Cinnamon Roll Recipe

I had a request for my cinnamon roll recipe, so I decided to add a page to my blog with the recipe and some photos of how I make them. I have made these rolls for so many years now that I usually just kind of dump things in without really measuring. So I took a little extra time today and measured the  ingredients. There are two list of ingredients, one list will make 4 dozen rolls and the second list  of measurements should make about 1 dozen rolls.


4 Dozen Measurements:

Hot Water - 3 Cups
Cold Water - 5 Cups
Crisco - 1 Cup
Sugar (white granulated) -3 Cups
Salt - 3 TB
Yeast - 3 1/2 TB
Flour - 21 Cups


1 Dozen Measurements:

Hot Water - 1 Cup
Cold Water - 1 Cup
Crisco - 1/4 Cup
Sugar (white granulated) - 3/4 Cup
Salt - 3/4 TB
Yeast - 1 TB
Flour - 5 to 5 1/2 Cups

Bake at 350 for about 25 minutes depending on your oven.



I place the Crisco, sugar and salt in a mixing bowl.

I then pour in the hot water, I usually heat it in my teapot and stir until the sugar and salt are dissolved. and most of the Crisco has melted. There are usually some small pieces of shortening that do not completely melt.

I then pour in the cold water. This usually brings the mixture to the right temperature to add the yeast.

I sprinkle the yeast on top and then stir to dissolve.

I let this mixture set until it cools some. I do not like to add the flour if the water/yeast mixture is still warm. It can take 10-20 minutes. 

After the water/yeast mixture has set. You can see the yeast has reacted to the sugar in the mixture. 

I then start stirring in flour. I add most of the flour at this time and stir it as much as possible.
Then I start kneading. I add a small amounts of flour as needed. The dough can start sticking to the bowl, so I lift the dough up on each side and sprinkle in a little flour into the bottom of the bowl. I may use a cup to a cup and a half of flour during the kneading process. I try to knead the dough for about ten minutes. It will still have a little bit of stickiness to it .

Then I place the dough into a bowl that I have sprayed with Pam or you could use more Crisco or a vegetable oil, just so the dough does not stick to the bowl. I place the dough in the bowl and then turn it over so the top side has some of the Pam on it. I then cover this with plastic wrap and place it in a warm place to rise until it has doubled in size. I place mine on top of my dryer in the basement, it is about 6 feet away from our wood stove and is nice and warm there.

Dough as risen to double. The time this will take depends on how warm it is where you have it rising. Mine takes about 1 hour or so. If making the 4 dozen recipe I punch down the dough and knead it for a bit in the bowl. Then I divide into 4 equal parts.
I take one part of the dough and place it on my pastry mat that has been dusted with flour. I pat or roll it out a little into a rectangle and then let it rest for about 10 minutes cover with a piece of plastic wrap.

Next I roll it out to the size of my pastry mat, approximately 24" x 18".

Next I spread it with softened butter or margarine.

Then sprinkle generously with cinnamon sugar.

Then add raisins or nuts if you like.
Next I roll it up. staring at the back edge and rolling forward.

I slice this long roll into 2" sections.

I place each section on to a baking sheet that has been sprayed with Pam or greased with Crisco. My baking pans are about 17" x 12". 

Now this is the part I learned from the baker at the lodge where I worked. You smash down on the rolls and flatten them out.

I just kind of mash them down and out a little bit.

This is what they look like after I have flatten them out.

Now the rolls need to rise until about double. Then bake them at 350 degrees for about 25 minutes, depending on your oven. It could take less or more time.

Fresh out of the oven!


If there are any questions, please feel free to contact me.

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