It should be against the law to have the ability to create such a wonderfully crafted food like this at home. Really. I’ve been doing so well avoiding sweets, paying attention to what I put in my mouth and cutting out most of the bad guys from my diet. Until this happened.
First, let me be clear, I should feel guilty but I don’t. I’ve pretty much stopped eating any kind of cakes, cookies and dessert type foods. Second, it’s not going to kill me to eat a cinnamon roll or as I like to call these, SINnamon Rolls. Actually, they are pretty heavenly, but I was going for clever because I like to play around with wordage.
Let’s begin this journey…remember in my last post, I bought yeast. It came in packages of three and I used two to make bread and since it’s pretty easy math, I had one package left and it was burning a whole in my
I googled cinnamon rolls, not sure why but it was one of the first things I thought about and my family loves them. If you’ve read my blog, you’ll see that I posted about store bought cinnamon rolls. Trust me…store bought have NOTHING on these. Except that they are premade and easy. Premade and easy usually means full of preservative chemicals and other junk. Most recipes seemed complex and long and drawn out. I’m lazy so I like easy and short, hence the purpose of store bought. I came across a recipe that promised that you could make cinnamon rolls in an hour. That’s the one I picked. You can see it here. I made one minor change. The original recipe calls for 3/4 tsp vanilla and 1/4 tsp almond extract. I didn’t have almond extract so I used 1 full tsp of vanilla. She even mentions this in her recipe that you don’t have to use almond and can use just vanilla.
- 2¾ c. all-purpose flour
- ¼ c. sugar
- 2 tbsp. butter
- 1 egg
- 1 package instant (quick rise) yeast (or 2¼ tsp.)
- ½ c. water
- ¼ c. whole milk
- 1 tsp. salt
- ⅔ c. brown sugar
- ¼ c. (½ stick) butter, room temperature
- 1 tbsp. ground cinnamon
- 1 tsp. vanilla extract
- 1½ c. powdered sugar
- ¼ c. (½ stick) butter, melted
- 1 tsp. vanilla extract
- 2-3 tbsp. milk
- In a large bowl or the bowl of a stand mixer, combine the flour, yeast and salt.
- In a small microwave safe bowl (or glass measuring cup), combine the sugar, butter, water and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute 30 seconds on HIGH in my microwave). Gradually add the milk mixture into the flour mixture. Add the egg and mix until a soft and sticky dough forms.
- Preheat the oven to 200 degrees.
- If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 4 minutes or until the dough becomes elastic or knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 5 minutes.
- Once the dough has rested, roll it out on a lightly floured surface until it measures a 16×9 inch rectangle. Prepare the filling by combining all of the ingredients in a small mixing bowl except for the butter. Spread the butter over the top of the rolled dough, then cover with the filling. Tightly roll the dough and cut into 12 portions. I like to use dental floss for this… I also cut it in half, then fourths etc. That way my pieces are all uniform in size (you may have a few smaller pieces from the ends, just arrange them around the larger rolls).
- Place the rolls into a lightly greased 9×13 baking dish and gently press a piece of aluminum foil over top. Turn OFF your oven and place the covered rolls inside to rise for 25 minutes.
- Remove the rolls from the oven and turn ON your oven to 375 degrees. Once heated, remove the foil and bake the rolls for 15-18 minutes or until the centers are lightly golden brown in color.
- Remove from the oven and allow to cool for a few minutes before frosting. While rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth. Spread over the tops of the rolls.