Cinnamon and brown sugar come together in this soft, warm, gooey, breakfast favorite. Easy Homemade Cinnamon Rolls are so good; you will actually look forward to getting out of bed.
It is Sunday afternoon, and you know what that means. The weekend is almost over. *Sigh!* However, wait! Tomorrow is a holiday. That means I don’t have to go back to work just yet. YAY!!
Thank goodness for that because last week felt exceptionally long, and today I spent all day in the kitchen. I could definitely use another day off.
I am thrilled to be able to sleep late and be lazy tomorrow. Who wouldn’t be?!
Enough gloom and doom. Let’s talk about happy, joyful, sugary, and sweet! 🙂 Today, while I was cooking up a storm, I thought, “I should do a post about cinnamon rolls!” Everyone loves a good cinnamon roll, right?
They are soft, chewy, gooey, sugary, and topped with a creamy glaze. That’s it, I decided. I will bake a batch of easy homemade cinnamon rolls, take some pictures, and as a result, have a post for Sunday evening.
I was already one step ahead of myself. While waiting for some French bread to bake, I decided to take a break and get off my feet.
As a looked through my photos from last weekend, I realized I already had pictures of the easy homemade cinnamon rolls but hadn’t had a chance to get the post out. Awesome!!
At the same time, I was a little annoyed that this yummy post slipped my mind.
Tons of people like to eat cinnamon rolls for breakfast, but I like mine for dessert. Regardless of when you like to eat your cinnamon roll, this recipe is a cinch! What makes it so easy is that the dough only needs to rise once. Therefore, that cuts out some of the downtime.
If you are just learning to work with yeast and doughs, this is a good recipe to try because it doesn’t take much monitoring. I used it one day in a time crunch and never looked back. Not only is this a fast and easy recipe most of all it’s delicious.
- 2 1/2 - 3 cups All Purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon of salt
- 1 package active yeast (2 1/4 teaspoons; See Note)
- 1/2 cup water
- 1/4 cup milk
- 3 Tablespoons softened butter
- 1 large egg (lightly beaten)
- 3 Tablespoon softened butter
- 4 - 5 Tablespoons cinnamon (to taste)
- 1/4 - 1/2 cup brown sugar
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 - 3 Tablespoons milk (adjusted for desired thickness)
Mix 2 1/2 cups of flour, sugar, salt, and yeast until well combined. Set aside.
Heat water, milk, and butter to about 115 degrees.
Add water, milk, and butter mixture to dry ingredients and add egg.
Using a dough hook on a stand mixer, mix on a low setting.
Add remaining flour a Tablespoon at a time to form a smooth dough.
Continue to mix for 5-6 minutes.
Allow dough to rest for 3-5 minutes.
Next, use a rolling pin to roll into a rectangular shape.
Spread the softened butter on the rectangle of dough.
Sprinkle evenly with cinnamon and brown sugar.
Beginning with the long side of the rectangle, tightly roll the dough, so the cinnamon and sugar are on the inside.
Cut the rolled dough into 10-12 even pieces.
Place the cut dough into a greased 9 x 13-inch pan.
Place rolls in a warm, draft-free place and allow to rise until doubled in size.
Preheat oven to 350 degrees.
Place rolls in the oven and bake for 25 minutes until golden brown.
Remove from oven and cool completely before icing.
Whisk together vanilla extract, confectioners' sugar, and milk.
Pour over cooled cinnamon rolls.
Finally, store cinnamon rolls in the refrigerator for 3-4 days.
*We use Fleischmann's Active Yeast (without preparing it with water ahead of time) for our recipe. We have not made the cinnamon rolls with quick or rapid rise yeast. *Start off with less flour and add more as needed a tablespoon at a time. Environmental factors cause the amount of flour required to vary slightly by region. *Recipe makes approximately 10-12 cinnamon rolls.