I would imagine almost every one of us has a cinnamon roll memory. For me, it is monstrous cinnamon rolls from a nearby Amish town. My mom remembers having chili and cinnamon rolls as a child, and forever after believing the two were meant to be together. Ty’s Granny used to take cinnamon rolls to the field for harvest, and his mom says cinnamon rolls were the only good thing about school lunches.
This recipe makes the most amazingly soft and delicious cinnamon rolls with one 30 minute rise only!
Now, I’m going to tell you right now, this a BIG batch of dough. This is most definitely a large family recipe, so if you aren’t a large family, you might want to half the recipe or better yet, make the whole batch and freeze your rolls for another day, or better still…bless someone else with a cinnamon roll memory!
Quick-Rise Cinnamon Rolls
3 1/2 c. warm water
1 c. oil
1 c. honey
6 Tbsp yeast
1 Tbsp salt
2 1/2 c. whole wheat flour
8 c. white flour
(or do all wheat if you like)
1/2 c. butter, melted
1 c. sugar
1/4 c. cinnamon
6 c. powdered sugar
2/3 c. butter, softened
3 tsp vanilla
3-4 Tbsp milk
Mix water, oil, honey and yeast in a large mixing bowl. Let rest 15 minutes to sponge. Add eggs, salt, and all of the wheat flour and mix. Then add all of the white flour and mix. Knead 5 minutes. (At this point, you can either shape into rolls or you can start the cinnamon roll process. I often make both! The rising and baking directions are the same, so carry on…)
If you have the space, flour the area and roll out the entire batch of dough into a large rectangle about a 1/2″ thickness.. Then cut the dough in half and spread the melted butter over both sides. Mix up the cinnamon and sugar filling and sprinkle over both sides.
Now, roll each smaller rectangle up jell-roll style (which basically means, lengthwise). Grab yourself a bit of thread and start cutting your cinnamon rolls in style! Yes, I said thread.
Trying to saw through bread dough with a knife isn’t pretty. Using thread, you simply slide it under the dough, bring the ends of the thread to the top of the dough, cross and pull. This makes even, beautiful cuts. Do this all the way down the dough, placing each roll cut-side-down on a greased baking sheet. Meanwhile, try to keep the kids from licking the counter-top where the butter and cinnamon-sugar has oozed out. Oh, wait…maybe that’s just my kids.
Let them rise for 30 minutes or more, until they are just the size you want them. I do this by covering the rolls with a light cotton towel and putting them in the oven (otherwise, I’d have to stand guard lest the preschoolers decide to eat them raw!)
Once they have risen sufficiently, bake at 425° for about 15 minutes, or until they are golden brown and calling your name!
Let the cinnamon rolls cool (if you can stand it) and then mix up your icing. To do this, mix the powdered sugar and butter in a medium bowl. Stir in vanilla and 3 Tbsp of milk. Beat until smooth and spreadable, adding the extra tablespoon of milk as needed to get the right consistency.
Then, spread on the ooey-gooey goodness!
I like to do these at night so they are sitting out for the kids in the morning as an easy breakfast. Often, my older children will offer to mix up the icing and frost them for me. Hmmm…I wonder why?
For more Large Family Recipes, click here: