You can't go wrong with Joy of Baking recipe for Cinnamon Rolls.

Can be baked same day or refrigerated and baked in the morning.

Cinnamon Rolls (Buns)

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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

Or

1/2 cup white sugar

2 teaspoons cinnamon

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.

Or

1/2 cup white sugar

2 teaspoons cinnamon

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. (or place rolls on a parchment lined baking sheet , one inch apart.) 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

Powdered Sugar

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

Thank you, Ann. They sound delicious!

This one looks promising--as in I have been promising myself that I'd make it some day-- and is for a small batch:

Pioneer Woman's small batch Cinnamon Rolls

I'm looking more and more at smaller batches like the one posted above. Anything that says 4 cups of flour, or more just, makes too much food, and it get's wasted.

Three cups of flour, or one loaf is about my limit now.

But if you freeze some of then...but then they would be constantly calling me til they were all gone.

LOL Nancy. I can relate!

See, that's why I freeze the rolls before baking. I do the same with cookie dough, so they aren't baked and ready to pop into the microwave. I can bake half a dozen or a dozen whenever I want fresh baked goods, and not have them go to waste or to my waist either!

Annie

I'm going to try making cinnamon rolls this weekend. I'll do AnnT's from Joy of Baking. I will have to make two batches since there's 5 of us and I'm sure my adult boys will be comming by. I'll also pinch a bit of dough off for my 9 yo thay can't eat cinnamon. Gotta figure out something to put in his. I do have some apricot preserves that he loves. Do you thi nk it will work?

Have fun, mamapinky. I'm sure the apricot preserves will be delicious. I've seen various recipes for rolled sweet rolls that have orange filling, strawberry filling, raspberry filling, so I see no reason that apricot filling wouldn't be delicious too.

Annei

Thanks Annie. I have uses orange marmalade before so my question was ridiculous. Lol.

Of course it wasn't ridiculous. I get a "mind set" and can't think outside of that, sometimes. I'll have to admit that I've never made any of those other kinds, just cinnamon, so I'm stuck in a rut besides...

Annie

the marmalade sounds wonderful

Bragu, yes it was good but it has a tendency to ooze out and can burn. I only had a tiny bit that did this and it was eady to pull off the finished roll. But yes they were good.

whenever we bake a pan, everyone fights over the 'burnt ends' Of course, there are no burnt ends, but the 'sacrifice' of saving another from having to endure a burnt end is a running joke in the family.

LOL, bragu, I always like the crunchy layer of baked cinnamon and sugar in the bottom of the pan. Now I can tell them that I'm just saving the rest of them from having to eat it. (grin)

Annie