She thought of us when she saw it in a magazine and cut it out for me. It’s been laying on my desk patiently waiting.

The ingredients are quite basic, most well stocked pantries could handle. The instructions are straight forward, albeit there is yeast and resting/rising involved. However I’m certain most modest cooks could tackle this recipe.

Yet day after day, week after week, I avoided eye contact. What was it about this recipe that I was avoiding?

Oh I knew. Deep down I knew. And I’m here to admit to you.

I’VE NEVER MADE A CINNAMON ROLL.

Nope, not one.

Like you, I’ve seen hundreds of cinnamon roll recipes floating around the internet. I’m fairly sure there are Pinterest boards entirely dedicated to this delicacy. Yet I have managed to avoid making them until now.

Fear of failure is the only thing I can think of that has kept me from attempting this family favorite breakfast treat. But on this day I’m going in!

Making the Dough

Step 1 of the instructions is to “dissolve yeast in warm water and cream until foamy.” Sounds simple enough. The picture above is the 3rd attempt at foamy, which also included sending my husband to the grocery store to buy more heavy cream. That’s how committed I was to making this Giant Cinnamon Roll.

As it turns out the problem was not the temperature of my water and cream. Remember last year when covid first hit and everyone was home. We were all working on our honey-do lists, organizing closets, and baking bread. All that bread baking created a yeast shortage. Not sure the exact facts but my grocery stores were out for weeks, maybe longer. I finally broke down and ordered a 1 pound package of instant dry yeast online. That’s a lot of yeast and the same yeast I was using for this recipe, some 15 months later. There was no foamy action happening.

I thought about backing out. I mean this was part of why I have avoided making cinnamon rolls in the past. He must have seen the look in my eyes when he said “I’m going back to the grocery store to buy you fresh yeast.”

Bless him!

The moral of the story….face your fears & use fresh yeast.

As you can see in the above pictures I achieved “smooth and elastic dough” as Step 2 instructed. The dough also doubled in size and rolled out nicely into a 12″ x 15″ rectangle. The pizza cutter trick was brilliant too. Things were going my way. Confidence filled the air.

I rolled each 2-inch strip around the previous, creating a beautiful giant cinnamon roll, which doubled in size again! The magic that only fresh yeast can deliver (and an hour in a warm spot).

Making the Homemade Caramel Sauce

But then came the homemade caramel sauce. Good God. “Combine sugar and water in a small saucepan, cook over medium heat until it turns light amber.” Amber was no where to be seen. My sugar crystalized and turned to sugar concrete. Two batches in and we’re going with homemade “golden” syrup. It was buttery, sweet and delicious. One day caramel I’ll get you, but not today!

Recipe Note: because this recipe calls for caramel sauce I didn’t want to leave you hanging. But clearly I’m no expert. Here is a great link on how to make Quick and Easy Caramel Sauce. The trick….resist the urge to stir.

The Results

This iconic cinnamon bun, also known as a cinnamon swirl or danish was a giant hit with the whole family, including Ms. Pat. The dough was buttery crisp on the edges with a light center and a wonderful cinnamon flavor swirled throughout. I’m already thinking about my next attempt and how I’ll approach it with conviction.

Today marks what would have been my mom’s 90th birthday. Without question she would have loved this cinnamon roll. I have a folder of recipes cut, torn, rewritten from magazines and newspapers that mom knew I would like. It’s time for me to tackle the next one!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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How To Make a Giant Cinnamon Roll

This Giant Cinnamon Roll was a hit with the entire family. The dough was buttery crisp on the edges with a light center and a wonderful cinnamon flavor swirled throughout.

Course Breads, Breakfast, Brunch

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Rise Time 1 hour hour 30 minutes minutes

Servings 12

Author Leah Rekau, Milwaukee, WI

Ingredients

For the Dough

• 1 pkg. (1/4 ounce) active dry yeast be sure yeast is fresh
• 1/2 cup warm water 110° – 115° F.
• 1/2 cup warm heavy whipping cream 110° – 115° F.
• 1/2 cup sugar
• 1/2 teaspoon sea salt
• 3-4 cups all-purpose flour
• 1 large egg beaten
• 3 Tablespoons butter melted

For the Cinnamon Filling

• 1/4 cup butter softened
• 1 cup sugar
• 1 Tablespoon ground cinnamon

For the Caramel Topping

• 1 cup sugar
• 2 Tablespoons water
• 6 Tablespoons butter
• 1/2 cup heavy whipping cream

Instructions

For the Cinnamon Roll

• Dissolve yeast in warm (110° – 115° F.) water and cream until foamy. I verified the temperature with my instant read thermometer. In a separate bowl, whisk together sugar, salt and 3 cups flour. Stir in yeast mixture, beaten egg and melted butter. Add enough remaining flour to create a soft dough.
• Turn dough out onto a floured surface. Knead until smooth and elastic, adding additional flour if mixture is too sticky. Place in a greased bowl, turn once to grease the top. Cover with plastic wrap or a clean dish towel and allow to rise until doubled in size, about 30 minutes.
• Turn dough out onto a lightly floured surface. Roll into a 12-inch x 15-inch rectangle. Spread softened butter over dough, sprinkle with cinnamon sugar mixture. Using a pizza cutter, cut dough into (6) 2-inch wide strips. Roll one strip and place in center of greased 9-inch deep-dish pie plate. Wrap remaining strips around center. Cover with plastic wrap and let rise until doubled in size, about an hour.
• Preheat oven to 350° F. Bake until golden brown about 35-40 minutes.

For the Caramel Sauce

• To prepare the topping, combine sugar and water in a small saucepan over medium heat. Cook undisturbed until it turns light amber, about 8-9 minutes. Resist the urge to stir. Add butter, stirring vigorously. Remove from the heat, add cream and continue to stir vigorously. Cool slightly. Pour 3/4 cup over cinnamon roll. Serve with remaining caramel sauce.

The post How To Make a Giant Cinnamon Roll appeared first on Lemony Thyme.

All while your family sleeps. 

I had a grin on my face a mile wide when my family came downstairs this morning.  Care for an English Muffin?

I made these.  Hee hee.

When I found this five star English Muffin recipe with over 100 favorable reviews I felt confident I could pull it off. 

Now that I have, I’m here to encourage you to do the same.   All the ingredients go into your bread machine, set on the dough mode.

The original recipe called for 3 cups of flour, but several of the reviews suggested adding a little extra to avoid a sticky dough.  I added two extra tablespoons and my dough was perfect and easy to work with.

I didn’t have a 3-inch round cookie cutter. Instead I cut the dough into 8 equal pieces and formed them into 1/2-inch thick discs by hand.

All good English Muffins have those nice cornmeal dusted edges.  Be sure to press both sides of the dough into the cornmeal. Then transfer them to parchment lined baking sheets and cover with plastic wrap.  After a 30 minute rest they will have almost doubled in size and are ready to be pan grilled.

Heat your cast iron skillet or griddle over a low flame.  You can cook them in a dry skillet but I found a very, very light coating of canola oil gave them a nice golden finish.  Let them cook for 5-7 minutes per side.  They should be nicely browned.

I couldn’t wait to slice one open and check for nooks & crannies.  Can you see them?  Maybe not quite as many as the popular store bought brand, but plenty to hold a drizzle of honey or jam.

And when we make our Eggs Benedict ~ Two Ways, our Homemade English Muffins will sit proudly on the plate.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Homemade English Muffins {Bread Machine Method}

Prep Time 2 hours hours 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 3 hours hours

Servings 8 -10

Author Food.com from Dustbunni May 28, 2003

Ingredients

• 1 cup whole milk
• 3 Tbl. butter room temperature
• 1 egg
• 1 tsp. salt
• 2 tsp. sugar
• 3 cups plus 2 Tbl. all-purpose flour
• 1 1/2 tsp. dry yeast
• cornmeal for rolling dough

Instructions

• Put all ingredients through yeast into bread machine pan, in order listed.
• Start the dough cycle. Line two baking sheets with parchment paper. When dough is finished, sprinkle cornmeal over work surface. Pour dough onto work surface and pat into a 1/2-inch thick circle.
• Cut into 8-10 equal size pieces. Use either a 3-inch circle cutter or cut into wedges and form into discs by hand. Press both sides of each piece into cornmeal, then transfer to parchment lined baking sheet. Cover with plastic wrap and allow to rise about 30 minutes, until not quite double in size.
• Heat dry cast iron skillet or griddle over a low flame. Once hot, use a paper towel dipped in canola oil to very lightly grease pan. Working in batches, cook the muffins for 5 – 7 minutes per side. They should be golden brown when you turn them.
• Split with a fork or serrated knife. Best served warm.
• Can be frozen and reheated in the toaster.

The post Homemade English Muffins {Bread Machine Method} appeared first on Lemony Thyme.

When life gives you pulled pork, we think pulled pork sandwiches…which require hamburger buns.  We could run to the store or we can make Homemade Hamburger Buns from ingredients already in our fridge and pantry in just over 30 minutes.  Bingo!

If you’ve been following Lemony Thyme for a bit you may be familiar with our Eat Out of the Fridge/Pantry Weeks.  They are a chance for us to use up open ingredients and generally reduce the clutter that can take over a fridge…and a pantry.  Through this process we have become quite resourceful, have reduced our grocery bills, and are beginning to think twice before placing an item in our buggy at the grocery store.  So much so that I may write a post with more concrete statistics on this topic.  For now we’ll focus on these soft, golden brown, delicious buns.

I’m beginning to see a pattern with bread making.  Warm water, sugar, oil, and yeast when left alone for about 5 minutes begin to look like a science project…in a good way.  The dough comes together with the addition of egg, salt, and “enough flour to form a soft dough.”  You’ll notice in the picture above that I used Bread Flour.  The recipe called for all-purpose flour and that tub was empty.  Bread flour worked just fine.  Eat Out of the Fridge/Pantry Week = no trips to the grocery store.  None.

The sweet deal about this recipe is after 3-5 minutes of kneading we skip right over ‘rise’ and jump to…divide the dough into 12 balls, then allow to rest for 10 minutes.  We’re twenty minutes into the process at this point.  That’s all.  Just twenty.

Into a 425 degree oven for 8-12 minutes and voila.  Homemade Hamburger Buns.  In thirty to thirty-two minutes.  Hot out of the oven, no burger required, the first two were buttered and gone in mere minutes.

The next two Homemade Hamburger Buns were topped with yummy slow-cooked pulled pork.  THE single inspiration for making these buns.  Check out our Warm German Potato Salad recipe that was a perfect side dish.

Recipe source:  Taste of Home.

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Homemade Hamburger Buns

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12

Author Taste of Home

Ingredients

• 2 Tbl. active dry yeast
• 1 cup plus 2 Tbl. warm water 110-115 degrees
• 1/3 cup vegetable oil
• 1/4 cup sugar
• 1 egg
• 1 tsp. salt
• 3 – 3 1/2 cups all-purpose flour

Instructions

• Preheat oven to 425 degrees.
• In a large bowl dissolve yeast in warm water. Whisk in vegetable oil and sugar. Allow to rest for 5-minutes.
• Add the egg, salt and enough flour to form a soft dough (I used about 3 1/4 cups).
• Turn out onto a well floured surface and knead for 3-5 minutes until smooth and elastic. Divide into 12 balls. Do not allow to rise. Place 3-inches apart on parchment lined baking sheets, cover and allow to rest for 10 minutes.
• Bake for 8-12 minutes or until golden brown. Cool on wire racks.

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