FLUFFY FIRE HOUSE CINNAMON ROLLS
I came up with the recipe cooking at the fire station. It is my take of a recipe that was passed down from older firemen at my station. I love this recipe because the cinnamon rolls are fluffy and rise to be huge!
Provided by rbell
Time 2h25m
Yield 12
Number Of Ingredients 17
Steps:
- Sift 2 cups flour, sugar, and salt for dough together into the bowl of a stand mixer fitted with the paddle attachment. Stir in yeast. Add butter and blend at low speed until combined. Add hot water (the hottest it comes from your tap) all at once with the mixer running. Mix in egg until fully incorporated. Add remaining 2 cups flour and mix briefly until dough is soft and flour is incorporated.
- Change to the dough hook and knead dough for 10 minutes. If dough does not knead, you may need to add a little bit more flour carefully while the mixer is running. Once the dough climbs up the dough hook you have the right consistency. Make dough into a ball.
- Oil a bowl. Place the dough into the bowl and turn to coat with oil. Cover with a cloth and let sit until doubled in size, 1 to 2 hours.
- Cover your countertop with flour and roll dough out to a large rectangle, roughly 18x24 inches. Sprinkle brown sugar, pecans, and cinnamon on the dough, then pour melted butter over top. Roll the dough up from the longer side and cut into twelve 2-inch pieces. Place the pieces in a baking pan or on a baking stone. Cover with a cloth and let rise until doubled in size, about 45 minutes. Keep a close eye on the rolls; if they start to fall or look deflated at all, bake them immediately.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake the rolls in the preheated oven until golden brown, 6 to 10 minutes.
- Meanwhile, combine confectioners' sugar, butter, cream cheese, vanilla, and salt in a large bowl; beat with an electric mixer until no lumps of cream cheese remain. Whip for 2 to 3 more minutes on medium speed.
- Spread icing on warm rolls and serve.
Nutrition Facts : Calories 479.3 calories, Carbohydrate 61.2 g, Cholesterol 67.4 mg, Fat 23.9 g, Fiber 2.1 g, Protein 6.7 g, SaturatedFat 12.7 g, Sodium 240.6 mg, Sugar 30.2 g
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Naseeb King
[email protected]I've made these cinnamon rolls several times and they're always a hit. They're the perfect combination of sweet, cinnamony, and gooey.
ns Shipon
[email protected]These cinnamon rolls are a great way to use up leftover dough.
Gentle Prince
[email protected]I made these cinnamon rolls for my family and they loved them! They're the perfect treat for a special occasion.
Elvis Elili
[email protected]These cinnamon rolls are a bit more work than some other recipes, but they're definitely worth it.
Surendra Bhattarai
[email protected]I've never made cinnamon rolls before, but these turned out great! I'm so glad I tried this recipe.
Srilakshmi Sri
[email protected]These cinnamon rolls are the perfect way to start a lazy Sunday morning.
Bata Fatie
[email protected]The recipe was easy to follow and the cinnamon rolls turned out beautifully. I'll definitely be making these again.
Luyanda Gege
[email protected]I love the gooey cinnamon filling in these rolls. They're always a crowd-pleaser.
Gg raja g Raja
[email protected]These cinnamon rolls were a little too sweet for my taste, but they were still very good.
Prof Siidow
[email protected]I made these cinnamon rolls for a potluck and they were gone in minutes! Everyone loved them.
Tenzing Thilay
[email protected]I followed the recipe exactly and my cinnamon rolls turned out dense and dry. I'm not sure what went wrong.
Saleem Billa
[email protected]These are the best cinnamon rolls I've ever had! The dough is so soft and fluffy, and the cinnamon filling is perfectly spiced. I will definitely be making these again.
Celiwe Mazibuko
[email protected]I've made these cinnamon rolls several times now and they always turn out perfect. They're the perfect combination of sweet and cinnamony.
alison greene
[email protected]These cinnamon rolls were a hit at my house! They were so fluffy and delicious. The glaze was the perfect finishing touch.