The rich and nutty taste of homemade cinnamon rolls is a cinnamon lover’s dream. These incredible rolls will satisfy your soul! These delicious rolls are very easy to make, and they taste absolutely amazing! Use this recipe as a basis to make as many as you like as long as they are not overly salty. Enjoy these Cinnamon Rolls with your favorite coffee or tea.
Miller and Paine Cinnamon Rolls are a delicious and easy breakfast treat you can make in the morning. You can start this recipe by simply cutting out the cornmeal in half, halving the baking time in the oven, and then adding the cinnamon rolls into the apples. It’s a simple recipe that can be made using any combination of ingredients you have on hand.
The cinnamon roll is comfort food for many people and is very popular in the US. However, the recipe itself is not hard to follow and can be made in less than 20 minutes. This recipe is for a simple version of the cinnamon roll that you can make with your children.
How to make a Miller and Paine Cinnamon Rolls
Making your own cinnamon rolls is a simple yet impressive task. You can make a small batch of rolls or you can make a whole crowd of them. These rolls are a great opportunity to experiment with different kinds of yeast and sugar, and you get to control the end product.
- Milk, 2 cups
- Yeast, 2 packages
- Salt, 2 teaspoons
- Eggs, 2
- Flour, 8 cups
- brown sugar, 1 cup
- Powdered sugar, 1 cup
- Cinnamon powder, 1 cup
- Warm water, ½ cup
- Margarine, ½ cup
Mix warm water with the yeast in a small bowl. Don’t let the water get too hot, or the yeast won’t be able to activate.
Mix together the eggs, milk, sugar, and margarine in a large bowl. Be sure to beat the eggs first. Once the eggs and milk have been mixed, add in the sugar and margarine. Ensure the liquids are well incorporated. Add the yeast mixture and stir.
Now, add the flour to the wet mixture gradually and stir well to make a good dough. Knead the dough for a few minutes on a lightly floured surface.
Set the dough aside and cover it with a towel. Let it rise for 30 to 35 minutes.
Check the dough after 30-35 minutes to see if it is ready. Divide the dough equally into 24 thin strips. Roll up each section. Make sure the rolls are jelly-like twist rolls. Put some towels over the rolls to allow them to rise a bit more. The rolls should rise to the bulk size you want.
Prepare 3 baking pans and line them with baking sheets. Mix margarine and brown sugar together. Spread melted margarine and brown sugar on the bottoms of the rolls. You can brush it on or dip it. Arrange the rolls on the baking sheets. Spread melted margarine on the tops of the rolls. Preheat the oven to 400 degrees Fahrenheit.
Sprinkle the rolls with powdered sugar and cinnamon powder. Let them bake for 20 minutes. Let the cookies cool on the cooling rack after they are done baking. Sprinkle the cookies with more cinnamon powder and powdered sugar. If you want a sweet dessert, serve them with vanilla ice cream. If you prefer, you can serve it with the runza chili dish as well.
Cinnamon rolls can be stored in the refrigerator for up to three days after baking, including the day of baking. They taste fresh for that period of time. After that, they may taste soggy.
Miller and Paine Cinnamon Rolls Recipe
Recipe Yield: 24 servings
Calories: 510 calories
Preparation Time: 40M
Cooking Time: 20M
Total Time: 1H