Two Way Cinnamon Rolls

Recipes

These cinnamon rolls are one of my favorite things my mom made growing up!
We grew up with the caramel variety.
Not until a few years ago did she begin making the butter cream kind!
One of my favorite memories is on Christmas morning my mom would make these and place a maraschino cherry in the middle of each cinnamon roll!
It was such a treat πŸ™‚
If you’ve never baked with yeast before do NOT be intimidated!
It’s super easy as long as you follow the instructions!
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Cinnamon Rolls
2 Tablespoons (or 2 package) Yeast
1 Cup Warm Water
1 Cup Warm Milk
2/3 Cup Sugar
2/3 Cup Butter
2 teaspoons Salt
2 Eggs
7-8 cups of Flour
Put your milk and butter in a saucepan on the stove.
Stir until the butter has melted into the milk.
Dissolve your yeast into warm water.
You want your water to be hot enough to activate your yeast, 
but not too hot or else it will kill it.
I then add about a tablespoon of sugar to the water and yeast mixture.
It helps the yeast to grow.
Now…here’s how I know I’ve activated my yeast correctly.
Set your bowl aside for a few minutes.
After a few minutes your yeast should have a frothy layer over it.
I’ve included a picture below.
Once you see your frothy layer continue on with the recipe!
If you proceed and you don’t have a frothy layer I would highly 
suggest starting over with your yeast and water mixture.
If you don’t have your yeast activated correctly your cinnamon rolls won’t rise and will be hard as rocks πŸ™‚
Beat in your milk, butter, sugar, salt, eggs and four cups of flour.
Beat until smooth.
With a spoon stir in the remaining flour until the dough is soft and easy to handle.
Knead your dough for about five minutes.
Cover and let it rise until it is double in size.
This may take awhile.
Don’t rush it!
While your dough is rising you can make your Caramel Sauce (recipe below) for the cinnamon rolls.
You can also grease and prepare your baking pans.
Once your dough has risen divide the dough into two parts.  
Roll each part into a large rectangle.
Rub softened butter over your large rectangle.
Then COVER your dough with LOTS of cinnamon, brown sugar and white sugar!
The more the better in my book πŸ™‚
Roll up your dough.
Then cut each roll into twelve pieces.
Lay into your prepared pans.
I cover my rolls with a clean towel and let them rise AGAIN.
Usually around 30 minutes or so.
Bake at 350 for around 20-25 minutes.
Depending on how your oven bakes.
Make sure to keep an eye on them!
If you’ve made the Caramel rolls let them cool down for about 10 minutes.
Then place a 9×13 baking sheet over your 9×13 baking pan.
In one swift movement you’ll FLIP them over so that your baking sheet is now on the bottom.
This will make it so the caramel part of the cinnamon roll is on the top!
There’s a picture below to show what I mean!
And if you’ve made the Butter Cream Rolls then let the rolls cool completely 
or else your frosting will melt on your hot rolls.
Although this wouldn’t be an entirely terrible problem to have:)
Caramel Sauce
*I use this recipe for ONE 9×13 pan of rolls, which is a dozen*
1 1/2 Cup Brown Sugar
3/4 Cup Maple Syrup
6 Tablespoons Butter
In a saucepan cook for 3-4 minutes.
Then pour into the bottom of your greased 9×13.
Sprinkle with pecans (optional).
Set aside until you are ready to place your uncooked cinnamon rolls on.
Butter Cream Frosting
2 1/2 Tablespoons Flour
1/2 Cup Milk
Cook these two until thick and doughy.
7 Tablespoons Butter
1/2 Cup Sugar
Beat the butter and sugar until creamy.
Add in a pinch of salt and 1 teaspoon of Vanilla.
Add in your flour mixture and beat until light and fluffy.

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My yeast mixture right after I made it.
I now set it aside to let it grow and activate.

After a few minutes of letting the yeast activate itself.
I took a side shot so you can see how thick the frothy part is.

This is a picture of my dough before I let it rise.

While your dough rises go ahead and make your Caramel for the bottom of your pans.

This is what your dough should look like after it’s risen.

If you have any questions whatsoever just ask in the comments!
I’ll post any answers directly in the comments for everyone to see!

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