When I saw the title for these cinnamon rolls I was intrigued. I'm not a big enough fool to think that a cinnamon roll recipe exists out there that is better than my mom's. People, I have been to culinary school (cough, dropped out, cough), I have made Le Cordon Bleu's version of cinnamon rolls. Basically, I'm trying to say I've "been places" when it comes to cinnamon rolls. When I say that my mom has the best cinnamon roll recipe, it's basically the truth. At least to me. And my family. And the billions of people who expect them every year at Christmas.
But this is not about her cinnamon rolls! I've actually never made hers by myself. I'm afraid of ruining a really good thing, you know? But I've been continually on the hunt for not only delicious, but EASY cinnamon rolls I can call my own.
People, PEOPLE, I have found them.
If you are scared of yeast, throw caution to the wind and make these! They only have one (1!) rising time! And it's not a gigantic, take over your kitchen batch of rolls! Oh my gosh they're fantastic. Seriously, this is something I could see myself making on a weekly basis (if Mike has anything to say about it. I think that man would leave me for bread if bread was a person).
And, BONUS!, if you are prepped and move quickly enough, you can have hot cinnamon rolls in just over an hour. I'M NOT LYING!!!
Cinnamon Rolls
Dough
1 cup milk
4 Tbs butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 egg
Filling
1 cup brown sugar, packed
1 1/2 tablespoon ground cinnamon
1/2 cup butter, softened
Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk
Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.
Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.
Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.
There is only one thing I would change about this, and that is the filling. I'm one who, when I'm making cinnamon rolls, likes to melt the butter, spread it on the dough, and then sprinkle it with the cinnamon/sugary goodness. If you are like me and decide to do this do not use a whole stick (1/2 cup) of butter. You could use half of a stick (1/4 cup). Also, I'm going to try it with white sugar next time. I like how the brown sugar caramelized on the bottom of the pan, but it was almost, please don't shoot me, too sweet. Mike loved everything about it, but again, he would probably leave me for bread if it was a person.
This is what the butter should like after putting in the microwave with the milk. Melted, but not completely. Also, the Best Bites gals recommend (and so do I) that you put 3/4 of the milk in to melt with the butter, and then after taking it out of the microwave, add the other 1/4. This helps the mixture cool down quicker, thus speeding up the time it takes you to get to delicious, warm cinnamon rolls!!!
Isn't bread dough just beautiful? Maybe in someone else's naturally lit kitchen?
I had ridiculous amounts of butter left, so I just drizzled it all over the filling.
Before rising...
After!!! Another hint to use with this recipe:
Heat a bowl of water in the microwave until boiling. When it's done, immediately remove it and put the pan of rolls in to rise. It will be the perfect setting for them to rise, and the pan will fit really well since it's just one 9x13.
Can you believe it's actually feasible to have these warm, out of the oven, on a regular day, without having to get up at 3 o'clock in the AM to get started???
Recipe Source: Our Best Bites