Mom's Best Cinnamon Rolls
Submitted by tamjp1
Homemade yeast cinnamon rolls rolled with brown sugar, cinnamon, raisins, and nuts, then topped with creamy evaporated-milk vanilla icing. A from-scratch, double-rise dough that bakes up soft and pillowy.
YIELD
36 servingsPREP
2 hrsCOOK
20 minREADY
3 hrsThere’s a reason these get requested by name. The dough is enriched with evaporated milk, eggs, and shortening, which is what gives the baked rolls that soft, tender, faintly rich crumb you can peel apart in spirals.
Proofing the yeast first is worth the five minutes. Dissolve it with a pinch of the sugar and wait for it to foam. If it doesn’t bubble up, the yeast is dead and the rolls won’t rise, so you’ve saved yourself a wasted batch before you commit the flour.
After the first rise, roll the dough thin, brush it edge to edge with melted butter, and blanket it with brown sugar and cinnamon before scattering on raisins and nuts. Rolling from the long side packs in more of those tight, swirled layers.
A second rise after slicing keeps them light, and the creamy icing goes on while they’re still warm so it melts down into every crease.
Pro Tips
- Knead the full 8 to 10 minutes until the dough is smooth and springs back. Underkneaded dough tears and bakes dense.
- Slice the log with unflavored dental floss or taut thread, not a knife. A blade squashes the spirals flat.
- Spread the filling clear to the edges so no bite ends up plain.
- To bake in the morning, slice and refrigerate after the first rise, then let them warm up and finish proofing before baking.
Variations
- Drop the raisins and use chopped pecans alone for a classic sticky-bun feel.
- Trade the vanilla icing for a tangy cream cheese frosting.
- Add dried cranberries or a grating of orange zest to the filling for brightness.
Ingredients
Directions
Combine milk, hot water, sugar (minus two teaspoons), salt and shortening in large mixing bowl. Stir to melt shortening. Combine lukewarm water, yeast, and reserved two teaspoons sugar in small bowl. Let stand 5 to 10 minutes or until mixture expands and becomes bubbly. Add eggs to mixture.
Mix well. Stir in two cups flour. Beat until smooth. Add remaining flour until dough forms a ball and pulls away from bowl. Dough will be soft. Turn out on lightly floured board and knead 8 to 10 minutes, or until smooth.
Place dough in large greased bowl. Turn to grease top. Cover with clean dish towel and place in warm draft-free place. Let rise 1 to 1½ hours or until doubled.
Punch down dough. Turn out on lightly floured board and roll out into thin (approximately ¼ inch) rectangles. Melt butter. Spread butter with pastry brush on rolled dough. Combine brown sugar and cinnamon.
Spread evenly on buttered dough, spread to edges. Sprinkle raisins and nuts evenly over dough surface. Starting with long side, roll dough into a roll.
Cut roll into slices 1½ inches thick. Place slices, cut side down, on greased 12 x 18-inch baking pan. Let rise about 1 hour, or until doubled. Bake in a preheated 425℉ (220℃) F oven 20 minutes or until lightly browned.
Icing:
Combine sugar, vanilla, butter and evaporated milk. Beat with mixer until smooth and creamy.
Add more confectioner’s sugar or milk if needed for spreading consistency.
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