These homemade cinnamon rolls are ideal for holiday breakfasts, weekend brunches, and gatherings where fresh baking sets the tone. The dough rises light and tender, wrapping around layers of butter, cinnamon, and light brown sugar that melt into a rich center.
Finished with warm maple brown sugar frosting, each roll delivers a smooth glaze and comforting flavor that makes them easy to share and hard to resist.
Instructions:
- Activate Yeast: Dissolve the yeast in warm water and let sit for 5 minutes until frothy.
- Mix & Knead: Add the warm milk, shortening, eggs, Pioneer Granulated Sugar, salt, and flour in order. Knead the dough until it is smooth, elastic, and no longer sticky.
- The First Rise: Place in a greased bowl, cover, and let rise in a warm spot until doubled in size.
- Roll & Fill: Roll out half of the dough into a large ½-inch thick rectangle. Spread generously with softened butter. Sprinkle with cinnamon and cover with a layer of Pioneer Light Brown Sugar (and raisins, if using).
- Shape: Roll the dough tightly into a log. Slice into 1-inch thick rounds.
- Second Rise: Place 8 rolls into a greased pie pan. Let them rise slightly while the oven preheats to 350°F.
- Bake: Bake for approximately 20 minutes until golden brown.
- The Boiled Glaze: While rolls bake, combine Pioneer Light Brown Sugar, butter, maple syrup, and salt in a saucepan. Bring to a light boil for one minute.
- Finish the Frosting: Remove from heat and whisk in the Pioneer Powdered Sugar and milk until smooth and spreadable.
- Ice & Serve: Spread over the warm rolls immediately. Top with nuts if desired.
This recipe uses sugar to:
- Fuel the Rise: Pioneer Granulated Sugar provides the essential energy for the yeast to create a light, airy roll.
- Create a Fudgy Center: The Pioneer Light Brown Sugar melts into the butter during baking to create a gooey, caramelized center.
- Deliver a Professional Glaze: Boiling the Pioneer Light Brown Sugar with maple syrup creates a silky, “toffee-like” frosting that sets perfectly.
Grower Recipes Submitted by:
Nancy Smith, Smith Family Farms, Pigeon, Michigan
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