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These are absolutely perfect cinnamon rolls - very rich and delicious! Be prepared, as everyone you serve these
cinnamon rolls will want this recipe. I call these Harvest Cinnamon Rolls because I always serve them during coffee break at our Grape Harvest Party in October
(we have a vineyard with pinot noir and pinot gris grapes in Oregon). Family and friends are invited to help us pick the
grapes and party.
The best part about making this cinnamon roll recipe is that the dough can
be mixed and the rolls filled, shaped, and frozen long before our Harvest Festival, as I make eight dozen cinnamon rolls for the event. The night before
I need to bake them, I take them out of the freezer to thaw and rise. When I awake in the morning, I just bake. So
easy to make and so rewarding!
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Harvest Cinnamon Rolls Recipe - Perfect Cinnamon Rolls
Brunch and Breakfast,
Yields: 15 Cinnamon Rolls
Prep time: 10 min
Cook time: 20 min
1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated
5 cups bread
vital wheat gluten (optional)*
3 teaspoons instant active dry
yeast (I use
SAF Instant Active Dry Yeast)
Cinnamon Filling (see recipe below)
Butter Frosting (see recipe below)
* The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and
easier to roll out. I have made these cinnamon rolls both with and without this ingredient with excellent results.
Bread Machine Recipe:
Add all the ingredients, except the Cinnamon Filling and the Butter Frosting, in the bread
pan of bread machine. Process according to manufacturer's instructions for a dough setting.
NOTE: During the dough setting in the bread machine, there is a rise cycle that will rise the dough. When the bread machine
has completed the dough cycle, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough
into an oval, cover with a plastic wrap and let rest for 10 minutes.
Check the dough (don't be afraid to open the lid). It should form a nice
elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time).
The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
If you can't judge your dough by looking, stick your finger in and feel the dough.
It should be slightly tacky to the touch.
Standup Mixer Recipe:
In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the
order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.
Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time).
The same is true if the dough is looking dry and gnarly. Add warm water (a
tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough.
It should be slightly tacky to the touch.
Turn the dough out onto a lightly-oiled
surface (I use a nonstick cooking spray), and knead until elastic, approximately 10
minutes. You could also use your dough hook and knead
in the mixer. Cover the bowl with plastic wrap and let rise until double in size.
Food Processor Method:
Put dry mixture
in processing bowl with steel blade. While motor is running, add liquid ingredients,
butter, and egg. Process until mixed. Continue processing, adding remaining flour until
dough forms a soft ball.
Check the dough. It should form a nice elastic ball. If you think the
dough is too moist, add additional flour (a tablespoon at a time). The
same is true if the dough is looking dry and gnarly. Add warm water (a
tablespoon at a time). If you can't judge your dough by looking, stick
your finger in and feel the dough. It should be slightly tacky to the touch.
Turn the dough out onto a lightly-oiled
surface (I use a nonstick cooking spray), and knead until elastic, approximately 10
minutes. Cover the bowl with plastic wrap and let rise until double in size.
Butter a 9 x 13 x 2-inch baking pan; set aside.
After dough has risen, using your
rolling pin, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough.
Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in
cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently)
or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark,
you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly.
The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
Options or Choices:
1. Refrigerating or Freezing Unbaked Cinnamon Rolls:
At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight
(I've actually made them two days in advance) or frozen for one (1) month. Before baking, allow rolls to thaw
completely and rise in a warm place if frozen.
I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake.
I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways).
They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.
If you rolls are not rising enough after
being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve
the desired rising before baking.
2. Bake Immediately After Making:
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled
in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown.
A good check is to use an instant
digital thermometer to test your bread. The temperature should be between 190 and 200 degrees.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove from oven and let cool slightly. Spread
prepared Butter Frosting over the cinnamon rolls while still warm.
Best served warm, but room temperature is also great!
Yields 15 large cinnamon rolls.
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)
Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional).
NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract
1/8 teaspoon lemon extract or oil (optional)
In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar,
vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate
frosting until ready to use and then bring to room temperature before spreading.
Comments and Questions from Readers:
Just a little message to let you know that we have tried this recipe and the rolls are absolutely delicious! We
ate two each yesterday - can't wait until tea time to have another one! Thanks for your good advice!
- Warmest regards from France -
Making cinnamon rolls was my first attempt to make anything with yeast
- and I did it! They came out fat, moist, lots of cinnamon, and
with sweet frosting on top. This recipe is a keeper. Visit the
web site as they offer suggestions on baking and freezing, and
other important information like using vital wheat gluten which
will help the sweet bread rise even better, be more elastic, and
easier to roll. - Andi Winslow,
Wednesday's Baker (6/11/13)
I found your recipe and wanted to try it for Christmas day. I am fairly new to baking and didn't want to
take a chance so I made some on the 22nd. Sort of a trial run. They turned out awesome! See photo on right.
Thank you so much. I can't wait for my family to try them Christmas day.
Merry Christmas - Tim Farris and Logan Farris (5 year-old that helped). (12/23/12)
I've just tried your cinnamon roll recipe, and I had to write you to say
thanks. I've been baking for many years, and I've never been
satisfied with the other cinnamon roll recipes I've tried. My
sweetie and I are leaving next week for a few days in a rented
house up in redwood country, and I've been putting together
menus. He adores cinnamon rolls, and so I decided to google
"cinnamon roll frozen" to see if I could find a recipe that
would allow me to freeze the unbaked rolls. Yours was at the
top of the list. I liked what I saw, and I was very impressed by
the number of comments. These are perfect-in fact, I just told a
friend that I had found the Holy Grail of cinnamon roll
recipes. The recipe is terrific and your instructions are just right.
Thank you, thank you for sharing this exquisite recipe. -
Earline Leppert Ahonima (1/24/10)
I found your recipe when I typed in cinnamon rolls/freezer. I
really just wanted to put them in the refrigerator overnight. I was going to visit my new grandson and of course his parents. We
were going to have brunch. I made the rolls on Saturday night. It was very therapeutic kneading the dough. On Sunday
morning, the rolls with extra frosting were a big hit! Just want to let you know that I have bookmarked your site.
- Rachel Ramer
I came across your recipe for harvest cinnamon rolls about a year or so ago
whilst looking for a 'cinnabon' style recipe (we don't have cinnamon rolls here in England- but my husband had tried a 'cinnabon' and loved it- but as
they are not available in the U.K I was looking for a recipe I could make for him at home). Your recipe turned out great, and I'm not a particularly
good cook! I have made them a few times now. We have made it a new tradition to have these on Christmas morning (and birthdays, and wedding
anniversary.....!). I have since become a Vegan and have 'veganised' your recipe and it still works wonderfully.
Many thanks for your help, and thanks for a great recipe that we love!
- Becky Ansell - Hampshire, United Kingdom (9/27/08).
Check out Becky's vegan version of this recipe:
Vegan Harvest Cinnamon Rolls.
I made 300 of your harvest cinnamon rolls for a soup supper and everyone
loved them! I used three bread makers and timed them so that they would
go off every 20 minutes which gave me time to roll out dough and measure
ingredients for another batch. I set my ingredients in order on my
counter, with the appropriate measure by each of them, to really speed
things up. I did not have my butter soft so I would measure the milk
and water into a glass cup, and then add the stick of butter and zap
it. I also dropped the eggs into the machine and started it while I
added the rest of the ingredients so the machine could mix them for me.
On my countertop, I used
clear packing tape to mark out the rectangle size that I needed to roll
them to. This worked great, and I could quickly get the dough to the
exact size without measuring length/width. 1 1/2-inch”marks on the tape
made that part go fast also. I did the Cinnamon
Filling a little different. I used a pastry blender to cut the butter
into the cinnamon/sugar mix. This crumbled mix was easy to spread out
on the dough in one step.
Putting the Butter Frosting in a zip loc bag, and then snipping the corner made this step
go super fast also.
Thanks for a great recipe and clear instructions. Approximately 300 cinnamon rolls in 7 to 8
hours using bread machines with a 1:40 dough cycle. -
Christine Sueverkruepp from Firth, Nebraska (10/27/07)
I just have to tell you how much we enjoy your Harvest Cinnamon Rolls!
I have made them for several years for our Christmas breakfast and they
are a huge hit! It just wouldn't be Christmas without them. The recipe
is well-written and easy to make. I always make extra and share them
with friends and family. They always get rave reviews. Thank you so very
much for sharing the recipe. Happy Holidays! - Peggy from Iowa
I finally found success with cinnamon
rolls! I used the Harvest Cinnamon Roll recipe and my family was
jumping for joy. They looked and tasted amazing. I made of my husband's
siblings and their families a pan of cinnamon rolls to put in their
freezer to bring out for consumption during the Rose Parade. Thank you
so much. I am trying the roll recipe for Sunday dinner tomorrow. The
information you have shared has made me feel re-inspired to bake and
make new things. A gift I will treasure. - Peggy from Las Vegas
I tried your recipe
and it turned out great. I have always loved cinnamon rolls but was
never able to make any that would do to eat until I found your
recipe. I have made several batches and haven't had a failure yet.
Thanks so much for the great recipe. - J. Welch (1/30/07)
wanting to try your recipe but I don't have any of the equipment you
mention for making the rolls. Since we are on a tight budget, I would
like to not waste a complete recipe of ingredients to only find that not
using the equipment will make the recipe not turn out favorable. Can I
make these the old-fashioned way? - elbow grease and hand kneading?
Thanks for your assistance. New to baking - Kelli Tate (10/06/07)
Yes, you can make them the old-fashioned way. Like you said – elbow grease and hand kneading. The cinnamon rolls
will turn out great!
I made your rolls for the first time as a gift, but kept a few for
us. They are good and one of the best recipes for these. My mom used to
make cinnamon rolls and give some to one of my brothers, since he was
not fond of the houska she made. Since she passed away, I have continued
this tradition but could never find her recipe and these would be the
closest that I have come up with.
I do have a couple of questions: do you only use one 9X13-inch pan because
mine filled the pan and were touching from the very beginning and do you
actually just get 15 rolls because the web site shows two pans with 12
in each and so I was wondering do you actually cut them about 1 inch and
thus get 24. What I found was that some of the dough seemed doughy and
not flakey which would mean not cooked long enough, even though I did it
longer than the suggested time and at the right temperature, and that
could be because it was too packed in. Thanks for the recipe - Tom
If you roll the dough per my instructions
in the recipe, one (1) batch will make 15 cinnamon rolls. I cut the dough
into 1 1/2-inch cinnamon rolls to make 15 cinnamon rolls per batch.
My pan only holds 12 cinnamon rolls, so I
have to place the extra rolls in another pan. Since I'm usually making many,
many batches of cinnamon rolls for our Harvest Festival, I just keep adding
additional pans and place the extra 3 rolls in them. Since I make mine in
advance, I freeze the unbaked cinnamon rolls. When I make the next batch, I
add the new rolls to the partially empty pan with the frozen rolls. Check
the photo out on my page and you will see that the unbaked cinnamon rolls do
not touch each other before rising and baking. Do not pack the unbaked
cinnamon rolls together, as they must not touch each other before rising and
If you are just making one (1) batch, place the three (3) extra cinnamon rolls in a cake
pan to rise and bake.
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -