Bakers...how hard is it to make homemade cinnamon rolls?

For me--yes it's hard. I'm no good with yeast baking. I can never activate it properly.

Cinnamon rolls

This is recipe I use and have had great success. It is not temperamental at all. I make the evening before
Take them out in the morning to let them rise is a warm spot, then bake as directed.

I'm no baker but I follow Pioneer Woman's recipe.. they are delish!!

You can even make a decent batch using frozen bread dough if you don't want to deal with making your own dough ... but the last time I made them, I made the no-yeast kind and we liked them even better than the yeast kind.

honey cinnamon walnut rolls

dough.. 4 large eggs, 1.5 cups warm water (105-110 degrees), 1/4 cup honey, 2 packages of active dry yeast, 7.5 -8 cups of flour, 2 teaspoons salt, 2 tablespoons cinnamon, 1.5 cuprs butter at room temp

filling. 1.5 cups brown sugar, 2 cups chopped walnuts
1/2 teaspoon salt. 1/3 cup cinnamon,, 1/2 cup melted butter.. 1 cup raisins (optional)

frosting (I don't make this).. 1 cup butter at room temp, 4 cups sifted powdered sugar, 1 teaspoon cinnamon, 1.5 teaspoons salt. zest and juice from one orange, 2-3 tablespoons hazlenut liqueur. like frangelico

in medium bowl, beat eggs til foamy and light, add water and honey, stir to disolve. sprinkle with the yeast, stir to disolve.. let stand til foamy.. 15 minutes.
2. in large bowl, sift together the flour, salt and cinnamon. cut in the butter with a pastry cutter or 2 knives. til coarse meal like. make well in middle, pour in yeast/water, stir with spoon, til dough clears edges.
3. turn our dough on lightly floured surface.. knead til springy and smooth.. 3 minutes, adding 1 tablespoon of flour at time to prevent sticking. cover with towel and rest 10 minues.
4. mix filling divide dough into 2 , roll each piece to long rectangle 1/2 inch thick. brush with melted butter and spread walnut mixture and raisins. roll up from long side picch all seams to seal. with bread knife, slice into 18-20 slices about 1 inch thick. put 2 inches apart on parchment lined (greased) baking sheets. over with plastic wrap and let rise at room temp til doubled. about 1 hour. preheat oven to 350

bake 15-20 min. they should be a little underdone. cool immediately as done.
make frosting and cover. freeze up to one month.
from Baking Bread by Hensperger.

make

I make cinnamon rolls a lot and a tip I learned from my mom when proofing yeast is to add a teaspoon of sugar to the bottom of your cup before adding the liquid and yeast. I've never had an issue with my yeast except when I've forgotten the sugar. (Even though my sister insists that sugar has nothing to do with it!)

I make cinnamon rolls a lot and use the frozen bread dough. I can't remember the name, but it is in a bag with several loaves. It is SO easy that I used to make them on the weekends just because.

I don't care a whole lot for the really sticky overly sweet kind, so I don't load them up with a lot of icing-just a glaze of confectioners sugar, milk and vanilla.

I was going to post these too!  These are our Christmas morning cinnamon rolls.  And we do hot chocolate with them as well.  I've always bought the kind in the metal pan though.  I'll have to try the ones in the bag.  Thanks!

Not hard at all, but time consuming. I always make Pioneer Woman's cinnamon roll recipe. I gift to others & usually deliver the day before Christmas Eve.

These sound great!  I'm going to try, hopefully soon!  Thank you!

They aren't hard to make and so worth the time.

Marking my place...I'm determined to make some for our Christmas brunch. Thanks ladies!