Cinnamon Roll Recipe

Happy Saturday! I have had a few requests for the cinnamon rolls we made last weekend so I thought I better post it. Tuesday night I pulled the 5 out that I had frozen and let them thaw and rise. By Wednesday morning they were HUGE! They turned out great, though! So much better than the store bought ones you pull out of the refrigerator or freezer. I can see having a bunch of these on hand for whenever I get a hankerin' for some! 

This recipe is from a place called Barbara's Bed and Breakfast in Estes Park, CO. We didn't stay there but after trying this recipe I think we should the next time we go back!

Makes 12 Rolls
2 1/2 cups milk
2 packages active dry yeast
1/3 cup sugar
1/3 cup oil
2 teaspoons salt
3 teaspoons baking powder
1 egg
6-7 cups flour
1/2 cup (1 stick) butter, melted

Filling mixture:
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup packed brown sugar

Bring the milk just to below the boiling point; cool to lukewarm. Dissolve the 2 packages of yeast in 1/2 cup of the lukewarm milk. Add the yeast mixture, sugar, oil, salt, baking powder and egg to the remaining 2 cups of milk. Mix well; then add flour until easy to handle. Knead until smooth. Place dough in a lightly oiled bowl. Cover and allow to rise until doubled in size. Punch down dough and roll into an 18x24-inch rectangle. Cover with the melted butter.

Preheat the oven to 350. Combine the filling ingredients and sprinkle on top of the butter. Roll the dough up tightly, jelly-roll fashion, starting with the 24-inch side; seal edges. Cut into 12 (2-inch) slices. At this point, the slices can be frozen, then removed as needed, or placed in a greased pan, refrigerated and covered for up to 48 hours. If refrigerated, take rolls out and allow to rise, if needed.

Bake about 20 minutes, until light brown. Let cool for about 10 minutes and then frost or drizzle with a vanilla glaze, using your favorite recipe.

Enjoy! They are super yummy!