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The last few weeks were taken over by Valentines treats. They are so easy to whip up and have kind of taken over my site. So this last weekend I was kind of lost. The next holiday is St. Patrick’s day… Which I will get to soon, but I wanted to take a second to post a yummy breakfast. I think everyone should have a great cinnamon roll recipe in their home cookbook, and this is the one I pull out for those sweet mornings.
Cinnamon Roll Recipe
For the dough:
- 1 package of active dry yeast
- 1/2 cup warm water
- 1/2 cup whole milk
- 1/4 cup sugar
- 1/3 cup butter
- 1 teaspoon salt
- 1 egg
- 4 cups flour
For the filling:
- 1/2 cup softened butter divided
- 3/4 cup brown sugar
- 1 tablespoons ground cinnamon
- For the frosting:
- 4 tablespoons butter melted
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons hot water
Dissolve the water and yeast in a small bowl. Set it aside for later.
In the bowl of an electric mixer combine the milk, sugar, butter, salt, egg. Mix in the yeast. Slowly stir in all 4 cups of flour. Switch to the dough attachment and knead for 8 minutes or until the dough is smooth. Turn the dough out into a lightly oiled dish. Turn once to coat. Cover with plastic wrap and let rise until doubled in size.
Punch down the dough and turn onto a lightly flowered surface. Roll into a 15x10 inch rectangle. Spread your softened butter from the filling ingredients onto your rectangle. Combine the cinnamon and brown sugar in a small bowl and sprinkle over your butter.
Starting on a long end tightly roll your dough into a log. Pinch the edge of the dough to help keep it together. Slice into 12-15 pieces and place in a lightly greased baking dish (I use a 9x13). Allow to rest for 30-45 minutes or until doubled in size.
Bake at 350 degrees for 30 minutes. Combine the frosting ingredients and spread over your warm rolls.
These are soft, fluffy, and full of great flavor. Typically I make these through the first rise the night before and put them covered in the fridge. Pull them out when you wake up and let them sit to room temperature. Follow the baking directions and you are golden.
recipe slightly adapted from Paula Deen