This week the Sunday Supper team is having a “Thankful Sunday.” Cinnamon Rolls have become a tradition in recent years in my house. I’ll make these early on Thanksgiving morning for the family to enjoy while we are busy in the kitchen getting everything else going our feast.
This year, I am thankful for my family all being together. We moved over 5,000 miles this year without any issues, arriving safely in our new home. Our family is healthy and settling into our new home. I’ve made some new, great friends here in Alabama, and have even found a great local group of bloggers.
Give thanks to the LORD, for He is good;
For His lovingkindness is everlasting. Psalm 118:29
To begin, warm a cup of milk. You want this nice and warm, but not too hot.
Pour the warm milk into your mixing bowl and sprinkle in 2 1/2 teaspoons of yeast. Let that sit about 8-10 minutes or until bubbly.
Add in 1/2 cup of sugar.
1/3 of a cup of soft butter
and 2 eggs. Mix together, and add in a teaspoon of salt and 4 cups of bread flour. Mix well.
Knead it for a couple minutes on a lightly floured surface until smooth. Place it in a bowl, cover and let it rise for an hour in a warm place, until it has doubled in size.
After it has risen, preheat your oven to 400 degrees.
In a small bowl, stir together a cup of brown sugar and 2 tablespoons of cinnamon.
Turn the risen dough out onto a lightly floured surface.
Gently roll it into a rectangle that is about 21 by 16 inches.
Spread 1/4 cup of soft butter all over the surface.
Sprinkle the cinnamon sugar all over the top from edge to edge.
Carefully roll it up from a short end.
Pinch the edges together to seal it.
You’ll need to slice this into 9 – 10 slices. Here’s a tip I learned in my 9th grade cooking class – take a piece of thread and slide it up under the end of the dough. Criss-cross the ends over the top like you are about to tie it closed, and pull tight. The thread will cut straight through and give you a perfect slice! (I used dental floss so you could see it better.)
Place the slices in a greased 9×13 baking dish. Bake for 17-20 minutes, or until the rolls are golden.
Meanwhile make the brown sugar glaze. In a saucepan, combine 1/3 cup each of sugar, brown sugar, butter and half & half, and a pinch of salt.
Bring it up to a rolling boil, and boil for a minute.
While stirring, add in a teaspoon of vanilla. Cook for another minute. Cool.
Beautiful, hot cinnamon rolls!
Pour the glaze over the top of the rolls.
Enjoy! While you celebrate Thanksgiving or Hanukkah this year, please remember those who have been sent to far away lands by Uncle Sam, and can’t be with their families for the holidays. We’ve been there too many times.
- 1 c warm milk
- 2½ tsp yeast
- ½ c sugar
- ⅓ c butter, soft
- 1 tsp salt
- 2 eggs
- 4 c bread flour
- 1 c packed brown sugar
- 2 Tb cinnamon
- ¼ soft butter
- ⅓ c butter
- ⅓ c sugar
- ⅓ c brown sugar
- ⅓ c half & half
- pinch of salt
- 1 tsp vanilla
- To begin, combine the warm milk and yeast in your mixing bowl. Let it sit 8-10 minutes or until bubbly. Add in the sugar, butter, salt and eggs. Mix. Add in the flour Mix well. Knead the dough for a couple minutes on a lightly floured surface until smooth. Place the ball of dough in a clean bowl, cover and let it rise an hour in a warm location, or until doubled in size.
- Preheat your oven to 400 degrees. Combine the cinnamon and brown sugar for the filling in a small bowl. Gently roll the risen dough out on a lightly floured surface, into a rectangle about 21x16 inches. Spread the butter over the dough. Sprinkle with the cinnamon sugar, edge to edge. From a short side, roll the dough up and pinch the edges closed to seal. You’ll need to slice this into 9 – 10 slices. Here’s a tip I learned in my 9th grade cooking class – take a piece of thread and slide it up under the end of the dough. Criss-cross the ends over the top like you are about to tie it closed, and pull tight. The thread will cut straight through and give you a perfect slice! Place the slices in a greased 9×13 baking dish. Bake for 17-20 minutes, or until the rolls are golden.
- Meanwhile make the brown sugar glaze. In a saucepan, combine the sugar, brown sugar, butter, half & half and salt. Bring it up to a rolling boil, and boil for a minute. While stirring, add in a teaspoon of vanilla. Cook for another minute. Cool. Pour the glaze over the top of the rolls.
Thank you to Paula at Vintage Kitchen Notes for hosting this week! Take a moment the enjoy all of these recipes from our Thankful Sunday event!
FIRST COURSE / APPETIZERS
- Harvest Soup from Bea of The Not So Cheesy Kitchen
- Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita’s Cocina
- Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor’s Adventures
SAVORY BREADS + STUFFING
- Cloverleaf Rolls from Micha of Cookin’ Mimi
- Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
- Picnic Roll from Linda of The Urban Mrs
- Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
- Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
- Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite
- Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
- Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings
- Brussels Sprout Latkes from Susan at The Girl In The Little Red Kitchen
- Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
- Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
- Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
- Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
- Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
- Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
- Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
- Italian American Turkey Dressing from Anne at Webicurean
- Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
- Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
- Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
- Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
DESSERTS + SWEET BREADS
- Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
- Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
- Black Bottom Banana Cream Pie from Cheryl at Hot Momma’s Kitchen Chaos
- Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
- Bourbon Pecan Pie from Julie at The Texan New Yorker
- Chocolate Moussecake from Liz at That Skinny Chick Can Bake
- Cinnamon Rolls from Conni at The Foodie Army Wife
- Gingered Butternut Squash Tart from Renee of Magnolia Days
- Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
- Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
- Mini Maple Sweet Potato Pies from Holly at Mess Makes Food
- Mini Pumpkin Pies from Nichole at Casa de Crews
- Mom’s Custard Pie from Courtney at Neighborfood
- No Bake Pumpkin Spiced Cheesecake from Tammi of Momma’s Meals
- Plum and Blackberry Crumble from Katy at Happy Baking Days
- Pumpkin Gooey Butter Cake from Heather at girlichef
- Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner
- Salted Caramel Apple Pie from Laura at Pies and Plots
- Sweet Potato Gingersnap Pie from Paula at Vintage Kitchen Notes
All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog
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