Classic Cinnamon Rolls

Monday, May 20, 2013

Posted by Cassie / 49 comments » / Breakfast, Dessert

Classic Cinnamon Rolls | Bake Your Day

Well, here we are, Monday! I have to say that I feel pretty ready to take on this week. I’m anxious to see what this week of work brings but also excited because we had a down-right awesome weekend.

On Friday Paul and I hosted a cookout at our house with some new friends. The weather, the food and the people were all fabulous. I underestimated the amount of energy that an event like that can bring. On Saturday we got to spend the day together, roamed around town, and enjoyed some patio time at a local brewery. Once again, I felt so energized by just being out and about in the spring sun! Sunday we got to worship together, celebrated some graduates and had the opportunity to take a scenic walk through our neighborhood. Definitely energized for this week!

And Monday can always be celebrated when we are talking about cinnamon rolls!

Classic Cinnamon Rolls | Bake Your Day

I have mentioned a time or two that cinnamon-sugar is one of my favorite flavor combinations. And there is not a thing in this world that takes me back to my childhood in my great-grandmother’s kitchen more than cinnamon rolls. Classic buttery, ooey-gooey cinnamon rolls, straight from the oven – nothing is better!

These cinnamon rolls are incredibly easy and the best part is that they are completely done within a couple of hours of starting the process – so say goodbye to your mother’s multi-day recipe! They are very simple and straight-forward and the recipe could easily be doubled for a large gathering. I took these to a “breakfast for dinner” gathering with some of my small group ladies and definitely came home with an empty pan!

Classic Cinnamon Rolls | Bake Your Day

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Classic Cinnamon Rolls

Yield: 12 rolls

Total Time: 2 hours

A quick recipe for yeast cinnamon rolls with a classic vanilla icing.

Ingredients:

for the dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast (I use Red Star Platinum)
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg

filling:
1/2 cup butter
1 cup brown sugar, packed
1/2 cup granulated sugar
2 Tbs. ground cinnamon

icing:
2 cups powdered sugar
2-3 Tbs. milk
2 tsp. vanilla extract
Pinch of salt

Directions:

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)

When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)

Cover the dough with a damp cloth and let rest for 10 minutes.

Meanwhile, brown your butter by placing it in a small microwave safe glass bowl or container. Cover it with a saucer or other well-fitted cover and microwave for 3-5 minutes. Butter will melt, pop and then turn brown. (you can also do this over the stove-top, but I find the microwave method pretty easy.) While butter cools slightly, mix together brown sugar and cinnamon in a small bowl.

On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Using a pastry brush- slather the dough with most of the brown butter. (It will feel like a lot, but use most of it.) Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in a 9x13 baking dish. Drizzle with remaining brown butter. Cover and let the rolls rise in a warm place until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 20 minutes, or until browned. Let cool for about 10 minutes. While the rolls cool, mix the icing ingredients together in a small bowl and whisk until combined. Adjust the milk or powdered sugar amounts to reach the desired consistency. Spread the frosting evenly over the slightly-cooled cinnamon rolls and serve warm.

Adapted from All Recipes