Cinnamon Rolls
Total Time
1 hr 50 mins
Prep Time
1 hr 30 mins
Cook Time
20 mins
Rating
4.8 out of 5 stars
(525)
Ingredients
24
- 4 1/2 teaspoons active dry yeast (2 packets)
- 1 cup lukewarm water
- 1 teaspoon granulated sugar, to proof the yeast
- 6 tablespoons shortening or unsalted butter
- 1 cup granulated sugar
- 9 cups unbleached all-purpose flour (more if the dough is sticky, up to 10 cups)
- 2 cups hot water
- 2 large eggs, beaten
- 1 tablespoon salt
- ½ cup softened butter, divided
- 1 1/2 cups brown sugar, divided
- 1 cup raisins, optional
- 2 tablespoons ground cinnamon, divided
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 4 tablespoons milk, more if necessary
- 1 teaspoon vanilla extract
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Preparation
Chef’s notes
You can refrigerate the rolls overnight and bake in the morning. Don't let the dough rise a second time if you are going to do this. Put the rolls in pans and cover with plastic wrap, then refrigerate overnight. In the morning, let them come to room temperature and give them time to rise. This will take 2-3 hours, depending on the temperature of your house. Then bake as directed.
Cinnamon rolls freeze beautifully and you can freeze them a few different ways. You can freeze unbaked cinnamon rolls. If I am going to freeze unbaked cinnamon rolls, I like to put them in aluminum foil disposable pans so I can put them in the freezer.