I use the same bread recipe for both cinnamon rolls and dinner rolls because that’s how my grandmother did it. In fact, I got the recipe from my grandmother who was renowned for her bread baking. I remember, when I was a child, her getting up each morning and starting a batch of bread before breakfast. I especially enjoyed her letting me punch down the dough after it had risen.
- 2 cups warm water
- 2 pkgs rapid rise yeast
- 1/2 cup sugar
- 2 eggs
- 1 stick of butter (at room temperature)
- 6-7 cup all-purpose flour
Run the tap water until it is as hot as very hot bathwater on your finger (120-130 degrees Fahrenheit). If you don’t like my finger method of measuring the temperature, use a thermometer. Place the butter sugar, and yeast in a large mixing bow.
Add the warm water to dissolve the yeast. Stir in half the amount of flour. Mix until smooth. Add eggs. Gradually stir in the remaining flour a little at a time. You may need to put the dough on a floured board and knead in the last of the flour. You want to knead the dough until it is stiff.
Oil the bowl and the place the dough in the bowl. Oil the top of the dough. Cover and place in a warm place until it is doubled (about 45 minutes).
Put the dough on the floured surface again and knead it until it is handleable.
This redistributes the yeast. I use half of the dough to make rolls and half of the dough to make cinnamon rolls. For the dinner rolls, make dough balls slightly large than golf balls.
Place them in a greased pan or cast iron skillet and let rise for about 35-45 minutes in a warm place. Bake at 350 degrees Fahrenheit for 25-30 minutes or until golden brown.
CINNAMON ROLL FILLING INGREDIENTS
- 1 stick plus 2 Tablespoons butter (melted)
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup sugar
- 1/2 cup flour
- powdered sugar (maybe 1/2 pound)
- 1-2 Tablespoons VERY hot water
CINNAMON ROLL DIRECTIONS
Roll out the dough on a floured surface until it is as thin as can be.
Spread the melted butter on the dough. Sprinkle with the cinnamon and sugar mixture. Sift the flour over the cinnamon/sugar mixture.
Roll the dough. Cut into pieces about 1 1/4 inches wide.
Place in a grease pan. Let it sit in a warm place for about 45 minutes. Bake in a preheated oven at 350 degrees Fahrenheit for 25-30 minutes until golden brown.
Stir a little water into the sifted powdered sugar. Drizzle over the cinnamon rolls. These are always best when eaten warm.