These classic cinnamon rolls are a true labor of love, resulting in an incredibly tender, layered pastry that is worth every minute of effort. Unlike standard rolls, these are beaten extensively to create a unique, airy texture that is light as a cloud yet substantial enough to satisfy. The dough rises twice, ensuring maximum fluffiness, while the baking pans are lined with butter and brown sugar to create a sticky, sweet, caramelized crust on the bottom. Topped with a simple cinnamon-sugar filling, they bake until golden and gooey. Perfect for special Sunday breakfasts, holiday mornings, or when you want to impress guests with homemade comfort food that tastes like it came from a grandmother’s kitchen.
Mom’s Cinnamon Rolls
Description
These classic cinnamon rolls are a true labor of love, resulting in an incredibly tender, layered pastry that is worth every minute of effort. Unlike standard rolls, these are beaten extensively to create a unique, airy texture that is light as a cloud yet substantial enough to satisfy. The dough rises twice, ensuring maximum fluffiness, while the baking pans are lined with butter and brown sugar to create a sticky, sweet, caramelized crust on the bottom. Topped with a simple cinnamon-sugar filling, they bake until golden and gooey. Perfect for special Sunday breakfasts, holiday mornings, or when you want to impress guests with homemade comfort food that tastes like it came from a grandmother's kitchen.Directions
-
Sprinkle yeast into warm water mixed with sugar; let sit for 10 minutes until foamy.
-
Add flour to the yeast mixture and beat thoroughly with a beater or mixer until smooth.
-
Let the sponge rise until it becomes spongy, approximately 30 minutes.
-
Meanwhile, beat eggs vigorously for 5 minutes until they are frothy and fluffy.
-
In a separate bowl, soften margarine and beat it with sugar until very creamy.
-
Mix the creamy margarine mixture into the beaten eggs, blending well, then add salt.
-
Pour the egg mixture into the risen sponge mixture and blend thoroughly.
-
Add flour to the mixture and beat well with a beater until the batter is smooth.
-
Continue adding the remaining flour one cup at a time, switching to a wooden spoon as the dough thickens.
-
Turn the dough out onto a floured surface and knead in the rest of the flour until the dough is no longer sticky and is easy to handle.
-
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
-
Grease two large rectangular baking pans with margarine.
-
Sprinkle the bottoms of the pans generously with brown sugar and dot liberally with butter.
-
Sprinkle the sugar and butter lightly with water to prevent burning and sticking.
-
Punch down the dough and let it rise for an additional 30 minutes.
-
Divide the dough in half. On a floured surface, roll one half into a rectangle approximately 1/2 inch thick.
-
Spread softened butter over the entire surface of the dough rectangle.
-
Sprinkle evenly with sugar and cinnamon.
-
Roll up the dough jelly-roll style, gently pulling to stretch the dough as you roll.
-
Cut the roll into 1-inch thick slices.
-
Place the slices in the prepared pans, just touching each other but not crowded.
-
Cover with a damp cloth and let rise until the rolls rise above the edges of the pans.
-
Bake at 325°F (163°C) to 350°F (177°C) for 20 to 25 minutes, or until golden brown.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 319kcal
- % Daily Value *
- Total Fat 4.2g7%
- Saturated Fat 1.3g7%
- Cholesterol 14mg5%
- Sodium 2246mg94%
- Total Carbohydrate 60.8g21%
- Dietary Fiber 1.9g8%
- Sugars 6.3g
- Protein 7.7g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
