Margie's Cinnamon Rolls

20 rolls
1 hr 20 min

My friend Margie is famous for her delectable breads. Everything she makes is absolutely mouthwatering! We usually have a Christmas breakfast with our church group and we volunteer to bring homemade cinnamons and Margie's tray is always the first to be eaten. She was kind enough to share her recipe with me and with just a change of your yeast you use, you can have these delicious cinnamons in about 1.5 hours instead of 3 + hours. I know that may sound like a lot of time but I'm telling you, they are definitely worth the wait. They are so soft, light, and the perfect blend of cinnamon and sugar. These are better than Cinnabon and better than Joanna's cinnamon rolls at Magnolia Bakery in Waco. This is the easiest recipe I have used and even beginner bakers can have success with this recipe.

Recipe details

  • 20  rolls
  • Prep time: 1 Hours Cook time: 20 Minutes Total time: 1 hr 20 min
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Ingredients


  • 2 C warm water
  • 1/2 C sugar
  • 2 Tbsp yeast * use Saf Instant yeast to cut down rise time
  • 1/3 C canola oil
  • 2 eggs beaten
  • 1 Tbsp salt
  • 4-5 C Bread flour
  • 1/3 C soft butter
  • 1/2 C sugar
  • 3 tsp cinnamon

Instructions


In a large mixing bowl combine warm water, yeast, and 1/2 C sugar. Allow to stand until completely dissolved. Add beaten eggs, oil, and salt with 3 C bread flour. Beat with a dough hook until well mixed and blended. Add enough flour to make a moderately soft dough (it will be slightly sticky and this is the secret to a light and soft cinnamon roll).
If you used "Saf Instant yeast" you can go ahead and skip one of the rising and skip right to rolling it out on a lightly floured surface to 1/2" thick. Use as little flour as possible - you still want it a little sticky.
When you roll out your dough, spread soft butter all over (it is not as messy as melted butter) and combine your 1/2 C sugar and 3 tsp cinnamon and sprinkle all over dough. Roll up your dough like a jelly roll starting with long edge and seal. Cut in 1" slices and place cut side down 1" apart on a greased cookie sheet. Cover with a tea towel and let rise in a warm spot for 45 minutes or until double in bulk.
Bake at 350 for about 20 minutes or lightly golden brown on top.
I usually buy premade vanilla frosting or cream cheese frosting and spread on while the rolls are still warm. You can make your own frosting if you prefer.

Tips

  • Use Saf instant yeast to cut down your rise time. If you use regular dry active yeast you will have to let your dough rise in the bowl after it is mixed for about 1.5 hours before punching it down and rolling it out.
  • I usually wrap these up and freeze them. When you are ready to eat just unwrap and heat in a microwave for about 20 seconds and you will have fresh, warm cinnamons to go with your breakfast.

Comments

  • Mary Mary on Nov 11, 2020

    Do you have to use Canola Oil?

    • Sam Sam on Dec 08, 2020

      I used avocado oil as I never use canola for anything. It worked great! Love this recipe.

  • Margaret Margaret on Dec 08, 2020

    Love me some Cinnabon. Can’t wait to try this recipe. Thanks for sharing!!!

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