Saturday, July 16, 2011

Cinnamon Rolls

I made cinnamon rolls for breakfast this morning. Primarily because, it would please my Master and the other reason being it just sounds really good to me. I made the cinnamon rolls completely from scratch, which is part of the reason why it pleased my Master. He likes things that are homemade and not from a box.

My Master ate 3 cinnamon rolls with his breakfast so I think it is safe to say he liked them. I am always happy and honored to be able to serve my Master.

The dough I use to make the rolls is dough that can be made in advance and I use the same dough for dinner rolls. The recipe is listed below.


1 ½ cups of warm water
2 TSP dry yeast
2 cups prepared instant potatoes (you can use real potatoes but it is smoother with instant)
2/3 cups butter flavored shortening
2/3 cup white sugar
2 eggs
½ tsp salt
6 to 7 cups of flour

Cinnamon filling
¾ cup brown sugar
1 ½ TBLS cinnamon
½ TSP nutmeg

4 TBLS butter
1 ½ cups powdered sugar
1 TSP vanilla
2 TBLS milk

Preparing the dough

1. Dissolve dry yeast in warm water. This will take about 10 minutes.
2. While the yeast is dissolving prepare instant potatoes
3. Once yeast is dissolved slowly mix in two beaten eggs, sugar, shortening, salt, mashed potatoes, and 3 cups of flour.
4. Slowing all remaining flour and knead for about 5 minutes.
5. Divide dough into four portions. If using immediately allow the dough to rise at room temperature for 1 hour. If not being used immediately, place remaining dough in a gallon size zip top bag and place in the refrigerator. The dough will stay good in the refrigerator for about a week.

Making the cinnamon rolls

1. Use ¼ of the dough previously made. Roll dough out onto a floured surface until it is about 1 to 2 centimeters thick.
2. Mix together brown sugar, cinnamon, and nutmeg until smooth.
3. Pour over rolled out dough and spread around until evenly covering the dough.
4. Lightly press the brown sugar mixture into the dough
5. Genitally roll the dough the long way, so you have a long and skinny roll.
6. Wet the ends of the roll to stick together.
7. With a floured knife cut the dough into 12 pieces.
8. Place in a greased casserole pan.
9. Let rise for 1 hour and preheat oven to 375
10. Bake for 20 minutes
11. Allow to cool for 15 minutes before serving and frosting


1. Mix together powdered sugar and melted butter until smooth.
2. Add vanilla and milk, mix until smooth.
3. Lightly drizzle over warm rolls.

1 comment:

  1. Thanks for the recipe..making it for PapaBear tomorrow. -mamabear