I know when the dough has risen enough?
For the first rise the dough should about double in bulk, usually near an hour. After shaping, let the rolls rise 45 minutes or until almost doubled and puffy. A gentle finger press will leave a small indentation when the dough is ready.
Any tips to avoid soggy bottoms or underbaked centers?
Bake until the rolls are golden and the center feels set, about 20 to 25 minutes at 375°F. Use the recommended pan size and do not overcrowd. Let rolls cool a few minutes before glazing so excess glaze does not soak into the base.
Can I change the size or baking pan?
Yes. For smaller rolls slice thinner and reduce baking time. For larger rolls slice thicker and increase baking time a few minutes. If you use a 9x13 pan instead of 8-inch pans, space slices to allow rising and watch baking time, which may change.
How should I freeze and reheat the rolls?
To freeze baked rolls, cool completely, wrap tightly and freeze. Thaw in the refrigerator or at room temperature, then warm in a 325°F oven 10 to 15 minutes. To freeze unbaked shaped rolls, flash-freeze on a tray, transfer to a bag, then thaw and finish the second rise before baking. Microwaving 20 to 30 seconds will warm a single roll for quick eating.
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