Soft Cinnamon Rolls Recipe
We’ve got a thing for warm breakfast foods in our home. Who can resist muffins, waffles, pancakes, or Amish baked oatmeal? We can’t. Not one bit. But when there’s plenty of time, when the stars align, and we can have a lazy morning, that’s when I bring out this cinnamon roll recipe.
This recipe for cinnamon rolls is everything a cinnamon roll should be: soft, sweet, and impossible to resist. Being a bit of a history buff, I had to know–what’s the history of cinnamon and cinnamon rolls? The answer may surprise you. Go ahead, start baking the recipe for the rolls and then, while they are rising, turn back to this post, and read all about its history.
History of Cinnamon and Cinnamon Rolls
Great Homemade Recipes
Cinnamon has a long history. Ancient Egyptians used cinnamon in 2000 BCE. They didn’t exactly ingest it–they used cinnamon for embalming. Once upon a time, however, cinnamon was highly valuable–and rare.
According to History.com Hungry History, cinnamon was a status symbol during the Middle Ages in Europe. If you had it, you were wealthy. It was a sign of a family with means. The Arabs transported cinnamon via land routes. If you remember your history at all, you might remember that land routes were often dangerous. You could only carry so much. So, cinnamon was in limited supply–and expensive.
The middle class wanted cinnamon too. It had multiple uses, including the preservation of meat. But the Arab traders guarded the secret of cinnamon. They concocted tales as to its origin to keep control of the trade and to justify the high prices they were charging. Their tales included everything from giant birds to snakes. It worked. Who wanted to risk death by snake? No one, except for those traders, knew the secret of cinnamon–until the 1500s when explorers were sent out to find the source. It began a period of enslavement and cinnamon monopoly until the 1800s when cinnamon began to be grown in other parts of the world. It began a loss in popularity, according to History.com, as chocolate and Cassia, a cinnamon relative, were introduced.
Cinnamon still makes headlines. Danish bakers were in an uproar when they were told to “use less cinnamon” for a traditional Danish cinnamon roll known as the kanelsnegle. NPR reported on the bruhaha over the cinnamon pastry and the cinnamon cap. We like our baked goods as we expect them, no matter where we live, it seems. Health-related reports frequently pop up, extolling the health benefits of cinnamon consumption. What other reasons do you need? Join the pack: make a batch of cinnamon rolls and think about how highfalutin you would be if this were the Middle Ages.
Soft Cinnamon Rolls Recipe
As with yeast cinnamon roll recipes, you will need to plan ahead but it’s so worth it. This recipe for soft cinnamon rolls always turns out. If you are short on time, do try the no-rise cinnamon rolls recipe. It’s great in a pinch!
Soft Cinnamon Rolls Recipe
Ingredients
Dough:
- 2 1/2 teaspoons Yeast
- 1/2 Cup Warm Water
- 1/2 Cup Scalded Milk
- 1/4 Cup Sugar
- 1/3 Cup Butter or Shortening
- 1 teaspoon Salt
- 1 Egg
- 3 1/2 to 4 Cups Flour
Filling:
- 1/2 Cup Melted Butter
- 3/4 Cup Sugar
- 2 Tablespoons Ground Cinnamon
- 3/4 cup Raisins, Walnuts, or Pecans (Optional)
Glaze:
- 4 Tablespoons Butter
- 2 Cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 3 to 6 Tablespoons Hot Water (I used Milk)
Instructions
- 350* Oven.
Dough
- Dissolve Yeast in Warm Water in small bowl.
- In a large bowl combine Milk, Sugar, Melted Butter, Salt and Egg.
- Add 2 cups of Flour and mix until smooth.
- Add Yeast mixture and mix in remaining Flour until dough is easy to work with.
- I used my dough hook to knead the dough for 5-10 minutes but you can knead by hand.
- Place in well-greased bowl, cover and let rise until doubled in size, 1 to 1 1/2 hours.
- When doubled in size, punch down dough.
- On a floured surface, roll dough into 15 x 9 rectangle.
- Spread melted butter on dough.
- Combine Sugar and Cinnamon and sprinkle over buttered dough.
- Sprinkle on Walnuts, Raisins, or Pecans (if using, I do not).
- Beginning rolling at the long side (the 15" side).
- Roll up and pinch edges to seal.
- Cut into 12 to 15 slices.
- Place in bottom of greased 9 x 13 pan and let rise 45 minutes or until dough is doubled.
- Bake 30 minutes or until lightly browned.
Glaze
- Meanwhile, combine Butter, Powdered Sugar, and Vanilla.
- Add Hot Water (or Milk) 1 Tablespoon at a time until desired consistency is achieved.
- Spread over slightly cooled rolls. If you do not wait (and we did not) the glaze will melt on the rolls.
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