Cinnamon Rolls

Cinnamon rolls are one of my all-time favorite dessert recipes. This particular recipe yields awesome cinnamon rolls because we have added raisins. I enjoy them served up as is or with a scoop of vanilla ice cream. They also make a great breakfast served up with coffee or tea.

You can use as much or as little cinnamon in this recipe as you wish. The use of raisins is totally optional, but they add a nice touch to the rolls. If you’re planning a party for the following day but want to make them the day before, you can always make them up and put them in the fridge overnight. Then, you can bake them the following day. This way you can serve your guests fresh, hot cinnamon rolls.

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[btn color=”orange” target=””]Ingredients:[/btn]

• 2 1/2 tsp of instant yeast + 1 tsp sugar
• ¼ cup of water, warmed up to 110 degrees
• ¾ cup of warm milk
• 3 tbsp of granulated sugar
• 4 cups of all purpose flour
• 1 egg
• pinch of salt
• ¼ cup of unsalted butter, melted
• ¼ cup of melted butter, to brush over the top before baking

For the Filling:

• 3/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/4 cup of butter or margarine (1/2 stick), room temperature to brushed
• 1/2 cup chocolate chips

for the Glaze:

• 1 cup of powdered (confectioners) sugar
• 1 tablespoon of butter or margarine, melted
• 2 tablespoons of milk

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• Yield: 16 rolls
• Level: Advanced
• Cuisine: American
• Time: 3 hours

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Recipe Rating:

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[btn color=”orange” target=””]Cooking Video:[/btn]

[btn color=”orange” target=””]Method:[/btn]

1. Add the water to a measuring cup, and put the yeast and sugar in. Mix until it’s well combined. Let it sit in a warm place until it becomes foamy and bubbly. This will take about 10 minutes.
2. Add the flour, salt, and sugar to a mixing bowl. Form a well in the centre and pour in the melted butter, the egg, milk, and the yeast mixture. Fold it together until a dough forms.
3. Dust a flat surface and place the dough on. Knead it for a few minutes until it becomes smooth and elastic. Add some oil to a clean bowl, place the dough in, drizzle the top with a bit more oil, cover it with cling wrap, and allow it to sit in a warm place for an hour or until it doubles in size. This will take about an hour. 
4. After an hour, remove the cling wrap and punch a hole in the centre of the dough to release the air. Lightly flour a surface, place the dough on, and roll it out into a 10″ x 15″ rectangle. It should be about a quarter to a third of an inch thick. Using a brush, spread the melted butter over the surface. Sprinkle the cinnamon and sugar mixture over the surface of the dough coming about three quarters of an inch from the edge. Spread the chocolate chips evenly over the top.
5. Starting from one edge of the longest side, roll it up into a log shape. Using a sharp knife, cut it in half. Then, cut it in half again. Continue to cut the sections in half until you have 16 pieces of cinnamon rolls. They should be approximately 3/4 of an inch thick.
6. Put the cinnamon rolls into a deep baking dish, cover with cling wrap, and allow them to sit in a warm place for an additional 30 to 40 minutes.
7. After an hour, remove the cling wrap, and brush melted butter over the top of the cinnamon rolls. Place them into a 350° F preheated oven for 30-40 minutes.
8. In the mean time, make the glaze by combining the sugar, melted butter, and milk in a mixing bowl. Using a whisk, mix until it is smooth and runny.
9. Remove the rolls from the oven and drizzle the glaze over the top.
10. Serve and enjoy your cinnamon rolls.

David Hood+