There is nothing better than homemade cinnamon rolls on Christmas morning or any morning for that matter. This recipe was passed down to me from one of my favorite people, Barbara Hacker. I taught my first year with this precious lady who taught me so much. She has now passed away but the memory of her delicious baked goods and legacy lives on forever and today I am sharing her recipe with you.
This is a recipe that I have made with my students for over a decade. My family loves when I make these delicious sweet treats and so will your family. It is worth every single minute that it takes to prepare and they will give you hugs and beg for more. I honestly only make them once or twice a year but they are perfect on Christmas, Thanksgiving or Easter. I love that you can prep them the night before and cook them fresh in the morning.
You roll out the dough on a lightly floured surface into a rectangle and then you spread your melted butter and cinnamon/sugar mixture on top. If you want to add chopped nuts to the rolls feel free too!
Next roll up your dough from the long side and pinch the ends together so you don’t lose any of your gooey filling. You will cut the dough into 16, 1 inch slices by slipping a thread (or unflavored dental floss) under the roll. Place 8 rolls cut side down into a caramel coated pan.
They are best served warm right out of the oven and trust me your family won’t leave any for leftovers. They are absolutely delicious and your family will be begging for me. Luckily I always have a 2nd pan coming out of the oven about the time that first pan is empty.
I hope you enjoy these delicious homemade yeast cinnamon rolls as much much as my family does.
- 3 cup flour
- ¼ cup granulated sugar
- ¾ tsp salt
- 1 package active dry yeast
- ¾ cup hot tap water
- ½ cup butter + 2 TBSP butter
- 1 egg
- 1 tsp cinnamon
- Optional Caramel Topping:
- 6 TBSP butter
- 6 TBSP brown sugar
- 6 TBSP chopped pecans
- In a large mixing bowl measure 1 cup of flour, ¼ c sugar, ¾ t salt and 1 pkg active dry yeast.
- Add ¼ cup butter, softened and ¾ cup hot tap water. Mix well.
- Stir in 2 cups flour and 1 egg (room temperature).
- Knead with dough hooks for 4 minutes.
- Cover with saran wrap, heat in microwave on low for 2 minutes.
- Let rest 10 minutes.
- Melt 2 TBSP butter in a microwave safe bowl.
- Mix together ¼ cup sugar and 1 tsp. cinnamon (not not mix with the butter)
- Caramel Topping:
- Place 3 TBSP butter, 3TBSP brown sugar and 3 TBSP chopped pecans into a 9" glass pie pan and heat until melted (either in the oven or microwave). You will need (2) pans for this recipe.
- On a lightly floured surface, roll out dough into a rectangle and spread the 2 TBSP melted butter on with a pastry brush.
- Sprinkle the sugar/cinnamon mixture over the butter.
- Roll up from the long side.
- Pinch ends to seal.
- Cut the dough into 16 inches slices by slipping a thread under the roll.
- Place 8 rolls cut side down in each of the caramel coasted pans.
- Place in the fridge for up to 24 hours.
- Proof for 30-60 minutes before baking by removing from the fridge and placing onto a pre-heated oven while covered.
- Cook one pan at a time for 25-30 minutes or until no longer doughy.
- Invert onto a plate and eat immediately.