There is something incredibly special about sharing traditions. It’s not just about cinnamon rolls, but its about creating memories and passing down a piece of our family history.
Here I’ve shared a recipe of EASY cinnamon rolls. I’m not pushing a three-hour rise, or anything of the sort. The proofing of these cinnamon rolls only takes about 20 minutes and you’re ready to bake! Something that’s quite unheard of!
Easy Cinnamon Rolls
Ingredients
Dough
- 1 cup milk I used 1%
- 1/4 cup unsalted butter
- 1 packet active dry yeast
- 1/4 cup sugar
- 1 large egg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3 cups flour (may need up to 3.5 cups)
Cinnamon Sugar Filling
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1.5 tbsp cinnamon
- 1 tsp vanilla extract
Cream Cheese Icing
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk (divided)
Instructions
- Let's make some dough! Preheat your oven on the lowest setting you have possible. If it is "warm" choose that.
- In a microwave safe bowl, melt your butter in 30 second increments.
- In a second bowl/cup, heat your milk for about 35 seconds
- Pour milk into butter
- If available, measure the temperature of your liquid mixture. It should be 100-105. Any hotter, WAIT and let it cool down. You want a warm temperature so your yeast isn't killed in the next step.
- Stir in sugar and yeast packet, breaking up any clumps
- Cover with a damp cloth or tea towel for 10 minutes
- This step is important to allow yeast to activate, it will grow or look foamy in appearance. If you'd like, take a picture so you can see the difference. It's pretty noticeable.
- Remove coering and add in egg, salt and extract
- Now you'll need to slowly add in your flour 1/2 cup at a time. If you're having a hard time folding it in with a spatula, get dirty and use your hands! The dough should be tacky but not stick.
- Form the dough into a ball and put it back in your bowl with a cover.
- Turn your oven OFF! Place your bowl in the oven to proof about 15 minutes
- Now while we wait, we'll prep the cinnamon sugar filling.
- In a new bowl, mix softened butter, brown sugar, sugar, and vanilla with a hand mixer (or a fork). Set aside.
- Once 15 minutes has passed, remove the bowl and take off the cover. The dough should have increased in size to nearly double.
- Turn oven on to 350 to preheat
- On a clean lightly floured surface, roll dough out to about 14"x18" and 1/4" thick.
- If you're picky like me you can cut dough with a sharp knife to make a perfect rectangle. Then reform the extra pieces into a ball and roll out again.
- Cut dough with a knife into 12 even strips.
- Now using a spatula, take your cinnamon filling and apply to dough evenly.
- Prep a 9×13 baking pan with non-stick cooking spray to help prevent sticking
- Roll each strip of dough and place into the pan
- Place all 12 pieces into the pan and then bake for 20 minutes or until the cinnamon rolls are golden brown
- Allow the rolls to cool about 10 minutes
- While they are cooling, let's finish up and make your cicing.
- Using another bowl, mix your softened cream cheese, powdered sugar and vanilla extract. Add 2 tbsp of milk to start. Mix well until smooth.
- Here you can choose if you like the consistency of icing. I prefer 3tbsp of milk myself. You can add a little more milk for thinner drizzle, or leave as-is.
- Spread the icing on warm cinnamon rolls and enjoy!
Notes
Store leftovers (if you have any!) in a tight container for up to 3 days. If you’re not able to eat them than fast, put in the refridgerator and reheat in the microwave. You can also freeze rolls!
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