Recipes and Cooking People Pleasing Cinnamon Rolls 4.0 (91) 1 Review Inhale the aroma of freshly baked cinnamon rolls early in the morning. Accomplish the simple task easily, and to great applause, with this make-ahead bread recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Rise Time: 1 hrs Cool Time: 30 mins Bake Time: 20 mins Total Time: 2 hrs 30 mins Servings: 16 Jump to Nutrition Facts Ingredients 6 ¼ - 6 ¾ cup all-purpose flour 2 packages active dry yeast 1 ½ cup milk ½ cup margarine or butter ½ cup sugar 1 teaspoon salt 3 eggs ¾ cup sugar ½ cup margarine or butter, softened 4 teaspoon ground cinnamon or finely shredded orange peel 2 teaspoon all-purpose flour ¾ cup chopped nuts, semisweet chocolate pieces, or raisins (optional) 2 cup sifted powdered sugar ½ teaspoon vanilla 2 - 3 tablespoon milk Directions In a large mixing bowl combine 3 cups of the flour and the yeast. In a saucepan heat the 1-1/2 cups milk, the 1/2 cup margarine, the 1/2 cup sugar, and salt just until warm (120 degrees F to 130 degrees F) and margarine is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour). For filling, in a small bowl combine the 3/4 cup sugar, 1/2 cup margarine or butter, cinnamon or orange peel, and the 2 teaspoons flour; set aside. Punch dough down; divide in half. Cover and let rest 10 minutes. On a lightly floured surface roll each half of the dough into a 12-inch square. Spread half of the filling over each dough square. If desired, sprinkle with half of the nuts, chocolate, or raisins. Roll each square up into a spiral; pinch edges to seal. Slice each roll into 8 pieces. Place 8 pieces in a greased 13x9x2-inch baking pan. Repeat with remaining pieces using another 13x9x2-inch pan or a 12-inch pizza pan. Cover loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (Or, don't chill dough. Instead, cover loosely; let rise in a warm place until nearly double, about 45 minutes). Break any surface bubbles with a greased toothpick. Bake in a 375 degree F oven for 20 to 25 minutes. Remove from pans. Cool slightly on a wire rack. Meanwhile, in a mixing bowl combine powdered sugar and vanilla. Add enough milk to make of drizzling consistency. Spread over rolls. Makes 16 servings. Rate it Print Nutrition Facts (per serving) 423 Calories 14g Fat 68g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 423 % Daily Value * Total Fat 14g 18% Cholesterol 53mg 18% Sodium 295mg 13% Total Carbohydrate 68g 25% Protein 8g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.