In the past week, I’ve had two people request my cinnamon roll recipe.
Blogging is a cut throat industry and I’m hard up for content and hits, so I’m posting the recipe here.
Regular readers, this is not an attempt to reposition to a “dad blog” where I publish common sense items disguised as “tips”. This blog will return to its irregular schedule and typical content whenever something bothers me enough to write again.
Total Time: ~3 hours (this includes 2 hours of rising time for the dough)
1 1/2 teaspoons of active yeast (little less than a packet)
1/8 cup of warm water (~115 degrees)
½ teaspoon sugar
1/2 cup of milk (whole preferred, but any type works)
1/4 cup of room temperature butter
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon of all spice
1/2 teaspoon of vanilla
2 to 2 1/4 cups of all-purpose flour
1/3 cup melted butter
1/2 cup brown sugar
1 1/4 tablespoon cinnamon-adjust to your desire for cinnamon
2 cups powdered sugar
2 tablespoons soft butter
1 teaspoon vanilla
1/4 teaspoon of salt
3 tablespoons of milk or cream
Here’s How to Make it Happen:
Combine warm water ½ teaspoon of sugar and yeast. Let it alone for five minutes.
Combine butter, milk, sugar, salt, vanilla and all spice. Stir and cool to lukewarm.
Add yeast mixture and egg.
Slowly mix in flour.
Knead for 4-7 minutes with mixer.
Let rise for 45 mins-1 hour at 110-120 degrees if oven has proof setting or just leave dough covered in a bowl and leave on counter.
Roll out dough on table to rectangle 18″ x 12″. Cover dough with melted butter. Spread the brown sugar on the dough. Freely sprinkle cinnamon on top of brown sugar.
Roll up dough (long side should be 18″). Cut dough into 1 1/2″ rolls. To avoid crushing the dough, use a thin piece of string, or dental floss, to cut through the dough-slide the string underneath the roll then pull the string in opposite directions so it cuts through the roll. I usually scrap the end pieces because they tend to be all dough and no filling.
Place rolls into two greased 8″ x 8″ pans or one 9″ x 13″ so that rolls do not touch.
*If you want to bake these the next day, cover the pans with plastic wrap and place in frig overnight. The next day remove pans from frig and let them rise at room temp for 60 mins prior to baking.
If baking same day, let rolls rise in pans for 60 mins.
Bake rolls at 300 in convection oven for 20-25 mins or just until brown. Or 325 in regular oven for 20-25 mins.
While rolls cool, make the frosting:
Mix all ingredients together. You may need to add a little more milk (just do a teaspoon at a time) to get the consistency you want. For a good time, add food coloring to your frosting. For an even better time, skip making the rolls, and eat the frosting right out of the mixer.
Add frosting to cinnamon rolls after they have cooled a bit and serve them up.