The Promised Recipe
for the cinnamon rolls can be found here.

The recipe takes some time, but is it ever worth it.

Now, of course, I didn’t make the recipe exactly as it was written. My modifications were to make the whole thing — start to finish — in my kitchenaid mixer bowl using the dough hook. Also, I used plain old all purpose flour and buttermilk concocted from milk mixed with 1 T vinegar. I did end up using a little more flour than the recipe called for, but not much. The key is to add the flour a cup at a time until you’ve added about 5 cups and then switch to adding it in smaller and smaller increments until the dough is supple, smooth and not tacky. Trust me, please, and just try it once. Because after you’ve made the dough and refrigerated it for the allotted time it will be super easy to work with.

Cinnamon roll variation that I posted yesterday: Remove roll dough from the fridge and let it warm up a bit at room temperature for 15-30 minutes to make it a bit easier to roll out. Divide the dough as needed for the area that you have to roll it out. I personally have a small kitchen so I do my cinnamon roll making in 2-3 batches just because I don’t have the space to roll out that much dough at once. Roll the dough to about 1/8 inch thick rectangle. Make sure to use some flour for your surface even though the dough isn’t sticky. This will ensure that you will have an easier time rolling up the dough to form the cinnamon rolls. Melt 1 stick of butter. Divide the butter as needed between the rolled out rectangles. Sprinkle thickly with brown or white sugar and then evenly sprinkle with cinnamon. Roll the dough from the top down (toward you) and seal up the seam along the side. Taking a sharp knife, cut the rolls into 1inch or 1 1/4 inch segments. Place the segments cut sides up on a greased cookie sheet. Cover with plastic wrap. At this point you can either allow the dough to have its second rise or you can place the pan in the freezer to flash freeze the rolls. If you are letting the dough rise, wait until it doubles in size and then bake at 350 until lightly browned. If you are freezing the rolls, wait until they are firm and then transfer the frozen rolls to a ziploc. When the rolls are baked remove them from the oven and top with a sugar glaze.

It sounds long and drawn out but it isn’t, I promise. These rolls are wonderful and easy to work with. The recipe makes a ton and has a lovely texture. Also, the dollar rolls from the original recipe are great, too. (Jon LOVES them.) The linked recipe tells you how to do those. And, the great thing about this recipe is that it makes enough dough to give you about 50 dollar rolls or you can use part for cinnamon rolls and some for dollar rolls.

Give them a try….you know that you want to!

Happy Wednesday, y’all!