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May 5th, 2008

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Cinnamon Rolls
From Joe Valencic


1 cup milk (heated approximately 1 minute in microwave)

1/4 cup warm water (110 degrees F.)

1 teaspoon pure vanilla extract (Imitation vanilla is fine also)

1/2 cup butter, room temperature

2 eggs, room temperature and beaten

1/2 teaspoon salt

1/2 cup sugar

5 cups bread flour

3 teaspoons instant active dry yeast

Cinnamon Filling (see recipe below)

Butter Frosting (see recipe below)


In a large bowl or in the bowl of a 5 quart stand mixer, combine all the dry ingredients except the Cinnamon Filling and the Butter Frosting. I like to stir the dry ingredients before adding the wet to get good dispersion throughout the mix. Add the wet ingredients, and using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly floured surface and knead until elastic, approximately 10 minutes. You may need to add a little more flour so it's not too sticky. Cover the bowl with plastic wrap and let rest for 10 minutes.

Butter two 9x13x2-inch baking pan (I use Pyrex baking/lasagna dish) and set aside.

After dough has rested, roll and stretch the dough into approximately a 15x24-inch rectangle.

Brush the softened butter from the Cinnamon Filling (see below) over the top of the dough with a rubber spatula. Sprinkle Cinnamon Filling and chopped nuts over the butter on the prepared dough.

Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1 1/2-inch sections. Use a sharp knife or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. I like the dental floss.

Place cut side up in prepared pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

Refrigerating or Freezing Unbaked Cinnamon Rolls:

At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. Take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. Just put the frozen cinnamon rolls (container and rolls) on your counter (not in the refrigerator) overnight for 10 to 12 hours.


Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.

  • Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.

  • Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown. Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Serve warm.


      1/2 cup butter, softened

      1 cup firmly-packed brown sugar

      4 to 5 tablespoons ground cinnamon

      3/4 to 1 cup chopped nuts (optional)

    In a bowl, combine brown sugar and cinnamon well; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.


      2 ounces cream cheese, room temperature

      1/4 cup butter, room temperature

      1 cup powdered (confectioners) sugar

      1/2 teaspoons pure vanilla extract

      1/8 teaspoon lemon extract or oil (optional)

    In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading. ~ Joe Valencic

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