{"id":116913,"date":"2025-03-13T21:30:00","date_gmt":"2025-03-14T05:30:00","guid":{"rendered":"https:\/\/www.juneauempire.com\/life\/cooking-for-pleasure-easy-cinnamon-rolls\/"},"modified":"2026-02-18T09:44:00","modified_gmt":"2026-02-18T18:44:00","slug":"cooking-for-pleasure-easy-cinnamon-rolls","status":"publish","type":"post","link":"https:\/\/www.juneauempire.com\/2025\/03\/13\/cooking-for-pleasure-easy-cinnamon-rolls\/","title":{"rendered":"Cooking For Pleasure: Easy cinnamon rolls"},"content":{"rendered":"

My father really loved cinnamon rolls. In his later years I would make bargains with him in which he would make a repair for me such as fixing my garbage disposal and in return I would bake these for him. One Sunday I brought a complete batch over to him, still warm from the oven. He took one look at them and asked if I would like “half of one.”<\/p>\n

Over the many years I’ve been making them I discovered that the less flour I used, the better and more tender they were. So now, the night before I bake them, I make a very thick batter-like dough and allow it to rise in the refrigerator overnight.<\/p>\n<\/p>\n

This process makes the dough much easier to handle the next day. I roll out the chilled dough into a large rectangle to about ¼-inch thick. After being rolled up, the thin dough results in many layers of buttery and spicy sweet filling. I use chopped pecans in mine but you can substitute raisins or leave them plain, as you prefer. These are awesome for a brunch, particularly at Easter.<\/p>\n

Ingredients for the dough:<\/em><\/p>\n

2 packages of dry yeast<\/p>\n

½ cup warm water (not hot)<\/p>\n

2 eggs<\/p>\n

1½ cups lukewarm milk<\/p>\n

½ cup butter at room temperature<\/p>\n

½ cup granulated sugar<\/p>\n

2 tsp salt<\/p>\n

5-6 cups of all-purpose flour<\/p>\n

Dissolve yeast in warm water. Add to milk, eggs, butter, salt and sugar. Stirring constantly (or in a stand mixer) add three cups of flour or enough to make a thick batter. Beat until it sheets off a spoon. Then, gradually add the remaining flour, one cup at a time, beating continuously until a very soft dough is formed. Place in a large greased bowl, cover with plastic wrap and chill overnight in the refrigerator.<\/p>\n<\/p>\n

The next day, scrape out the dough onto a floured work area. Let rest for 20 minutes. Gather together the following ingredients:<\/p>\n

½ cup sugar mixed with 2 tsp of cinnamon<\/p>\n

½ cup softened butter<\/p>\n

1 cup nuts or raisins (optional)<\/p>\n

Roll out dough as thinly as possible into a large rectangle. Think about 12 inches by 20 inches. Keep the dough thickness as uniform as possible.<\/p>\n

Spread softened butter evenly all over dough. Sprinkle on the sugar\/cinnamon mix.. Add nuts or raisins.<\/p>\n

Starting at the top (wider part), roll up the dough tightly. Spray or grease a 9 X 11 inch baking pan. Cut into 1 ½ inch pieces and place in baking pan with about a ½ inch space between rolls. Place any extra rolls into a smaller pan.<\/p>\n

Let rise in warm place for 1 to 1 ½ hours. Bake at 375 degrees for about 20 to 25 minutes or until rolls are a golden brown.<\/p>\n

When they are ready, remove from the oven and place a rack over the rolls then flip them upside down onto a large cutting board. Flip them over again so that they are topside up. Frost them with the following icing:<\/p>\n

2 cups powdered sugar<\/p>\n

2 tablespoons softened butter<\/p>\n

1 teaspoon vanilla<\/p>\n

2 -3 tablespoons cream or half and half<\/p>\n

Mix thoroughly and spread onto warm rolls with a spatula. The icing will immediately melt onto the rolls and form a glaze.<\/p>\n

Try not to burn yourself when pulling apart your first roll!<\/p>\n

• Patty Schied is a longtime Juneau resident who studied at the Cordon Bleu in London, has cooked meals for both AWARE and the Glory Hall, and has written a cookbook. Cooking For Pleasure appears every other week in Capital City Weekly.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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He took one look at them and asked if I would like “half of one.”<\/p>\n","protected":false},"author":1129,"featured_media":116914,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7],"tags":[73,326,140,837],"class_list":["post-116913","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-life","tag-ccw","tag-cooking","tag-food","tag-recipes"],"yoast_head":"\nCooking For Pleasure: Easy cinnamon rolls - Juneau Empire<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.juneauempire.com\/2025\/03\/13\/cooking-for-pleasure-easy-cinnamon-rolls\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cooking For Pleasure: Easy cinnamon rolls - Juneau Empire\" \/>\n<meta property=\"og:description\" content=\"My father really loved cinnamon rolls. 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