I promised you the cinnamon roll recipe, and here it is! Actually, it’s been on my blog this entire time. Remember Cindy’s Tea Ring recipe? Well, this is it with a couple changes!
When I was making Cindy’s Tea Ring with her over Halloween, I couldn’t help but wonder what it would be like as cinnamon rolls. I mean, they taste almost identical to Cinnabon’s cinnamon rolls. Everyone on Christmas morning agreed.
Ingredients Tea Ring *2 Cups Warm Water, *2 Packages Active Dry Yeast, *1 Tbsp Salt, *1/2 Cup Sugar, *1/3 Cup Melted Shortening (I used butter), *6 Cups Flour, *2 Large Eggs, *1 Cup Brown Sugar (or more for preference) *1/2 Stick Butter (salted or unsalted), *Cinnamon.
Ingredients for Icing *1 Stick Butter, *3 – 5 Cups Powdered Sugar (or more for consistency) *4-6 Tbsps. Milk. *1 Tsp Vanilla.
1. Mix together yeast and warm water.
2. Once the yeast is dissolved, pour in the sugar and combine.
3. Pour in 1/3 cup of melted butter (Or shortening) and only 3 cups of the flour. Mix together.
4. In a separate bowl, whisk the eggs together, and then add them to the mixing bowl and combine.
5. After the eggs are completely mixed in, add the remaining flour, and salt. (If you use salted butter, there is no need to add extra salt.) If you are having trouble mixing the flour in, add a tablespoon of warm water one at a time.
6. Cover the dough with a sheet of wax paper and a towel on top.
7. Let the dough sit in a warm area for about 45 minutes to rise. It may take longer if the area is not warm enough.
8. Lay out a pastry cloth. (Or use your counter) Sprinkle flour on top and roll out the dough.
9. Preheat Oven to 350 Degrees.
10. Once the dough is rolled out, melt 1/2 stick of butter and brush it onto the layer of rolled out dough.
11. Spread out brown sugar over the butter layer. It’s okay to add extra brown sugar to fill out the center. The more, the better!
12. Sprinkle Cinnamon all over the brown sugar layer. I add extra cinnamon every time!
13. Roll the dough layer up.
14. Cut around the ring. The rolls should be about 1 in. thick.
16. Place the rolls on a greased or non-stick baking sheet 2 in. apart from each other.
17. Bake for about 13-16 minutes.
Keep an eye on them. All ovens bake differently. The outside should be lightly brown. They’ll continue to bake once they are taken out of the oven, so don’t hesitate to take them out if the middles are gooey and the outsides are brown.
18. Let them cool completely before adding on the icing if you don’t plan on eating them right away! If you do plan on eating them immediately, start icing! It’s delicious when the icing melts.
19. Melt the butter in a microwave-safe bowl.
20. Add the powdered sugar and stir.
21. Slowly mix in the milk and vanilla.
If it’s too runny, add more powdered sugar. If it’s too thick, add more milk.22. Frost away!
You can make them fancy by drizzling the frosting on top, or you can just glob it on there like I did. I love cinnamon rolls drowned in frosting.
Not everyone likes frosting, so you can leave a couple un-frosted. They still taste great.
My brother kept saying the frosting was identical to Cinnabon’s. He couldn’t get over it! And I’m allowed to brag about it because it’s Cindy’s recipe, not mine!
The great thing about making the Tea Ring into cinnamon rolls is you can give them to people in goody baskets. I gave my grandma, aunts, and friends some.
The frosting has a harder layer on top, so it doesn’t get everywhere. They just look so pretty. I am thinking about making a ton for my Grandma to bring to Church Sunday.
To store them, I just kept them in a plastic bin out on the cabinets. If it bothers you that there is milk and butter in the frosting, you can leave them covered in the fridge.
Cindy likes to make the dough and freeze it for later. She says it saves her so much time and it comes in handy during last minute baking.
They are great cold, but my favorite is when they are warm and gooey! I microwave them for about 30 seconds until all the frosting is melted.
I added a little cinnamon around the plate to give them a nice touch before serving them to the family on Christmas morning!
These were a hit Christmas morning! It was a nice break for my mom. She usually makes her monkey bread. (We call monkey bread, cinnamon rolls, in our house)
The insides were perfect. The middles were gooey, the outsides crispy, yet soft, and the flavor had you dancing around the room like a fairy. Wait. What the heck did I just type? I meant to say…they were the bomb! I should make these in a bakery and name them CinnaBOMBS! Scoot over, Cinnabon.
My parents loved them, too! (Hi Mr. Grumples…)
What do you make for breakfast on special occasions?