Awesome Group Work!
The smell of warm cinnamon rolls permeated the halls of our school today. You can imagine how many visitors I had popping their heads or their bodies into my classroom to find out what we were cooking that smelled so delicious. This was the second time for my chicklets to use biscuit dough. They did very well . You can try these for yourself if you are in the mood for cinnamon rolls and do not have the time to make the yeast roll variety. These can be rolled out and cut in less than 15 minutes. Can’t you just taste them now along with a hot cup of coffee for breakfast? Come on, if you can make biscuit dough you can make these easily.
How do you make these wonderful rolls? Well, if you have mastered my post “Making Biscuits From Scratch” you can do this. After rolling out the dough into a rectangle a little smaller than a 9 x 13 inch pan, spread 1/4 cup granulated sugar mixed with 1 teaspoon of cinnamon. Here is a photo.
Rolled dough with cinnamon and sugar
- Starting on the long side of the dough roll the dough up tightly.
- Pinch the dough together when you get to the end.
- This dough is very forgiving. If it sticks to the wax paper just take a straight edge spatula and push the dough toward the roll. Pinch holes that you might make together.
- The diameter of the roll should be the same from end to end. Push the ends toward the middle to shorten the roll. This should help with the diameter.
Roll dough jellyroll style
Now here is a trick I learned from some cookbook. Use dental floss to cut the dough. Pull off about 10 inches and hold the floss the same way you would when flossing teeth. Place the floss under the dough and pull together quickly to cut. This will keep your rolls nice and round. See the photo.
Place floss under the dough and pull to middle
Cutting through the dough
Place in a 9×13 inch lightly greased pan. Bake at 425 degrees for about 15 – 20 minutes.
Place in pan to bake
When you take them out of the oven ice them with a heaping cup of powdered sugar mixed with just enough milk for the correct consistency. Usually it takes about 1-2 tablespoons. You can flavor with vanilla, lemon, orange, or almond flavoring. Serve hot.
Here is what we cooked up today. You take a look while I head to the gym after tasting 12 of these wonderful little things!!
These were very good!
You are all sweethearts!
These are bakery style!
I love your group effort!
Very Good!
Strawberry icing was fantastic!!!!
Excellent work!
Tasted very good!
Great! Where is the bacon?
Picture Perfect!
What a pan of rolls!!!
Happy cooking,
The Teacher Cooks
21 Comments
October 5, 2009 at 9:04 am
Kitchen 4′s cinnamon rolls look YUMMY!!!!!!!!!
October 5, 2009 at 9:07 am
I didn’t know that you can cut cinnamon rolls with a thread! It was a lot easier than trying to cut it with a knife.
October 5, 2009 at 9:07 am
From reading this recipe i learned how to cut the dough with thread.
October 5, 2009 at 9:07 am
I tried the cinnamon rolls at home and they were great. When cutting with the thread, they came out better than cutting with a knife. It did not squish the dough at all.
October 5, 2009 at 9:13 am
I had NO idea that you could cut dough with a piece of thread, and when you told us to cut it with that, I thought that was insane! But turns out, that works much better than cutting it with a knife! I guess teacher knows best!
October 5, 2009 at 9:50 am
It’s cool how you can add different flavoring to the rolls!
October 5, 2009 at 10:47 am
These look delicious, just like my dad makes them. Wish I could have been there to help!
October 5, 2009 at 10:48 am
I didn’t know it was so easy to make cinnamon rolls from scratch..
October 5, 2009 at 10:49 am
I thought it was a great idea to cut the cinnamon rolls with a thread instead of a knife. It seems easier to cut and work with.
October 5, 2009 at 10:54 am
I still can’t get over how easy it was to cut the cinnamon rolls with a thread! And spreading out the cinnamon and sugar evenly is important, otherwise some will be sweeter and more tasty than others.
October 5, 2009 at 11:16 am
Pretty nifty to know to cut the dough with thread or something of the sort so it doesn’t squish anything!
October 5, 2009 at 11:29 am
these were so easy. plus that string thing was pretty smart.
October 5, 2009 at 11:31 am
i’ve already told you in class on thursday, but i never knew that you could cut the dough by using thread. my sister and i have always rolled the dough and pulled it apart by hand. but i’ll use that method next time i make some.
October 6, 2009 at 9:13 am
The cinnamon rolls that dont have butter taste the same without the butter, but the butter does kind of help the cinnamon sugar stick to the dough.
October 6, 2009 at 9:18 am
Dental floss is a great idea instead of a knife.
October 6, 2009 at 9:32 am
oh yeah, these are yummy && my group got the first picture*! (: lol
October 6, 2009 at 10:58 am
I didnt know you cut cinnamon rolls with thread.
October 6, 2009 at 11:25 am
Yummyyyy….
Buhahahah there so delicious (:
October 21, 2009 at 5:33 pm
I tried making these at home, and I forgot to lower the oven 25 degrees since I used a dark pan. 25 degrees really makes a difference! Thanks for the recipe
November 24, 2009 at 2:04 am
I must try this recipe. Sounds very easy and looks great!
March 10, 2010 at 3:22 pm
The cinnamon rolls turned out very delicious and I really enjoyed making them!