© 2025 Cooking In The Jungle. Proudly created with Wix.com

  • Facebook - Black Circle

The Best Cinammon Rolls for Meatless Monday

July 4, 2016

A friend here in Costa Rica needed these for her daughters Birthday Breakfast. So here I am making them again, oh the pain. Right, the recipe always makes 3 extra, bad and good for Chuck and I. They are so good. I love the dough, it's a dream to work with and it's literally the best tasting I have had. No kidding. I usually just use Cinnamon and Brown Sugar with the butter for a classic Cinnamon Roll. If someone asked for nuts and or Raisins that's how I will make them. I really don't mind, remember I get to keep 3. 

 

 

 

 

 

 

 

 

 

 

 

 

This guy got a whiff of the Cinnamon and came running over. 

 

 

 

 

 

 

 

 Oh the butter, I spread it on with my hands.

 

 

 I add the brown sugar and cinnamon, a little more than the recipe says. Or a lot more.

 

 

 Roll it all up and pinch the dough to close it up.

 

 

 I love this part. Cut into 15 pieces. So this way you have 3 for yourself and (12 if you can) to give away.

 

 

 Ready for baking!

 

 

 Baked!

 

 

1 cup milk heated in microwave for 45 seconds.

1/4 cup warm water 110 degrees F.

1 teaspoon pure vanilla extract.

1/2 cup butter, room temp.

2 eggs room temp. and beaten.

1/2 teaspoon salt.

1/2 cup granulated sugar.

5 cups flour.

3 teaspoons instant active dry yeast.

 

Cinnamon Filling

1/2 cup butter, melted or softened.

1 cup firmly packed brown sugar.

4 or 5 Tablespoons ground cinnamon, I use 5.

In a bowl combine the sugar and cinnamon. Set aside

 

 

Butter Frosting

2 ounces cream cheese, room temp.

1/4 cup butter, room temp.

1 cup powdered sugar.

1/2 teaspoon vanilla extract.

 

In  medium bowl combine butter and cream cheese until creamy. Add the powdered sugar, and vanilla. mix until creamy.

 

Put dry ingredients in food processor with the steel blade. While motor is running, add the liquid ingredients, butter and egg, vanilla extract, water and milk. I start with 3 cups of the flour and add the next 2 cups as needed to make a soft dough. Turn dough out onto a floured board and knead until elastic about 10 min. Put in a bowl and cover and let rise until double in size. For me it's about 2 hr. 

After the dough has risen, roll it out and stretch the dough in a 15 by 24 inch rectangle. Brush the dough with the 1/2 cup of room temp butter. Sprinkle the cinnamon and sugar over the top. Now starting with the long side toward you. Roll it all up, sorta tight, pinch the seam to seal and turn it over. Seam side down. Now cut with a serrated knife ( gentle) into 15 rolls, about 1 and 1/2 in wide. Or less. Put into a sprayed pan. I used a 15x11in. pan. You have to put the extra 3 in a different pan. Just put 12 in the large pan.  Do not let them touch. Cover and let rise for 45 to 60 min. Until they touch each other and the sides of the pan. Bake at 350 degrees F. for approximately 20 min until light golden brown. Add the Butter Frosting while the rolls are warm. 15 rolls.

 

Please reload