Cinnamon Roll Recipe

To most Americans, cinnamon rolls are not often thought of as foreign or ethnic. Invented in Sweden, cinnamon rolls have since spread to most of Europe and America, where they have become a quite popular breakfast food, or dessert pastry. Cinnabon, an American chain, has helped to spread the popularity of this spiral cut pastry, although the rolls were well known before the restaurant's existence.

More adventurous souls can try making their own cinnamon rolls. Because a typical cinnamon roll recipe contains yeast, it does require some knowledge of baking, and skill in preparing the dough. But among leavened baked goods, cinnamon rolls are not necessarily any more difficult than something like coffee cake, and with a little practice, can be made easily.

To make cinnamon roll dough, you'll need:

One half cup warm water

One package dry yeast

One half cup scalded milk

One fourth cup sugar

One third cup butter

One teaspoon salt

One egg

Four cups of flour

The filling for the rolls requires:

One half cup melted butter

Three fourths cup sugar

Two tablespoons ground cinnamon

Three fourths cup nuts or raisins (optional)

To make a great tasting frosting, you'll need:

Four tablespoons butter

Two cups powdered sugar

One teaspoon vanilla extract

About five tablespoons hot water

To make the dough, mix the yeast in warm water and set aside to begin growing. In a large bowl, mix milk, sugar, melted butter, salt and egg. Mix in two cups of flour until smooth. Add yeast and remaining flour. Knead dough for about seven minutes. Let rise in greased bowl for 90 minutes.

Punch dough down, and roll out into a rectangle measuring approximately ten by fifteen inches square. For the filling, spread melted butter and mixed sugar and cinnamon over the dough. Add any optional ingredients at this point, such as nuts or raisins. Roll dough form a long roll approximately fifteen inches long, and cut into inch-wide rolls.

Place the rolls on a buttered and floured pan and let rise for 45 minutes. Bake for 30 minutes.

For glaze, mix butter, sugar, vanilla and enough hot water to be liquid but not too runny. Drizzle over rolls after they have cooled.