There is nothing more enticing than a pan of homemade cinnamon rolls waiting to be dug into. Is there?
Gooey Cinnamon Rolls
1/4 c. butter
1/2 c. granulated sugar
1/2 c. milk
1 tsp. salt
4 tsp. instant yeast
1 c. warm water
1 egg, beaten
4 c. all-purpose flour, plus extra for kneading
Cinnamon & Sugar Mixture
3/4 c. granulated sugar
1 tbsp. ground cinnamon
1/4 stick of butter, softened
Icing
1/2 c. powdered sugar
1 tsp. vanilla extract
1 tbsp. milk
In a medium sized saucepan, add butter, milk, salt, and sugar. Heat until butter has melted. Remove from the burner and allow to cool for about 5 minutes.
In a large bowl, add 2 cups of flour, yeast, and water. Add egg and milk mixture to the flour; mix thoroughly. Add remaining flour ensuring all ingredients are mixed completely.
Place the dough on a moderately floured surface. Knead until dough is no longer sticky – use more flour if necessary by adding about a tablespoon or two at a time. Place dough into a large greased bowl and cover with plastic wrap. Allow dough to double in size; about 1 hour.
Once dough has risen, place on a lightly floured piece of parchment paper about 15”x20” in size. Punch dough down and roll into a rectangular shape – the size of the paper. Brush softened butter on dough, sprinkle with prepared sugar & cinnamon mixture. Roll dough into a log starting on the longest side of the rectangle. Cut 1” slices and place in a greased 8”x13” baking pan.
Cover with plastic wrap and allow to rise for about 1 hour.
Preheat oven to 350 degrees. Bake for about 20-22 minutes.
Remove from oven and let cool before drizzling icing on top.
Holy cow, Eileen! Could these cinnamon rolls be any fluffier! Very enticing indeed! : )
Very tempting especially this time of year!
Reblogged this on Chef Ceaser.
I made the poor choice to look through my reader late at night with a grumbling stomach. This have given me the worst craving!
I know how that goes 🙂
You’re right, there is NOTHING more enticing. I always seem to be intimidated by cinnamon rolls, but your recipe makes it sound easier than pie (which intimidates me too).
No need to be intimidated! And my theory where pie is concerned is this: If it doesn’t look perfect but it tastes great – no worries 🙂