Carolyn L. Dean

Author of small town Cozy Mysteries and sweet Romances

CUPPA’S ‘TO DIE FOR’ CINNAMON ROLLS

CUPPA’S  ‘TO DIE FOR’  CINNAMON ROLLS Print Friendly and PDF

Did the description of Cuppa’s amazing cinnamon rolls make your mouth water?  Every time I described them in this book I thought about my family’s favorite recipe for cinnamon rolls, and I’ve included it here for you.  I think Tory and Meg would approve.  All measurements/temperatures are in US units.

Makes 12 wonderfully large rolls

Dough:

  • 2 packages active dry yeast
  • 1 cup warm water
  • 2/3 cup plus 1 teaspoon granulated sugar, divided
  • 1 cup warmed milk (I microwave this and then stir to be sure there are no hot spots)
  • 2/3 cup softened butter
  • 2 teaspoons salt
  • 2 eggs, beaten
  • 7 to 8 cups all-purpose flour

 

Filling of Deliciousness:

  •  1 cup melted butter, divided (that’s 2 sticks)
  • 1-3/4 cups dark brown sugar, divided
  • 3 Tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg (fresh, if possible)
  • 1 to 2 cups chopped pecans (optional)
  • 1-1/2 cups dark raisins (optional)

 

Frosting:

  • 1/2 cup melted butter
  • 3 cups powdered sugar
  • 1 and a half teaspoons real vanilla
  • 5 to 8 Tablespoons hot water

 

DIRECTIONS:

To make dough combine yeast, warm water and 1 teaspoon sugar in a cup and stir.  Set aside.

In a large bowl mix warmed milk, remaining 2/3 cup sugar, butter, salt, and eggs.  Stir well and add yeast mixture.  Add half the flour and beat until smooth.  Stir in enough of the remaining flour to make a slightly stiff dough.  It’s okay for the dough to be sticky.

Turn out onto a well-floured board and knead for 5 to 10 minutes.

Place in a well-buttered glass bowl.  Cover loosely and let rise in a warm draft-free place until doubled in bulk, about 1 to 1-1/2 hours.

When doubled, punch down dough and let it rest for 5 minutes.  Roll out onto floured surface into a 15 x 20 inch rectangle.

 

Filling: Spread dough with ½ cup melted butter.  Mix together 1/-1/2 cups brown sugar, cinnamon, and nutmeg.  Sprinkle over buttered dough.  Sprinkle with pecans and raisins, if you want.  Sometimes I go really crazy and add a cup of finely-chopped apples, too.

Roll up jellyroll-fashion and pinch the edges together to seal.  Cut into 12 slices.  Coat bottom of a 13”’x 9” and a square 8” pan with the last ½ cup of melted butter, and sprinkle remaining ¼ cup of sugar mixture on top.  Place slices close together in pans.  Let rise in warm, draft-free place until doubled in bulk (about 45 minutes).

Preheat oven  to 350 degrees.  Bake for 25 to 30 minutes, until nicely browned.  Let cool slightly and spread with frosting.  Share with others, and be prepared to get marriage proposals  😉

 

Frosting:  Mix melted butter, powdered sugar, and vanilla.  Add hot water a tablespoon at a time, mixing after each, until frosting is of desired consistency.  Spread or drizzle over slightly-cooled rolls.

1 Comment

  1. Looks yummy! When (sigh) I have the time – this is a MUST try! Thanks for sharing.☺

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