Homemade Cinnamon Rolls

_{a   f a v o r i t e   r e c i p e}

_{A fresh pan of rolls, ready for frosting!}

There has been much excitement at our house since two of my brothers are coming for a quick visit. They arrive tonight so today was dedicated to a cleaning and baking frenzy.

The way to the hearts of the men in my family is through the stomach, so I started out the morning with a batch of cinnamon rolls.

I've been making cinnamon rolls for as long as I can remember. I like this particular recipe because the dough can be used either for cinnamon rolls or doughnuts. It also yields a smaller batch than my other recipes, which is a good thing for our small family.

I listed the recipe below, but make sure to scroll through the photos with specific notes on each step to get a better idea of how to make these yourself!

Cinnamon Rolls or Doughnuts

• 1 1/2 Cup hot water
• 1 1/2 Tablespoon yeast
• 1/2 Cup milk
• 1/2 Cup sugar
• 2 Eggs
• 2 Teaspoons salt
• 1/2 Cup melted butter
• 5 - 5 1/2 Cups flour

Stir the first four ingredients together and let set in warm place for about 1/2 hour or until the mixture is full of bubbles. Next, add the remaining ingredients and let rise one hour or until doubled. Roll into a rectangle. Spread with melted butter, sprinkle with brown sugar and top with cinnamon. Roll the dough and cut into rolls. Put in pans and let rise another hour. Bake at 350 degrees for twenty minutes.

The dough, rolled into a ball and ready to rise.

I roll the dough into a thin rectangle as the first step making the rolls.

Next, cover the surface of the dough with melted butter.

After the butter, generously cover the dough with brown sugar.

Next, sprinkle cinnamon on top.

Start rolling from the outside edge being careful to keep the roll tight and even.

Continue rolling making sure the size of the roll stays consistent.

Looking good!

After the roll is complete slice them with a serrated knife. I slice them just over an inch thick, but the important part is to keep them the same thickness so they bake evenly.

A roll ready to place in the pan. When your roll is nice and snug the cinnamon and sugar won't fall out when you lift them to put them in the pans.

Place them in the pan and leave them to rise.

An hour later they are ready to go in the oven.

After baking for twenty minutes the rolls are ready to come out of the oven and cool.

My brothers' favorite frosting is butter cream so that is what I went with today. Although, I often do a caramel or maple frosting as well.

Warm and just out of the oven. Ready to eat!

The girls and I did an extensive taste test and approved.

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_{I hope you enjoyed this post, and find time to make your own batch of cinnamon rolls. If you do get the chance, let us know how they turned out in the comments below! Stay tuned for more and thanks so much for reading!}