This is a recipe I’ve used and simplified over several decades (and scores of occasions) for Cinnamon Rolls, based on ‘Rich Hot Rolls’ published by Farm Journal a few decades back. I’ve passed the recipe on to many people, who have produced well-received batches.
If the Rolls are not cooked to dryness, any leftovers reheat nicely the next day. I have made the dough as of an evening, then chilled and stored for use the next morning. Just roll it out and let it come back to room temperature so they rise promptly. The rolls can be glazed, but I seldom bother. There’s plenty of sweetness in the filling.
Original Recipe: Food Editors of Farm Journal
Wet Ingredients (heated together in the microwave):
1/2 cup warm water — (110′-115′)
3/4 cup milk
1/2 cup shortening
Dry Ingredients (in the mixing Bowl):
1/2 cup sugar
1 teaspoon salt
2 level Tbs (packages) Instant active dry yeast
4 1/4 to 4-3/4 cups sifted bread flour (or AP) – reserve one cup
Fresh Ingredients to be Incorporated:
2 eggs
Filling – a mix of Sugar, Cinnamon, and Butter. Combine Cinnamon with about a cup of sugar to a light tan (at least 1 Tablespoon, maybe more). Combine this with a softened or molten butter (at least 1 stick) to make a paste.
Scald milk, shortening, and hot water together in the Microwave. You can add sugar and salt to liquid ingredients, but anymore I incorporate those into the dry ingredients along with the instant yeast.
Add liquid into the dry ingredients. Beat in the eggs before incorporating the reserved flour. If using a mixer with dough hook, add the extra flour until the dough clings to the hook, leaving the bowl clean. If working by hand, add flour until you have a soft dough that leaves the sides of bowl, then turn onto lightly floured board; knead until smooth, satiny and no longer sticky, 5 to 8 minutes.
Place the dough back into the lightly greased mixing bowl; invert dough to grease all surfacea. Cover and let rise in warm place until doubled, 30 minutes to an hour, depending on the temperature. Punch down and turn onto working surface.
Roll to a rectangle, 1/2 to 3/4 inch thick. Spread cinnamon-sugar-butter mix over dough to desired intensity. Add toasted pecans, plumped raisins, or whatever you wish. Roll tightly, stretching the roll out and evening the ends; then cut in 1″ sections, which you arrange in a baking pan (a 9 x 13 will hold most of the rolls). Bake in moderate oven (375′) 12 to 15 minutes, or until lightly golden brown. Do not over-bake.
Link to this Page: https://botanyincontext.com/cinnamon-rolls/