A Sunday breakfast treat, these fluffy, soft, sweet homemade cinnamon rolls will bring a smile to anyone’s face. Including a house full of hungry Spiveys.
The house was filled with Spiveys a couple of weeks ago when David’s son, grandson, and “adopted” son came to spend the weekend with us. This was the perfect time to try this homemade cinnamon roll recipe I had wanted to try. It also gave me a chance to use the Vietnamese Cinnamon we purchased while visiting The Florida Keys earlier in the spring.
When David and I went to Key West for our anniversary in April, we visited a spice shop called The Spice & Tea Exchange. The store was full of spices, herbs, teas, and much more. It was like heaven for the foodie at heart. While there, the store clerk let us smell some of the spices and encouraged us to try some new things. One of David’s favorite spices is cinnamon. So, of course, he had to have some of the Vietnamese Cinnamon.
Oh my! I think we have been using sawdust before now… Vietnamese cinnamon smells like “red hots” candy. Very spicy and almost addictive.
I decided to try out some of this cinnamon on a recipe I came across in the many magazines my mama gives me. Besides, I needed to redeem myself from the disaster I had last time I tried homemade cinnamon rolls.
This recipe was fool-proof and I could not believe how easy these cinnamon rolls were to make.
The homemade cinnamon rolls were gone by the next morning. I think our grandson Seth must have eaten at least 3 cinnamon rolls on the first day. I guess he approved of this recipe!
Thanks to this great recipe, I think I have redeemed myself from being called the YEAST KILLER!
Homemade Cinnamon Rolls
- 1 cup whole milk
- 1 ¼ ounce package active dry yeast
- ¼ cup warm water (100 degrees F to 110 degrees F)
- 3 tablespoons granulated sugar
- 2 eggs
- ½ cup unsalted butter (1 stick) melted, + extra for greasing baking sheet
- 5 cups all-purpose flour
- ½ teaspoon Kosher salt
Glaze (See Notes)
- 2 cups confectioners sugar
- 3 tablespoons whole milk divided
- Heat the milk in a saucepan over medium heat, until it very slightly begins to boil. Remove from heat and let stand until it is cooled and at room temperature.
- While the milk is cooling, sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 tablespoons sugar, eggs, and butter. Beat in cooled milk.
- Add the flour and salt a little at the time, scraping down the sides of the bowl, until a soft dough forms. Dump the dough onto a floured work surface and knead the remaining flour into the dough. Add more flour if the dough is too sticky. Knead for about 10 minutes until smooth. The dough should be soft after kneading.
- Place the dough in a large greased bowl (grease with butter or a few drops of vegetable oil). Cover the dough with plastic wrap and place in a warm spot until doubled in size, about 1½ hours.
- Coat two 9-inch round baking pans with butter or nonstick cooking spray. Line bottoms with parchment paper, then coat paper with spray the paper.
- Mix butter, both sugars, and cinnamon together in a medium-size bowl.
- Punch down dough. Next, roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough, then sprinkle with the pecans.
- Start on one long edge of the dough rolling up like you would a jelly roll. Pinch seam to close.
- Cut crosswise into 14 generous 1-inch pieces.
- Arrange 7 pieces, cut-side down, in each prepared pan.
- Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes. Or cover tightly with plastic wrap and refrigerate until the following morning.
- Heat oven to 350 degrees F. Uncover pans and bake buns until they are golden brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool 10 minutes.
- Mix confectioners sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze. Invert buns onto a serving platter. Drizzle glaze on top of buns (about a ⅓ cup per pan). Serve warm.
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