- 1 quart Whole Milk
- 1 cup Butter
- 1 cup Sugar
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 8 cups All-purpose Flour + 1 Cup
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Melted Butter
- 2 cups Brown Sugar
- 1 bag Powdered Sugar
- 2 teaspoons Vanilla
- 1/2 cup Milk
- 1/4 cup Melted Butter
- 1/8 teaspoon salt
Cinnamon Rolls are so easy to make, they just take a few steps, so give it a shot and don’t let them scare you!
Mix 1 quart Whole Milk, 1 cup butter, and 1 cup Sugar in a pan. Bring almost to a boil, just “scald” the milk. If you boil you went too far, it will curdle the milk.
Remove from the heat and let it cool until warm. Add 2 packages Active Dry Yeast, 0.25 Ounce Packets and mix in.
Now transfer to a bowl all the liquid, then add 8 cups of flour, 1 teaspoon (heaping) Baking Powder, 1 teaspoon (scant) Baking Soda, and 1 Tablespoon (heaping) Salt.
Cover with a tea towel and let rise for about an hour. After it has risen, turn out to a floured surface ( like above) and add about 1 more cup flour while kneading it all in.
Take about 1/2 of the dough and roll it out into a rectangle. I would say 18 inches by about 9 inches or so. Cover with a thin layer of melted butter, sprinkle liberally with cinnamon and then sprinkle with brown sugar.
Starting with the long side away from you, roll the dough up towards you. Fold the dough up and close the roll by pinching it together.
Now take the sharpest knife you have and cut the roll into 2 to 2 1/2 inch sections. Now place them in a greased pan almost touching each other. Let these rise about 20 minutes and put them into the oven at 400 for about 15 minutes.
Pull them out when they start to get golden brown, let them cool for just a few minutes, and pour frosting over the cinnamon rolls!
For the frosting, you might have to add more milk or even more powdered sugar to get the right consistency. You want it thick but pourable!