Cinnamon Rolls

We love cinnamon rolls. LOVE them. And make them quite often. Maybe a little too often. 
They never get old. Truly, a classic recipe. 
But come on, who doesn't love a dessert that can pass for "breakfast."

This recipe makes a lot of rolls. It fills a 13x9 pan quite nicely. Unless I'm having company, I will normally halve this recipe. It halves very nicely and fits in an 8x8 pan or if you are feeling fancy try a 12 in cast iron skillet for baking. 

You will need:

1 ½ cups warm water
5 teaspoons yeast (or two packages)
¼ cup sugar
4-5 cups of flour
1 ½ teaspoon salt
⅓ cup butter, softened
1 egg

For the filling:
6-8 Tablespoons butter, room temp
1 ½  Tablespoons cinnamon
¾  cup brown sugar (or a bit more, depending on how sweet you like them)

In the bowl of a stand mixer add the water and sugar. Sprinkle yeast over top and let stand for 5 minutes. 
Next, add about 2 ½ cups of the flour and all the salt.
Mix on low for 2 minutes. Add butter and egg. Mix another couple minutes, scraping bowl as needed.
Next add remaining two cups of flour and mix for about 4-5 minutes.
You want the dough to be slightly sticky. If it sticks to your finger when you poke the dough then add more flour, a tablespoon at a time. A little bit of sticky is ok. If your finger comes away covered then it's too sticky.
Next, roll dough into a ball and return to a greased bowl. Cover and let rise in a warm place for 1 hour.

Preheat over 375F
Once your dough has doubled in size, turn out onto a lightly floured counter. Knead for a minute or two with your hands then roll out with a rolling pin. I typically roll mine about a ½ inch thick. You are looking for a rectangular shape somewhere around 9x13 inches. If you don't have a rolling pin, no problem. I sometimes just use my hands. 

Once you've rolled the dough out, have your filling ingredients on hand.
Spread the softened butter all over the dough. Next, sprinkle the cinnamon over the butter. I like to use a butter knife and work the butter and cinnamon into the dough. 
Next, sprinkle the brown sugar over the butter and cinnamon. 
Now you roll. I go for the longest side and roll from there. very carefully.
Once you've got it rolled into a nice log, take a large, serrated knife and start slicing. I slice each roll about 2 inches thick. Place in a 9x13 inch pan.
If you cut each roll about the same you should have exactly enough to fill your 9x13 pan with rows of 3.

Place in preheated oven and bake for about 20 minutes until golden brown.
As I say with every recipe, every oven is different. Keep an eye on them after about 15 minutes. You don't want them to get too brown.

While they bake, mix up a powdered sugar glaze. I start with about 1 ½ cups powdered sugar then add about 2 tablespoons milk. Keep going until you find the consistency you desire. 
I let the cinnamon rolls cool for about 15 minutes before I add my glaze.
Or if you are feeling fancy, top them with our cream cheese frosting once they've cooled.
So delicious!!


Baked in cast iron

Baked in cast iron