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Sunday, March 11, 2012

Easy Cinnamon Rolls


This is what I spent the day making yesterday in between loads of laundry and all the other things that a day in my life can bring.  I am not a breakfast person, so we had ours for dessert last night, and oh my but they were delicious!


Easy Cinnamon Rolls

1 c. milk
1/3 c. butter
2 eggs, beaten
2 ½ tsp dry yeast
½ c. white sugar
1 tsp. salt
4 ½ – 5 ½ c. white flour

1 c. brown sugar
2 ½ tsp cinnamon
1/3 c butter, softened

Whipped Buttercream Frosting

Combine milk and 1/3 c butter in microwave proof container. Heat for 30 seconds at a time, stirring after each heating until milk is warm (not hot) to the touch and butter is melted. Add beaten eggs and about a tablespoon of the white sugar to warm milk and beat well. Stir in yeast and let sit for 3-5 minutes. Add remaining white sugar to 4 c. flour and the salt in a large mixing bowl. Pour in warm mixture and stir until soft dough forms, adding flour as necessary.

Turn dough out onto well floured surface and knead until dough is smooth and no longer sticky. Place in well-oiled bowl and turn to coat. Cover and let rise in a warm place until doubled (1 ½ – 2 hours).

Turn out dough onto well floured surface again, punch down, then cover and let rest for 10 minutes. Meanwhile combine brown sugar and cinnamon in a small bowl and mix well.

Roll out dough into a rectangular shape about ½ inch thick. Spread softened butter over surface and then sprinkle liberally with brown sugar mixture. Roll up tightly, squishing the ends and sealing the seam to make a cylinder about 18-20” long. Slice into 1 – 1 ½” slices (I use plain dental floss to cut the dough, slide it underneath, cross the sides on top and just pull – cuts them with out crushing). Place rolls in well-buttered 9 x 12” baking pan, cover and let rise until doubled. (If you want to have hot fresh cinnamon rolls for breakfast, put the pan in the refrigerator to rise overnight.)

Bake at 400 degrees for about 15 minutes, until golden brown. Allow to cool for 30 minutes and then frost with your favorite frosting. I like the whipped buttercream frosting from the grocery store, but some people prefer a cream cheese frosting on their cinnamon rolls.

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