Ingredients for T J Cinnamon's Cinnamon Rolls
- Active Dry Yeast
- Warm Water
- 1/2 teaspoon granulated sugar (for yeast) + 1/3 cup granulated sugar + 3/4 cup packed light brown sugar
- All Purpose Flour
- 1 teaspoon salt
- 2 tablespoons milk (for icing)
- 1/4 cup vegetable oil
- 2 large eggs
- Margarine
- Brown Sugar
- 2 tablespoons ground cinnamon
- 1 cup powdered sugar (for icing)
- Vanilla
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How to Make T J Cinnamon's Cinnamon Rolls
- **Activate Yeast:** In a large bowl, dissolve 2 1/4 teaspoons active dry yeast in 1 cup warm water (105-115°F) with 1/2 teaspoon granulated sugar. Let stand for 5 minutes until foamy.
- **Combine Dry Ingredients:** In a separate large bowl, whisk together 3 cups all-purpose flour, 1/3 cup granulated sugar, and 1 teaspoon salt.
- **Add Wet Ingredients:** Add 1/2 cup milk, 1/4 cup vegetable oil, and 2 large eggs to the dry ingredients. Gradually add the yeast mixture, mixing on low speed with an electric mixer.
- **Mix Dough:** Beat until well combined. Gradually add an additional 1 1/2 cups of flour, beating until the dough pulls away from the sides of the bowl.
- **Knead Dough:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- **First Rise:** Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
- **Prepare Filling:** In a medium bowl, combine 1/2 cup (1 stick) softened unsalted butter, 3/4 cup packed light brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon ground nutmeg. Mix until smooth.
- **Roll and Fill:** Grease two 9-inch round cake pans. Punch down the dough and roll it out into an 18 x 10-inch rectangle on a lightly floured surface. Spread the filling evenly over the dough.
- **Shape Rolls:** Tightly roll the dough up from the long side. Cut into 14 slices.
- **Arrange Rolls:** Place one roll cut-side up in the center of each pan. Arrange the remaining rolls in a circle around the center roll.
- **Second Rise:** Cover the pans and let the rolls rise again until doubled in bulk, about 30-40 minutes.
- **Bake:** Preheat the oven to 350°F (175°C). Bake for 22-27 minutes, or until golden brown.
- **Cool and Frost:** Let the rolls cool in the pans for 10 minutes. Invert onto wire racks, then invert again to cool completely.
- **Make Icing:** In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract, and a pinch of salt until smooth. Drizzle over the cooled rolls.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
143g
Fat
12g
Carbs
21g
