Yesterday, I wrote out a BIG, long and involved recipe for cinnamon rolls for Saturday breakfast. This is one of the
first Saturday mornings where we do NOT have to be anywhere....
So I thought I would make my kids cinnamon rolls to celebrate a {slow} morning!
I am in the store getting all the ingredients and then I pass the refrigerated cinnamon roll section {you know the one with the pastry puff man on it}. It dawned on me...why am I making this LONNNGGG drawn out recipe when I can pop those {buggers} in the oven with not a thing to stir???
So my daughter and I went back down the aisles putting all the ingredients BACK with my one little tin can of 20 minutes cinnamon rolls in my cart.
In my ripe old age of 37, I have come to the realization that not everything has to be homecooked or sifted with flour! My kids would rather see a mom smiling and happy serving a frig cinnamon roll then one frustrated with all the pots and spoons and floor that needs to be cleaned!
So for all of you who would rather clean bowls and floors....here is the recipe....
Homemade Cinnamon Rolls
4 1/4 to 4 3/4 c. all-purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. granulated sugar
1/4 c. butter
1 tsp. salt
2 eggs
6 tbsp. butter, softened
1/2 c. packed brown sugar
2 tsp. ground cinnamon
1 recipe Maple Nut Glaze or Powdered Sugar Glaze
Step 1: In a large mixer bowl combine 1 1/2 cups of the all-purpose flour and yeast. Heat the milk, granulated sugar, the 1/4 cup butter and salt just until mixture is warm (120 to 130 degrees) and the butter is almost melted, stirring constantly.
Step 2: Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. (Dough will be soft.) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.
Step 3: Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 to 1 1/2 hours). (The dough is ready for shaping when you can lightly and quickly press two fingers 1/2 inch into dough and indentation remains.)
Step 4: Punch dough down. On a lightly floured surface, divide dough in half; shape each half into a smooth ball. Cover; let rest for 10 minutes.
Step 5: On lightly floured surface roll half the dough to 12x8 inches. Spread with 3 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from a short side. Seal edges. Make a second roll with remaining dough, butter and sugar mixture.
Step 6: Slice each dough roll into 8 pieces. Arrange slices, cut side down, in a greased 13x9x2 inch baking pan. Cover; let rise until nearly double (about 30 minutes).
Step 7: Bake rolls in a 350 degree oven for 25 to 30 minutes or until light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Powdered Sugar Glaze. Serve warm.
Makes 16 rolls.
