Recipes

Polar Vortex Cinnamon Rolls Recipe

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The smell of cinnamon rolls baking is really is one of the best smells and they have been a warm delight! With the crazy cold Polar Vortex hitting us right now, we have been staying warm by making these delicious Cinnamon Rolls, and it has never been easier!

Every once in a while I get the urge to attempt cinnamon rolls.

And this time, I went to my trusty bread recipe book. This recipe is adapted from that recipe, and I can’t wait to share it with you today! The smell of cinnamon rolls baking is really is one of the best smells and they have been a warm delight! If you give it a try, please tag me on Instagram at @alexandra.derry with the hashtag #PolarVortexCinnamonRolls!

Cinnamon Rolls Recipe

Ingredients Needed:

  • 2 pkg of active dry yeast (or 2 Tablespoons )
  • 1/2 cup of warm water
  • 1 cup of milk
  • 3/4 cup of butter
  • 1/3 sugar
  • 1/2 tsp. salt
  • 1/2 tsp. of pure vanilla extract
  • 6 eggs
  • 6 1/2 cups of all-purpose flour
  • Butter
  • Cinnamon + Sugar blend (I blend without a recipe)

Watch how to make these Delicious Cinnamon Rolls on our YT Channel:

Method for making these yummy cinnamon buns for your family:

Prove your yeast in warm water.

Warm your milk, on the stove or in the microwave. I use the microwave, as it’s faster.

You can cream your butter and sugar together, but I simply melted my butter and add in the sugar. Once your yeast is ready, combine your milk, and yeast together, then add in your vanilla and your 6 eggs, plus your milk.

You will end up with all your wet ingredients together.

Slowly add in your flour, 1 cup at a time, and with a strong whisk, beat until smooth.

As you add in your flour, your dough will begin to form and thicken.

I switched to a wire whisk soon in, and it worked through all the lumps.

If you keep your whisk in the center of the bowl, the flour will slowly begin to combine.

Once your dough has begun to form, you are ready to turn out on your table and knead away! I like to save a cup or so of flour to knead in by hand.

And using a bench knife for this stage to easily folding the dough over and over while adding more flour in, is really a huge help!

Once it’s less sticky, and easier to handle, I get into kneading by hand.

You will want to continue to knead your dough until it becomes smooth and silky.

Prepare a large bowl with some oil, and place your dough inside, and cover with a tea towel.

Let your dough rise for about 90 minutes in a warm place.

I usually preheat my oven while my bread is in its first rise. Once your dough has risen, you will see it bulging out!

I also like to cover with plastic wrap as well, I find it keeps it moist.

This time I did not use plastic wrap and the outside did get a bit dry. It didn’t seem to affect it much in the long run, however.

Time to punch down!

This part is really fun! Punch your risen dough down, and turn out onto your table and knead it for a minute so to get some of the bubbles out.

Getting Rolling!

Take out your rolling pin, and roll out your dough into a large rectangular shape. I used the french rolling pin we got for Christmas. It is one of the tools we use in our Build Your Masterpiece Class!

It’s nice if you can get it as perfect of shape, but I find that really tricky. Mine was not perfect but it didn’t matter too much.

Next step is fun and a bit messy!

Take your soft butter, and smooth it with her fingers and rub gently onto the whole surface of the dough. This dough is very soft and delicate because of the eggs.

Next, sprinkle your cinnamon and sugar mix all over the buttered dough. We always have a mix of sugar and cinnamon in the kitchen for toast, and things like this. I do not follow a recipe for this blend, all I say is mix sugar with cinnamon.

This next step is optional, with the addition of raisins.

 

Gently roll up your dough to make a log. It’s ok if the shape is not a perfectly straight edge, just work with it and continue to roll it all together.

Take some butter, and coat the bottom and sides of an 8 by 11-inch pan, and preheat your oven to 350F.

The next step is cutting your cinnamon rolls.

The best trick is to cut in half, and then cut those in half, and so on until you have a lot of equal cuts.

I used a large knife to do this job, and doing that can pinch your dough together, so I had to be pretty careful. But another option is using thread, or floss to cut.

They looked so good.

Once they are in the pan, cover and let rise for about another 30 minutes in a warm place.

Here they are, risen and ready to bake!

The Cinnamon Rolls are in the oven, looking so soft and delicious.

We baked our Cinnamon Rolls for 40-65 minutes and kept checking on them.

Some of the rolls cooked faster than others, so it was a checking game.

 

This was one of the best recipes I have made in a long time, and the kids ate them up so fast, I was not able to snap any pictures of that!  The kids said:

“These are the best you have every made!”

“Don’t buy from the store again!”

“So GOOD!”

If you guys make these, please share your results and tag me @alexandra.derry on Instagram,  and use the hashtag #PolarVortexCinnamonRolls!

Til next time,

Enjoy building your masterpiece with scissors and glue, and cinnamon rolls too!

If you enjoyed this recipe, you may like one of these:

Cinnamon French Toast

Ricotta Cookies

Fluffy Peanut Butter Cookies

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