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Marilyn’s Killer Cinnamon Rolls

Marilyn’s Killer Cinnamon Rolls

Marilyn's Killer Cinnamon Rolls

Marilyn's Killer Cinnamon Rolls

I think these are better than Cinnabons, no joke! The secret is the addition of cinnamon, vanilla, and lemon zest to the dough.  Sweet enough that a simple glaze is the best:

Marilyn’s Killer Cinnamon Rolls

2 packages active dry yeast
1 cup warm water (105-115 degrees F)
2/3 cup sugar, and
1 teaspoon sugar
1 cup warmed milk
2/3 cup butter
1-1/2 teaspoons salt
2 eggs, slightly beaten
1/4 tsp cinnamon
1 tsp lemon zest
1/2 tsp vanilla
6 to 7 cups flour, or more if needed

Dough prep:

1/2 cup melted butter to spread over the dough before spreading the filling

Filling:

1/2 cup melted butter for filling
1 cup white sugar
1/2 cup brown sugar
3 to 4 tablespoons cinnamon
1 tsp vanilla
1 1/2 cup chopped walnuts, optional
1 1/2 cup raisins, optional

Pan preparation:

Melt 3 Tbsp melted butter, generously brush pans using all of the butter
Mix 1/4 cup sugar with 2 tsp cinnamon. Sprinkle over bottom of pans

Glaze:

2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
6 tablespoons hot milk, more as needed

Directions:

In a small bowl mix together warm water, yeast and 1 tsp sugar and set aside.

In a large bowl, mix milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add 1 cup flour, cinnamon, lemon zest, and vanilla. Blend thoroughly.

Add half the remaining flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly sticky and holds its form when gathered into a ball. Turn out onto a well-floured board; knead 5-10 minutes until smooth. Dough should be firm, but form into a soft ball that “gives” and is smooth and elastic, like a baby’s bottom.

Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 min. Roll out on floured surface into a 15×20″ rectangle.

Filling the rolls:

Prepare the filling.

Spread dough with the remaining 1/2 Cup melted butter. Spread the filling over over buttered dough, edge to edge. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12-15 slices. Prepare the pans.

Place cinnamon roll slices close together in prepared pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly.

Invert rolls onto cooling racks which have waxed paper beneath. Allow syrup from bottom of the pan to run over the bottom of the rolls. Cool slightly until the syrup firms up, return to the pans. (It might seem like a pain, but it will help keep the rolls from “welding” to the pan and tearing when removing them).

Creamy Glaze:

Mix melted butter, powdered sugar and vanilla.

Add hot milk, 1 Tablespoon at a time until glaze reaches desired spreading or pouring consistency. Spread over slightly cooled rolls.

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2 responses to “Marilyn’s Killer Cinnamon Rolls

  1. Wil December 12, 2010 at 1:42 pm

    I am interested in making this. It’s just I am not sure I have all the preparation tools to make it all just yet. Not only that, I’m afraid of screwing up the whole kneading and letting it rise bit.

  2. Marilyn December 12, 2010 at 2:07 pm

    You can never under knead dough. The more you knead it, the more elastic it gets. The trick is not to make the dough too dry by adding too much flour to the dough initially. You have a soft dough and put it on a floured board, sprinkle with more flour, and push it around with the heels of your hands, fold it over, add a bit more flour to the board, turn it over, and keep kneading the additional flour in.

    My mother used to tell me the dough is the right consistency when it feels like your earlobe: Pinch your earlobe, that’s the consistency you want. Or like a baby’s bottom. It’s the same texture and feel with a little bit of “give”.

    As for rising, just let it rise in a warm place in a buttered bowl until you can poke a finger into it and the “hole” mark remains after it doubles in bulk. Then punch it down, turn it out onto a lightly floured surface or board, let it rest a few minutes, and then roll it out with a floured rolling pin.

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