Homemade Cinnamon Rolls

I love, love, LOVE cinnamon rolls. They are absolutely one of my favorite things to make at home. Name one thing that smells and tastes better than a warm cinnamon roll fresh out of the oven, slathered with melty gooey cream cheese frosting. I don’t think there’s anything in existance that sounds better than that!

Of course you guys already know of my love of cinnamon rolls. After all, I have blogged about an overnight cinnamon roll recipe, cinnamon roll cupcakes, cinnamon roll monkey bread, and of course the shortcut version – cinnamon roll bread. I even made pumpkin cinnamon rolls last winter too!

But all of those can easily be forgotten by this recipe I’m posting today. I’m declaring this my go-to cinnamon roll recipe. I’m not trying any other recipes out there, because these guys come out so tender and pillow-ey with a super cinnamon-ey filling. Basically, they’re exactly what I’m looking for in a cinnamon roll.

To make things even better, you don’t need to use a mixer. I realize that could be a downfall in some people’s eyes. But sometimes it’s nice to do things with your hands and a wooden spoon.

I’m sure many of you guys have seen this recipe before. It’s from the Pioneer Woman. When she makes it, it yields something crazy like 50 cinnamon rolls. I guess when you live on a ranch, you might have a need for 50 cinnamon rolls. I live in a 750 sq-ft condo with Hubby. We definitely don’t need 50 cinnamon rolls in our house. So I cut the recipe in half. That still gave us about 24 cinnamon rolls. But I baked them on a Sunday and sent the rest of them to work with Hubby. (Although I have to admit, I regretted not sneaking one into my lunchbag a few hours later when I was sitting at my desk craving a cinnamon roll).

One Year Ago: Family Favorites Cookbook Two Years Ago: Breakfast Pizza Three Years Ago: Blueberry Lemon Basil Cupcakes and Stuffed Strawberries

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Cinnamon Rolls

Yield: 24 cinnamon rolls

Ingredients:

For the Dough
2 cup whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp active dry yeast
4 cup flour
1/2 cup flour
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1/2 tbsp salt

For the Filling
1 cup melted butter
1/2 cup sugar
1/4 cup brown sugar
1/2 cup cinnamon

Directions:

Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm (~45 minutes). Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour.

Add 1/2 C flour, baking powder, baking soda, and salt to the dough. Stir mixture together.

Divide the dough in half. Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Drizzle melted butter over dough. Sprinkle with sugar and cinnamon. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Repeat with other half of dough.

Cover the rolls and let sit for 30 minutes.

Bake at 375 for 15 to 18 minutes.

Generously drizzle cream cheese frosting over warm rolls after they come out of the oven.

Recipe from The Pioneer Woman

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9 Responses to “PB&J Omelet”

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    1
    SimplySweeter — June 18, 2010 at 11:29 am

    I’m disgusted…….but intrigued. LOL It sounds like it wouldn’t work…but as a fellow PB&J lover, I’m going to try it pretty soon. I wonder how it would all be with chocolate drizzled on top. Too much?? LOL

    http://www.simplysweeter.blogspot.com

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    2
    Sherry G — June 18, 2010 at 1:26 pm

    Ahh I should have checked my Google reader before I had breakfast! I was craving a PB&J sandwich, but only had stale bread..=( I ate it anyway.. but this would have been so much better! I need to try this.

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    3
    Elina — June 18, 2010 at 1:29 pm

    Hmm, I’m not sure about this one… 😉

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    4
    Amanda — June 18, 2010 at 3:31 pm

    not gunna lie…thought this was weird but i’m sorta tempted to try it! num nummm, i’m obsessed with pb…so how could it be bad?

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    5
    hannah! — June 18, 2010 at 3:55 pm

    i love pb & j…but im not sure if i’d love it that much on eggs…..

    sorry!

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    6
    Nikki57 — June 18, 2010 at 7:36 pm

    When I saw this in my google reader I was like “whoa someone else makes PB&J omlets.” I had posted about them so long ago I forgot, but I’m so happy to have someone else who loves the combo!

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    7
    Jen — June 18, 2010 at 10:39 pm

    I’m loving all the comments today. Like I always tell Hubby, don’t hate it ’til you try it!

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    Kerstin — June 19, 2010 at 1:40 am

    This is funny because my hubby often eats egg whites with peanut butter on top – apparently it’s a big body builder thing to get the right ratio of fat and protein – haha, so you’re not alone, I can imagine he’d love the jelly with this too!

    And I really like your top 30 post – very inspiring!

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    9
    Cara — June 20, 2010 at 3:19 pm

    I can kind of see how this works! I made pb&j stuffed french toast once, and this is kind of like that, minus the bread. Like a low-carb pb&j! I might have to give it a shot 🙂

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