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Ninety Minute Cinnamon Rolls

Posted on Thursday, August 18, 2016 1:42 PM | By: Lauren

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I know, it doesn't seem as practical or sane to make a cinnamon roll as it is to buy one of those nice tubes in the refrigerated section and bake them.  I'll tell you why.  One day I wanted a cinnamon roll, but being a new mother, I still haven't gotten a good hang on going to the store with my little guy.  He's only slightly more patient than his father when it comes to shopping, and then there's all that baby gear, like the diaper bag, the car seat, and either a carrier or stroller.  By the time you get loaded and unloaded, you've spent almost as much time going to the store as you would making these cinnamon rolls, and you wouldn't have nearly the quality.

                   


These ninety minute cinnamon rolls are easy, tasty, and quick for a cinnamon roll.  If you've made other recipes, you know how long they often take.  The dough comes out soft and pillow-y, with a nice, mild yeast roll flavor.  They are dreamy.  These cinnamon rolls also freeze and reheat well, making them quite convenient for making a batch and not eating them all at once.  

                   

I have tried a few homemade cinnamon roll recipes over the years, and this has been my favorite recipe.  It's my holy grail cinnamon roll recipe.  I hope if you make it you'll agree!



adapted slightly from allrecipes.com

3/4 cup milk
3/4 cup (1.5 sticks) softened butter, divided
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
 1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/2 stick butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, and remaining stick of butter.

Roll out dough into a 12x9 inch rectangle. Spread dough with butter/sugar mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a buttered 9x13 pan. Cover and let rise until doubled, about 30 minutes. In the meantime, heat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Let cool slightly and then top with icing if desired.*(see notes)

Notes
  • I desired icing.  I used this icing, made with vanilla extract and it was perfect.
  • I'm not sure if it was atmospheric influence or not, but I had to add extra flour (used unbleached AP flour)- maybe about a 1/4 cup extra.  

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