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T's Cinnamon Rolls


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I credit this recipe to one of our good friends from our time together in Seoul.





2 packages active dry yeast

1 cup warm water (105-115 degrees F)

2/3 cup sugar, PLUS 1 tsp

1 cup warm milk (105-115 degrees F)

2/3 cup salted butter –melted PLUS extra to coat bowl

2 eggs slightly beaten

7 cups flour plus extra for rolling on



1 ½ cup butter divided, ¾ cup melted, ¾ cup room temp

1 ¾ cup brown sugar plus 4 tbsp

3 tbsp cinnamon (the best you can find)

1 ½ cups chopped pecans (optional)

1 cup raisins (optional)


Cream Cheese Frosting

4 oz cream cheese

¼ cup butter

½ tsp vanilla

½ tbsp milk

1 ½ cup powdered sugar (sifted to ensure no lumps)




In a small bowl mix together warm water, yeast, and 1 tsp sugar and set aside. In a large mixing bowl mix milk, 2/3 cup sugar, melted butter, salt and eggs, stir well then add your yeast mixture.  Add ½ the flour and beat until smooth, then add the rest of the flour ½ cup at a time until well incorporated.  Dough will be sticky.  Knead for about 7 minutes, then place in a well buttered glass bowl, cover and let rise in a warm place until doubled in size for about 1 ½ hours.  When doubled, punch down dough and let it rest for another 5 minutes.


After you wait the 5 minutes, roll dough out on a floured surface to 1/8 to ¼ inch; roll into a rectangle.


Filling directions:


Spread ¾ cup melted butter on dough. Mix together brown sugar and cinnamon; sprinkle over buttered dough.  Sprinkle with pecans and raisins if desired. 


Roll up jelly style; cut into 20-24 slices.  Coat the bottom of two, 9x13 pans with remaining butter.  Sprinkle 2 tbsp (for each pan - 4 tbsp total) brown sugar on top of butter. Place cinnamon roll slices close together in pans, then put them in a warm spot and WAIT 45 minutes or so for them to double in size.




I fired up the Joe 3 at this point (was actually holding it at 250 from an earlier cook, so I just opened it up a bit).


Bake for 35-40 minutes until rolls are nicely browned.  Cool rolls slightly before you frost.


The cook was a bit of a challenge as a gale force winds and sideways rain rolled in as I was about to get started, but I managed to get everything on without getting it all soaked.  Though I did have to adjust the Fireboard set up since I have no desire to find out exactly how water resistant it is.





Cream together cream cheese and butter.  Add vanilla and milk until incorporated.  Add powdered sugar ½  cup at a time.


Frost slightly cooled rolls.




All in all a successful and tasty cook, and they were devoured here at home and the next day at the office.

Trish’s Cinnamon Rolls (1).docx

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