With Mother’s Day coming up next week I wanted to give you a breakfast or brunch option that tasted as good as it looked. It also needed to tick off a few of my important boxes; mainly using ingredients that most everyone has on hand; be pretty simple and not take you all morning to make.
This is only the third homemade cinnamon roll I have ever made. My daughter reminded me that a few years ago while she was living in Japan we made maple bacon cinnamon rolls on Mother’s day. But my go-to; up until now; was my very old, very large white box bread maker. I’m sure some of you can envision the one I am talking about. That was what I used to make the dough for my cinnamon rolls. They always came out excellent but if I wanted to eat them in the morning for breakfast I had to get up around 5am so the machine could work it’s magic; as it took a couple of hours before I could roll out the dough; and then they had to rise for an hour or so. Needless to say I only made them on very special occasions.
When my daughter came down in the morning and saw the cinnamon rolls fresh out of the oven; which is truly the only way to eat them. Her first comment was ‘they look beautiful’ she proceeded to eat two of them. So they definitely passed the test. This recipe is really very easy that I think if you have little ones around they could definitely help you make them.
2 ¾ cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
2 ¼ teaspoon instant yeast – or 1 packet
½ cup water
¼ cup milk
2 tablespoon unsalted butter
1 large egg
½ teaspoon vanilla extract
½ stick unsalted butter softened/room temperature
2 tablespoons cinnamon
¼ cup brown sugar
1 cup powdered sugar
½ teaspoon vanilla extract
2-3 tablespoon milk
Pre-heat your oven to 200’ and just before you place the rolls in the oven; turn it off.
I used my stand mixer but you can do this by hand
Making the dough: in a large bowl add the flour, sugar, salt and yeast; mix well. In a microwave safe bowl heat the milk, water and butter till the butter melts 30-40 seconds. Once melted stir into the flour mixture and the egg and knead until the the dough is no longer sticky roughly 3-4 minutes. Place dough in a lightly greased bowl to rest for 5 or 6 minutes.
Mix together the cinnamon and sugar for the filing. Roll out the dough after it is done resting; into a 15″x 9″ rectangle. Spread the softened butter on top and then sprinkle the sugar cinnamon mixture over the butter. Roll the dough on the 15” side tightly and cut into 9 large even pieces. Place them in a 9″x 9″ slightly greased pan. Cover with plastic wrap and place in the; turned off oven for 20 minutes. After 20 minutes remove the plastic wrap and turn the oven up to 375’F. Bake for 15-20 minutes until they are lightly browned.
Make the glaze while the rolls are in the oven. Mix the powdered sugar, vanilla and use enough milk to make the glaze light enough for you to drizzle over the hot rolls when they come out of the oven.
Best served right out of the oven. They are OK re-heated but they do lose a little of their deliciousness. But I have never had any re-heated cinnamon roll that I truly loved.
recipe adapted from: the recipe critic