Cinnamon Rolls using Easy Refrigerator Roll Recipe

cinnamon rolls

Written by Mark Marques

Do you like Cinnamon Rolls and are in need of an easy recipe? This recipe is easy (as the name suggests) and will help you create delicious cinnamon rolls.  Whether you use this recipe for a brunch, or the office potluck, this recipe is sure to make you a hit. 

Ingredients:

  • 2 packages of active dry yeast
  • 2 cups warm water (105 to 115 degrees)
  • 1 1/2 cup sugar
  • 1/4 cup shortening
  • 2 tsp salt
  • 6 1/2 to 7 cups flour

 Cinnamon Filling

  • 1 stick Butter – room temperature
  • 1 cup Sugar
  • 2 tablespoons Cinnamon (Fresh Ground if you can)
  • ¼ tsp Salt

Directions:

In mixing bowl dissolve yeast in warm water.  Add sugar, shortening, egg, salt, and half the flour.  Beat until smooth.  Mix in remaining flour with spoon or by hand until dough is easy to handle.  Place in a greased bowl, turning once to bring the greased side up.  Cover loosely with plastic wrap or foil. 

Refrigerate for at least 2 hours.  When dough rises, punch it down occasionally. 

Two hours before baking, roll dough flat to a 12 x 18 inch rectangle. Mix Butter, Sugar, Cinnamon and Salt. Spread Cinnamon mixture evenly over dough, leaving a 1 inch gap at top of the dough. Roll dough over on itself tightly towards the top of the dough and pinch the top closed. Cut roll in half and place the halves next to each other. Cut those in half, and then cut those into thirds. You should have 12 rolls.

Place rolls cut side up in a 9 X 13 inch Glass or Metal baking dish evenly spaced in a three rows, four in each row, they will expand to fill the pan. Cover in Plastic Wrap and let the rolls rise until double in size. 

Bake at 400 degrees for 15 to 20 minutes until golden brown and bubbly. These can be made the night before and baked in the morning, but take the pan out of the fridge for 15 minutes prior to baking. You can frost them in Cream Cheese Frosting or dust them in Powdered Sugar.

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square,  the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas.  Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.

 

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