Homemade Cinnamon Rolls
Contributed by: LeAnn R. Ralph
If I've heard it once, I've heard it a dozen times:
"Make homemade cinnamon rolls? From scratch? Are you
crazy? That takes all day!"
Actually, it depends upon the recipe.
I have several recipes for homemade cinnamon rolls that
do, indeed, take at least all afternoon, if not all day
-- scald the milk and let it cool to room temperature
(30 minutes); mix the dough and let it raise for an
hour (1.5 hours); punch down the dough and let it raise
for another hour (1 hour); shape into cinnamon rolls
and let raise for another hour (1.5 hours); and then,
finally, bake the cinnamon rolls (30 minutes) -- for a
grand total of 5 hours from start to finish.
But it doesn't have to be that way. You really can make
homemade cinnamon rolls from scratch in two hours or
Here's my recipe:
- 2 cups of warm water
- 1/2 cup sugar
- 4 teaspoons dry yeast (or two packages of dry yeast)
- 2 eggs
- 1 teaspoon salt
- 1/3 cup Canola oil (I use Canola, but you can use any kind of cooking oil) (you can also use shortening, if you prefer)
- 6 to 7 cups of flour
Dissolve the yeast in the warm water. Let sit for a
minute or two. Add the sugar and salt. Mix. Add the
cooking oil (or shortening), 2 eggs, 2 cups of flour
and beat until smooth.
Stir in 3 more cups of flour. Begin kneading the dough,
adding the final cup of flour. If the dough seems too
sticky, knead in more flour, a quarter to a half cup at
Let the dough "rest" for 15 to 20 minutes. (I leave it
sitting on the counter and use the time to wash up the
bowl and other utensils and to clean off the counter
Roll the dough into a rectangle that's 24 to 30 inches
long by about 16 inches wide. Spread with soft butter
and sprinkle with cinnamon and sugar. Starting at the
wide end, roll into a log.
Cut the cinnamon rolls into equal sized slices
(approximately one inch wide each or slightly more) and
place into two greased 9x13 pans. Put in a warm place
to rise for 45 minutes.
Bake at 350 degrees for 25 minutes (or until the
cinnamon rolls are golden brown).
Allow to cool for 5 minutes and then turn out of the
This recipes makes two dozen cinnamon rolls. If you
want REALLY BIG cinnamon rolls, cut into 12 equal
pieces 2 inches wide.
Total amount of time needed from start to finish
(including time to bake) is about 2 hours.
LeAnn R. Ralph is the author of the book, Christmas in
Dairyland (True Stories from a Wisconsin Farm) (trade
paperback) (August 2003). She is working on her next
book, Give Me a Home Where the Dairy Cows Roam, which
will be available later in 2004. Read sample chapters
and other Rural Route 2 stories at