Homemade cinnamon rolls were something that I wanted to make for years but for some reason was apprehensive to do so. They always seemed a little intimidating and time consuming. In actuality they are very easy to make. And oh so delicious!
Whoever you make these scrumptious, warm rolls for will surely be impressed not only by the taste (so good) but by the appearance as well. They will think you are quite the baker. I found this recipe on the internet and the only part I have changed is the icing. We weren’t crazy about the taste so we tweaked it a little and we love it!
2 3/4 cups flour
1/4 cup sugar
1 tsp. salt
2 1/4 tsp. yeast
1/2 cup milk
1/4 cup water
3 tbsp. butter
3 tbsp. butter, softened
1 tbsp. cinnamon
1/4 cup sugar
1 cup confectioners sugar
1 tsp. vanilla
2 tbsp. milk
1 tbsp. butter, melted
To make the dough whisk together the flour, sugar, salt, and yeast in a large mixing bowl. If you have instant yeast the rolls will rise quicker than if you use active dry yeast, which is what I used for this recipe. Once combined set aside.
In a small mixing bowl microwave milk, water, and butter until butter is melted. You can also do this in a saucepan if you wish.
Add this mixture to the dry mixture and combine well. Add the egg and combine. Dough will be soft and sticky.
Turn out the dough onto a floured board and knead for about 3 minutes. I needed to add a little more flour here and there while kneading to make it less sticky, but you want the dough to be soft.
Coat another mixing bowl with oil or oil spray and let the dough sit for 10 minutes lightly covered in the bowl.
Roll out the dough onto a floured surface and shape into a rectangle about 8″ by 14″. Mine looks more like an oval, but really try to get it to be a rectangle.
Spread the 3 tbsp. of softened butter over the entire rectangle.
Now combine the cinnamon and sugar and sprinkle over the butter. Then begin rolling the dough tightly.
Once the dough is rolled, cut it into about 12 slices. Then arrange the slices in a round greased pie dish. You can see the smaller ones in my batch are from the oval shape, hence why you should really work towards a rectangle.
Cover with plastic wrap and let them rise until they about double in size. It took about 2 hours using the active dry yeast.
Bake at 375 degrees for about 25 minutes or until slightly brown. Oh my goodness the smell that will fill your kitchen is amazing!
Let the rolls cool slightly and then top them with the icing. For the icing whisk all the ingredients together and then drizzle over the top of the warm rolls. Yum!
These are best eaten warm, too good actually!
Cover any leftovers with aluminum foil.