Recipe: Hubby’s Favorite Homemade Cinnamon Rolls

Ok…so I have to admit it, I am not the biggest fan of cinnamon rolls, so I was a little skeptical about making them from scratch. But they are my hubby’s favorite, and the recipe comes from my amazing mother-in-law, so I knew they had to be delicious. Plus we really love having a lazy weekend mornings and cooking breakfast together. So it was really a win-win. And in the end, they were delicious! And actually, pretty easy too.

INGREDIENTS

  • 2 cups self-rising flour (Tip: If you don’t have self-rising flour at home, you can make your own. Just add 1 & 1/4 teaspoons of baking powder and 1/4 teaspoon of salt to each cup of all-purpose flour.)
  • 1/4 cup shortening
  • 3/4 cup milk (you can also use buttermilk, but you may need to add an extra 1/4 cup)
  • Unsalted butter (about 3 tablespoons), melted
  • Cinnamon & sugar mixture (enough to cover dough)
  • 1 & 1/2 cups powdered sugar (Mama’s recipe calls for 1 cup, but we decided we like a lot of frosting :)
  • Milk
  • Vanilla 

1. Sift 2 cups of self-rising flour into large bowl. 

(oh yeah…you know you love my snowflake jammies! ;)

2. Add 1/4 cup shortening and 3/4 cup milk. Mix thoroughly.

3. Knead dough on floured surface. (Bonus: At this point, you have “Mama’s Biscuits” - If you roll them out thicker, cut with a biscuit cutter, and bake according to directions below, you have delicious biscuits instead of cinnamon rolls!)

4. Roll out dough…really thin.

5. Brush dough with butter until it is thick and all the way to the edges.

6. Completely cover with cinnamon/sugar mixture.

7. Carefully roll dough into spiral.

8. Cut individual cinnamon rolls by wrapping a piece of bakers twine or thread around dough. OR if you don’t have these handy (like us) - use a paring knife to carefully slice, trying not to “smush.”

9. Place cinnamon rolls on greased cookie sheet.

10. Bake at 450 for 10-15 minutes…or until golden. Note: We found this temp/time was a bit too much in our crazy oven. Next time we plan to bake at 425 for 10 minutes.

11. While the rolls are baking, place powdered sugar in bowl.

12. Add a drop of vanilla.

13. Add one tablespoon of milk at a time and mix until frosting consistency is to your liking (we recommend leaving it nice and thick/gooey).

14. Spoon frosting over cinnamon rolls as soon as they come out of the oven, while they’re hot.

15. Serve. Eat. Enjoy!

Hope you and your family can enjoy a lazy morning together in the kitchen making these!

Blessings, 
Mary Clark

for my (dream) craft room/workshop… littlecraziness: ok, so the idea for this “coffee can cubbies yarn holder thing” came from this project originally published by readymade, for which they used pringles cans and contact paper. lee, from leethal, just decided to put to good use the empty coffee cans she had been saving for a while, something that would work better for me, too, since i do not eat chips, especially ones in cans. (via do stuff! » My yarn-holding coffee can cubbies!)
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for my (dream) craft room/workshop…

littlecraziness:

ok, so the idea for this “coffee can cubbies yarn holder thing” came from this project originally published by readymade, for which they used pringles cans and contact paper. lee, from leethal, just decided to put to good use the empty coffee cans she had been saving for a while, something that would work better for me, too, since i do not eat chips, especially ones in cans.

(via do stuff! » My yarn-holding coffee can cubbies!)