Old Fashioned Cinnamon Rolls
These Old Fashioned Cinnamon Rolls are soft, fluffy, and filled with rich cinnamon-sugar goodness. Perfect for breakfast or a sweet treat any time!
Servings: 12 servings
Ingredients
- 1-1/2 cups warm water
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 cup mashed potatoes unseasoned, no milk
- 1 egg
- 2 teaspoons salt
- 3 envelopes active dry yeast 6 3/4 teaspoons, preferably Red Star Yeast
- 3 tablespoons nonfat dry milk powder
- 3 cups all-purpose flour
- 2-1/2 to 3 cups bread flour
- 1/2 cup butter at room temperature
- 1 cup brown sugar
- 1-1/2 tablespoons cinnamon
Instructions
Prepare the Dough
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 to 10 minutes, or until it becomes frothy.
Mix Ingredients
- Once the yeast mixture is ready, add the vegetable oil, mashed potatoes, egg, and salt to the bowl. Mix well until combined. Then, gradually add the all-purpose flour and nonfat dry milk powder, mixing until incorporated.
Knead the Dough
- Switch to your stand mixer with a dough hook, or knead by hand on a floured surface. Begin adding the bread flour, one cup at a time, until a soft and slightly tacky dough forms. Knead for about 5 to 7 minutes until the dough is smooth and elastic.
First Rise
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size.
Prepare the Filling
- While the dough is rising, mix together the room-temperature butter, brown sugar, and cinnamon in a small bowl.
Roll Out the Dough
- Once the dough has risen, punch it down to release the air. On a lightly floured surface, roll the dough out into a rectangle approximately 1/4 inch thick.
Spread the Filling
- Spread the cinnamon filling mixture evenly over the rolled-out dough, leaving a small border around the edges.
Roll and Slice
- Starting from one long edge, roll the dough tightly into a log. Use a sharp knife or dental floss to slice the log into 12 equal pieces. Place the rolls in a greased baking dish or on a baking sheet lined with parchment paper.
Second Rise
- Cover the rolls with a towel again and let them rise for another 30 to 45 minutes, or until they have puffed up.
Bake the Rolls
- Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they are golden brown.
Glaze and Serve
- Once baked, let the rolls cool slightly before drizzling with a simple glaze made from powdered sugar and a splash of milk or water if desired. Serve warm.
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Stand Mixer with Dough Hook
- Rolling Pin
- Baking sheet or pan
- Clean Kitchen Towel
- Cooling Rack
Notes
- For a softer texture, you can substitute all the bread flour with all-purpose flour.
- Store leftover rolls in an airtight container; reheat in microwave or oven for best taste.
- Try adding nuts, raisins, or chocolate chips to the filling for extra flavor and texture.