Merry Christmas to My Kitchen Escapades Readers! Christmas is in full swing over in our house. Preparations are being made to have everyone home for the holidays which, for me includes menu planning and one of our favorite meals is breakfast!
When I was a young wife, there were three things that no matter how hard I tried, I could not make. One was fried chicken. Constant fail. The second was brownies. Don’t ask (I mean how hard could they be?) but they always turned out like hockey pucks. I have since mastered this goodie and now I have serious brownie skills! And the third was cinnamon rolls. Another hockey puck experience. Rock hard. Well, no longer do I make hockey puck cinnamon rolls after getting this recipe for Epic Cinnamon Rolls.
I got this recipe many years ago from Carole’s cousin and I don’t think she knows it. See, my sister’s husband is Carole’s first cousin and I got this recipe from Shelly, who is my brother-in-law’s sister which would also make her Carole’s cousin. Confused yet? Well, it’s okay to be confused about the family relations, but don’t be confused about the goodness of this recipe! Just imagine cinnamon wafting through your kitchen on Christmas morning then diving into the ooey, gooey, doughy yumminess of this cinnamon roll. Mmmm….that’s a great gift right there!
Even if you don’t have time to serve these Epic Cinnamon Rolls on Christmas morning, save the recipe for later. You won’t want to miss this one! The only way that these rolls resemble a hockey puck is that they score!!
Epic Cinnamon Rolls
1/2 cup warm water
2 TBL yeast
1 TBL sugar
4 slightly beaten eggs
1/2 pound butter (2 sticks)
2 cups milk
1/2 cup sugar
2 tsp salt
8 cups flour
1 1/2 cups melted butter
4 TBL Cinnamon
1 1/2 cups sugar
1 tsp vanilla
1 cup melted butter
Pinch of salt
1 1/2 box powdered sugar
Milk to desired consistency
- In the bowl of your mixer, mix together the water, yeast and sugar then let stand for 5 minutes.
- In a glass bowl, put the 1/2 pound butter (two sticks) and 2 cups milk and microwave until butter is just melted.
- Add 4 slightly beaten eggs, 1/2 cup sugar and 2 tsp salt to milk mixture blending well.
- Add this mix to your yeast mixture.
- One cup at a time, pour 4 cups of flour and mix well. Then add the next 4 cups of flour but at 1 tablespoon at a time. Mix for five minutes.
- Put dough in metal oiled bowl and let raise for 30 minutes. Punch the dough and let raise for another 30 minutes.
- Divide dough into two parts.
- Roll out one half onto floured board into an 8 x 12 rectangle. Spread half of your melted butter (3/4 cup) onto dough keeping 1/2 inch seam dry. I use a pastry brush. Mix together your cinnamon and sugar. Sprinkle half of the cinnamon sugar onto the buttered dough.
- Roll up dough lengthwise and then with a long piece of dental floss, cut into 1 to 1 1/2 inch slices.
- Repeat with second half of dough
- Lay in a jelly roll or 9 x 13 pans. Bake at 350 degrees for 20-25 minutes.
- Prepare frosting with frosting ingredients above. “Frost” the cinnamon rolls with the frosting. I like to do this when the rolls are still slightly warm.