If I could send you a picture of my house, you would see snow on the roof, snow on the lawn and thick ice on the roads. Winter is still in full swing along the beautiful Wasatch Mountains which makes it perfect weather for these Epic Cinnamon Rolls.
When I was a young wife, there were three things that no matter how hard I tried, I could not make. One was fried chicken. Constant fail. The second was brownies. Don’t ask (I mean how hard could they be?) but they always turned out like hockey pucks. I have since mastered this goodie and now I have serious brownie skills! Check out these Buckeye Brownies! And the third was cinnamon rolls. Another hockey puck experience. Rock hard.
Well no longer do I make hockey puck cinnamon rolls after getting this recipe for Epic Cinnamon Rolls.
This is one of those legendary recipes that my family specifically requests that I make. Sometimes I will surprise them and not tell them that I am going to make some. And the response when they come through the door is…….Mom! You made CINNAMON ROLLS!!!!!! I know that they love me, but they might just love these Cinnamon Rolls a little bit more….
And now you can make these Epic Cinnamon Rolls too. Just imagine cinnamon wafting through your kitchen then diving into the ooey, gooey, doughy yumminess of this cinnamon roll. Mmmm….!
Even if you don’t have time to serve these Epic Cinnamon Rolls any time soon, save the recipe for later. You won’t want to miss this one! The only way that these rolls resemble a hockey puck is that they score!!
- ½ cup warm water
- 2 TBL yeast
- 1 TBL sugar
- 4 slightly beaten eggs
- ½ pound butter (two sticks)
- 2 cups milk
- ½ cup sugar
- 2 tsp salt
- 8 cups flour
- 1½ cups melted butter
- 4 TBL Cinnamon
- 1½ cups sugar
- 1 tsp vanilla
- 1 cup melted butter
- Pinch of salt
- 1½ box powdered sugar
- Milk to desired consistency
- In a KitchenAid bowl, mix together the water, yeast and sugar then let stand for 5 minutes.
- In a glass bowl, put the ½ pound butter (two sticks) and 2 cups milk and microwave until butter is just melted.
- Add 4 slightly beaten eggs, ½ cup sugar and 2 tsp salt to milk mixture blending well.
- Add this mix to your yeast mixture.
- One cup at a time, pour 4 cups of flour and mix well. Then add the next 4 cups of flour but at 1 tablespoon at a time. Mix for five minutes.
- Put dough in metal oiled bowl and let raise for 30 minutes. Punch the dough and let raise for another 30 minutes.
- Divide dough into two parts.
- Roll out one half onto floured board into an 8 x 12 rectangle. Spread half of your melted butter (3/4 cup) onto dough keeping ½ inch seam dry. I use a pastry brush. Mix together your cinnamon and sugar. Sprinkle half of the cinnamon sugar onto the buttered dough.
- Roll up dough lengthwise and then with a long piece of dental floss, cut into 1 to 1½ inch slices.
- Repeat with second half of dough
- Lay in a jelly roll or 9 x 13 pans. Bake at 350 degrees for 20-25 minutes.
- Prepare frosting with frosting ingredients above. "Frost" the cinnamon rolls with the frosting. I like to do this when the rolls are still slightly warm.
- Serve and enjoy!