In honor of National Cinnamon Day, we are sharing this simple and always-satisfying cinnamon roll recipe! You’ll notice how sugar is involved in three parts of this recipe’s baking process: 1) activating the yeast, 2) bulking and extending the shelf life of the dough, and 3) complementing the cinnamon in the sweet flavor of the filling.
Grandma Ann’s Cinnamon Rolls
Ingredients:
(starter)
- 3 Tbsp. dry yeast
- 1.5 tsp. granulated sugar
- Approx. 1 cup warm water
- 1 1/8 cup granulated sugar
- ¾ cup vegetable or canola oil
- 4 ½ cups warm water
- 3 eggs
- 4-5 cups all-purpose flour
- 4-5 cups bread flour
(for filling)
- 1 cup melted butter
- 1 cup granulated sugar
- 1 Tbsp. Cinnamon
Directions:
- Combine dry yeast, sugar and warm water in a large bowl. Mix until it bubbles and then allow to rest for 5 minutes in order for yeast to bloom.
- Add second measurement of sugar, oil, and warm water to the bubbly yeast mixture.
- Add eggs and whisk until fully incorporated.
- One cup at a time, alternating between all-purpose and bread flours, add flour to the wet mixture until a dough forms. Use your discretion about exactly how much flour to use (up to 10 cups). You want the dough to be combined but still sticky.
- Cover dough bowl with a towel or cling wrap and set in a warm place to rise for 2 hours.
- While dough is rising, combine third measurement of sugar and cinnamon is a small bowl and transfer to a shaker if you have one.
- After dough has risen, transfer to a floured surface and knead a few times.
- Roll out the dough into a large rectangle. Spread melted butter across the rectangle’s surface and then shake or disperse cinnamon sugar mixture on top.
- Beginning rolling the dough in on itself from one end of the rectangle into a log shape, keeping the roll as tight as possible.
- With a sharp knife or pastry cutter, cut 1-1.5 inch rolls from the log and place in greased 9.5×11″ baking pan. Cover rolls again with a towel and set in a warm place to rise again for 1-2 hours.
- Pre-heat oven to 400°F. Once rolls are plump, bake in oven for 15-18 minutes, until outside is golden brown and center swirl bounces back upon gently poking.
