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HomeBlogBreaking EggsEasy Family Recipes: Easy Cinnamon Rolls

Easy Family Recipes: Easy Cinnamon Rolls

Easy Cinnamon RollsWorking with yeast can be intimidating, but with just a little guidance and know-how, you can whip up fresh baked goods for your family with just a little bit of effort. Yeast is easy stuff to work with once you’ve got the hang of it. To get you started, say goodbye to those packets of yeast you’ve had tucked in the back of your fridge for the past year. Just like eggs and milk, you’ll want your yeast to be fresh for maximum rising power.

These cinnamon rolls do take a little more time than popping open a can, but they’re well worth the effort and the kids can even help with the kneading and rolling. Plus, they’ll love that they get to help!

 

Easy Cinnamon Rolls

Dough

  • 2 3/4 cup all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package Red Star® Platinum Superior Baking Yeast®, 1/4 oz.
  • 1/2 cup water
  • 1/4 cup milk
  • 2 1/2 Tablespoons unsalted butter
  • 1 large egg

Filling

  • 3 Tablespoons unsalted butter, softened to room temperature
  • 1 1/2 Tablespoons ground cinnamon
  • 1/4 cup granulated sugar

Glaze

  • 1 cup powdered (confectioners’) sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons milk/cream

Directions:

Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.

Heat the water, milk, and butter together in the microwave until the mixture is very warm, but not too hot to touch, about 120°F. Stir the butter mixture into the flour mixture. (If your yeast is too hot to touch, it could kill your yeast.) Add the egg and just enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.

On a lightly floured surface, knead the dough for about 3-5 minutes. Place in a lightly greased bowl and let rest for 10 minutes.

Make the filling: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it over the dough. Roll up the dough tightly. (If you have some handy, use a bit of unflavored dental floss to cut the soft dough to prevent it from squishing.) Cut into 12 even pieces and place in a lightly greased 9-inch round pan or pie dish. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. (Your oven with just the light on is the perfect rising place.) If using the oven for rising, remove rolls from oven before pre-heating.

After the rolls have doubled in size, preheat the oven to 375°F. Bake for 25-30 minutes until lightly browned. Cover the rolls with aluminum foil after 15 minutes to avoid heavy browning, if you like.

Make the glaze. Top the cinnamon rolls with glaze right before serving.

Recipe makes 12 rolls.

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