Yesterday my husband was begging (literally) for his mom’s cinnamon rolls. I have to admit they are really good. They are so fluffy and gooey and addicting! You know when your mom used to tell you if you eat too much of a certain food, you’ll turn into that food. For me it was mashed potatoes. She’d say, You’re going to turn into mashed potatoes if you eat any more of them.” Well, too bad my mom wasn’t nagging me yesterday. I actually felt like I had turned into a cinnamon roll after eating 3 of them. I wasn’t planning on sharing this recipe but they turned out so good I knew I had to. The next time I make these bad boys I’ll take pictures of the process and add them in. I know there is enough flour in this recipe to feed every player on the NFL, so you might cut the recipe in half or share with your neighbors!
- 3 ½ cup warm water
- 1 cup oil
- 1 ¾ cup sugar, devided
- 4 tbsp yeast
- 10 1/2 cups flour, devided
- 1 tbsp salt
- 3 eggs
- 7 ½ cup flour
- 3 tbsp cinnamon
- rainsins (optional)
- brown sugar (optional)
- 1 cup sugar
- 3 tbsp cinnamon
- 425 10-13
- In a large bowl combine water, oil, 3/4 cups sugar, yeast, and 3 cups flour. Stir until ingredients are combine. Its okay to have large lumps. Let the yeast mixture rest 15 minutes.
- In a second large bowl combine salt, eggs, 7 1/2 cups flour. After the yeast mixture has rested 15 minutes, combine the two mixtures.
- Knead until smooth.
- Roll out dough until it is about 1/2 inch thick.
- Spread a thin layer of butter over the dough.
- Combine 1 cup sugar and cinnamon and evenly sprinkle over the dough. You can also add raisins if you'd like and brown sugar to make the rolls even more delicious. I usually end up using about 1/4 cup brown sugar over my cinnamon rolls.
- Roll the dough up and cut into 1 inch pieces. Place 2 inches apart on a greased baking dish.
- Let raise until they have doubled in size.
- Bake at 425 for 10-13 minutes.
- Let cool and add your favorite frosting!