The Every Kitchen

Aunt Janet’s Cinnamon Rolls

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I’m literally pulling this pan out of the oven as I watch snow come down outside.


I’m pulling cinnamon rolls out of the oven and I’m simmering a spicy posole for tonight’s supper. It’s THE ONLY way to get through a cold, snowy night. It makes me feel all warm and cozy on the inside.


Now I know these Cinnamon Rolls are the ‘ish because I already did a test run this weekend. While it was 20 degrees out on Sunday morning, I wore my *most flattering* sweatpants and made someone a special Valentine’s Day breakfast.            (←All those hearts are for the cinnamon rolls…)


Also, let me just say, this is the only thing I’ve ever made that I wasn’t nervous to serve somebody. Because — these are a 10 out of 5 stars. If you don’t like these — we can’t be friends. (He liked loved them. We’re still friends.)

And ooooohhhhhhhh. Yuuuuuuuumm. Uhh huuuuuuuhh. Please just listen to all my strange noises and know that these are goooooood noises. Like, sooooo goooooood… And that was just bite #1 of this fresh, hot batch. Light and airy and fluffy — everything a yeast roll should be. Plus a buttery, cinnamon, sugary swirl that’s pretty, but also just warms your mouth and tummy. And your heart — these rolls warm your heart. There’s a crispy little crust where the rolls have browned a bit around the edges, and when you tug the rolls apart, little puffs of steam slip out. It’s a beautiful thing. Like a wedding. Or a symphony. Or like a hot fire going in the living room while you sink into a big comfy couch.


Those aren’t exaggerations. Aunt Janet’s Cinnamon Rolls are the Best. Cinnamon. Rolls. Ever. And I will never go another winter without them.

(P.S. Aunt Janet is real! Her kitchen is in Granger, Indiana.)

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Aunt Janet's Cinnamon Rolls

Course Breakfast, Dessert
Author my Bottomless Boyfriend

Ingredients

For the dough:

  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2 cups milk scalded* and cooled
  • 2 packages active dry yeast dissolved in 1/2 cup lukewarm water
  • 2 eggs beaten
  • 6-6 1/2 cups flour divided
  • 1/2 cup shortening melted and cooled
  • 3 tablespoons brown sugar
  • 3 tablespoons dark corn syrup

For the filling:

  • 1 cup butter room temperature
  • 2 cups sugar
  • 2 tablespoons cinnamon
  • 1 cup sifted powdered sugar
  • 3 tablespoons evaporated milk
  • 1/2 teaspoon vanilla extract or almond
  • pinch of salt

Instructions

  1. For the dough: Stir the sugar and salt into the milk. Add yeast mixture to milk and mix. Stir in eggs. Gradually add 3 cups of flour and mix well. Add shortening and continue to stir. Add additional flour until it makes a soft, only slightly sticky dough. Place dough on board and cover. Let sit for 10 minutes. Knead dough about 10 minutes or until smooth and elastic, adding only enough flour to keep bread from sticking. Place dough in a greased bowl and lightly grease top of dough. Cover bowl with a damp cloth. Let rise about 2 hours. Punch down. Cover and let rise again about 45 minutes.
  2. For the filling: Meanwhile, stir together butter, sugar and cinnamon. Set aside.
  3. To finish the cinnamon rolls: After dough has risen twice, divide in half and roll out each half onto a lightly floured surface. Each half should be about 15 x 12 1/2 inches. Spread each rectangle with 1/2 of the cinnamon mixture. Roll up each from the long side, jellyroll fashion. Seal edges and cut into 16 slices.
  4. Butter two 13 x 9 x 2 inch pans or 4 9-inch round cake pans). Arrange rolls, cut side up, in pans. Sprinkle with brown sugar and drizzle with corn syrup. Cover and let rise 1 more hour. Bake at 375 degrees F for 20 minutes.
  5. For the icing: While the rolls are baking, stir together confectioner's sugar, evaporated milk, vanilla, and salt. Set aside
  6. Remove rolls from the oven and let sit in the pan for 1 minute. Invert pan onto a cookie sheet, leaving pan on top of rolls for 1 minute. Remove pan and invert onto a serving plate. While rolls are still warm, drizzle with icing.

Recipe Notes

*To scald milk: Heat a saucepan of milk over medium-low heat. Stir frequently to prevent the milk from thickening or burning and sticking to the bottom of the pan. The milk is considered scaled when small bubbles start to form around the edges of the pan. Do not allow the milk to start boiling.

 

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