I have the sweet yeast dough already in the refrig.....wish it were a roll already ! LOL!
Best I get it out to wake up......
Wish i had done that last night....

How many National Cinnamon Roll Days are there? Seems like we had one not long ago, so I did a google search. Within the first page or two of results I saw Feb 4, Feb 21, April 10, Oct 4. I think some day when I get around to making some I'll declare my own National Cinnamon Roll Day!

EVERY day is national cinnamon roll day!!
I'll take any excuse I can get....maybe I'll declare today national apple pie day too....
Cinnamon rolls and apple pie...that's what's for dinner!!

What time shall I come, Linda?

jude

FOAS:
There ae a few National Cinnamon Roll Days.
Some mentioned are found if you Google"Lou-s Cinnamon Buns"

There are a few tutes in there also, for Buns and Rolls.

LOU

Here's the link...I'll save you the trouble of Googling......they sound delicious. Never thought to put rum in them.
Linda C

Here is a link that might be useful: Lou's Cinnamon Rolls

Thanks Linda

But that is the wrong LOU. She is a She, like " Lu Lu ".

Google " Lou's Cinnamon Buns "

Scroll down to the Garden Web Post.

Rum and raisins goes pretty good together.
So that should be good.
But I find absolutely NOTHING appetizing
about that picture.
To me they look really dry and pretty blah.

But the next time I make 'our' Lou's Cinnamon Buns,
I'm going to try plumping the raisins with rum
Instead of the way I usually do,
With plain water.

So thanks for the link, Lindac.
It's hard to improve on perfection,
But I'm going to give it a try.

Rusty

TYVM but I like to make "our" AnnT's cinnamon rolls.

Momj47, thanks for the reminder. That cake is a really good "cheat" recipe if you want Cinnamon Rolls and don't want to wait for yeast dough to rise. Everyone I know that has tried it has loved it.

Linda, thanks for the link.

Akiko is a new blogger. Looks like she just got started a few months ago. I've had a chance to look at some of her other posts and her photos are very appealing.

I'd eliminate the raisins, but other than that, I would have loved one of her beautiful cinnamon rolls with my morning coffee.

Ann

Nancy we must have been posting at the same time.

My favourite recipe too.

You can also make these on a cookie sheet spaced apart so they remain individual.

Home Cookin Chapter: Recipes From Thibeault's Table

Cinnamon Rolls (Buns)
=====================
From Joy of Baking

Dough:
4-1/2 to 5 cups all-purpose " flour
1 package active dry yeast
1 cup milk
1/3 cup "" butter
1/3 cup sugar
1/2 teaspoon salt
"3 eggs
Filling:
3/4 cup packed brown"sugar
1/4 cup all-purpose " flour
1 tablespoon ground cinnamon
1/2 Cup" butter
1/2 cup light raisins (optional)
1 tablespoon half-and-half
1 recipe Powdered Sugar Glaze

Powdered Sugar Glaze:

In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough half-and-half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls.
. In a large mixing bowl combine 2 1/4 cups of the flour and the yeast.

In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar,
and salt just till warm (120 degrees to 130 degrees)and butter is
almost melted, stirring constantly. Add to flour mixture. Add eggs.
Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high
speed for 3 minutes. Using a wooden spoon, stir in as much of the
remaining 2 1/4 to 2 3/4 cups flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately soft dough that is smooth and
elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl,
turning once. Cover; let rise in a warm place till double (about 1 - 1
1/2 hours).

For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut
in remaining butter with a pastry blender until mixture is crumbly. Set
aside.

Punch dough down. Turn onto a lightly floured surface. Cover and let
rest for 10 minutes.

Roll the dough into a 12 inch square. Sprinkle filling over dough
square; top with raisins (if desired). Roll up jelly-roll style; pinch
edges to seal.

Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut
side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely
with clear plastic wrap, leaving room for rolls to rise.

Refrigerate dough for 2 to 24 hours. Uncover and let stand at room
temperature for 30 minutes.

(If you are making the cinnamon rolls immediately, don't chill dough.
Instead, cover loosely, let dough rise in a warm place till nearly
double, about 45 minutes.)

Break any surface bubbles with a greased toothpick.

Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30
minutes or till light brown.

If necessary to prevent over-browning., cover rolls loosely with foil
the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again
with half-and-half. Cool 5 minutes. Invert onto a baking rack and
invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve
warm. Makes 8 rolls.

Note: I prefer a Cream Cheese icing.

1/4 cup butter
1 cup cream cheese

Cream together and add enough icing/powder sugar to make a creamy icing.

Alas, National Cinnamon Roll day rolled by
and nary a crumb of which to passed my lips.

Ann's recipe is calling to me as an
easy way to scratch the itch.
Just a half recipe would do the trick.
I agree with Ann, cream cheese icing would
put it over the top.

Le Femme Lou's cinnamon roll recipe looks
very rich and quite delicious.
They do need more icing,
preferably cream cheese. :)

I have a cinnamon roll recipe I have used
that has a hint of cardamom in the the dough.
I think it is a nice touch.

I always plump raisins in something other than water -
apple juice, wine, sherry, brandy, or rum.
I don't like raisins to acquire the burnt,
caramelized taste than happens sometimes
when baking with raisins.

My friend who just came back from
Vietnam brought me a large bag of the
most fragrant Vietnamese cinnamon.
Now it has a purpose.

I might even let her have a piece.

Eileen

Cinnamon rolls and sticky bun(n)s are different....
Sticky buns or pecan rolls or caramel rolls have brown sugar butter and a drizzle of syrup and pecans on the bottom....Cinnamon rolls don't. They depend on the frosting on top for the extra sweet.

And....confession time...I didn't bake up the dough in the refrigerator yesterday....so best I do it today....for sure!!!