Wednesday, February 17, 2010

Cinnamon Rolls

I am known for not straying far from my old faithful cinnamon bun recipe, but while flipping through a stack of old recipe books I came across this one and thought I'd give it a shot.
I think my family would have enjoyed these, but would still vote for the others....which by the way are on the blog. When we go to visit our family in Kansas and Calgary I can be found in the kitchen with my hands in the dough and observers peering over my shoulders....so they can make them on their own. They do now...and so can any of you!
This recipe makes 15 rolls. The unique ingredient is corn starch. The dough is buttery soft and once risen is very easy to handle. I would recommend using a stand up mixer with a dough hook for this recipe. The finished rolls are very tender, and best served warm and fresh from the oven, drizzled with cream cheese frosting. I'll be making these again.

Ingredients:
-3/4 cup warm milk
-3 eggs, well beaten
-1 tbsp instant yeast
-4 1/4 cups flour
-1/2 cup sugar
-1/2 cup corn starch
-1 1/2 tsp salt
-12 tbsp soft butter

Place all the dry ingredients in the bowl of your mixer. Give it a good stir. Add the warm milk and beaten eggs and beat until well incorporated. Add 1 tbsp at a time of soft (NOT MELTED) butter to the dough. Beat well between each spoonful. Continue to beat for 10 minutes until you get a buttery yellow, soft dough that is coming together to form a very loose ball. Using a spatula pull the dough together away from the edges of the bowl, and then using your hands work the dough into a soft ball. Place the bowl in a draft free area and cover with a tea towel.
Let rise until double, at least 1 hour.
Filling:
-1 1/2 cups brown sugar
-1 1/2 tbsp cinnamon
-1/2 tsp nutmeg (optional)
-4 tbsp soft butter
Mix the first 3 ingredients together.


Once the dough has risen to double in bulk lightly flour your work surface and roll dough into an 18" square.
Spread with soft butter, sprinkle with sugar mixture, and roll. Slice into 1 1/2 " slices.
Place rolls, just touching onto a parchment lined 9x13 pan. Cover rolls with towel and allow to rise again for 1 hour. Bake at 350º for 35 minutes. Usually I remove buns from the pans as soon as they are baked, but I left these in the pan to cool and frost. It worked well with this recipe.

Cream Cheese Frosting
-4 oz cream cheese
-1/2 -1 tbsp milk
-1 tsp vanilla
-3/4 cup icing sugar
-2 tbsp soft butter
Beat together until smooth, adding more milk or sugar as needed. I made mine a little runny so I could drizzle it.

24 comments:

  1. Oh my those look so yummy! However, today is the first day of Lent...I'll be saving this post for Easter Sunday!

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  2. I adore cinnamon rolls. These look delicious.

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  3. These look fantastic! I have always wanted to try making from scratch but the recipes always seem to take so much time. We will be trying these for sure!

    Thank you,
    Debbie

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  4. I stumbled across your blog from another blog I read and love it. I come from a family with mennonite background. I have always thought they were the best cooks and I have really enjoyed exploring your blog and can't wait to try my hand at some of these fabulous recipes. Thanks

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  5. The cinnamon rolls look delicious! I live in Kansas and when you're here visiting relatives, you can come to my house to bake cinnamon rolls anytime!

    I may have missed it in your post but what does corn starch do in a recipe?

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  6. Holy Breakfast LOVE! I have a couple friends coming over on Sunday for brunch and I have been looking for ideas... I reading through your blog and think "oh I can make this, and this and this" at the rate I am going I will be one busy gal.. lol

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  7. These sound soooo good! I have to refrain because I would eat the whole pan!

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  8. Those look delicious. My hubby loves cinnamon rolls, might have to try these out. Thanks for sharing.

    until next time... nel

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  9. Do you have a recipe for one bun? Sigh. I can't make these. I'd eat them all.

    I'll wait until I visit family. At the same time I'll be making pyroghy exactly as you do the buns, hands in dough, family cooks peeking over shoulder.

    anon1

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  10. Hi Mayleen, You asked what cornstarch does in the recipe. Four is the indredient that provided the stucture to your dough, while cornstarch is almost just a space filler. Cornstarch sort of gels when liquid is added to it which I think produces a lighter sponge which should give you a tender crumb. If you ever want to do an experiment with your own recipe I would suggest 1/4 cup corn starch to 4 cups of flour. I hope that answers your question. Kathy (MGCC)

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  11. These look terrific Kathy - I've eaten at your table often enough to know these are a winner.

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  12. Sounds and looks delicious.I will try these.
    Blessings,Ruth

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  13. I will try these as well, knowlng you make great cinnamon rolls! Sigh... some people are lucky enough to stay for night and get these!

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  14. These rolls look fabulous, I will definitely have to try them soon. Where did you get your pastry mat, the one in the picture with your rolls partially rolled? I've been looking for one! Thank you.

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  15. Fabulous cinnamon buns!! I'd also love to try your "old faithful cinnamon bun recipe"...is it on this site as well?
    Thanks for sharing!!
    ~Brenda

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  16. Brenda, yes the other cinnamon bun recipe is on the blog. I used to go by the name Kathleen, but now Kathy...have a look under the Yeast label.
    Annonymous, the mat is from Pampered Chef. I bought it at a home party about a year ago and wouldn't be without it now. Kathy

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  17. I found this site about a year ago and saw a really decadent sticky buns recpe covered in all this butterscotch or caramel sauce but since reformated my pc as I got a virus and now I cant find the recipe. Can anyone help?
    Would be ever so grateful!

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  18. Anonymous - two links - one is Lovella's personal blog the other MGCC
    http://lovella-at-home.blogspot.com/2008/05/sticky-buns-with-pecans.html

    http://mennonitegirlscancook.blogspot.com/2009/05/cinnamon-buns.html

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  19. Thank you Anneliese! Lovella's was the recipe I had before, they look even more decadent. I have had a terrible week of losing recipes but when I checked back and saw your reply I was ecstatic. Thanks so much and Ill come back with an update!
    All the best!

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  20. I was watching Cooks Country a couple of weeks ago and they made these exact rolls, corn starch and all.
    However, when I went to their web site to get the recipe they wanted me to subscribe.
    I made them from your recipe and added walnuts to the filling.
    My wife commented that I finally made "real cinnamon rolls". I guess my previous attempts were impostors.
    Thanks and I hope you got a cut from Cook's Country.

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  21. These look great! I was just searching around looking for a cinnamon bun recipe, and stumbled upon yours...I have some basic dough rising in my new breadmaker, and I'm excited to try your filling recipe! Thanks so much! :)

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  22. I went to a bakery called Lit Dutch Bakery, (Mennonite) in August,GA. They had these BIG cinamon cream cheese rolls that melt in your mouth. You can take them home and heat in microwave and taste like they came out of oven fresh. Seemed like cream cheese was all the way through.
    My question is are these those kind of cinnamon rolls? Pls help I can't find anything like this locally in Woodstock, IL :)

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  23. im so exited to be makind these me and my family will be having these for brekfast i just love cinna rolls im sure they will be so good but i tweaked the recipe just a bit hope its okay ill tell how they are tommorow i really hope they turnout good anyways thanks for the recipe

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  24. they turned iut great

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