These scrumptious cinnamon rolls are the ultimate comfort food, featuring a tender, yeasted dough studded with plump raisins. The dough is rolled out and filled with a classic mixture of cinnamon and sugar, then shaped into individual balls and coated in a rich corn oil mixture before baking. The result is a golden-brown, slightly crisp exterior giving way to a soft, fluffy interior that is incredibly aromatic. They are best served warm, perhaps with a cup of coffee or tea. While they require some patience for rising, the process is straightforward and yields a delicious homemade treat that feels luxurious. Ideal for special morning gatherings or simply indulging in a sweet, bakery-style pastry at home.
Scrumptious Cinnamon Rolls
Description
These scrumptious cinnamon rolls are the ultimate comfort food, featuring a tender, yeasted dough studded with plump raisins. The dough is rolled out and filled with a classic mixture of cinnamon and sugar, then shaped into individual balls and coated in a rich corn oil mixture before baking. The result is a golden-brown, slightly crisp exterior giving way to a soft, fluffy interior that is incredibly aromatic. They are best served warm, perhaps with a cup of coffee or tea.Ingredients
Directions
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Oil a large bowl with a little corn oil and set aside.
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Pour warm milk into a small bowl and sprinkle dry yeast over the top.
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Let the yeast mixture stand for five minutes until foamy.
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Stir in the grated lemon peel and vanilla extract.
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In a large mixing bowl, cream the room temperature butter with 1/4 cup of sugar.
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Add eggs to the butter mixture and beat until fluffy and well combined.
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Blend the yeast mixture into the egg and butter mixture.
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Gradually add flour and raisins, mixing until a dough forms.
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Turn the dough onto a floured surface and knead for about five minutes until smooth and elastic.
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Transfer the dough to the oiled bowl, turning to coat.
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Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 1/2 hours.
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Grease two large baking sheets with oil or butter.
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Combine 3/4 cup sugar with cinnamon in a small bowl to create the coating mixture.
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Punch the risen dough down to release air bubbles.
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Divide the dough into 24 equal pieces.
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Shape each piece into a smooth ball.
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Dip each ball into the corn oil, then roll in the cinnamon-sugar mixture to coat completely.
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Place the coated rolls on the prepared baking sheets, spacing them apart.
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Cover loosely and let stand until doubled in size again, about one hour.
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Preheat oven to 375 degrees Fahrenheit (191°C).
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Bake for 20 minutes or until golden brown.
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Serve warm.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 2870.0kcal
- % Daily Value *
- Total Fat 67.4g104%
- Saturated Fat 22.6g114%
- Cholesterol 252.2mg85%
- Sodium 5700.2mg238%
- Total Carbohydrate 512.8g171%
- Dietary Fiber 19.9g80%
- Sugars 170.0g
- Protein 57.2g115%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe listed "Grated lemon peel" in the directions but not in the ingredients list; it has been added to the ingredients for clarity.
Ensure the milk is warm (about 105-110ðF) but not hot, as hot liquid will kill the yeast.
If raisins are not preferred, you can omit them or substitute with chopped dried cranberries or nuts.
These rolls are best eaten fresh on the day they are baked. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
For a richer flavor, you can brush the baked rolls with melted butter immediately after removing them from the oven.
