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how to make cinnamon rolls

Heidi's December Holiday Homemade Cinnamon Rolls

Ingredients

  • 1 cup organic real sour cream or whole milk Greek yogurt I use UAV yogurt cheese here with spectacular results
  • 1/2 cup organic sugar
  • 1 tsp. salt
  • 1/2 cup butter
  • 1/2 cup tepid water
  • 2 Tbsp. instant dry active yeast
  • 2 local chicken or duck eggs
  • 4 cups organic or local unbleached flour To make this gluten free, sub in 2 cups of Tidewater Grain Company Rice Flour + 8 Tbsp. ground flax seeds, 2 cups of organic Almond Flour, 1 Tbsp. Xantham Gum and 1 Tbsp. Baking powder.

For the Cinnamon Roll Filling

  • generous amounts of melted butter, cinnamon, organic sugar, and brown sugar

Instructions

For the dough:

  1. Dissolve yeast in warm water with one teaspoon of the sugar. Stir and when a foam forms on the surface it is ready. If no foam appears within five minutes, then either your water was too hat or your yeast was old. Start again with cooler water and another package of yeast.

  2. Once the yeast starts to foam or proof, combine it with the other dough ingredients to form a soft but sticky dough.

  3. Let rise 1 hour. Turn out onto a floured work surface. Knead until smooth then roll dough out into a large rectangle about ¼ inch thick.

  4. Generously spread the dough rectangle with melted butter. Sprinkle with sugars and cinnamon. Roll up like a jelly roll. 

  5. Cut the log of dough into 1 ½ inch thick slices. Place the slices in a buttered pan, cut side up. Drizzle with additional melted butter.

  6. Cover with a dish towel and let rise an additional 20 minutes. Bake in a preheated 375 degree oven for 23-30 minutes.