Harvest Cinnamon Rolls Recipe

Looking for an easy Harvest Cinnamon Rolls recipe? Learn how to make Harvest Cinnamon Rolls using healthy ingredients.


Submitted by scrap09

Makes 18 servings



These are absolutely wonderful cinnamon rolls - very rich and delicious! Be prepared - everyone you serve these rolls will want this recipe. The best part about making this cinnamon roll recipe is that the dough can be mixed and the rolls filled, shaped, and frozen long before our Harvest Festival, as I make eight dozen cinnamon rolls for the event. The night before I need to bake them, I take them out of the freezer to thaw and rise. When I awake in the morning, I just bake. So easy to make and so rewarding!

Recipe Ingredients for Harvest Cinnamon Rolls

1 cup fat free milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup light butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups all purpose flour
3 teaspoons active dry yeast
1/2 cup light butter
1 cup brown sugar
4 tablespoons ground cinnamon
2 ounces light cream cheese, room temperature
1/4 cup light butter, room temperature
1 cup powdered sugar
1/2 teaspoons pure vanilla extract

CINNAMON FILLING:
1/2 cup light butter
1 cup firmly packed brown sugar
4 tablespoons ground cinnamon

BUTTER FROSTING:
2 ounces light cream cheese, room temperature
1/4 cup light butter, room temperature
1 cup powdered sugar
1/2 teaspoons pure vanilla extract
1/8 teaspoon lemon extract or oil (optional)

Recipe Directions for Harvest Cinnamon Rolls

  1. Standup Mixer Recipe:

  2. In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.

  3. Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.

  4. TWO OPTIONS:

  5. Refrigerating or Freezing Unbaked Cinnamon Rolls:

  6. At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.

  7. If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. NOTE: If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.

  8. Bake Immediately After Making:

  9. Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

  10. Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.

  11. Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.

  12. Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.

  13. Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!

  14. Yields 15 cinnamon rolls.

  15. Cinnamon Filling Instructions:

  16. Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.

  17. Butter Frosting Instructions:

  18. In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

Categories

Breakfast

Nutrition Facts
Serving Size 127.4g
Amount Per Serving
Calories
486
Calories from Fat
212
% Daily Value*
Total Fat
23.6g
36%
Saturated Fat
14.6g
73%
Trans Fat
0.0g
Cholesterol
82mg
27%
Sodium
249mg
10%
Potassium
127mg
4%
Total Carbohydrates
64.8g
22%
Dietary Fiber
2.7g
11%
Sugars
35.2g
Protein
5.8g
Vitamin A 16% Vitamin C 0%
Calcium 8% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
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