Off and on now for a couple years, I’ve made cinnamon rolls on Saturday to have for Sunday breakfast. I wanted a way to have a special, set-apart breakfast, but one that didn’t leave the kitchen in shambles Sunday morning or add more things to do before we get everyone spiffed up for church.
So, I do make special cinnamon rolls for extra special occasions, but for the weekly Lord’s Day breakfast, I stick with whole wheat, lightly sugared affairs that are delicious but substantive.
I began with Rachel’s Cinnamon Triumph Rolls, but have adapted it enough now that it feels legitimate enough to post my own version. Plus, I just recently created a cinnamon roll frosting-glaze that I’m actually happy with, so I’ll share that also!
In a mixer, dump in
- 3 cups warm milk
- 2/3 cup sugar
- 1 1⁄2 teaspoon salt
- 2 Tablespoon yeast
- 2 eggs
- 2/3 cup oil
- 1 teaspoon vanilla
- 5 cups whole wheat flour
Knead in the mixer for 3 minutes or until thoroughly combined.
Add 2-3 cups white flour until the dough holds together, but is still smooth and moist. Knead for another 3 minutes.
Put the dough into a large mixing bowl, cover with a tea towel, and let rise until double (about an hour).
Divide the dough in half. Grease a baking sheet and a 9×13 pan with butter.
Roll out one portion of the dough into a thin rectangle. Crack an egg into the middle and use your fingers to spread the egg over the surface of the dough. After washing your hands, sprinkle 1/2 cup sugar over the dough and then sprinkle liberally with cinnamon.
Let rise for 20-30 minutes in the pan while the oven preheats to 400. Bake for 15-20 minutes at 400.
Best Cinnamon Roll Frosting Recipe
In a mixing bowl, beat 1/4 cup whipping cream until it forms soft peaks.
Add 1 cup powdered sugar, a tad vanilla, and 1 tablespoon very soft butter. Beat until it’s combined.
Spread atop the cinnamon rolls when they are cool.