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Cinnamon Rolls

August 14, 2011

For the most part, I really do enjoy & cook healthier foods.  I have mentioned my chocolate problem, but otherwise, I am pretty balanced, & I hope my meals (mostly) exemplify that.  But maybe the rules are different during pregnancy?  I would like to think so because there is no other way to explain my current cinnamon roll cravings. 

I used a few different recipes to finally create this one.  Yes, there is a little bit of butter & sugar involved, but I cut it down to nearly half of that found in the other recipes…so that makes you feel better, huh?  The ingredient list is long, & it does in fact take some time to make.  But, it can easily be made the night prior & there’s just something about the smell & taste of homemade cinnamon rolls. 

Also, I am sure you could adapt this to a bread maker, but I just let my Kitchenaid do the kneading.  You could also use this recipe as a base to make pecan sticky buns.  I just didn’t feel right getting more butter involved, & the cravings are really for the basic cinnamon roll.  So, if you’re feeling up to it & looking to add a little sweetness to your morning (or afternoon or evening, in my case), give this cinnamon roll recipe a try…


Starter Dough

1 yeast packet
½ cup warm water
1 tsp honey
¼ cup bread flour


½ cup warm milk
½ cup sugar
1 tsp salt
1 egg
5 tbsp unsalted butter at room temp
3 ¼ cup bread flour


2 – 3 tbsp unsalted butter
2 tbsp brown sugar
2 – 3 tbsp Splenda or sugar
2 tbsp cinnamon


3 tbsp unsalted butter
2 cups powdered sugar
1 tsp vanilla
warm water


  • To make starter, combine yeast, honey & warm water in a small bowl.  Let sit aprx 5 min; mixture should start to foam.  Stir in flour, cover & set aside 5 min.
  • To make dough, combine milk, sugar & salt in large mixing bowl.  Using paddle attachment, add egg & starter dough.  Slowly mix in flour & butter.  Mix on low 8 – 10 min (or mix until combined & knead with hands).
  • Place ball of dough in a lightly buttered or oiled bowl.  Cover with plastic wrap & let rise at room temperature at least 1 hour or until doubled.
  • Gently roll out dough onto floured surface to make a 12 x 18-inch rectangle.  Dough should be an even ¼ to ½ inch thick.
  • To make filling, warm butter until almost melted.  Pour over flattened dough.  Combine sugars & cinnamon in a small bowl; sprinkle over buttered dough.
  • Roll like a jelly roll into a log.  Using a serrated knife, cut dough into 14 – 16 even pieces.  Grease two 9” round baking pans.  Divide cinnamon rolls between the 2 pans with about ½” – 1 inch between rolls.
  • If baking immediately, let them sit 30 min to 1 hour, until puffy.  Bake 20 – 25 min in 350 degree preheated oven.  If making the night prior, cover rolls with plastic wrap & place in refrigerator overnight.  In the morning, remove from refrigerator & preheat oven.  Bake as directed above.
  • To make icing, combine butter, powdered sugar & vanilla in a medium bowl.  Beat on low, slowly adding warm water until desired consistency is reached.  Ice cinnamon rolls immediately out of the oven.

Printer-friendly Cinnamon Rolls


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