Cinnamon Rolls
Yummy, basic, easy to make cinnamon rolls.
Recipe type: Breakfast
Cuisine: American
  • 2 (.25 ounce) packages active dry yeast
  • ⅓ cup white sugar
  • 2 cups warm water or milk (110 degrees F/45 degrees C)
  • 1 tablespoon salt
  • 6½ cups all-purpose flour, divided
  • 2 eggs
  • ⅓ cup vegetable oil
  • 2 teaspoons vanilla
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 teaspoons ground cinnamon
  • ⅛ cup flour
  • Soft margarine
  1. In a large mixing bowl, dissolve yeast and ⅓ cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, ½ cup at a time, beating well after each addition.
  2. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together ½ cup brown sugar, ½ cup white sugar, ⅛ cup flour, and 2 teaspoons cinnamon; set aside.
  3. Roll out dough into a large rectangle. Spread some soft margarine over dough, then sprinkle with cinnamon mixture. Roll up and cut into 12 rolls. Place the rolls in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. Bake in preheated oven for 25-30 minutes, until golden.
  5. Frost or glaze as desired.
Recipe by Life in the Between at