When I was a little girl, my mom would slip out of bed in the wee hours before the sun came up to make my siblings and me cinnamon rolls. The heavenly scent of warm cinnamon would make it’s way into the bedroom I shared with my sister and no matter how sleepy we were, it would lift us out of bed and guide us into the kitchen like the Pied Piper.
There we’d find her gorgeous, huge rolls loaded with sweet cinnamon goodness and her special butter cream icing drizzled on top waiting for us . We couldn’t wait to devour them!
It has been years since I’ve tasted anything as good as mom’s cinnamon rolls… until today.
My family awakened to the heavenly scent of fresh baked rolls and steaming hot coffee. No one left the table hungry. Everyone was smiling with total satisfaction.
This recipe is slightly different from my mom’s but equally yummy! It takes a little planning and time, but well worth the effort. Treat your loved ones to these soon and then come on back here to leave your comments.
Harry’s Roadhouse Cinnamon Rolls
Makes 6 large cinnamon rolls – recipe easily doubles
Prep time: 10 minutes to make dough – 10 minutes to assemble rolls | Turnout time: 8 hours + 1½ hours
Directions for Dough
1 tablespoon active dry yeast
1/4 cup warm water
1/2 tablespoon sugar
3 1/2 cups flour
1 teaspoon salt
1/2 cup sugar
1 cup butter
3 egg yolks
1 1/4 cups milk
Directions for Filling
1/4 cup butter, melted
2 cups brown sugar
3 tablespoons cinnamon
1 cup chopped pecans
- In a large bowl, mix yeast into water. The water should be lukewarm (about 100 degrees F), not hot, or it could kill the yeast. Mix in 1/2 tablespoon sugar and set bowl in a warm place. If your yeast is good, the mixture will foam up in a few minutes. If not, get some fresh yeast and start over.
- To make the Dough: Put flour, salt, and 1/2 cup sugar in the bowl of a stand mixer. Turn on low until ingredients are just combined. Cut butter into little pieces and add to dry ingredients. Turn the mixer motor on low and let butter incorporate until the mixture is crumbly. Add egg yolks, then the risen yeast mixture, and finally the milk. These additions should happen quickly so the dough does not become too wet for the milk to be incorporated well. Put dough in a large plastic container with room to grow, and cover with plastic wrap. Refrigerate 8 hours or overnight.
- To assemble rolls: Roll dough into a rectangle about 20 by 30 inches. Brush with a thin layer of melted butter. Sprinkle with brown sugar, cinnamon, and chopped pecans. Roll up the dough starting on the short side to create a log. With your hands, shape the log into an evenly thick roll and cut into 6 equal pieces. Grease the muffin tin cups and place each slice into a cup. Put in a warm place to rise. This usually takes about 45 minutes to an hour, depending on how warm the spot is. The dough will be soft and a little spongy when ready to bake.
- Cover the rolls with foil and bake for 20 minutes at 350 degrees F. Then uncover and bake for 15 minutes more, until the rolls are golden brown au over. Flip the tin upside down and the cinnamon rolls will come right out. Let sit for a couple of minutes and then invert the rolls and serve warm with butter.
Harry’s Roadhouse Cinnamon Rolls recipe courtesy of Harry’s Roadhouse Cookbook