I have been meaning to post this recipe for years and have finally gotten around to it! My mom has been making these for our family my entire life, and they’re one of my favorite things to bake for someone else. Ian and Alexander love these, so I always make sure to double the recipe so we have enough to keep some for us. I love these on Christmas morning, so typically I will make them the night before so I don’t have to do anything the morning of. (I sneak one or two the night before, I can’t lie.)
I hope you love this as much as we do!
First, add the yeast (Dry Active) to warm water. Not hot. It will kill those little buggers. Cold doesn’t do much, so make sure it’s warm.
Add the salt, sugar, and butter to the mixer bowl.
Scald the milk. I just stick mine in a tiny pan and heat until steam rises from it (not boiling). If that’s too much of a pain, you can do it in the microwave:
Pour milk into a microwave-safe container and microwave on medium-high (70%) power, stirring every 15 seconds, just until steam begins to rise from the milk.
Pour milk into mixing bowl with sugar. salt, and butter and mix well. It melts the butter so now you see why you can use cold sticks of butter. Doesn’t matter! Whoohoo!
Once combined, cool to lukewarm. I usually throw the entire bowl in the freezer for a few minutes. Once cool, add the eggs and yeast/water mixture. Mix until combined, then start adding the flour- one cup at a time until you have a stiff dough.(Note to self: buy a larger mixer. These double recipes are too much for my little KitchenAid.)
Ok, put the dough in a bowl, cover with plastic wrap and stick somewhere to rise. I have discovered that sticking it on a heating pad makes it rise faster. This is TOTALLY cheating, but I usually don’t have the time to let it double naturally, so I do this. It’s awesome. Probably horrible for the dough, but I like the time-saving it provides. Leave it alone until it doubles.
It’s a thing of beauty. Now, prepare yourself for the most enjoyable baking experience ever: the punching down of the dough.
Now, roll it out and smear with softened butter. Then add brown sugar covering the entire surface and sprinkle cinnamon over it. I leave the top inch or two plain so it will roll and adhere together. Personal preference.
Cut rolls 1″ wide and arrange in a greased baking pan, sides touching.
Bake, baby! At the end of 25 min, you have tasty goodness!
I don’t cover mine with frosting, but if you prefer that, go for it!
I make sure to cover mine once they’ve cooled so they don’t dry out. Happy baking, friends!!
2 1/2 – 3 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoon salt
1 package active dry yeast
1/4 cup warm water
3/4 cup milk, scalded
3 tablespoons butter
Soften yeast in warm water. In mixing bowl, combine sugar, butter salt, and scalded milk. Cool to lukewarm. Stir in egg and yeast. Gradually add flour to form a stiff dough.
Cover; let stand in warm place until doubled; about 1 1/2 – 2 hours. Toss on well-floured surface until no longer sticky.
Roll dough on floured surface to an 18 x 15-inch rectangle. Combine cinnamon and brown sugar. Spread softened butter over dough. Sprinkle sugar and cinnamon mixture evenly over butter. Starting with 18-inch side, roll in a jelly-roll fashion. Cut into eighteen 1-inch slices; place, cut side down, in a well-greased 13×9-inch pan. Cover; let rise in warm place until doubled, 45 to 60 minutes. Bake at 375 — 25 – 30 minutes.