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Sandy Hill's Cinnamon Rolls

Ingredients:

2 sticks butter, melted

3⁄4 cup sugar

1 t. salt

2 eggs, beaten

3 cups water

2 packages yeast with a 1 teaspoon sugar dissolved 1⁄4 cup water

About 9 cups flour


Place 2 packages of yeast or 2 Tablespoons of yeast in a small bowl. Add 1 teaspoon sugar. Add 1/2 cup really warm water. (I gage the temperature of the water by sticking my finger under the faucet. If it is hot but I can still hold my finger there, then it is perfect). Stir and let the yeast rise. Set to the side. You will be able to tell if the yeast is active as it starts to bubble and rise in your bowl. Melt butter and set to the side. Do not use the butter if it is hot because it will kill the yeast and scramble the eggs.

Add sugar, salt, 3 cups water and eggs to the bowl of an electric mixer fitted with a dough hook. Stir in the butter and the yeast mixture. Turn mixer on the lowest speed and start adding the flour 2 cups at a time. Mix well after each addition. Mix until the dough pulls from the sides of the bowl and is the consistency of soft play dough. The recipe will take anywhere from 8 to 10 cups of flour. When the dough is still soft but pulling from the sides, turn it onto a floured board. Quickly turn it 3 or 4 times and make a smooth ball.

Place in an oiled bowl and cover with a towel or saran wrap. Place in a warm place until doubled in size. This will take about 1 hour. Once the dough has risen, punch it down and let it rest for about 5 minutes.

Turn onto a floured board or surface and turn over in the flour 3 or 4 times. Roll it into a long log shape about 1 inch thick, to make cinnamon rolls.

Cinnamon filling:

2 sticks softened butter

2 cups or more of sugar

Plenty of cinnamon


Spread the butter that is very soft onto the rolled out dough. Sprinkle with plenty of sugar and cinnamon.

Roll into a cylinder, you choice of the size. I make mine a bit smaller than most people. Cut into rolls about 1 1/2 to 2 inches thick.

Place cut rolls onto a PAM sprayed cookie sheet. Leave about 1/2 inch between rolls, this will leave them room to rise. Let the uncovered rolls rise about 45 minutes.

Place rolls in a preheated 375 degree oven. Bake about 12 minutes or until golden brown. Do not over cook. Remove from oven and cool slightly. Add frosting while still warm.

Frosting:

3 ounces cream cheese, softened

7 tablespoons butter, softened

3 Tablespoons cream

Enough powdered sugar to make a thin frosting (about 2 cups or so)


Beat the cream cheese and butter until fluffy. Add the sugar and cream until it is a smooth somewhat loose frosting. Spread frosting on the warm rolls and eat as much as you want!!!!


These freeze very well.

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