Recipe For Cinnamon Rolls

This is a wonderful, easy, gooey and plain delicious recipe for cinnamon rolls.

Don't you think that homemade cinnamon rolls make a wonderful "comfort food?" Served with a cup of hot cocoa, - or coffee or tea - even maybe a tall glass of milk...these cinnamon rolls are sure to please

As they bake, the smell of these rolls will spread throughout your house and is guaranteed to draw anyone who lives with you to the kitchen. Maybe this will be a great opportunity for meaningful conversation while you babysit the oven timer. Hum?

So you ask, how do you make cinnamon rolls exactly?

Well...very easily, just follow this recipe for cinnamon rolls! There are step by step instructions and truly these rolls are less work than you may think although they do require a bit of time.

These decadent treats are easy to make and the small effort that is required of you is so worth it when you taste the results. A glass of milk in one hand, a gooey buttery cinnamon roll in the other and your day will brighten up immediately.

Served as a snack, at a pot-luck, for brunch or "just because" you will not regret making this recipe for cinnamon rolls. Make a batch and then - please - let me know what you think! Send pictures too!

Cinnamon roll recipe - Read others' comments and reviews.

Ingredients For This Recipe For Cinnamon Rolls

Recipe For Cinnamon Rolls

I use a stand mixer to make the dough. If you have one, it will make your job much easier!

Put the water and the yeast into the mixer's bowl. Let it sit until it gets foamy.

Then add the sugar, 2 1/2 cups of flour, the egg, salt, and cornstarch.

On top of the last ingredient, add the melted butter and the milk. Make sure this mixture is not hotter than 110 degrees or it will kill your yeast.

Use your dough hook and turn your mixer on. Once well blended, let the mixer mix the dough for a couple of minutes. You may need to add some flour. Your dough should be smooth and bouncy. You should be able to touch it without having it stick to your fingers.

If you do it by hand, first mix with a fork until it gets too difficult. Then, lightly flour your hands and mix and knead the dough until it is soft and pliable.

When the mixing is done, remove the dough hook and leave the dough in the bowl.

Cover with a clean kitchen towel and let sit in a warm place until doubled - about 1 hour.

After the dough as doubled, punch down and turn onto a lightly floured surface.

Roll the dough into a rectangle about 1/4 to 1/3 inch thick. For this step, I like to roll out my dough on parchment paper. That way I use no extra flour. I also use a marble rolling pin, it is well worth the investment.

Brush the softened butter on top of the rolled dough.

Mix the brown sugar with the cinnamon and spread over the butter.

Finally, sprinkle the nuts and the roll the dough.

With a pastry brush, wet one long end of your dough with some cold water.

Finish rolling the dough - the water will act as "glue."

Use a good serrated knife and cut the roll into slices - the thickness depends on your preference. I cut mine 3/4 to 1 inch.

Place each roll into a buttered 9x13 dish.

Again cover with a clean kitchen towel. Place in a warm place and let rise until doubled - 45 minutes to one hour.

Pre-heat the oven to 350 F. Bake the rolls for 15 to 20 minutes or until golden brown.

Make the glaze by mixing all the ingredients together and pour on the warm rolls.

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