My Homemade Cinnamon Rolls Recipe With Yeast to Treat the Family

Warm up the family quickly with a little lovin’ from your oven!  Today, I have my favorite recipe for making homemade cinnamon rolls and raisin bread from the same sweet yeast dough.  You’ll never miss those bakery shop ones again once you make a batch of my favorite sweet raised cinnamon rolls.  Trust me, but I am confident that you will love this recipe once making it at your home.

My Favorite Homemade Cinnamon Rolls

7 to 8 cups sifted flour
2 cups milk
1/2 cup sugar
1/2 cup canola oil
1/4 cup warm water
1 package of active dry yeast  (1 tablespoon)
1 teaspoon of sugar
3/4 cup of sugar (to sprinkle inside the rolled dough)
cinnamon (sprinkle as much as you like inside the rolled dough)

Test the water on the back of your wrist for the temperature.   You want slightly warm water, but not hot like you would do for testing a baby bottle.  When the temperature feels right, add the teaspoon of sugar to your water and yeast.  The sugar will help the yeast to grow and bubble faster.

Add 7 cups of the sifted flour with all the remaining ingredients in a large mixing bowl.  Mix and add the last cup of flour gradually until the dough doesn’t feel sticky.   When it feels like the right consistency, take it to a floured surface and knead until it forms a soft dough ball.

Place in a greased bowl and cover.  Let it rise near a warm spot until doubled (about 1-1/2 to 2 hours).

Punch down, then divide into three balls.  Let rest 15 minutes more before rolling each piece on a lightly floured surface.  Grease two loaf pans (9″ x 5″)  and one small cake pan (11-1/2″ x 8-1/2″) or you can make all cinnamon rolls or two giant breads (use a cookie sheet).

My secret is brushing the rolled dough lightly with water–not oil or butter!  Then sprinkle the sugar and cinnamon before rolling up, beginning with the narrow side.  Pinch together so nothing leaks out, then place the seam side down on the greased pan.

Roll out the same way for cinnamon rolls.  Shape the roll and then slice into pieces.  When I make the two loaves and small cake pan of rolls, I get 12 rolls.  Let them rise and double for about 45-60 minutes.

Bake at 375 degrees for about 35 minutes or until lightly browned.   Drizzle my Simple Glaze on your cooled homemade cinnamon rolls and bread from this recipe.

Simple Glaze 

1 cup of confectioners sugar (sift if lumpy)
1/2 teaspoon of vanilla or maple or lemon flavoring
Milk (About a 1 tablespoon)

Put everything together in your mixing bowl and beat until it’s the spreading consistency you like.  If you want a thinner glaze for the cinnamon rolls, add a bit more milk.  When rolls and bread are cool just drizzle the glaze on.

ENJOY!

Another sweet yeast dough recipe that you need to try is my good luck pretzel, which is also special.

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Homemade Cinnamon Rolls

This is a family favorite recipe for making delicious, homemade cinnamon rolls and raisin bread from the same sweet yeast dough. 

Course: Dessert, Snack

Cuisine: American

Keyword: homemade cinnamon rolls, simple glaze, sweet yeast dough

Ingredients

• 7 to 8 cups sifted flour
• 2 cups milk
• 1/2 cup sugar
• 1/2 cup canola oil
• 1/4 cup warm water
• 1 package of active dry yeast 1 tablespoon
• 1 teaspoon of sugar
• 3/4 cup of sugar to sprinkle inside the rolled dough
• cinnamon sprinkle as much as you like inside the rolled dough
• Simple Glaze Style Ingredients:
• 1 cup of confectioners sugar sift if lumpy
• 1/2 teaspoon of vanilla or maple or lemon flavoring
• Milk About a 1 tablespoon

Instructions

1. To prepare the yeast dough:
2. Test the water on the back of your wrist for the temperature.   You want slightly warm water, but not hot like you would do for testing a baby bottle.  When the temperature feels right, add the teaspoon of sugar to your water and yeast.  The sugar will help the yeast to grow and bubble faster.
3. Add 7 cups of the sifted flour with all the remaining ingredients in a large mixing bowl.  Mix and add the last cup of flour gradually until the dough doesn’t feel sticky.   When it feels like the right consistency, take it to a floured surface and knead until it forms a soft dough ball.
4. Place in a greased bowl and cover.  Let it rise near a warm spot until doubled (about 1-1/2 to 2 hours).
5. Punch down, then divide into three balls.  Let rest 15 minutes more before rolling each piece on a lightly floured surface.  Grease two loaf pans (9″ x 5″)  and one small cake pan (11-1/2″ x 8-1/2″) or you can make all cinnamon rolls or two giant breads (use a cookie sheet).
6. My secret is brushing the rolled dough lightly with water–not oil or butter!  Then sprinkle the sugar and cinnamon before rolling up, beginning with the narrow side.  Pinch together so nothing leaks out, then place the seam side down on the greased pan.
7. Roll out the same way for cinnamon rolls.  Shape the roll and then slice into pieces.  When I make the two loaves and small cake pan of rolls, I get 12 rolls.  Let them rise and double for about 45-60 minutes.
8. Bake at 375 degrees for about 35 minutes or until lightly browned.   Drizzle my Simple Glaze on your cooled homemade cinnamon rolls and bread from this recipe.
9. To Prepare the Simple Glaze:
10. 1 cup of confectioners sugar (sift if lumpy)
11. 1/2 teaspoon of vanilla or maple or lemon flavoring
12. Milk (About a 1 tablespoon)
13. Put everything together in your mixing bowl and beat until it’s the spreading consistency you like.  If you want a thinner glaze for the cinnamon rolls, add a bit more milk.  When rolls and bread are cool just drizzle the glaze on.
14. ENJOY!