Easy Cinnamon Rolls

Do you love cinnamon rolls? Warm from the oven? This is a simple recipe to create these yummy breakfast treats... Regular or pumpkin too! Perfect for your brunch or holiday table!

Easy Cinnamon Rolls

Makes ~ 10 - 12 rolls

Ingredients:

Dough:

2 – 2 1/2 cups all-purpose flour
1 pkg. dry yeast, ~1 1⁄2 teaspoons
1/2 cup milk
1/3 cup sugar
1/3 cup butter
1/4 teaspoon salt
1 large egg
** For pumpkin rolls...
Add 1⁄2 cup pumpkin to batter... increase flour to 2 1⁄2 - 3 cups
Filling:
1/4 cup butter, softened
1/2 teaspoon vanilla
3/4 cup brown sugar
2 teaspoons cinnamon
** For pumpkin rolls...
Add 1⁄4 cup pumpkin to filling

Frosting:

1 1/2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons butter, softened
2 tablespoons cream cheese, softened
3 – 4 tablespoons milk or half & half

** For gluten free rolls...

Increase eggs to 2 + 1 extra yolk
Increase yeast to 1 tablespoon (2 pkgs)
Add 2 teaspoons baking powder & 1 teaspoon vinegar or lemon juice
Change milk to 1/3 cup
Increase gluten free flour to 2 1⁄2 - 3 cups...Add 1 tablespoon Xanthum Gum to flour

Equipment needed:

2 Medium mixing bowls
Rubber spatula
Fork
Plastic or glass measuring cup
13 X 9 baking pan or sheet
Rolling pin
Wire whisk
Medium utility or chef knife
Parchment paper for pan
Butter or oil spray
Plastic container to store frosting

Warm, gooey, sweet and delicious! What’s not to love about cinnamon rolls? Many of you don’t make them because of the time involved in waiting for the dough to rise. My recipe skips the initial rise stage...So your rolls will take half the time, or put them in the refrigerator for baking later... the Cool Rise Method. Why not give my recipe a whirl... your breakfast or brunch will be fabulous!!

First step...

1) In a large mixing bowl, combine 1 cup flour and yeast, set aside. In a large measuring cup, combine milk, sugar, butter & salt. Heat in microwave for ~20-30 seconds until butter almost melts and temperature is ~115-120 F.

2) Add warm mixture to 1 cup flour and yeast with egg. Beat until smooth, scrapping bowl. Add remaining flour 1⁄2 cup at a time until dough is no longer super sticky, but NOT dry and crumbly. My motto... “You can always add more, but can’t take it out.” Dough needs to be pliable, so be careful when adding it to the batter.

Next step...

3) Turn dough onto a lightly floured surface. Turn a couple times to coat the dough and your hands. Knead in enough flour to make a soft dough that is smooth and elastic... About 1-2 minutes. Use extra flour sparingly... adding more to your hands rather than the dough. Shape dough into a ball and allow to rest for 5 minutes while you make the filling.

Time to make the filling...

4) In a small bowl or measuring cup, place 1⁄4 cup cubed butter and microwave about 20-30 seconds to melt. Combine with brown sugar, cinnamon & vanilla. Toss well with a fork to coat sugar well. Will create a smooth paste.

Time to roll the dough...

5) Lightly grease a 13x9 baking pan or smaller half sheet pan. Parchment paper works well too.
6) Press dough on a lightly floured surface and shape into a small rectangle. Gently roll rectangle larger to achieve a 12 x 8-inch rectangle, about 1⁄2 – 3⁄4 inch thick. Spread filling mixture evenly over buttered dough, leaving about a 1⁄2 inch edge.

Rolling Time…

7) Roll up, jelly roll style, length-wise... by folding up the first 2 inches over. Continue folding and rolling ...keeping roll loose. Place roll seam side down on table and tuck in ends.

8) Slice into 10 -12 equal 1 1/2-inch slices. Arrange in greased pan... 3 across and 4 down or staggered, leaving a little gap between rolls. Spread the rolls a little with your fingers to spread for rising room.

Panned rolls... or baking or storing...

9) Rolls can be baked right away after allowing to set on warm stove top for 45-60 minutes or doubled in size.
** Some ovens have a proof cycle ~ 170 F. Set, covered with moist towel in oven to rise...will be fluffy when pressed. Setting pan on top of preheating oven, covered, also works well.

10) Bake in a 375 F oven for 18 – 22 minutes or golden brown. Cool slightly before frosting.

For the Cool Rise Method... Cover pan with plastic wrap and refrigerate overnight. (Can be stored for 2-3 days prior to baking.)

** If refrigerating, remove dough to a warm surface for 50 – 60 minutes prior to baking to allow dough to warm and proof (rise) till double in size. Dough will be fluffy when pressed lightly.

For frosting...

11) Combine all ingredients in a small bowl & beat with a whisk until smooth. Frosting will be slightly thick... Add 2 tablespoons milk first and gradually add a little more to achieve the proper consistency... I sometimes add coloring to frosting for holidays or special seasons!

*** Remember...“You can always add more, but can’t take it out.”
Spoon a little over each individual roll & spread with back of spoon to cover... Drizzle remaining frosting over pan

YUMMMM...
12) Your cinnamon rolls are finished and ready to EAT!! I know they smell and look amazing... ENJOY!!