Skunk Bellies (aka Cinnamon Rolls)
Name: Skunk Bellies (aka Cinnamon Rolls)
First take 3 fresh Skunks and remove the soft under bellies. Just kidding, no animals were harmed in the preparation of this recipe. : )
Some how or another as our kids were growing up we gave Cinnamon Rolls a funny name and that name has stuck. The original recipe was called “60 Minute Cinnamon Rolls.” I was amazed at how good they were and it only took 1 hour. I’ve modified this recipe quite a bit over the years. It will still work for making Cinnamon Rolls in an hour if you shorten up a few steps. However, if you take your time they will be even better.
# of Loaves
Total dough Weight (TDW)
Cinnamon Roll (100g)
Flour, All Purpose
Milk, Whole (120°F)
Egg, Whole (2)
Leaven, Yeast Instant
Fat, Butter, Unsalted
Spice, Cinnamon Powder
- Place the Flour, Yeast, Granulated Sugar, Salt and Crisco into the Mixing bowl and mix for 30 seconds to evenly distribute the ingredients.
- Add the Milk (heated to about 120°F) and Eggs (2 at room temperature) to the mixing bowl and mix for 6 to 8 minutes on 2nd speed in a Kitchen Aid mixer. You may need to scrape the bowl occasionally. Make sure that the flour at the bottom of the bowl is incorporated. The dough will be quite soft at this point, too soft to knead by hand.
- Remove the beater, scrape the sides again, and cover the bowl. Let rise for 15 minutes. The dough will be much firmer after the 15-minute rest.
- Turn the dough out onto a well-floured counter top and pre-shape into a rectangle. Let rest for 2 minutes.
- With a rolling pin roll the dough out to a 32” x 20” rectangle.
- Melt the filling Butter and spread on top of the dough. Cover the dough with the mixed dry filling ingredients (Brown Sugar and Cinnamon).
- Roll the dough up lengthwise like a jellyroll (from the short side) into a log. (Note: for more turns stretch the dough as you roll it up).
- Elongate your log (roll it back and forth and make it longer) to 36”. With thread, unflavored dental floss or a knife cut the log into 24 pieces each about 1 ½” long. Line your baking sheets with parchment paper. Place the slices onto your baking sheet leaving about ½” between the slices. Note: I use a ½ Sheet Pan (12” x 18”) or two Cookie Sheets (10” x 15”).
- Cover the sheets with plastic to keep them from drying out and let rest for 1 to 2 hours (or 30 minutes if you are hungry or in a hurry). The rolls can be refrigerated overnight at this point (before the rest). Remove from the refrigerator and let stand at room temperature the next morning before baking.
- Bake in a pre-heated oven at 350°F for 30 to 35 minutes.
Home (could be a Commercial column too)
Type of Mixer
Spiral (Kitchen Aid)
Length of Time
Roll out to a 32” x 20” Rectangle
See process notes (Steps 4 thru 8)
Sheet pan (12” x 18”) | Cookie Sheet (10” x 15”)
Proof & Bake
Final Proof Time
1.5 - 2 Hours
80°F | Room
30 to 35 Minutes
Variation Hints for the Dough:
Flour – All Purpose Flour or Bread Flour.
Milk – Anything from Whole Milk to Non-Fat Milk, Buttermilk, or Rehydrate Dry Milk.
Sugar – Granulated Sugar, Brown Sugar, Honey, Or Molasses.
Fat – Butter, Crisco, or Oil (Corn or Canola)
Note: Some of the variations may require some adjustments to the hydration (that is you may have to adjust the amount of Milk).
Variation Hints for the Filling:
Sugar – Granulated Sugar or Brown Sugar.
Cinnamon – Adjust to your own taste (we like it stronger, old family saying “If a little is good – more is better”. We use more!). Also try different types of Cinnamon.
Please provide feedback (things you like, things you dislike and things you would have like to see) on the recipe format as I am in the process of tweaking it. I’ve combined features from a number of my favorite books as well as The Bread Baker’s Guild of America’s Format Guide.