Cinnamon Roll Recipes

A cinnamon roll or swirl takes its name from the Swedish word kanelbulle, meaning cinnamon bun. These rolls are a part of the donut family. A cinnamon roll is a rolled sheet of yeast dough, which is sprinkled with cinnamon and sugar over a thin coat of butter. Cinnamon is used both as a spice and as a medicine. It has a warm, sweet flavor and is used by cooks and bakers for flavoring baked goods, drinks, stews and sauces. Cassia cinnamon is commonly sold in the United States.

Heavenly Cinnamon Rolls
Ingredients

• All purpose flour, 4½ cups
• White sugar, ¼ cup
• Dry yeast, 2½ tsp
• Eggs, 2
• Warm water, ¾ cup
• Applesauce, ¾ cup
• Raisins, ½ cup
• Honey, 2 tbsp
• Ground cinnamon, 1 ½ tsp
• Salt, ½ tsp

In a small bowl, dissolve yeast and 1 tbsp sugar in warm water. Let it stand until the yeast softens and forms a creamy foam. In another small bowl, whisk together half of the ground cinnamon and 2 tablespoons sugar.

In a large bowl, beat eggs, applesauce, remaining sugar and salt together. Add in the dissolved yeast and mix well. To this mixture, add half of the flour, one cup at a time, beating until the flour has blended well with all the other ingredients, forming a sticky dough. Knead the dough on a lightly floured surface, until smooth but still sticky. Place the dough in a large bowl and coat it with oil on all sides. Cover with a light cloth and let it rise in a warm place for half an hour.

Now, on a lightly floured surface, punch down the dough and shape it into a 16×20 inch rectangle. Spread honey over the dough and sprinkle evenly with raisins, sugar and the remaining cinnamon. Beginning with the long side, roll the dough tightly into a log shape and cut into 12 equal size long pieces.

Place the rolls into a greased baking dish, cut side up. Cover the pan with a damp cloth and let rise until double in volume. Place the baking dish in a preheated oven to 350° F. Bake until golden brown.

Homemade Cinnamon Rolls
Ingredients

• All-purpose flour, 4½ cup
• Brown sugar, ½ cup
• Granulated sugar, ¼ cup
• Active dry yeast, 1 package
• Milk, 1¼ cup
• Butter, ¼ cup
• Softened butter, 6 tbsp
• Salt, 1 tsp
• Ground cinnamon, 2 tsp
• Maple nut glaze, as desired.

In a large bowl, mix 1½ cups of all-purpose flour and yeast. In another pan, heat milk and add to it granulated sugar, ¼ cup butter and salt, stirring continuously until the butter has melted. Combine the flour mix with the milk and sugar mixture, in an electric mixer bowl and add eggs to it.

Beat with the electric mixer until all ingredients are well blended. Using a spoon, keep stirring in the remaining flour. Turn dough onto a lightly floured surface and knead until moderately soft. Then shape it into a ball.

Place this ball of dough in a large bowl and coat it with oil on all sides. Cover with a light cloth and let it rise in a warm place until double its size. When it doubles, on a lightly floured surface, punch down the dough and divide it into half, shaping each half into a smooth ball. Cover the dough and let it rest for 10 minutes.

Now roll out one half of the dough into a 12×8 inch rectangle dish. Spread on it 3 tablespoons softened butter and sprinkle half of the brown sugar and cinnamon all over the rectangle. Roll up from the short side and set aside. Make a second roll with the other half dough, butter and cinnamon and sugar mixture.

Cut each dough roll into 8 pieces and arrange the rolls, cut side down, in a greased 13×9×2 inch baking pan. Cover and let rise until double. Place the baking dish in a preheated oven to 350° F. Bake until golden brown. Invert at once onto a wire rack. and drizzle rolls with Maple nut glaze. Serve warm.

The size of a cinnamon roll varies from place to place and baker to baker. The largest variety is found in Finland, called korvapuusti weighing 7 ounces. Whatever the size, these rolls just melt in the mouth, leaving us craving for more!