Yeast Cinnamon Rolls

Finished and ready for tasting, homemade yeast cinnamon rolls! (Photo by Charlotte Ekker Wiggins)

Yeast Cinnamon Rolls

I suspect the first yeast cinnamon rolls were made in the middle of cold, harsh winter. If not, they should have been. Is there a better way to warm up than yeast cinnamon rolls right out of the oven?

This is a recipe I have wanted to try for several years. I would buy the active yeast, then lose it somewhere in my kitchen cabinets. By the time I found it, it was ready for the compost pile.

Not this year.

I bought the active yeast and pinned it to my refrigerator with a magnet. But then mid-mixing, I couldn’t find my white flower so I made this recipe was made with 2 cups white flour and 5 cups wheat flour. Makes it sound healthier, doesn’t it? The new bag of white flour was in the freezer.

No, I’m not losing it, I deliberately stored it there.

I also didn’t brush the inside with melted butter. Cutting calories wherever I can without changing the overall flavor.

Yeast Cinnamon Rolls Recipe

2 packages Active yeast

1 tablespoon sugar

1/2 cup butter

1 tablespoon salt

7 cups flour

1 cup warm water

1 cup scalded milk'

1/2 cup sugar

4 eggs well beaten

To make:

Feed me sugar, said the yeast packet in warm water. It should be bubbling. (Photo by Charlotte Ekker Wiggins)

Dissolve yeast in water and 1 tablespoon sugar. If you don’t see bubbles within 5 minutes or so, the yeast is no longer active. Try another pack.

Scald milk. Add 1/2 cup sugar, salt and butter. Cool to lukewarm.

Add 2 cups flour and mix well.

Add yeast mixture and eggs, stir well.

Add enough flour as needed to make stiff dough. Knead on floured surface until no longer sticky.

Place in well greased blow. Turn to grease top. Cover and let ruse until double in size.

Surprisingly satisfactory to punch the dough. Cheap therapy. (Photo by Charlotte Ekker Wiggins)

Punch down and divide in 2 parts. Roll each out in oblong shape. Brush with melted butter. Sprinkle with cinnamon and brown sugar. I made one part with brown sugar, the other with white sugar and cinnamon.

Roll up as for jelly roll.

This takes a little skill so as not to tear the dough. The key is to go slow. (Photo by Charlotte Ekker Wiggins)

Cut into one inch slices.

Yeast cinnamon roll slices ready to once again rise before baking. (Photo by Charlotte Ekker Wiggins)

Place on well greased plan or cookie sheet. LET RISE UNTIL DOUBLE.

All ready for the pre heated oven! (Photo by Charlotte Ekker Wiggins)

Bake at 375F for 15-20 minutes.

When cool, top with powdered sugar icing.Makes about 3 dozen rolls.

Aren’t these pretty just as they are? (Photo by Charlotte Ekker Wiggins)

And because I made so many, I froze most of them individually. They freeze well and can easily be warmed in the microwave, possibly because of the wheat flour. They also easily fill you up as opposed to all white flour ones.

Nice recipe to add to a Write Your Own Cookbook gift set!

Charlotte