Updated: Aug 7
* the kids loved the warm rolls straight from the oven * the whole process was so fun we made it 4 times this summer!
Every day we bake from scratch in summer camp...
Cinnamon rolls are so fun to make and enjoy warm from the oven. That is why I get requests for this recipe over and over from my campers, who return year after year and have begged to try their hand at making them at home.
Cinnamon Rolls * Stacee's Camp Favorite
This recipe is based on Paula Deen's @ Food Network
Part 1: The Dough
½ cup warm water
2¾ teaspoon of active dry yeast or 1 package
1 teaspoon of honey or sugar (to active yeast)
¼ cup sugar
1/3 cup of melted butter or shortening
1 teaspoon salt
3½ - 4 cups all purpose flour
½ cup scalded milk
Dissolve honey or sugar in 1/2 cup of warm water and stir in yeast. Set aside to develop while you do the following:
In a large bowl mix melted butter, remaining sugar, salt, egg, and finally 1/2 cup of scalded milk (I usually just microwave the milk for a minute to scald it, but you can do this on the stove top).
Add 2 cups of flour to the bowl and mix till dough is smooth, add yeast mixture, and begin to add remaining flour till combined and easy to handle. I do this on my stand mixer, but you can do this entirely by hand and at the last part the dough must be turned out on a floured surface and kneaded by hand until smooth.
Kneading dough is the children's favorite part and the technique I teach is simple. Wash and flour your hands. Knead the dough with your palms: lifting and pressing towards the center creating a smooth bun shape. Don't stick fingernails into the dough:) If the dough feels sticky add flour little by little, so as not to make the dough too stiff. The dough should feel smooth and bouncy to the touch.
Place your dough in a buttered bowl for 1-1.5 hours and cover. It should double in size. Go play outside!
Part 2: The Filling and Assembly
Ingredients for Filling
½ cup melted butter, plus more for pan
¾ cup of sugar, plus more for pan
2 tablespoons of ground cinnamon
Preheat oven to 350F.
When the dough is doubled in size, flour your work surface, turn it out and knead.
Roll dough out into a large oval or rectangle.
Melt butter (I use the microwave, but cover it!), mix in ¾ cup of granulated sugar and cinnamon, and spread evenly on dough.
Roll the dough up long way, and slice into 12-15 even slices.
Butter the bottom of a 9 x 15 in pan, sprinkle with sugar and place the rolls on the pan close together.
Let rest for another 20-30 minutes, then pop in the oven for 25-30 minutes, or until nicely browned.
Part 3: Baking and Glazing
Ingredients for Glaze
2 ¼ cups of powdered sugar
4 tablespoon butter
1 teaspoon of vanilla extract
water, milk, or cream till smooth (about 1/4 cup)
While the cinnamon rolls bake make the glaze and set aside.
In a medium bowl combine powdered sugar with melted butter, vanilla, and liquid. I like to use milk or cream, but the original recipe called for hot water. It all works fine.
Add the liquid bit by bit, not all at once and stir vigorously.
Once the rolls are baked up, let cool for 5 minutes, then pour the glaze or icing over them generously.