Saturday, June 25, 2011

Cinnamon Rolls

We made these wonderful cinnamon rolls with some friends yesterday... they were to die for!

If you are not drooling, you may want to go to the doctor... there might be something wrong with you. :-)

EDIT: I've received a request for the recipe, so here it is! We made all the separate elements (dough, filling and glaze) the night before and then put them together in the morning.

To-Die-For Cinnamon Rolls

2 pkg. Yeast
1 cup warm water (105-115 degrees)
2/3 cup sugar + 1 teaspoon of sugar
1 cup warm milk
2/3 cup melted butter
2 teaspoon salt
2 eggs, lightly beaten
7 cups flour

1 cup melted butter
1 3/4 cups sugar
3 Tablespoons cinnamon
1 1/2 cups walnuts, chopped

Cream Cheese Glaze:
1 (8 ounce) package cream cheese, softened
2 Tablespoon butter, softened
1 teaspoon vanilla extract
2 Tablespoon milk
4 cups confectioners' sugar

For Filling:
Mix all ingredients together. If making ahead of time, refrigerate until needed and then melt before using.
For Glaze:
Mix all ingredients except sugar. Stir in sugar until smooth. If making ahead, refrigerate until needed and let soften before using (you can microwave it gently if you want).
For Dough
Place warm water, yeast and 1 teaspoon sugar in a bowl. Let sit so it will get foamy.
In a mixer, mix milk, 2/3 cup sugar, melted butter, and salt. And eggs; stir well. Add yeast mixture. Then add ½ of the flour and mix till smooth. Stir in enough flour to create smooth but slightly sticky dough. Knead. *If you are making this the night before, place in a bowl at this point, cover and refrigerate. Punch the dough down if it rises to the top of the bowl. The next morning continue as follows.* Put dough onto a lightly floured counter and roll dough into a large rectangle. Filling on top and spread evenly. Roll jelly roll style, lengthwise, and cut in to 15 pieces (we got 16 out of this).
Place rolls in two 9x13 pans. Let rise 45 minutes (omit the rising if you followed the instructions for making the night before). Bake for 25 minutes, more or less, until golden brown. Spread with glaze. Enjoy!

Original recipe from Cross Country Bakers.


  1. YUM!! Those look amazing!
    I'd love it if you would post the recipe (hint, hint!) =)

  2. They were, Samantha! I updated the post with the recipe, so enjoy! ;-)

  3. Hmm, that recipe looks so familiar:-)


  4. They really truly were. :D 'course, I was full for about the rest of the day after I ate one (okay, not really)... but wow, didn't expect them to be so scrumptious. I love how you gave them a name, too!

    Good memories. =)

  5. These look SO yummy! Gotta try the recipe some day! :)

  6. Hannah - Does it now?? *winks*

    Laura - I know! I am really glad we didn't alter any of the ingredients because they were SO good! You see, I had to give them that name because I nearly did die for them... all that sugar put me seriously over the top and if I'd had one bite more I would have expired. :-)

    Victoria, you absolutely must! And don't wait till some day, try it NOW! :-)

  7. Dear Kathryn, thanks so much for submitting your photo to DMBLGiT July 2011. Wishing you good luck!
    I'm also happy I could met a homeschooled young woman like you. My son is a homeschooler too. Keep up the god work ! :)

  8. The link for the Cross Country Bakers aren't working.
    Do you know why?

    1. Amelia - Yes, they took the site down (it was a baking club, and they discontinued it).


I love comments! I try to respond to comments whenever possible.

How to comment:
Type your comment in the text box, then select an identity from the dropdown menu. If you don't have a Google account, choose "Name/URL" (leave the url field blank if you don't have a blog or website). Click Continue and then "Post Comment."

Anonymous comments without a name signed to them may be deleted. Any rude or inappropriate comments will be deleted at my discretion. Thanks!


Copyright © 2012 Kathryn Grace Photography . All rights reserved. | Designed by