On grandchild #5’s 17th birthday, he decided he did not want a birthday cake, but rather opted for Birthday Cinnamon Rolls. Guess he’s following in his older brother’s footsteps…or taste buds…or both. I had not had great success making homemade cinnamon rolls in the past, usually coming out dry or tasteless.
I read many recipes and decided I would try the one that had evaporated milk in the glaze. That sounded intriguing. The result was phenomenal! The closest to a Cinnabon cinnamon roll I’ve ever had, and everyone at the party agreed! Also, feel free to add more cinnamon or brown sugar to suit your taste. I recently made these for work, making them the night before up until I rolled them out and placed them in the pans. I placed the pans in the refrigerator overnight and baked them in the morning so they were fresh out of the oven. Delish!
- ½ cup warm water
- 4 teaspoons dry yeast or 2 packages
- 2 cups scalded whole milk, cooled
- ¾ cup melted butter, separated
- 2 eggs, beaten
- 1 cup sugar, separated
- 2 teaspoons salt
- 7 to 7-1/2 cups all purpose flour
- 4 teaspoons cinnamon
- ⅓ cup light brown sugar
- ½ cup (4 oz.) canned evaporated milk
- ¼ cup melted butter
- 1 teaspoon vanilla
- 3-1/2 cups powdered sugar
- In a small bowl, combine the yeast and ½ cup warm water, taking care that the water is not too hot--it will kill the yeast. Set aside for 10 minutes and allow to bloom.
- In the bowl of an electric mixer, blend the cooled scalded milk, ½ cup of the melted butter and 2 beaten eggs. Add ½ cup sugar and salt.
- Using a dough hook, slowly add the flour, 1 cup at a time, until the dough starts to separate from the bowl. Continue to knead until the dough is smooth, about 5-7 minutes. Cover with a clean towel or plastic wrap and allow to rise until double, about an hour.
- Meanwhile, combine the remaining ½ cup sugar and 4 teaspoons cinnamon.
- After the dough has risen, punch down dough and turn out on a lightly floured board. Divide in half and roll each half out to a 15 x 9 inch rectangle. Brush each with the remaining ¼ cup melted butter. Sprinkle each with half of the cinnamon/sugar mixture. Finish by dividing the ⅓ cup brown sugar and sprinkling it onto each rectangle.
- Tightly roll each rectangle starting at the 15" side. Pinch ends to seal and slice each rectangle into 12 rolls. Place on a greased baking sheet and cover with plastic wrap.
- At this point,you can refrigerate them overnight and finish baking them in the morning. Just allow them to rest and continue rising for about an hour before placing them in the oven.
- Preheat oven to 350 degrees F.
- Bake cinnamon rolls from 20-25 minutes, ensuring that the cinnamon rolls in the center of the pan are completely done.
- Meanwhile, combine all of the ingredients for the glaze and mix well. Drizzle over the cinnamon rolls while they are still warm.
Et cetera: These would be perfect for a New Year’s Day brunch–or instead of a birthday cake!