Ellie’s Cinnamon Rolls

ELLIE’S CINNAMON ROLLS

Ellie’s recipe for the cinnamon rolls she bakes and sells to raise money for her horse.

DOUGH:

4 1/2 tsp instant yeast 

1 C lukewarm water

1 tsp granulated sugar

6 Tbsp shortening or unsalted butter

1 C granulated sugar

9 C unbleached all-purpose flour 

2 C hot water

2 large eggs, beaten

1 Tbsp salt

FILLING:

½ C softened butter, divided

1 1/2 C brown sugar, divided

1 C raisins, optional

2 Tbsp ground cinnamon, divided

FROSTING:

1/4 C unsalted butter, softened

4 C powdered sugar

4 Tbsp milk, more if necessary

1 Tsp vanilla 

INSTRUCTIONS:

In a small bowl, combine the yeast and a tsp of the granulated sugar with the lukewarm water and set aside for 10 minutes. 

In the bowl of a stand mixer, add butter, sugar, and salt to the 2 cups of hot water and beat for 30 seconds, using the beater blade. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.

Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.

Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. 

With a rolling pin, roll one half of the dough into a rectangular shape, about 22 X 13 inches. Spread dough evenly with half of the softened butter, about ¼ cup. Sprinkle dough with half of the brown sugar, raisins, and cinnamon.

Roll up dough into one long roll. Cut rolls, using a piece of dental floss, about two inches thick. Place rolls in greased 9X13-inch baking pans, leaving about 2-inches between the rolls so they have room to rise. Now follow the exact same steps with the other half of the dough.

Cover the pans with a clean kitchen towel. Let the rolls rise until double in bulk (30 mins in proof oven or up to an hour on counter top). 

Preheat oven to 350 degrees. Bake for 20-30 minutes or until cinnamon rolls are golden brown on top and cooked in the middle.

While the rolls are baking, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the warm (slightly cooled) cinnamon rolls generously!

Original recipe from two peas and their pod